Serve with noodles, rice or quinoa, garnishing with the crushed peanuts. For me, without wishing to plagiarise Proust and his beloved madeleine, there seem little doubt that my memories are triggered by food (perhaps known as gluttonous memories)
Colourful veggies and diced chicken breast pieces are sautéed in garlic and ginger with zesty lime juice, served over a bed of gluten-free rice noodles and drizzled in a creamy peanutsauce, before a final garnish of crunchy chopped peanuts
Stirfrywith Mixed Vegetables, nuts and Paneer with Thai Sauce. Red Thai Curry with mixed vegetables. Heat some oil into a wok and stirfry them until light brown
Pour in the stirfrysauce, tofu, cooked noodles and chard cover with a lid and simmer for a few minutes until everything heats through and the shard starts to wilt
A great mid-week quick, healthy dinner is a stirfry and this one didn’t disappointment. Add the chicken back into the wok, then pour in the sauce and stir over a medium heat until the chicken and vegetables are evenly coated and the sauce is thickened
Heat the oil in a hot wok or frying pan. In a pan cover the rice with the boiling water & salt. Serve the Rice sprinkled with a few Kalongi Seeds to add a tasty crunch to it
Stir in the noodles & warm through. I've lost a steady 2lbs per week without feeling like I've been missing out on anything. Crispbread's with Marmite have become my new best friend, at only 19 calories per crispbread I have them for breakfast if I feel that I can't wait until late morning. A favourite dinner on fast days is stirfry as I can have a pile of veggies for very few calories, with a stock cube adding flavour, and only 164 calories. Vegetable StirFry - Serves 1
This is a delicious Thai peanutsauce perfect for dipping your favorite veggies and skewers. While being both sweet and savory, this peanutsauce is also packed with aromatic spices and a hint of curry
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