FINYS FABULOUS FOODS AND FINDS

I may "harp" about the 5/2 diet however I was fanatical about it for a few years. Not that I wanted to lose weight - it has other effects which include lowering blood pressure and more.  This worked well for me for a while, however eventually I had to go down to 6/1 as I found I was losing too much weight! Currently this is what I do - I eat my 500 calories just once a week instead of two though it has not had the good side effects that doing it twice had. Anyway this article is not supposed to be about a diet but about food that is suitable for someone who wants to eat healthy, low fat and low calorie food, which this is. The other advantage of this recipe is that I have heard and read that we "should" eat fish twice a week as it also has so many health benefits, the main one being the Omega 3.  Many of us take fish oil supplements to get our Omega 3 however I am a firm believer in eating and getting vitamins naturally rather than taking a pill. On saying...

This sauce has a delicate flavour and you can make it as hot as you want by adding more of the Curry Paste, and the quantities in this recipe is for a mild dish. Once again, I have used that versatile food, peanut butter.  It goes well with sweet and savoury foods and I use it often, apart from eating it on toast! Thai curry is usually delicious, and the addition of the peanut sauce and the coriander make it an excellent choice for a meal, and it is even better when heated up the next day or two. Preparation Time: 10 minutes Cooking Time: 10 minutes Makes: 2 servings Ingredients 2 skinless chicken breasts 1 tbsp ginger ½ tbsp garlic ¼ cup peanut butter 2 tbsp rice vinegar 1 tbsp soy sauce 1 tbsp sugar, or other sweetener 1 tsp red Thai Curry Paste 1½ tbsp chicken stock Black pepper Bit of oil ½ cup coconut milk, preferably light 2-3 tbsp coriander, plus more for garnish if required Method Trim the fat off the chicken and make the chicken pieces roughly t...

This delicious chicken dish is both sticky and spicy and it is cooked in a ginger and soy sauce. In this instance, I served it with baked chips and put the chicken/sauce on top of coleslaw instead of the usual rice or potatoes.  This also gave the salad a lovely taste as the juices went through it. Preparation Time: 15 minutes Cooking Time:  About 10 minutes Makes: 2 servings Ingredients 2 skinless, boneless chicken breasts, cut into small strips 1 ½ tsp brown sugar 1 tbsp honey 2 tbsp soya sauce 1 tsp chopped ginger 1 tsp chopped garlic 1 tbsp hot sauce 1 ½ tsp oil Method Mix together the brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl. If making with chips, meanwhile microwave the potato till done slightly, cut up, sprinkle with herb of your choice -I used paprika this time, and bake in hot oven.  If you have convection/microwave, use this as it takes half the time. Lightly pepper the chicken strips. Heat the o...