I have enjoyed many low
carb meals over the past five years. Quite honestly if it wasn't for
my husband Eddie being diagnosed as a Type 2 diabetic I probably wouldn't have
heard about the low carb high fat lifestyle. Now five years on we, and
many others, are doing great. Eddie's blood sugar numbers are
consistently low. Both he and I are enjoying good health. In the early
days when we first started low carbing the dire words of a 'certain'
dietitian could well have caused worry. It was felt we were missing out
on certain food and nutrient areas. Well I can report .... we are still
here, very fit and well for our 60+ years (Sshh I didn't tell you how
old we are!) and still following our low carb high fat lifestyle. Quite
honestly I would not eat any differently, I feel so much better for this
'lifestyle'.
How I prepared and cooked tonight's chicken meal for two, obviously change amounts to suit your requirements.
Ingredients
350g chicken fillet roughly cut into cubes
little olive oil for use in frying pan
salt, pepper and mixed herbs to taste
4 chestnut mushrooms stuffed with cream cheese
selection of green vegetables - broccoli, green beans, peas
chicken stock
Method
1) Gently clean and
prepare mushrooms. 'Stuff' with a little cream cheese - place on a
baking tray, I either slightly oil it or place some foil on the bottom
so the mushrooms don't stick, cook in a moderate oven 190C for about 15
minutes.
2) Wash and prepare
chicken fillets. Roughly cut into cubes fry gently in a pan with a
little olive oil added. Add salt, pepper, mixed herbs to season as
appropriate. Usually takes about 10 to 15 minutes for chicken to cook
but check before serving. It should not be pink!
3) Either steam cook, or microwave, your choice of vegetables. I used a mix of broccoli, cut green beans and a handful of peas.
4) Prepare and make your chicken stock.
5) When all ingredients are cooked and ready, simply serve and enjoy, this wonderful low carb meal.
Optional - a nice glass of your favourite Chardonnay, Chablis or Pinot Grigio.
Although if you want to spend a little more money I can recommend a lovely New Zealand 'Oyster Bay' Sauvignon Blanc.
Cheers and Bon Appetit !