This week’s recipes are lentil chicken and some protein cookies.
I made the lentil chicken firstly to test whether I can digest red lentils efficiently and secondly because both of us are eating lower carb meals and more stir-fries at the moment, so rice was out of the question and plain veg was getting a little dull. Lentils are a good middle ground.
I made the protein cookies because Jon’s been having a few sugary snacks on the job and he wanted to replace them with something more wholesome.
Lentil Chicken Stir-Fry.
Actually made in a wok, though not essential.
-1 cup dried lentils
-1.5kg assorted veg (cabbage, carrots, onions, bean sprouts in any combination)
-the meat from 1/2 a chicken
-spring onions, some cucumber and sweet peppers for garnish
-1/2 a habanero chili
-2tbsp onion powder
-chopping board and knife
-a large (1l) jar or pot
-a large wok or frying pan
1: Rinse in boiling water.
2: Soak in th jar for 24h.
1: Chop the chicken and all vegetables besides the spring onion and sweet pepper.
2: Coat the base of the wok with olive oil. Add the vegetables, chicken and lentils.
3: Sear the mix at a high temperature. Keep stirring.
4: Turn the temperature down and add the seasonings.
5: Cook until all combined.
6: Serve with diced sweet pepper, cucumber and spring onion.
-4 small bananas
-1 heaped tbsp peanut butter
-1 heaped tbsp almond butter
-1.5 cups oats
-mixing bowl and fork
-greased or nonstick baking tray
1: Mash the bananas and eggs together.
2: Slowly combine the nut butters.
3: Once smooth, add the oats.
4: Pour out onto the tray as a single lump or as separate cookie pieces.
5: Bake at 150C for 20min.