With the release of the new season of Gilmore Girls my friend and I decided we wanted an indulgent Friday night in. We grabbed a bottle of wine and some dinner to whip up. I decided on a Thai inspired prawn stir fry using boodles (butternut squash noodles) instead of pasta so it remained paleo/Whole 30 compliant. Of course, the wine isn’t compliant – but sometimes you need to enjoy and compromise.
The Thai prawn boodles went down a treat, here’s what I did:
Stir fry garlic, onion and chilli in a little coconut oil. Then add sliced red pepper, mange tout and spring onions. Cook for 2-3mins. Add the prawns and boodles to cook through. Squeeze over the juice of one lime. Toss through some chopped coriander, sesame seeds and cashew nuts. Cover and cook for 3-4 mins to ensure everything is hot and cooked through. Serve. Hey presto! Easy peasy.
Definitely a new favourite – I’ll be making this one again.
I have felt really good this week, light, bouncy and happy. Only on Wednesday did I have a slight headache, I think it was the change of having no sugar in my diet. It hit. But by Thursday it had passed, my tummy was feeling flatter (not thinner, but not bloated) and I was sleeping so well. Straight to sleep each night quickly, without waking up in the middle of the night. The dream (excuse the pun)!
I have thoroughly enjoyed all of my meals this week. Taking the time and making an effort with dishes and recipes really does make a difference. I have found so many amazing recipes through Pinterest and Instagram – so many inspirational and creative people out there eating well!
Here are some snaps below of my various meals over breakfast, lunch and dinner. Click on some of the photos to find the recipe. I should mention that I am spoilt at work and have a kick-ass cafeteria on the 15th floor that serves up great salads every day for super cheap. So I haven’t had to prepare the three salads below, I was just excited about picking new things.
I am really excited about week two and I’m hoping I can only feel better after day eight. I won’t lie, I was in a pub this afternoon and it was cold and bitter outside and I nearly caved and bought a red wine. I changed my mind before ordering and instead had a sparkling water and fresh lime. I was so close. I can admit it – I’m human. I’m proud of myself for not failing though. Seven days down, 23 to go.
If you have been to Venice or Rome you will have no doubt passed one of the many little gift shops dotted around the cities, where you can buy knick knacks and funny Italian themed items such as penis pasta (as pictured above). I brought mine back from Venice as a gift for my other half. I never actually got around to cooking it though as we broke up a week later. We’re back together now (long story, lots of toing and froing, neither of us could make our minds up), so last night I decided to add it as the pasta to my Minestrone mash up.
I call it Minestrone mash up, because I didn’t use a recipe but followed the general idea of a Minestrone base with whatever I had in the fridge: carrots, onion, leek, mushrooms, garlic, peas, celery, can of tomatoes, bacon, veggie stock, penis pasta and salt and pepper to season. VERY simple but now it’s our favourite. It totally knocked my veggie soup off the top of the list.
I had to use up the penis pasta because next week is Whole 30 time and we won’t be able to use it. For Whole 30 I am planning to try out a chicken and mushroom and sage based soup and make it really thick so it fills us up.
Sadly the penis doesn’t hold it’s shape once hot and wet (woah!). However, I can tell you this Italian penis pasta tasted mighty fine.
I’m trying my best to be healthier, so after last night’s martini, gin & tonic, wine and pizza, I needed to be extra good tonight. I decided to try and make up a yummy vegetable soup. Both the man and I were pleasantly surprised and thoroughly enjoyed it. As we were having just veggie soup with no pasta, protein or lentils I decided to add a potato which I ended up blending with a few of the other veggies to thicken it.
I was shocked at the colour, but who doesn’t love eating food that looks like it’s radioactive, but knowing it’s so damn good for you?! I brightened mine further by adding a swirl of hot Sriracha sauce.
3 garlic cloves
1 celery stick
1/2 head broccoli
1 bay leaf
Sauté the garlic and onion in a little olive oil. Add cubed potato, carrot, celery and leek and stir for 2-3 minutes. Add your vegetable stock and bring to the boil. Next add the broccoli, bay leaf and thyme and season with salt and pepper.
Simmer the stock and veggies until the veggies feel soft. Scoop out the veg into a blender (remember to remove the bay leaf and throw it away) and keep the stock simmering, pulse the veg until a smooth paste. Add mushrooms and peas to the stock to cook through while you’re pulsing the rest.
Add back the veg paste to the stock and see how thick and rich your soup is now! Bring to the boil and stir through some freshly chopped parsley.
Serve with an awfully large glass of red wine.
I can see this being an autumn favourite of ours.
What’s your favourite vegetable soup recipe? I need some more!