Hello again and welcome to the very first post of Aoife’s Eats, my new foodie feature. I decided to start this feature after finding myself feeling a bit lazy in the kitchen and slow to get back to my healthy eating. This post intends to help you in offering some healthy food inspo, as well as all macronutrients and calories so as you can make an informed decision. Not only does this feature aim to help you, but it will also motivate chef Aoife to get back to cooking up a storm (major lol!! I’m not that great a cook to be perfectly honest, but I do enjoy it). I’m sure I’m not the only one feeling a bit ‘meh’ about the fact it’s January and it’s no longer ok to have 3 milk tray chocolates for breakfast, so I’m using this feature to make me feel somewhat accountable to you all.
Kicking things off is this chicken satay. It’s definitely another firm favourite of mine when I’m eating well and it’s so easy to throw together! It’s usually a weekend go-to when I want to stay on track but feel like a healthy treat. Like I said, now that we’re out the other side of the holidays, I’m slowly but surely getting back to the kitchen and throwing together some healthy recipes I really enjoyed last year. This recipe was actually due to go up here a couple of months ago but was put on the long finger for a while, so without further ado…
Ingredients (makes 2 portions)
- 200g Chicken (or as much as you want)
- 100g Basmati/Boiled Rice (uncooked weight)
- 1 Onion
- 1 Clove Garlic
- 30g Crunchy Peanut Butter
- 1/2 Cup Almond/Coconut Milk
- 2-3 tsp Soy Sauce
- 10g Curry Powder
Protein – 34g | Fat – 15g | Carbs – 31g | Cals – 400
1. Boil water and add rice to pot. (or save yourself and pop an Uncle Bens pouch in the mic for 90secs… only when I’m short for time though, I swear!)
2. Dry fry chicken on a low/medium heat (so as to avoid chicken burning and drying up), add garlic when cooked and add in your chosen vegetables.
3. While the chicken and veg is cooking, make your sauce – blend Soy, Peanut Butter, Curry powder, and enough almond milk until you reach desired consistency.
4. Once chicken and vegetables are cooked, add sauce and let simmer.
5. As sauce starts to heat and thicken, add sauce more almond milk if needed.
6. Once cooked, drain and plate rice and top with your chicken curry mix.
Note: I often change up the vegetables, which sometimes include: Mushrooms, Babycorn, al dente broccoli, sugar snap peas, and often add a handful of spinach at the end… just not altogether!
Now pour some vino and enjoy!
I hope this helps anyone struggling to get back on the health buzz and looking for some inspo. Please don’t punish yourself with dry chicken and rice. January blues are bad enough without being victim to boring bland food! Spices, herbs, olive oil, soy sauce and nut butters (in moderation) among others should be staples in the press when it comes to making tasty, healthy dishes. I am by no means a fantastic cook, but I have over the years gathered lots of healthy, modified recipes helping me to eat well while enjoying the process.
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