Does it seem like I’ve made a massive leap from soggy broccoli and pureed carrots to proper gourmet meals? Ha! It feels like that to me… but the days have really flown on this diet.
Over the past week I’ve realised that I can actually already make some pretty awesome dishes based on foods I’ve already introduced. That, combined with the fact that I’m slowly introducing the skin and seeds of well-cooked vegetables means that I have much more freedom to create exciting meals.
Tonight, I cooked a delicious chicken dish that I made up from ingredients I can already eat. I can’t actually believe how good it was, so I’m going to share the recipe here.
Coconut ginger chicken with cauliflower rice
- 400g skinless, boneless chicken breasts, cut into strips
- Half a lemon
- 2 tsp minced garlic
- 1 tsp fresh ginger, grated
- 400ml coconut milk (homemade – I made mine ‘lite’ by diluting 1 cup with water)
- 250g broccoli florets
- 200g baby marrow, peeled and sliced into batons
- 2 handfuls cherry or baby roma tomatoes, sliced into halves
- Handful of fresh coriander, chopped
- Salt & pepper
- 1 small head of cauliflower
Season the chicken with salt and pepper and add to a pot with the garlic and all the juice from half the lemon. Add a little hot water and fry on med-high heat for about 5 minutes, until the chicken is no longer pink.
Add the coconut milk, ginger and vegetables to the pot and bring to a boil. Reduce heat and simmer for about 20 minutes, until veg is tender and flavours are infused.
While the chicken is simmering, ‘rice’ the cauliflower by grating it,then place it into a microwave-safe bowl and add a little water. If you like, sprinkle some lemon juice over it for extra flavour. Microwave for 10 minutes or until cooked.
Just before serving, add the coriander to the pot and stir to incorporate. Serve the chicken over the cauliflower rice and garnish with extra coriander if desired.
This dish was so good and I absolutely plan to make it again (and again and again…)
I also can’t wait to experiment with other foods and flavours. It’s so exciting to be creating completely SCD-legal dishes that are not only helping to heal my gut, but are totally yummy too 🙂 I served tonight’s meal with organic rose wine called Live a little. Appropriate, methinks!