Day 79: Coconut ginger chicken with cauliflower rice

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.

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Coconut ginger chicken with cauliflower rice

Ingredients

  • 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

Method

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.

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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!

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This is what an SCD plate of food looks like

Just 53 days in (which, I promise, goes quickly 🙂 ), you can look forward to this kind of meal:

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It’s grilled chicken with gem squash, butternut, onion and green beans, topped with a tomato and garlic sauce and sprinkled with fresh cilantro (corianda/dhanya). And of course, a lovely, super creamy avo half on the side. SOOOO delicious. This kind of meal makes me feel like I am not missing out at all, and it’s taken less than 2 months to get here.

Remember, of course, that you’ll need to figure out what foods do/don’t agree with you. So far, I know I can’t eat mushrooms and apples. But everything else is okay – some of it in moderation (like bananas). I am still testing onions but I suspect they’re not doing great things inside my belly – and during the night, when I’m fast asleep and not holding things in, I think K is the one suffering!

If you’re doing SCD, what’s your plate looking like at the moment?

Day 43: Yoghurt!

Well maybe I should say, “yoghurt”. My first batch is made!

I’ll do a proper post on the process of making it soon, but for now here’s a pic of the finished product:

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It took a while to make it but it was really easy. I followed the instructions, step-by-step, that I found in Surviving to Thriving, by Jordan Reasoner and Steve Wright (the SCDLifestyle guys). Also, I should just say that I have zero affiliation with these guys. I found them online and I simply think they’re a great resource. For anyone attempting SCD, their book is an extremely valuable investment.

So I made the yoghurt and to be honest, it’s not like the choc-chip double-cream yoghurt you buy at the shop down the street. Mine is very thin, and it doesn’t look or taste like regular yoghurt. But I really like the flavour and I think I’m going to LOVE adding it to my diet.

The one thing I don’t foresee myself doing is adding it 1/8 of a teaspoon at  time as the SCD Lifestyle guys recommend. I simply don’t have that kind of restraint. But I will follow their guidelines, based on Elaine’s, that you shouldn’t consume more than 3 cups in a day. 3 cups!! I was about to say that that’ll never happen, but then again, I am the girl who eats 10 bananas in a day 😉 I will keep my consumption moderate though.

Especially because the yoghurt introduces THREE things I haven’t yet eaten: Almonds, live cultures and honey. Remember this when you introduce the yoghurt to your diet.

Other than that, I’m cutting down on bananas, at least for the next few days, so I can accurately test the effect of the yoghurt. My mom sent me this pic today for my blog, with the caption, “If you love bananas, you’re in the best company.” She took it at the Batu Caves in Kuala Lampur when she was there a few weeks ago.

if you love bananas, you're in the best company

How’s your diet going? What’s your ‘banana’? 🙂