Wednesday, 6 November 2013

Curry of the Thai Variety. Keto Obvs!!

What up homies. Today's post is a yummy curry post......I didn't cook it today though, had it a few days ago and didn't have time to blog. But it was yummy and I ate it all. (Over two meals but still....ALL!....I kinda had the leftovers for breakfast.....sick and wrong? Yes? But oh so right!!! ;) I'm not even ruddy sorry about it!)

So I was knackered and just wanted yummy food and was craving curry, needed to make it Keto though so decided on Thai Curry as it would have lots of yummy coconut milk in! To bulk it out as I wasn't having rice I decided to add green beans in as they're not too bad on the carb scale. I was going to make Cauli Rice but when I took my cauliflower out of the was starting to go off. Hmph!! Never mind, I'll save the Cauli rice for another post!

Sooo the recipe!:

- A few splashes of oil (I use coconut oil)
- 400/500g Chicken Boobs....dependent on how many you want to feed (how hungry you are)
- 1 tin of coconut milk (NOT light version....light version has far too many carbs!)
- 1-2tbsps thai red curry paste
- 1 tbsp of peanut butter (if you want lower carb use almond butter like me)
- 100g of green beans
- 1tsp fish sauce
- 1tsp sweetener (I use Stevia as its plant extract rather than that horrific Aspartame!!!)
Courgette chutney:
- 1 courgette diced finely
-1 tsp Stevia sweetener
- 1 tbsp white wine vinegar
- salt and pepper
- glug of olive oil
- chilli flakes or fresh chilli (use as much as your tastebuds can handle!)


- Heat your oil in a pan and add the thai red paste. Cook on a low heat for a few minutes to start releasing the flavour from the spices
- add a tablespoon of the coconut milk  and the peanut or almond butter and stir to combine, then add the chicken and green beans and stir until coated
- Add the remaining coconut milk, fish sauce, and sweetener. Simmer gently
- Whilst the curry is simmering, add your diced courgette to a frying pan with a glug of olive oil and cook until soft, add the vinegar and remaining ingredients and heat gently until the vinegar has been soaked up by the courgette and excess liquid has evaporated.
- By the time this has cooked the curry will be ready.

You can serve this with sticky jasmine rice (mmmmm sticky rice how I miss thee!!!) or cauli rice but I found this plenty filling with the courgette chutney served with it. It was yummy I must admit and I can't wait to make it again. Also its mild enough for you spice averters out there (Curtis!) as even my child loved it and asked me to make it for her next time (she eats at her childminders whilst I'm in work!)

Enjoy Peoples! :) xxxx

Wednesday, 30 October 2013

Not for the Marrow-Minded (I'm sorry!)

Ignore the stupid title.....I'm tired and not so funny today after a crappy day in work! ;)

Ok...... so on my way home from work I was thinking about what I had in my fridge and freezer as what I had planned originally wasn't floating my boat anymore. I wanted some comfort food but still keeping within my Keto principles. I remembered I had marrow......and sausages. So decided on Spicy stuffed marrows. Yum.

After briefly tidying up my mess of a kitchen, (Why can't I be domesticated?!?! Or rich like Nigella to afford a day my day!) I set about prepping the dinner.

 Spicy Sausage Stuffed Marrows


1 Marrow per person (depending on size!) 
1 x pack of sausages (I used chipolatas as they have a higher meat content, therefore a lower carb content)
1 x tbsp Tomato Puree
2 x tbsp Tomato Sauce (Reduced Sugar and Salt variety for lower carb content)
2-3tsps of Worcestershire Sauce
1 crushed clove of garlic
1 tsp cumin
1-2 tsps chilli powder (adjust to taste)
1 tsp ground ginger
Few dashes of hot sauce (or if you're like me a good glug!)
1tsp coriander
2 tsp soy sauce
1 tsp of mustard powder (or mustard if you don't have any powder)
2 tsps of Sweetener (I use stevia as it derives from plants) If you're not worried about carbs then 2 tsps of sugar will be fine.
A few Tbsps of soft cheese like philadelphia
Grated cheddar (enough to cover the marrows...I used around 100g)


- Prehead oven to 180degrees
- Wash your marrows and slice them in half. Cut a thin slice off the bottom of each marrow to stabilise it when cooking.
- Scoop out the insides of the marrow so you're left with a funky looking boat.
- Place marrows on baking tray ready for baking. They should look like the picture below:

- snip the ends off the sausages and squeeze out the meat into a hot frying pan (my sick perverted sense of humour loves this part....)
- whilst the sausage meat is cooking break it up with a spatula so it resembles a rough mince.
- When its no longer pink, add the garlic
- Add the spices and cook for a few minutes
- Add the tomato puree and sauce and cook for another few minutes
- Add all other ingredients and stir to combine (excluding the philadelphia and cheddar)
- Turn off the heat and start to spoon the sausage mixture into your marrow 'boats'

- Place into the oven and cook for around 15 minutes until the marrow is soft, if the top starts to brown too quickly turn down the heat.
- After 15 minutes take out and spoon on the philadelphia on top of the sausage mixture. It doesnt have to cover it completely as it spreads out when cooking.
- Top with grated cheddar and pop back into the oven
-Cook for another 10 minutes or until the cheese mixture is all gooey and bubbly and golden brown on top.

And you're done!!! I served this with some tomatoes and leftover coleslaw from last nights dins (thrifty principles obvs) and it would go perfectly with some gorgeous crusty bread to mop up those lovely sweet and spicy juices (if you're not low carbing).....if you are low carbing...Sorry! ;)


Monday, 28 October 2013

I've been gone ever so long...!!

Ok.... finger pulled out. Promise! Has been forever and a day since I last updated. In technical terms that actually means 11 months and a few odd days...I just have a penchant for the dramatic....yes I know....hard to believe huh?!? ;)

So what have I been upto?.....well I'm still a single mum to the beautiful Seren. She is a comedy genius... Like her mother. Obvs. Still working in the charity sector, and still fighting the fat fight.
In fact tis said fat fight that has brought me back to the Blog and my Thrifty Goddess ways..... I have been trying out the Keto diet (High (good) fats and low carb). When I do it properly I lose LOTS of weight, my skin and hair are amazing AND the best part.... all my ridiculous auto-immune issues melt away.... it seems Wheat/carbs/gluten etc etc make my symptoms flare... which isn't nice! I like symptomless Thrifty thanking you!

If you want to know more about Keto.....just have a gander.... This is a very informative piece!

Google has lots of resources on it! But if you're not into keto most of the recipes (I say most because I do like the odd cheat day!) Will be Keto/Low carb/gluten free so can suit alot of diets!

Ok so here goes.....first recipes then will just be a 'taster' until I get back on the Thrifty Goddess bandwagon and do it properly. Tonight I have been prepping for tomorrow, so I'm making bacon wrapped asparagus to dip into my soft boiled eggs for breakfast and bacon wrapped stuffed jalapeno peppers for part of my lunch. Bacon is a low carbers/Ketoers best friend. Embrace the pig! Not literally. They smell and can topple you before you can say pork chop!

Bacon wrapped Asparagus

I'm not going to insult your intelligence....its all  in the name really. Grab some Asparagus, bend until they snap (you're left with the healthy non stringy part of the asparagus then). Wrap in streaky bacon, cook in the oven until golden brown (or crispy depending on how you like your baaaaaaacccoooonnnn.) Et voila.... a lovely side dish...OR in my case, perfick toast substitutes for dippy eggs. Heaven.

Bacon wrapped stuffed Jalapenos

Ok I can slightly insult your intelligence in this it requires slightly more prep!
- Grab your Jalapenos, make a slit down the centre and scrape out the seeds.
- Fill the peppers with a mix of cheddar and soft cheese (like philadelphia)
- Squeeze the peppers shut and then wrap tightly with streaky bacon, using cocktail sticks to pin if you like for extra security.
- Pop in the oven for around 15 minutes until the peppers are soft and the bacon is cooked. Don't worry if some of the 'innards cheese' melt out of them.

So there are a few quick and easy Keto recipes my loves. I will be posting lots more in the coming weeks as I'm on #operationfatcowfullthrottle as I hurtle startlingly fast towards my impending 30th. I don't want to talk about it. Honestly I don't know why you even brought it up!! ;)