Chilli, Ginger and Soy Turkey Stir-Fry

Hi everyone,

Today is another recipe post! I love Chinese food, but unfortunately ordering from the takeaway every weekend is not the healthiest of options, especially when it has all the tempting deep fried side orders! I have formed a healthier alternative to cook at home, which still has all the flavour of a takeaway but more goodness.

This uses soy sauce, ginger and chilli for the flavour. If you are not a fan of a bit of heat to your food you can replace the chilli with garlic, or turn up the heat and add an extra chilli pepper! I use turkey instead if chicken as it is a leaner meat, but you can use either.

 

 

 

 

 Ingredients (to feed 2-3 people)

 

Turkey Pieces (around 400g)

Half a broccoli

A thumb size piece of ginger

1 onion

1 carrot

I green chilli pepper

1 red pepper

Noodles

Dark Soy Sauce

 

 

 

 Method

 

1. Heat some oil in a frying pan or wok (we use coconut oil) and fry the onion and ginger (chopped) until it starts to brown.

 

2. Add the turkey pieces and cook until they are browned all over.

 

3. Add the carrot, pepper, broccoli and chilli pepper to the pan and fry unitl the peppers start to turn soft (around 5 minutes).

 

4. In the meantime, cook your noodles, most need to be placed in boiling water for 2-3 minutes before adding them to the pan.

 

5. Once the veg is starting to soften add your noodles to the pan, followed by the soy sauce. I use a lot of soy sauce usually around 6-8 tablespoons but use as much as you like depending on the taste you would like to have.

6. Let the sauce simmer in the pan for 5-10 minutes whilst occasionally mixing the veg and turkey to make sure it isn't sticking to the bottom.

7. Your stir-fry is ready! You can add rice to this if you like but we have this as a main meal and eat from bowls with chopsticks.

I hope you enjoyed this recipe, let me know if you try it out as a take away alternative!

KB xx

Egg Free, Gluten Free, Chocolate Banana Protein Pancakes!

Phew what a long title!

For a while I have been looking for breakfast alternatives to cereal. I am a life long cereal lover, but found it wasn't filling me up for long, and when I looked at the ingredients, even on the so called 'healthy' options, they didn't have much nutritional value. Most of them are packed full of sugar, which gives us an instant boost on the morning, but soon wears off leaving us hungry and tired. After a little research I found that one of the best things you can have to start your day is a source of protein, with some carbs thrown in. This will keep you feeling fuller for longer and stop you from craving a quick fix around 10am, and what could be better than starting the day with chocolate pancakes?!

The thought of protein pancakes may put some people off, but I promise you these are so tasty. A lot of protein pancake recipes I found contain egg, as my partner and son have an egg allergy I had to find one without eggs, and preferably without gluten. So I played around with a few recipes and came up with this combination. It uses protein powder as the source of protein, I use chocolate but you can use any flavour. I use normal whey protein, which is available in most supermarkets these days. I like to have a tub in the house as can some in handy for a quick, filling milkshake when pushed for time. I also use rice flour as it is gluten free, but you could use plain flour for this, or replace with other gluten free versions, such as coconut flour.

 

Ingredients (for 6-8 pancakes):

 

32g chocolate whey protein

1 large banana

2 tbsp rice flour

21g gluten free porridge oats

120ml soya milk, banana flavour (can be replaced with other milk, such as almond)

 

 

 

Method:

 

This is so, so simple, I literally measure all the ingredients and put in the blender. If you don't have a blender you can mix it in a bowl until smooth.

 

 

 

In the meantime I heat up a teaspoon of coconut oil (you can use normal oil) in a frying pan. I prefer using coconut oil in cooking as find it really light compared to other oils. You can pick it up in most supermarkets/health food shops and is quite cheap.

 

Once the pan is sizzling I pour in two batches of pancakes per pan, (keep them smaller rather than making one big one), and cook for 2-3 minutes per side.

 

 

The voila! Your pancakes are ready. You can add some fruit to this to get your carbohydrate intake, raspberries or blueberries are especially yummy. Or be a bit naughty and add some maple syrup!

 

We love these as a weekend treat! Let me know if you attempt to make these, or if you come up with any other flavour combinations!

 

KB x