Ruth Writes is a 30-something Liverpool based blog covering mid-size fashion, pescatarian food and beauty.
Having been following the Slimming World plan for two weeks now, I think I am successfully incorporating it into my daily routine. Ensuring my diet is packed with fruit, veggies and snacks that fit within the daily allowance of sins and free food.
My first weekly weigh-in brought a loss and I am determined to keep at it. Over the past couple of months I have rediscovered my love for cooking and using fresh ingredients to make yummy, tasty dishes that don’t require hours spent in the kitchen.
On Friday night I tried out a recipe I had seen on Instagram. I follow The Body Coach, responsible for the 90 days plan. Something I can’t say I’m following but his ‘Lean in 15’ meals look so simple.
I tried out the Peanut Butter Chicken recipe, but made a couple of amends to ensure it was packed with free foods from the SW plan, without compromising on flavour!
I decided to cook my chicken with baby corn and mange tout, served on a bed of dried noodles. It was a massive success – despite a skeptical boyfriend who wasn’t convinced. Luckily he was converted!
Ingredients – For two
I lightly fried the diced chicken using a dollop of coconut oil, adding the veggies once the chicken was slightly golden. I would recommend reducing the heat once the meat is cooked to allow your veg to lightly fry. Next time, I think I will try adding broccoli or peppers to add some colour to the dish.
To make the sauce, add the peanut butter and soy sauce to half a cup of hot water. Once it’s mixed together, forming a smooth liquid, add to the pan. The sauce will gently begin to thicken and serve once it’s cooked through. Easy peasy!
If you have tried and tested any recipes that you think a worth shouting about, drop me a comment below!