Slendier Fried Rice

I've been cooking with Slendier Rice for a while now, and this stuff is incredible. My trainer (also a nutritionist) checked out the macros for me and confirmed that konjac rice is close to a  miracle, particularly if you enjoy eating mains dishes with rice or pasta!
Low in carbs, high in fibre, natural, it's fantastic. This is my favourite recipe (a variation of what is on the back of the packet), but you can throw in any vegetables you have on hand to make it truly delicious!

 INGREDIENTS

1 x packet of Slendier Rice 
1 tblsp oil of your choice (I use coconut oil or light olive oil)
2 x eggs, beaten and fried as an omelet, sliced
2 x tsp of minced ginger
4 x shallots, white parts only, sliced
Handful of leg ham, sliced (you can also pre-fry/ grill this as you like)
Handful of frozen peas, thawed
1 tblsp soy sauce 


METHOD

• Heat oil in saucepan, add ginger, stir for 30sec-1min
• Stirfry Slendier rice for 5min in oil and ginger mixture
• Throw in all vegetables / meat / egg, stir until heated through
• Stir through soy sauce, serve immediately.

The Best Spread?

I love Protein Bread for breakfast, and I have a number of favourite spreads to choose from each morning, depending on what I feel like. So which one is best for me? Well in the end, it depends on what else I plan on eating for the rest of that day. The other main point below is I have also not taken saturated vs. non-saturated fats into account.
These are all good choices, so I decided to compare their nutritional values on a table:

	Vegemite	Cocopure	Mayvers	RDPB
SERVING SIZE	5g	10g	20g	15g
PROTEIN	1.3g	0.9g	3.7g	3.6g
CARBOHYDRATE	Less than 1g	2.9g	6.3g	1.4g
FAT	Less than 1g	4.4g	10g	8g

And here they are, if serving sizes were identical:

	Vegemite	Cocopure	Mayvers	RDPB
SERVING SIZE	5g	5g	5g	5g
PROTEIN	1.3g	0.45g	0.93g	1.2g
CARBOHYDRATE	Less than 1g	1.45g	1.58g	0.47g
FAT	Less than 1g	2.2g	5g	2.7g

You can learn more about each spread at their websites:

• Vegemite
• Cocopure Chocolate Coconut Butter
• Mayvers Dark Chocolate Super Spread
• Ridiculously Delicious Peanut Butter

Lamb Cutlets made with Protein Breadcrumbs

I enjoy eating Protein Bread because it meets my nutritional needs without filling me with sugar or carbohydrates. I love eating it for breakfast with Vegemite or Cocopure, and it also makes a lovely toasted sandwich!

I started thinking about lamb cutlets as the weather cooled, and wondered 'Is it possible with Protein Bread?' The answer is YES!

INGREDIENTS
2 slices of Protein Bread, dried (I left them on the window sill in the sun for a while)
1 dessert spoon of ground almonds
1 dessert spoon of Parmesan cheese (I use per grated Grana Padano from Fratelli Fresh)
2 teaspoons of fresh thyme leaves
Salt and pepper to taste

6 x lamb cutlets (I get mine from The Artisan Butcher in Potts Point, Sydney)
 1 x large egg, beaten
1/2 cup of coconut flour

METHOD
- Place all crumb ingredients in small food processor and blend
- Cover lamb cutlets with coconut flour and coat with beaten egg
- Roll lamb cutlets in breadcrumb mixture
- Heat oil in shallow pan suitable for frying, cook for approx 4min each side
- Served here with sweet potato mash and steamed vegies (nothing too fancy, it was a weeknight) !

Creates enough crumb for at least 6 lamb cutlets.
Visit the Protein Bread website here, they also have a great Facebook page.
If you are located in Sydney you can try out Protein Bread at the Whole Meal Cafe in Darlinghurst.

Beef Chow Mein

I have been attempting to cook 'one new dish' each week and this one is a keeper! So versatile and delicious, it would be very easy to substitute ingredients here.

INGREDIENTS

500g sliced beef (my butcher sliced up the lean part of New York steak)
1/4 cup beef stock
3 tablespoons of soy sauce
2 tablespoons of sweetener of your choice (I used 1 tbsp coconut sugar, 1 tbsp brown rice malt syrup)
2-3 tbsp of olive oil
2 large carrots, sliced
2 cups of broccoli
1 large onion
4 garlic cloves (or 4 tsp minced garlic)
1 tsp sesame oil
1 x packet of Slendier Angel Hair Pasta

• 8 ounces
• Thin Spaghetti; broken in half

• 1 teaspoon
• Sesame Oil

• 1/4 cups
• Hot Boiled Water

• 1 tablespoon
• Beef Better Than Bullion

• 3 tablespoons
• Soy Sauce

• 2 tablespoons
• Brown Sugar

•  
• Oil; for frying

• 1 pound
• Beef

• 2
• large Carrots

• 2 cups
• Broccoli

• 1
• large Onion

• 4
• Garlic Cloves

- See more at: http://momsdish.com/recipe/400/beef-lo-mein-recipe#_a5y_p=1567454

• 8 ounces
• Thin Spaghetti; broken in half

• 1 teaspoon
• Sesame Oil

• 1/4 cups
• Hot Boiled Water

• 1 tablespoon
• Beef Better Than Bullion

• 3 tablespoons
• Soy Sauce

• 2 tablespoons
• Brown Sugar

•  
• Oil; for frying

• 1 pound
• Beef

• 2
• large Carrots

• 2 cups
• Broccoli

• 1
• large Onion

• 4
• Garlic Cloves

- See more at: http://momsdish.com/recipe/400/beef-lo-mein-recipe#_a5y_p=1567454

METHOD

• In a small saucepan, boil the Slendier Angel Hair Pasta for 1min. Drain and dress with sesame oil, stand to one side.
• In a small bowl mix stock, soy and sweetener of your choice
• Heat oil in a pan, stirfry beef until just cooked. Add bowl of stock mixture, cook for 1 minute. Place to one side
• Reheat pan, cook onions until golden. Place to one side (I normally just tip them on to the beef mixture).
• Add some more oil to pan, stir fry carrot until soft, add garlic and broccoli and stirfry for approx. 3 minutes
• Add beef and onion mixture back into the pan along with Slendier Angel Hair, stir until warmed through.
• Serve immediately.

Serves 2 heartily, with 2 leftover lunches

Adapted from: http://momsdish.com/recipe/400/beef-lo-mein-recipe#_a5y_p=1567454

Chicken and Spinach Curry

My good friend Sara first made me this dish when I was a new Mum and all out of energy. I love this recipe because it is very satisfying and the Greek yoghurt helps to make you feel full! To keep carb content low I do not serve with white rice, I eat with steamed vegetables or slendier rice. 

INGREDIENTS

• 1/3 cup flaked almonds
• 2 tablespoons olive or peanut oil
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 tablespoons korma curry paste
• 1 1/2 cups Greek-style yoghurt
• 500g Sliced chicken breast
• 1 bunch English spinach, leaves roughly chopped
• Steamed vegetables (I like zucchini and carrots) / Slendier rice to serve

METHOD

- Heat a small, non-stick frying pan over medium heat. Add almonds. Cook, shaking pan gently, for 3 to 5 minutes or until toasted. Remove to a plate.

- Add 1 tbsp oil to frying pan over medium-high heat. Quickly stir fry sliced chicken breast, place to one side. 

- Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until soft. Add curry paste and cook for 1 to 2 minutes or until aromatic. Add yoghurt and 1/2 cup cold water. Stir until well combined.

- Add chicken. Bring to a gentle boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 4 minutes or until chicken is heated through. Add spinach. Cover and cook for 1 to 2 minutes or until spinach has wilted. Spoon curry over vegetables / slendier rice. Top with toasted almonds. Serve.

Adapted from: http://www.taste.com.au/recipes/617/chicken+and+spinach+curry