31st March 2016
You may have to
fight a battle more than once to win it.
I woke up this
morning thinking I really am blessed to have the most wonderful helpers in my
meetings, and last night they put their all into making my meeting work - I
love them for that. My members too, so
patient, all having a laugh supporting each other and true, 'let's do this'
style, not to mention the delicious lemon drizzle cake cooked by the one and
only Julie Buckard, mmm, seriously, an amazing baker.
When I get the
recipe of the lemon drizzle cake, I'll blog it, because everyone needs a slice
of that in their life at some point, I can't promise it'll be as good as
Julie's but it'll be good.
The cooking demo's
are going great too, I'm already thinking about the next one, but not for a
week or two of course, but it definitely won't be as long as the last time,
it's too enjoyable and there's food at the end - win/win.
Oh I almost forgot,
I used my first simply cook kit yesterday, so easy to use, and came out looking
all professional look;
So using their nutritional information, my Chinese Duck
Salad worked out at 10sp a portion. I used pheasant as I already had it, but
had I used chicken instead of the duck, it would only have been 7sp a portion
and delicious! The avocado is optional so if you have that, you add another 4sp.
Right I need to get a wriggle on, got to get my onions
chopped for my cooking demo's today (4 of them to do). That's the one reason I could never have been
a chef you know, I hate chopping onions!
Here's to making Thursday tremendous, I hope those with kids
off school aren't being sent round the bend by them, I know my meeting will be
full of them this morning but the moms still make more noise! Have a great day BeYOUtiful, I know I will.
Here's today's Smart Point recipe;
Chicken Bang Bang
serves 4, 5sp per serving
2 x 165g Chicken Breast Fillets = (3sp)
500ml chicken stock
2.5cm fresh ginger, peeled and sliced
1 tablespoon peanut butter (6sp)
1 heaped tablespoon honey (4sp)
1 tablespoon sesame oil (5sp)
1 teaspoon chilli oil (1 sp)
half a chunk cucumber, cut into matchsticks
one or two carrots, cut into matchsticks
four spring onions, cut into matchsticks
half an iceberg lettuce, shredded
fresh coriander to garnish
Pour stock into the saucepan, add the ginger and bring it
to the boil. Add the chicken breasts to the stock and simmer gently for
about 10 minutes or until they are tender and cooked through.
Remove the chicken from the stock, reserving the stock
for the dressing. Place the peanut butter,
clear honey, sesame oil and chilli oil in a mini processor or a screw topped
jar with six tablespoons of the reserved stock and shake well to mix together.
Mix the vegetable sticks with the shredded lettuce and
transfer to a serving plate or bowl. To
serve, shred the chicken over the salad and drizzle with the sauce.
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