Last week was a really difficult one and I had a real wake up call. On Friday night I ended up in Moorfields Eye Hospital A and E. I had been having odd flashes in my right eye and throughout the week they got progressively worse. I was obviously panicked and all that was in my mind was that it could be the start of diabetic retinopathy which can cause blindness. Over the last couple of years following low-carb my diabetes control has been so much tighter than ever before but that’s not to say that at some point in the future I could get retinopathy. I have genuinely never been so frightened, sat with my eyes anaesthetised, dilated and dyed yellow for 4 hrs before being seen by not one but two doctors. Unfortunately Ports was travelling so I was on my own, which made the whole thing feel a lot scarier. After two intense 3-d scans I got the all clear and even though there was an obvious sense of profound relief I also felt like I had had a huge wake up call. Our health is so fragile and so precious to each and every one of us and we have to look after ourselves no matter how healthy (or invincible) we think we are. I feel like I am even more determined than ever now to do the best I can possibly do for my long-term health.
That being said I have been creating lots of light dishes recently which are simple and quick to make and have the perfect balance of protein, fats and nutrients. The sun is shining and the words on everyone’s lips in the UK is summer, beach and holidays!
So, here’s one of my favourite dishes of the moment that has summer written all over it. It’s light, can be eaten hot or cold, has taste and flavour in abundance and looks great dressed up on a plate. I bought the chicken and veg from the supermarket (Aldi). I used this recipe for two people with 2 large peppers but you could easily make this for four. Almonds can be a bit pricey- I pick mine up in Aldi, which are a fraction of the price in other supermarket. If they aren’t within your budget then you could use a seed of choice instead or leave out completely.
- 200g cauliflower
- 4 small peppers (red, green or yellow) or 2 large (cut the tops off -but keep them-and remove seeds)
- 250g chicken, chopped in to small bite sized pieces
- 50g almonds (can use alternative such as seeds or other nut)
- 2 garlic cloves
- 1 tsp sea salt
- ½ tsp cumin
- ½ lime, juiced
- 1tsp coconut oil
- 6-8 coriander leaves
- Pre-heat oven to 160°c / 320°f
- Chop the cauliflower in to smaller pieces before placing in to a food processor
- Blitz until rice like consistency and place in a bowl to the side
- In to the food processor place almonds and garlic and blitz for 20-30 seconds until broken down in to smaller pieces (this will give the cauliflower rice a lovely crunchy texture
- In to a pan over high heat place coconut oil then fry off chicken on each side until sealed and turning golden
- Add in cumin, almond / garlic mix and continue to mix in for 1-2 minutes
- Add in the cauliflower rice, coriander, sea salt and fully combine
- Remove from heat and spoon in to the peppers until full
- Place on to a baking tray (also place the pepper tops too) and drizzle with olive oil
- Bake for 20-25 minutes until the pepper's roasted and the top of the cauliflower rice should be toasted and a golden brown
- Squeeze a generous amount of lime on top of each
- Serve by popping the tops of the peppers back on a bed of kale, broccoli or spinach or alternatively with some roasted tomatoes
Hello Emi, so glad you are doing well…I imagine it was quite scary for you! Wonderful recipe here. Your USA Friend, Cheryl
Thank you, it was pretty scary I have to say. But hoping and praying that it’s smooth sailing now. I don’t enjoy that kind of drama! I hope you are well. The sun is shining here and the skies are blue so London is most enjoyable! E x