So, as I mentioned in my last post, I would like to share with you all some of the yummy things I have learnt to cook since starting the Mediterranean Diet. At the beginning I was so overwhelmed by it all, and I was very worried I would just be eating lettuce leaves from that point on. Which is not true. I don’t even think I have eaten a lettuce leaf yet!
So I would like to start with something easy. I found a recipe in a Marks and Spencer cookbook I bought ages ago, called Easy Salads. It is deconstructed Chicken Fajitas and Avocado Salsa. It is amazing! So tasty, with a citrus sauce on the chicken, and you can put it with whatever bits of salad you fancy. The recipe below is based on this Marks and Spencer recipe, with my little tips and adaptations added in there to make it MS friendly.
Please bear with me, I have never written out recipe instructions before so I hope I do a good job!
For one portion:
Half a chicken breast
1 tablespoon of lime juice
1 tablespoon of olive oil
1 teaspoon of oregano
Half a red onion
Half a red or orange pepper
3 or 4 small tomatoes
1 teaspoon of coriander
Half a tablespoon of lime juice
- First, prepare the marinade for the chicken. Mix the oil, lime juice and oregano into a jug. Cut the chicken breast into little chunks and mix it in the marinade. The recipe says to leave it soaking for an hour but I always forget so I do it first so it can marinade while I am preparing the other things!
- Next, make the salsa. Cut up the avocado and the small tomatoes into bite size chunks and put together into a bowl. Drizzle the lime juice and the coriander over the mix and stir together. Set aside.
- Chop the pepper into stripes and the red onion into slices.
- Next, prepare your plate. Fill your plate with the other salad bits you fancy. I often choose spinach, celery and cucumber. I always toast a gluten-free pitta bread and squeeze a blob of hummus on my plate too.
- When everything is prepared, now cook your chicken. Warm a wok up for a few minutes on a medium to high heat. When it is hot, pour the contents of the jug into the wok, chicken, marinade and all. Cook the chicken for 5-6 minutes depending on the size of the pieces, until the chicken is cooked through. Remove chicken from the wok when it is cooked and add it to your plate.
- Add the onion and pepper stripes to the wok and cook for 3 or 4 minutes. Adjust cooking time depending on how soft you like your peppers cooked!
- Once all the hot items are on your plate, squeeze the avocado salsa in there too.
- Eat immediately!
And the best bit is this meal is gluten-free, dairy-free, salt-free. Perfect for reducing internal inflammation without skimping on the taste.
If you have a try of it at home, please let me know what you think, take a picture and tag me in it!
Disclaimer: This is not my recipe. I have disclosed the recipe source and take no credit in its invention. I have merely added things in that I have learnt while making it or adapted some bits to fit in with the suggested diet for MS sufferers. No copyright infringements intended. Thank you.