Is pumpkin carbohydrate? Oops!

Then this is not a combined recipe, but it is pain-free to cook and super delicious and I didn’t bloat!

Like all scrummy food it really is in the marinade and sauces that get you a mouth-tingling flavour.

1 red chilli sliced finely
Large nugget of ginger, chopped into slivers
Tsp of sesame oil
Half a finger length of lemon grass, thinly diced
Tbs of light soy sauce
Juice of half a lemon
Tsp of lemon zest
Salt and pepper
Half tsp of sugar

2 chicken thighs, fat removed, spread out flat
Slosh around in the marinade
Cut an eighth of a pumpkin into 5mm thick slices
Shred an eighth of a cabbage (or enough for two)

Brown the chicken on both sides.
Add the pumpkin and all the left over marinade so it’s coated too.
Use Jamie’s trick of wetting a piece of baking paper that has been ‘cartouched’ – ie cut into a circle, and place over chicken – keeps it moist.
Let it cook until pumpkin is tender.
Check the chicken is cooked and remove, slice into 1cm slices
Just before that, boil a full kettle, pour over the cabbage in a sieve.
Leave the cabbage in the sieve until the chicken and pumpkin is served
Drain the cabbage and place on plate with knob of butter
Add a little water to the pan, sizzle and pour juice over chicken.

A delicious bloat-free brekkie

bloat-free-brekkieBrekkie this morning, quick, divine and no bloating.
Its been a while between posts. Not for lack of interest but because life intervenes as it does. A recent love affair with Jamie Oliver’s 15 minute meals – although his combining would have Sherry Brescia (food combining queen) palpitating, has fired up my interest in sharing great recipes with you all again.

Jamie is all about taste overload in minutes rather than hours. So I’ve been thinking how do you get taste overload and still combine. Tricky. What if you just use a little carbo when the dish is protein or a little protein when the dish is carbo? After all Sherry uses anchovies in her Putanesca. So I’ve been experimenting to see if I suffered from bloating or not.

Only thought to put up the recipe when I was half way through the meal!

Anyway here is the recipe.


Ingredients (for 2)
4 ripe tomatoes
4 very thinly sliced pieces of sourdough bread (like Melba toast)
2 large silver beet leaves chopped
Half a lemon
4 slices prosciutto
Parmesan cheese grated
4 marinated white anchovies
Handful parsley chopped

Marinade for the tomatoes
Half a red chilli diced
Half a tsp fennel seeds
1 tsp lemon zest
Half a tsp raw sugar
Salt and pepper
I tbs virgin olive oil

Combine the marinade ingredients in a small bowel.
Take the top and bottom off the tomatoes, cut in half, baste both sides generously in the marinade.
Cook in a fry pan, turning regularly.
Pop the chopped prosciutto into the same pan to crisp up.

In the meantime:
Drizzle oil over the thinly sliced bread, pop into a fry pan and brown on one side, turn over.
Spread the chopped anchovies and dust generously with the parmesan.
One the other side has a chance to brown, pop under the grill for a few minutes until the parmesan is melted.

Just before you serve, remove the tomatoes, which by now are soft and browning, and pop the silver beet and parsley into the pan with the prosciutto, squeeze the juice of half a lemon and cook until the silver beet is wilted.

Put the melba toast on a plate, top with the tomatoes and the silver beet mixture to the side. Delicious.

This worked for me. I didn’t puff up like a toad fish the minute I’d finished eating this, but nothing is certain for those who suffer from IBS or lazy bowel. So if you are really sensitive especially to gluten, then use gluten free toast, and only a little. Experiment, if it makes you bloat, don’t use bread.