Trust you're all fantastic😁💃💃 I am now. Funny how food takes away some of ones anger. Yes anger, woke up this morning quite miffed and the best way to avoid a major blast off is to do housework and cook. By the time I'm done I can assure you all anger has evaporated.
Also had a few friends coming for lunch so it all worked out and what other excuse do I need to do a new post 😁😁😁
So I started off with a smoothie this morning and this is my first without milk and hubby gave it a thumbs up 💃💃💃. I was juicing some oranges, apples, pears, pineapples and ginger and I thought why not try a smoothie💬? So I whipped out my blender(still saving up for a Vitamix) and in went some juiced orange, a couple pears cut, some pineapple, a handful each of groundnuts and almonds,bananas and grated some nutmeg over it and whizzed until smooth. It was soooooooo good I thought why haven't I done this before. So that was breakfast.
For lunch as I mentioned earlier I had friends coming over for lunch and I thought why make them something they can make themselves 😜. We seem a bit timid on the food scale in Nigeria and most of us are quite wary of new tastes. I had gone to the vegetable market earlier in the day and they had bak choi, basil, spinach, rocket and so much more I was in veggie heaven honestly😄😄
So I made a variation of my ugwu chicken. I love prepping food, all the washing, draining, storing away, chopping it just builds me up for the tasting and eating😁😁😁
I started with cutting the boneless chicken breasts in strips, chopped up onions, garlic, ginger and yellow scotch bonnets. I lightly oiled a huge wok with coconut oil just to coat it and put it on to heat up until the wok started smoking. I put in the chicken and cooked until just done then added the garlic, onions, ginger and peppers covered the wok for about 2minutes. Next in was fresh basil leaves roughly chopped, a few dashes of light and dark soy sauces, about a table spoon of sesame oil, spring onions, juice of half an orange, carrots, 2 teaspoons of honey stirred it all up and then topped with bak choi, covered to simmer for 2-3minutes and lastly added roughly cut fresh parsley, sea salt and steak chop seasoning stirred, turned off the heat and lunch was half done. While this was going on I had also soaked some quinoa in cold water for 15minutes, rinsed thoroughly and cooked. Also I had washed and cut up potatoes and steamed in a bamboo steamer.
Lastly salad was lettuce, spring onions, carrots, raisins, almonds, basil, parsley, pink Himalayan salt and some freshly ground black pepper.
Did I say lunch was widely accepted( at least no one said otherwise to my face) I thoroughly enjoyed it😁😁😁
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