So we are well and truly into the middle of #Junkfreejune – how is everybody going?
It has made me realise that I actually don’t buy a lot of junk. Not at the supermarket during the weekly shop, at least. It has made me realise that I am more likely to buy ‘treats’ when I am out and about. And it has really surprised me how much food is constantly on offer – and how much of it is ‘treat food’.
I work in a hospital – and there is often food on the wards. Patients are always buying staff chocolates to say thank you, at the end of a rotation, it is customary for the Doctors who are moving on to provide food for those that work on the ward they’re leaving; and there is always cake!! Birthday cake, leaving cake, baby shower cake. Cake is everywhere!! Temptation is everywhere! And whilst I didn’t say strictly no baking for my #Junkfreejune, I have found that I have been much pickier and mindful about what I have chosen. And boy, when I have had something, I really enjoy it.
I think this is actually a really important learning point. Sometimes we get so used to having access to these types of foods, that they no longer become ‘treats’. There is no excitement left in eating them. There is no exciting anticipation thinking about eating them. And there is no longer as much enjoyment when we do eat them.
Taking part in #Junkfreejune has made me rediscover this enjoyment and I am totally savouring the occasional treats I am having.
In saying that, food doesn’t have to be a treat to be delicious.
Check out my recipe for Butter Chicken Soup inspired by The Healthy Food Guide
Ingredients for marinade
1x large chicken breast
1Tbsp lemon juice
1Tbsp ground coriander
1tsp chilli powder
1tsp fresh ginger
2 cloves garlic
Ingredients for soup
1Tbsp olive oil
1tsp ground coriander
1/4 tsp chilli powder
1tsp fresh ginger
2Tbsp tomato paste
1 can Indian style chopped tomatoes
3 cups chicken stock
1/4 cup rice
1-2tsp brown sugar
1/4 cup milk
Natural yoghurt and fresh coriander for serving plus naan if desired
Slice chicken breast. Combine marinade ingredients and rub all over chicken meat and leave to rest for at least an hour, refrigerated.
To make soup: Soften onion in olive oil, add marinated chicken and seal. Add the dried spices and ginger, stir in the tomatoes, tomato paste and stock. When it is simmering add in the rice and leave to simmer for about 10 minutes. Add sugar and milk. Season as desired. Serve with a good dollop of natural yoghurt and some fresh coriander. Enjoy with a lovely garlicky naan and enjoy the warming flavour on these cold and dark evenings!!