http://forums.jpfitness.com en Fri, 20 Nov 2009 22:16:20 GMT vBulletin 60 http://forums.jpfitness.com/images/misc/rss.jpg http://forums.jpfitness.com http://forums.jpfitness.com/tnt-recipes/40100-vibrant-low-carb-stir-fry.html Mon, 02 Nov 2009 15:36:54 GMT I love mixing it up with this stir fry: 4 small, or 3 large portions: *flavour paste:* 1 whole red chilli 1/2 inch fresh ginger -slice, then pound... I love mixing it up with this stir fry:

4 small, or 3 large portions:

flavour paste:
1 whole red chilli
1/2 inch fresh ginger

-slice, then pound in a mortar and pestle, then mix in:

2 teaspoons fish sauce
juice of half a lime
2 tablespoons soy sauce
about 5 tablespoons of stock

ingredients
1 sweet potato peeled and thinly sliced
1 courgette halved lenghtways then thinly sliced
1 head chinese leaf chopped
3 spring onions (scallions) thinly sliced
1 carrot very thinly sliced
1 red pepper in strips
handful of cashew nutes
coriander (cilantro) and soy sauce to garnish

Cooking:
Pre cook the thin sweet potato slices either e.g a hot oiled griddle for about 5-10 minutes until starting to soften, then drop them in the bowl of flavour paste to marinade for however long you want (I use the time taken to prep the other ingredients)

heat about 3 tablespoons of coconut oil in a wok, then throw in the cashews for about 30 seconds, then add the flavour paste, immediately followed by the sweet potato. Stir for 30 seconds then add the carrot. Stir for 1 minute then add everythign else. Stir for 3 minutes. Splash with soy and torn coriander leaves.

Variations
Sub out cashews for peanuts. Add tofu at the last minute. Add mixed seeds or chilli flakes or crispy seaweed flakes.
Swap any veg with your favourite. Sugar snap peas work well, as do frozen peas. ]]> TNT Recipes xanderd http://forums.jpfitness.com/tnt-recipes/40100-vibrant-low-carb-stir-fry.html http://forums.jpfitness.com/tnt-recipes/40099-easy-tasty-chinese-casserole.html Mon, 02 Nov 2009 15:26:40 GMT 1 pack Oriental eggplants (about 6 small ones) bunch spring onion a black bean with chilli and garlic cooking sauce or paste 4Tbsp soy sauce 1 cup... 1 pack Oriental eggplants (about 6 small ones)
bunch spring onion
a black bean with chilli and garlic cooking sauce or paste
4Tbsp soy sauce
1 cup frozen peas

chuck it all in a pot and simmer for 15. ]]> TNT Recipes xanderd http://forums.jpfitness.com/tnt-recipes/40099-easy-tasty-chinese-casserole.html http://forums.jpfitness.com/tnt-recipes/40098-nut-bars-low-carb-high-protein-high-fat-snack.html Mon, 02 Nov 2009 15:20:20 GMT Adapted from a 'marksdailyapple.com' recipe - I make these every week.

makes 9 thin 1" squares (I take 1-2 a day to work.)

dry ingredients
1 cup almond flour
0.75 cups dessicated coconut
1 scoop protein powder
handful dried cranberries/bluberries
0.6 cups chopped pecans/walnuts/cashews/almonds (any or all)
handful mixed seeds (optional)


wet ingredients
2 eggs
0.3 cups coconut oil
0.3 cups almond/cashew/peanut butter

recipe
mix wet with dry. Bake for about 17 minutes at about 200c.

variations
these are different every time I make them. use whatever is to hand. Add some honey or splenda if you like them sweeter.

If the consistency is very wet or sticky and slimy, add more of any of the dry ingredients.

these are best spread thin into a square 9" pyrex dish so they cook through - if too thick they will be kind of squidgy on the bottom - tase fine but hard to handle.

I get coconut oil and almond flour in an indian grocery store for £6.50/kg and £1.59/100g respectively. I have seen coconut oil in an organic health food store for £10 for the same tub so watch out for this overpriced stuff!

They keep for 1 week at room temperature in foil. ]]> TNT Recipes xanderd http://forums.jpfitness.com/tnt-recipes/40098-nut-bars-low-carb-high-protein-high-fat-snack.html