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Third World Problems

2 May

No internet. This is a HUGE issue I’m having at the moment – one that is such a third world problem but unfortunately it affects so much of my daily function. We haven’t had internet connection at our uni accommodation for weeks now and it is horrendous! What makes it worse is the fact that the library, with free wifi, is only open limited hours (the pros of living rurally). It’s shocking how reliant I have become on internet… and is one of the reasons why I haven’t posted here for a longgg time.

Anyway, back into the swing of things (now that I’ve figured out how to connect to the internet for brief periods of time through my iPhone…).

Motivation: the gorgeous Courtney Prather

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Goji+Carrot Cake adapted from proteincupcakes.net – this is my favourite snack right now! It is SO YUM!

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Serves 12

2 cups carrot (roughly 2 carrots) – grated

1&1/3 cup oat flour

1/3 cup almond meal

2 scoops vanilla whey

1 tbsp LSA/ground flaxseed

2 tsp cinnamon

1 tsp vanilla essence

4 egg whites

1&1/2 tsp baking soda

½ tsp salt

12 serves of Stevia

¾ cup unsweetened almond milk

½ cup unsweetened applesauce

25g almonds – chopped (you can sub with any nuts – walnuts or pecans would be nice)

30g goji berries (you can sub with sultanas/raisins)

30g carob/dark chocolate – chopped

Icing:

100g low fat cream cheese

2 serves of Stevia

1 tsp vanilla essence

Preheat oven to 180oC

Mix all dry ingredients in a big bowl (excluding nuts, goji berries, and chocolate/carob)

Mix wet ingredients in a medium bowl separately

Combine wet to dry, then fold in the nuts, berries, and choc/carob

Line a cake pan with baking paper

Pour mixture in, then bake for 40-45 minutes or until toothpick comes out clean

For the icing, mix it all together and spread over the cake once it has COOLED

YUM! Try not to eat it all at once (seriously… freeze it)

Nutritional info: per serve (including the icing)

Calories: 148.4

Total fat: 5.8g (1.6g sat)

Total carbs: 14.7g

Sugar: 4.0g

Protein: 9.1g

 

Warm Prawn & Mango Salad, created by my boyfriend’s dad 🙂 this is so yummy

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Serves 4

1kg raw prawns – washed, butterflied (optional) (run knife down the back of the prawn to open it up slightly)

1 red chili – finely sliced

1 mango – diced

1 avocado – diced

3 cloves garlic – crushed

25g low fat fetta – crumbled

Rocket (as much as you’d like)

Splash of white wine (to taste)

Juice of 1 lime

2 tsp extra virgin olive oil

Big bunch of coriander

Heat a large frying pan on high

Cook chili and garlic for a few seconds, until fragrant, then remove from heat and set aside

Cook prawns on the high heat (you may need to cook half of the prawns at a time)

Once cooked, add the chili and garlic mixture back in, then add a splash of wine and coriander

Prepare all rocket, avocado, mango, and fetta

Dress salad ingredients with lime and olive oil

When ready to serve, briefly toss the prawns in and serve immediately

Nutritional info: per serve

Calories: 396.7

Total fat: 12.6g (4.3g sat)

Total carbs: 10.4g

Sugar: 4.2g

Protein: 61.7g!!!!!

 

Kung Pao Chicken from simplyrecipes.com

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Serves 4

500g chicken breast – chopped

2&1/2 tbsp sesame oil

1 tsp Szechwan peppercorns (optional – I left out)

1 red chili (add more or less depending on your chili tolerance)

3 cloves garlic

1 tbsp ginger – freshly grated

6 spring onion – chopped

2/3 cup roasted, unsalted peanuts

Marinade:

2 tsp soy sauce (I used Bragg’s aminos)

1&1/2 tsp white wine

1 tbsp water

2 tsp arrowroot powder

Sauce:

2 tsp apple cider vinegar

2 tsp soy sauce/Bragg’s aminos

1 tsp sesame oil

1 tbsp water

3 serves of Stevia

1 tsp arrowroot powder

Mix together the marinade ingredients and toss with the chopped chicken. Set aside

Combine all ingredients for sauce, whisking well to ensure arrowroot is fully incorporated. Set aside

Place 2&1/2 tbsp sesame oil in a wok or large sauté pan and place over medium-high heat

Stir-fry chilies and peppercorns until fragrant

Add the chicken, and as soon as the pieces start to separate, add the ginger, garlic, and spring onions

Stir-fry for a few minutes until chicken is no longer pink in the middle

Add the sauce and toss

When the sauce becomes thick, toss the peanuts in, and serve

Nutritional info: per serve

Calories: 286.9

Total fat: 16.5g (3.2g sat)

Total carbs: 4.8g

Sugar: 0.0g

Protein: 29.3g

 

Hazelnut Biscotti from chocolatechillimango.com

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Serves: 10 (40 biscotti)

110g hazelnuts (you can substitute other nuts/chocolate/dried fruit)

3 large eggs

15 serves of Stevia

1 tsp vanilla essence

35g unsweetened cocoa powder

90g oat flour

60g casein protein

1/8 tsp salt

1 tsp bicarb soda

Preheat oven to 180oC

Line a large baking tray with baking paper and set aside

Place the hazelnuts on a second lined tray and spread them out evently

Toast in the oven for 8-10 minutes or until lightly roasted and starting to colour

Remove nuts from the oven and use a tea-towel to rub off as much of the skins as possible (I made a huge mess…). Set aside

Whisk together the eggs, sweetener, and vanilla until the sweetener is dissolved and the mixture is light

In a separate bowl, mix together the cocoa, oat flour, casein, salt, and bicarb soda

Add the dry ingredient mixture to the egg mixture and mix until the dough comes together

Fold in the COOLED hazelnuts

Divide the dough in half and form each half into a log measuring about 1 cm in thickness, 3.5cm wide, and about 26cm long

Lay the logs on the prepared baking tray, leaving room between them for spreading

Bake the logs for 30-35 minutes

Remove from the oven and allow to cool slightly (about 10 minutes)

Lower the temperature of the oven to 125oC

Use a serrated knife to slice each log into about 20 slices, about 1 cm thick, on a 45 degree angle. For consistency it’s easier if you slice each log in half with a diagonal cut, then in half again, and then cut each piece into 5 even diagonal slices

Place the slices in upright rows on the baking tray and return to the oven for a further 10 minutes. If you wish to make the biscotti as hard rusks, you can leave them in there for up to 20 minutes. They will crisp up even more once they cool

Remove from the oven and allow to cool completely on a wire rack

The biscotti will keep for several weeks if stored in an airtight container, at room temperature

Nutritional info: per serve

Calories: 159.6

Total fat: 9.9g (1.6g sat)

Total carbs: 8.0g

Sugar: 1.0g

Protein: 9.7g

 

I’ve been pretty overloaded with things lately – study, organising the premier event of a new Victorian organisation (Red Party, raising awareness for HIV/AIDS and sexual health), my own mental instability, volunteering with the RSPCA, exercise, food prep… it seems likes everything’s going on!! I just have to take a deep breath, make a list or two, and keep my priorities right!

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Eat clean and train dirty 🙂 x