Sunday, 21 April 2013

Is this the start of a healthy diet?


So... my doctor says I'm not so well and need to lose some weight. I have been on a diet of sorts to help me but after I fell sick last week and as a consequence couldn't eat properly for days, I've since yo-yoed back towards my old faithfuls i.e. sweet biscuits, chocolate and rice. 

Yesterday, I decided enough was enough. You see... during the yo-yo period I stuffed myself silly, yet found myself feeling unsatisfied, tired, too full, etc. All the things I had left behind while I was consciously watching my food previously. I didn't want this to go on, so I'm back to watching what I eat. 

I had my swim this morning, which was great but left me hungry. Scoffed two Hazelnut-Nutella Biscuits. Bad bad bad. So for dinner today, I cooked-up some vegetables to (hopefully) off-set the sweeties from this morning. 

WHOLEWHEAT SPAGHETTI & VEGETABLE STIR-FRY

Carrots, sliced
Sweet peas, de-veined
Baby corn, sliced
Chinese ready-fried tofu, sliced
A handful of wholewheat Spaghetti, cooked al dente and drained
Garlic, chopped
Red Onions, sliced
Oyster Sauce
Light Soya Sauce
Sesame Seed Oil
Peanut Oil
Almonds, toasted

First, toast the Almonds in a dry wok. Once done, remove and set aside.

Heat a little Oil in the same wok. Once the Oil is hot and shimmering, saute Onions and Garlic in it for a few seconds.

Add in all the vegetables and Tofu. Stir-fry until for a few minutes. Add a little water every now and then to prevent sticking to the wok. The water will evaporate quickly due to the high heat you're stir-frying on.

Add in Spaghetti and stir through. Again, add a little water to prevent sticking if needed. Add lashings of Oyster Sauce and Light Soya Sauce to taste. Stir through. Lastly, drizzle in a little Sesame Oil, stir through and take the wok of the fire. 

Divide into serving bowls, sprinkle on the toasted Almonds and eat while hot. 



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