On my Menu today:
Breakfast: Bananas & Natural Yoghurt blended together with one glass of smooth Orange Juice
- 3-4 Bananas (Depending on size. If small, 3-4. If medium – large, 2-3 will do fine)
- Half a pot of natural yoghurt
- Peel the bananas and break them up into 4 or 5 pieces each.
- Place into jug/bowl
- Pour a good portion of the natural yoghurt on top of bananas
- Blend until it is as smooth as possible
- Pour into bowl for serving
- Enjoy 🙂
Lunch: Brown sandwich with ham, lettuce and coleslaw
*Image to follow*
Dinner: Rib-eye steak with chilli sauce, mushrooms and stir-fried Pak Choi (Serves 4)
- 4 ribeye steaks
- 1 tablespoon rapeseed or olive oil
- Salt and freshly ground black pepper
- 250g mixed mushrooms, cleaned and roughly chopped
- 30ml sweet chilli sauce
- 60ml dark soy sauce
- 30ml sesame oil
- 60ml water
Stir-fried Pak Choi
- 4 heads of pak choi, cleaned and sliced lenghtways
- A little rapeseed or olive oil
- ½ red onion, peeled and thinly sliced
- 1 chilli, deseeded and finely chopped
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- Brush a little oil over the steaks and season the steaks with salt and pepper. Heat a non-stick frying pan until very hot. Cook the steaks, two at a time, for about 2 minutes on each side, depending on how thick they are. Remove from the pan and keep warm.
- Heat a little oil to the pan then add the mushrooms and cook for 1-2 minutes. Combine the sweet chilli sauce, dark soy, sesame oil and water in a small bowl, stir and add to the pan with the mushrooms. Allow to cook for 4-5 minutes until the sauce has reduced and is beginning to get sticky. Taste and season.
- While the sauce is reducing heat a little oil in a large frying pan or wok. Add the pak choi, red onion and chilli and stir-fry for a couple of minutes until the pak choi has wilted. Stir through the sesame oil and soy sauce. Taste and season.
- Place the steaks on serving plates. Spoon the sauce over the steaks. Serve with the mushrooms, pak choi and some sautéed potatoes.