Smug as a...Smug Thing!

Right now, I am feeling pretty pleased with myself!

Over the weekend, I decided to take control of my meal plan for this week because I was rather sick of the old one, which meant that I wasn't eating the things that I should have been eating a lot of the time.  This way, with me having decided on more or less the whole plan, it is mine, I have taken ownership of it, so I think I will be more likely to stick to it, knowing that I have chosen food that looks good, tastes even better and is of a manageable portion.  That is the theory, so time to put it into practise.

Donal Skehan (http://www.donalskehan.com/) sent me his recipe book, Eat Live Go, a while ago, and I decided to really challenge myself and choose some meat/fish recipes to try out this week.  It is only in the last fortnight or so that I have started eating chicken/fish again after about almost a decade on-and-off of not really eating it at all.  I want the freedom to eat whatever I feel like.  I need omega 3 for brain food, I need protein to restore my ratty hair and I just need to nourish myself in the easiest and tastiest way possible.  I was thinking last night, I don't think I am actually scared of calories as such (ok, maybe a little bit), I just have irrational fear foods, and am just scared of overwhelming portions, which means that I should be able to eat anything, as long as the portion is manageable and looks nice.  Small but nourishing.  That is what I am telling myself anyway. 

I am pleased to report that the week has started off well, very well in fact.  For lunch, I cooked and ate Thai Chicken burgers (although I used turkey mince because I couldn't get chicken).  And instead of the coriander slaw as in the recipe below, I used fennel, sprinkled some gran padano on top and roasted it in the oven.  I had a whale of a time cooking, with some fantastic company, which meant chatting away and having a laugh, it was truly great!

I won't lie, it did feel incredibly weird to eat meat, and especially like this in like a chunk, the texture and the flavour, but only because I am not used to it, and I will, in time, get used to it.  I would definitely recommend this recipe, and would definitely cook it again.  High fives all around!

Ta-Dah!