INGREDIENTS (in order of appearance):
Olive & Sesame Oil
Fresh Chicken
Celery
Asparagus
Plums
Fish Sauce
Mushrooms
Kale
Herbs: Oregano
Powdered Spices: Black Pepper
Result: Positive
Pretty much what it “says on the tin”, this one.
Welcome to Day 3 of my “enforced” low-carbohydrate diet, thanks to diabetes and my ignoring doctor’s orders to improve my eating habits when I was first diagnosed back in 2019. Long sentence, that was! But let’s try and make it fun, rather than bursting into tears, which I’ve nearly done a few times since that doom-laden phone call with my GP surgery last week.
I’m slowly getting used to my new mindset, which mostly involves breaking my instinct to just reach out to anything when my tummy rumbles. I’ll probably have to get rid of my brave little toaster, sadly. We’ve had some good times together. Alas! But, hey, needs must, as they say.
For this dish, I finally got to use that fresh diced chicken I had in the freezer, plus a bunch of plums that needed getting rid of. I honestly had no idea that plums were basically just small apples. Decades I’ve been knocking around. For some reason, I thought they were thick, fleshy fruit with a dark-purple colour to them. I guess because that’s the colour of plum sauce from Chinese takeaways. Hmm. Oh well, now I know!
Since I can only get a small bottle of sesame oil at a time, I tend to “motivate” it with an additional splash of olive, which seems to work just fine. Perhaps this is outlawed on the professional cooking circuit, but I won’t tell if you won’t.
I disrespectfully chopped up the asparagus, as I do find it to be one of the most overrated of vegetables. I’ve even had it done “fancy” in a restaurant before and was all like: “Meh!”. So, yes, I guess I’ll mix it with celery from now on as an onion replacement.
The mushrooms were brutally cooked down by the plum juice, so I’m guessing those hardy little apple rip-offs have some pretty badass citric acid or something in them. I’m no rocket scientist. Usually mushrooms provide some body and bite, but not this time. I genuinely thought I’d forgot to include them as I tucked in.
I think I’ll phase out mammal and bird meat altogether, with fish meat being the exception. It turns out fish sauce is fine to add to dishes, unlike my beloved soy sauce. Sure, fish sauce smells like an old man’s sweaty, unwashed bum crack, but at least it’s something.
I also discovered yesterday that I can no longer use porridge oats as a thickening agent, as they have a shockingly-high carbohydrate count. I literally gasped when I saw the numbers. No wonder I felt sick all day after a simple bowl with milk! I was so embarrassed that I didn’t check sooner. I just assumed! People always go on about how porridge is a “healthy way to start the day”, but it isn’t. It really, really isn’t.
Well, not for diabetics, anyway.
I’m still going through my experimental phase, with it occupying a fair amount of my thinking. I keep forgetting there are movies and music and video games out there to experience and talk about, so please be patient with me. This has all affected my mood greatly, which is up and down like crazy.
I hope this informal recipe finds you in a better state. I’m sure you can figure out the portions yourself, as you’re all grown-ups and stuff. You know how a wok works, right?
Oh and I’ve found a cheeky replacement for rice, so more on that later!
Do stay in touch, darlings.
Toodles!
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