Day one of juice cleanse

Well today’s the day, the first day of the rest of my life…. nope, just kidding.

If I’m completely honest today has been pretty nightmarish. I dragged my achey legs to the gym and ended up fighting through the pain to do an hour and a half there, only to come home to face more struggles.

Last night I made some yummy apple and orange juice to try to get me through this week, and it really was lovely when I had some for my lunch today, but I’m not sure fasting is for me…

IMG_1276That’s why at the end of day one I’m officially calling an end to the fast, and changing it to a cleanse. I’ll be having just juice throughout the day, but each evening I will be having solids and enjoying them… healthy solids of course.

Tonight I made a curry from scratch, and I’ve included a picture of Rob’s because it was a whole lot prettier than mine. While he enjoyed a veritable feast of curry, rice, and naan bread, I had curry and a bit of naan.

My god was it good!

I’m hoping that the ‘cleanse’ as it shall now be known will help prevent me from making silly food choices whilst at work, although it doesn’t help that my colleagues have decided my desk is where the treats will be kept!

Recipe for this delicious curry is below, enjoy, and let me know what you thought of it!

IMG_1285

Simple chicken curry

Serves two

– Two red onions, chopped
– 1tbsp rapeseed oil
– Two chicken breasts, diced
– 1tbsp chilli powder (I chose mild, but you can go hotter if you want)
– 1tsp turmeric powder
– Four cloves of garlic
– 1cm piece of ginger
– 1tbsp of garam masala
– 1tbsp sugar
– Tin of chopped tomatoes

Method

1. Blend the garlic and ginger to chop finely and make a paste.
2. Heat the oil in a large heavy bottomed pan for at least 20 seconds.
3. Throw in the sliced onion and the garlic and ginger paste, and fry until browned.
4. Once the onions are caramelised, add the chicken and spices to the pan and fry for three minutes, until the chicken is seared and coated with the spices.
5. Add in the tomatoes and the sugar, and leave to simmer for 30-40 minutes, until the chicken is tender and the sauce has thickened.
6. Serve with rice, naan bread, or poppadoms – or a mixture of all three if you’re a gannet like Rob – and enjoy!

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