If you follow me on Instagram , you have probably heard that my oven is broken – I moaned about it a fair amount 😉 . On one hand, I do miss baking, but on the other it is a good thing as I’ve been going a bit too ‘cake happy’ in the past few weeks and I was meaning to tone it down for a while now.
Before I even realised there was an issue with my oven, I decided to quit baking and dessert making for a few weeks in an effort to bring some equilibrium to my diet.
Don’t get me wrong, I am not one for dieting. I don’t believe in diets or drastic calorie restrictions and I don’t tolerate meal skipping well (Duncan can testify to that 😉 ) as I get grumpy when my blood sugar plummets… However, it’s not that I rely on cakes for any nutrients so forgoing sweets seems like a logical solution.
As you can imagine my pesky sweet tooth isn’t finding it easy, but I try to explain to myself that willpower is like a muscle and the more you exercise it the stronger it gets (here is to hoping 😉 ). I continue to have three nutritious meals a day, each full of fibre and complex carbohydrates and I allow myself a small sweet snack (like a square of dark chocolate) with my afternoon espresso, which, in my mind, minimises the risk of going completely off the rails in the dessert department 😉 . That’s the level of ‘dieting’ I can handle (for the most part).
Oyster mushroom stir-fry is one of these simple and nourishing meals that we often have for dinner. No frills, simple fare – brown rice topped with stir-fried oyster mushrooms and crunchy broccoli with a hint of ginger, garlic and chilli. This dish is packed full of fibre so it keeps you full for longer. Oyster mushrooms are the star of the show here as they give this dish a bit of a pleasant meaty texture, which contrasts nicely with the crunchy broccoli and roasted peanuts. If you are a fellow mushroom fiend, you’ll love this dish, promise!
MARINADE AND SEASONING