Wow, that’s a mouthful and so was the food.
My personal life has been a bit hectic. Part of it is the struggle to fall pregnant, we have been trying since April last year. The other day it came to light that I am not ovulating and so I now have a whole new set of pills to pop. The other thing that needs to change is my weight, the slow and steady drop I have been having is not enough anymore, I need to push harder and lose faster so I don’t find myself a year later having exhausted my options and still with no baby.
So I have taken back control of my diet and I will be following the guidlines a lot stricter, at the same time limiting my carb and sugar intake drastically, since Metformin hurts more when you eat lots of those.
Last night I needed something rich and filling after the first day. I knew I wanted chicken but the rest unfolded between shop shelves and kitchen cupboards.
The pasta in my bowl was inspired by my friend Janet from Oetzi and is based on paleo pancakes, sliced up. You can use normal pasta, J had his with homemade gnocchi, or even rice or with nothing at all. Where I use raw cream and raw cheese, normal cream and cheese will work just as well.
Creamy spinach pesto chicken
- 1 packet basil
- 1 tbs pine nuts
- 2 cloves garlic
- 1 tbs grated raw hard cheese sharp like parmesan or pecorino
- olive oil
- 1/2 large onion diced
- 1 packed bonesless freerange chicken breasts cubed
- 1 packet baby spinach
- 250 ml raw cream
- salt and pepper to taste
- Make a pesto by processing the basil, pine nuts, garlic and cheese with enough olive oil to create a paste.
- Fry the onions until translucent and then add the chicken.
- Brown the chicken
- Add the spinach until wilted.
- Add the pesto and stir until well combined
- Turn the heat all the way down and slowly stir in the cream.