Regular readers will know I like to dip in and out of various eating plans with varying degrees of success quite often – basically if there is a bandwagon rolling by I will almost certainly jump on it (Remember Gwyneth Paltrow’s Detox Week? I do!)
I’ve been aware that we all need to cut back on sugar for ooooh years now and so happily snapped up Davina McCall’s new tome ‘5 Weeks to Sugar Free’ thinking it would help me do just that.
I don’t really have a sweet tooth – I’d much rather snack on crisps and nuts than chocolate and doughnuts – but still know there is plenty of hidden sweet stuff in the ready meals I have to eat regularly (because I would starve if I had to rely on my own cooking every day).
The recipes looked quite easy and because I already had some chicken and some yogurt thought a good place to start would be the Yogurt-Marinated Chicken (no flies on me). It really is quite simple, just add things like lemon juice, ginger, garlic, curry powder and onions to yogurt and marinade pieces of chicken in the mix overnight before baking in the oven.
How simple is that? Almost as simple as my meat and veg tray bake signature dish!
Anyway, me being me thought I would add something else to it – just to muddy the waters – and because I had one going a bit soft popped a red pepper in too. So I assume it was this that turned my expected crispy coated dish into a sunken mess?
Look at this, where has all this water come from? And why has it all congealed into one lump?
Still – sugar free – go me! I must try something else one day.