07
Sep
2018
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Thai choko chicken and Easy almond butter fudge – delicious Spring treats- High Fibre

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 Two treats for Spring

Thai choko Chicken

High fibre

(makes 2 serves) approximately 4-5 grams of fibre per serve

Ingredients

1 teaspoon of stevia powder

1 tablespoons of fish sauce

1 tablespoon water

A grind of pepper

1 large choko peeled and thinly sliced

150grams of tenderloin chicken thinly sliced

1 tablespoons of sesame oil

½  tablespoon of grated garlic

2 sprigs of spring onions sliced

¼ cup of coriander for decoration

Pinch of chilli flakes

1 packet of precooked brown rice

Method 

Combine ½ teaspoon stevia, ½ tablespoon fish sauce, pepper grind in a large bowl and add chicken to marinate for 15 minutes.

Heat a large pan and add sesame oil, sauté garlic until it is slightly brown add chicken and stir fry to brown meat and set aside (2-3 minutes)

Remove chicken

Put choko shreds and the rest of the stevia, fish sauce, and water in the pan and cook choko until slightly tender, add spring onions, chilli flakes and chicken and blend through

Serve on a bed of warm brown rice

Top with coriander

Serve with sweet chilli dipping sauce


Easy almond butter fudge 

High fibre

(makes 8-12 serves) approximately 3-4 grams of fibre per serve

*Vegetarian, vegan

Ingredients

120 grams chocolate chips

100 mls maple syrup

50 grams of coconut oil melted

180 grams almond butter room temperature

Pinch of salt

½ teaspoon cinnamon powder

One teaspoons vanilla extract

90 grams rolled oats (made into a rough flour)

30 grams oat bran

50 grams chopped almonds

Method

Grind 1 cup of rolled oats into a powder

Line 20cm square pan with greaseproof paper

In a large thick bottomed pan add chocolate chips, nut butter, coconut oil, cinnamon, warm the ingredients and stir to melt through, take off the heat

Add vanilla, maple syrup,  oat flour and bran and mix through, sprinkle in almonds

Blend thoroughly

Place the mixture in the lined baking tin and spread evenly, if you need to press fudge down do so with greaseproof paper and your palm to get an even spread across the pan

Cover the mixture and freeze for 40 minutes until firm

Cut when firm and keep in fridge in an airtight container

Best eaten within one to two days