Food I Love : Pan Grilled Spicy Chicken

I have been trying to change my food habits and hopefully lose some weight since I had my last child, check here,  here,   here, here and here for my journey so far. I say "trying" because for me it has not been an easy journey for the following  reasons.

Firstly, I'm a food lover through and through, I love to have foodie discussions for hours on end, I love my lab sessions where I test out recipes (I consider recipe testing a scientific experiment by the way :-) ),   and each time I travel outside my place of residence I like to try out every new, strange and delicious goodness my destination has to offer.

Secondly, I am one of those people that do not believe there are any short cuts to weight loss, and  this perception is borne out of experience, trust me when I say I have  tried the most popular weight loss fads out there :).  C'mon guys science is no spoof, your weight is a delicate balance  between what you expend and what you ingest and when this is tilted too much to one side, pow!!! weight gain or weight loss (rarely), shikena!

For me, weight loss is all about developing a healthy lifestyle, I eat everything I want BUT in moderation and I exercise regularly.
Its been a journey where my will power has been tested to its max :), but its been so worth it! At the moment I have reached my weight loss goal, and even surpassing it, woohoo! hopefully I would be doing a post in future of everything I did to get there.

Today's recipe is one of the recipes that made my weight loss journey easier, this was my go-to recipe on evenings when I wanted something quick, tasty, nutritious and that was insanity friendly.

These are the Ingredients you would need

Boneless Skinless Chicken Breast
White wine vinegar
Sesame seed oil
Fish sauce
Red chilli peppers
Ginger
Garlic
Brown Sugar Or Honey

1.  Put all ingredients in a blender except the chicken and blend to form a smooth paste

2. Place chicken on a board and  flatten slightly to even out its thickness with a kitchen  mallet or a pestle.

3. Pour blended Ingredients into chicken and allow to marinate in the refrigerator for at least one hour, I'll recommend longer because you get a richer  flavour.

4. Heat up an oiled pan or griddle until very hot and place chicken on it to cook for about 10mins on each side or until done, do not overcook so your chicken  remains juicy and is not chewy.

Voila! Serve with a salad, rice or whatever you fancy. This recipe can also be used for tender cuts of beef.

I served mine with this miserable excuse of a salad :)

Tried it?  Let me know what you did differently and how it came out. 
 

Bon Appetit!

Cut-offs and Graphic Tees

What I'm wearing: Tees - Express|| Shorts - Gap (Old pants turned short) || Bag - Cynthia Rowley ||Flats - Micheal Kors ||  Sunnies - Guess 

What do you do when your favourite denim looks like its begging to be retired? you give it a new lease of life by cutting into shorts! precisely what I did with this oldie.

To achieve this, choose a pair of denim that fits well in the area not to be cut away, align properly and just basically cut. You can then chose to hem the ends or fray it.

There you have a new addition to your wardrobe at no cost! Pair with tees, tanks and flats for the perfect summer laid back look!

I was feeling really euphoric on this lovely warm day and decided to take some photos on the bridge.

Graphic Midi Skirt and Peplum

What I'm wearing: Top - Tjmaxx || Skirt - Available @ Dressed || Accessories - Available @ Dressed ||Belt - Available @ Dressed ||  Shoes - Jessica Simpson   (old) || Purse -  Available @ Dressed|| Sunnies - Ferragamo

How are you liking this seasons midi skirt? With longer hemlines making a come back, this ladylike silhouette strikes the right balance between the risqué of the mini skirt and the drama of the maxi. The midi skirt has long had a reputation for being a tricky hemline to master, especially if you don't have a models leggy frame.

The key to rocking this mid-calf hemline is to experiment with skirt lengths , you can play with various lengths ranging from just below the knee to just above the ankle until you find the length that hits your legs at the most  flattering point.

when you've discovered the right hemline for you, you can begin to create different versatile looks with this demure skirt that can go from church to boardroom.

Have a fab week ahead!

Xoxo

White Out

What I'm wearing: Dress - Adrienne Vittadini (Available @ Dressed)  || Accessories - Macy's (Available @ Dressed || Shoes - Calvin Klein  (old)

Sometimes the simplistic approach works out just fine, for a change I wanted a minimalist approach to my look. An ‘all whiter’ is not a very common sight in my environment especially among ladies, I think this is primarily because we are  a huge colour loving nation, however once in a while it's ok to switch things up a bit. Hopefully with it's popularity this season, we may just be seeing more whites.

Hope you are all having a fab week?

Xoxo

Food l Love - Veggie Noodles with Pan Fried Mackerel

I easily get bored with food so to counter this I would always look for ways to make every day mundane meals more interesting. This recipe was borne out of the need to give some life to my beloved  Indomie noodles.  

These are the ingredients you would need

1 fillet of Mackerel fish ( Titus Fish)

Carrots

Spring Onions

Green peppers

Red bell peppers (Tatashe)

Indomie Noodles (Any noodles of your choice)

Chilli sauce (Optional)

Vegetable oil

sesame oil

Soy sauce

Fish sauce

Fish, green peppers, red peppers, spring onions, and carrot

Fish, green peppers, red peppers, spring onions,carrot, Chilli sauce and Noodles

Method

1.  Add noodles to boiling water and cook  for about 1min  with about a tablespoon of soy  sauce,  (without the included seasoning ) and set aside.

2. In a hot pan with a little vegetable oil add carrot and cook until slightly tender then add your peppers and finally the spring onions and saute all together for a few minutes. Do not overcook, the vegetables need to have a bit of crunch to them. Add some oyster sauce and some sesame oil and set aside.

3. Add cooked noodles to vegetables, add a tablespoon of sesame oil and stir fry all together together for a few minutes. I like to add a bit of chilli sauce at this stage for some heat.

4. Season already deboned fish with some fish sauce and fish seasoning and allow to sit for at least 15mins, then place fish skin side down first  in a heated and oiled pan or griddle for 5-7mins. turnover to the other side and cook for another 5mins. Serve with your noodles.

I served mine with a bit of more chilli sauce by the side

Tried it?  Let me know what you did differently and how it came out.
 

Bon Appetit!