Moroccan Lentil and carrot salad – 272 calories

Moroccan Lentil and carrot salad – 272 calories

I have become totally obsessed with this salad and eating it alongside all sorts of things!  The dressing is lovely, a combination of spices and a wonderful sweetness from the maple syrup.  It’s colourful and filling!

Serves 2 (generous portions)

Lentils, green, pre-Cooked, Drained           – 230g

Carrots, Raw                                                    – 95g

Celery, Raw                                                      – 1 Stalk/40g

Sultanas, Average                                           – 22g

Onions, Red, Raw                                           – 25g

Mint, Fresh                                                       – 2 Tbsp/3.2g

Olive Oil                                                            – 10ml

Juice, Lemon                                                   – 1 Tbsp/15ml

Vinegar, Balsamic                                           – 1 Tsp/5ml

Turmeric                                                           – ¼ Tsp/0.75g

Cinnamon, Ground                                        – ¼ Tsp/0.75g

Cumin, Ground                                               – ¼ Tsp/1.25g

Paprika, Smoked                                            – ¼ Tbsp/3.75g

Pepper, Black, Freshly Ground                   – ¼ Tsp/0.5g

Salt                                                                    – 1g

Dijon Mustard                                                – 1 Tsp/5g

Maple Syrup                                                    – ½ Tbsp/10g

Garlic Puree                                                    – 5g

Pecan nuts or toasted flaked almonds      – 20g

Method

Preparation: Peel and coarsely grate the carrot. Rinse and drain the lentils. Peel and finely chop the red onion. Cut the celery stalk into small slices.

Make up the dressing in a jam jar: Virgin olive oil, fresh lemon juice, balsamic vinegar, turmeric, cinnamon, cumin, smoked paprika, chilli flakes, sea salt, ground black pepper, Dijon mustard, maple syrup, garlic puree.

Combine the cooked lentils, shredded carrots, red onion, celery, mint, sultanas, and seeds in a large bowl.

Combine the dressing ingredients in a bowl or jar and whisk or secure the lid and shake to combine.

Pour the dressing over the salad and toss to coat.  Taste and add more lemon juice, if desired.

Serve! I love serving pitta and hummus on the side. Leftover salad can be stored in an airtight container in the fridge for several days. I tend to add salad dressing to what I am about to serve as the salad will store better without the dressing.  The dressing can sit happily on a worktop in the kitchen for about a week (if it lasts that long!)

Nutrition Data Per Serving

Calories (kcal)            272.7

Protein (g)                      7.6

Carbohydrate (g)        28.1

Fat (g)                           13.9

Fibre (g)                        6.5

Fruit & Veg                   1.3

Back to exercise

I’ve been exercising more or less every single day since before the COVID-19 pandemic.  My exercise regime involves bouncing vigorously sitting on a gym ball whilst swinging my arms for about an hour and a half.  This is great for increasing my heart rate as well as keeping me moving, flexible and pain-free.

However, whilst on holiday in January, I began to experience an excruciating shooting / burning pain in my right knee.  Anytime I needed to move from being seated to standing, I had to brace myself for the pain that this would cause.  I’d spent a lot of time on that holiday sat in my wheelchair and I believed this to be the cause.  Once I’d managed to get from having my knee bent to straight, the pain would subside.  But it didn’t really vanish.  At night time it was quite unbearable and would often wake me at night.  I’d then find it really difficult to get back to sleep.  By the start of May I was relying on Paracetamol to get me through the night.

My daily exercise regime had to stop.  It was just too painful.  I was really missing my exercise – not just the physical side of it, but the emotional escape too – time for myself. As there was no other non-weight-bearing exercise that I could do, I was planning to go back to swimming and see whether that would be a suitable alternative way to keep myself moving.  The difficulty with swimming is that I need support from another person to go swimming, in terms of getting myself changed and dried.  Plus it wouldn’t be something that I could do daily.

The thing I most love about my bouncing is that it is something that I can do alone, in the comfort of my home, and it doesn’t matter what the weather is doing.  I don’t have to worry about travelling to a venue and parking or getting my wheelchair in and out of the car.  Once the exercise is finished, I can just continue with my day.

X-rays arranged by my GP revealed “advanced osteoarthritis” – much to my surprise.  I’d not had any sort of pain in this knee before.  I was referred to a consultant specialising in knees.  I was reassured by the fact that he had seen and treated other Thalidomiders.

So on Tuesday 4th June, I travelled to the Spire Bushey Hospital, just over an hour’s drive from where I live.  The consultant showed me the x-ray and said that although a knee replacement would be needed at some point, this wasn’t something he’d want to do immediately.  I must admit I was pleased to hear that, as the thought of being immobile following the surgery isn’t something I’d relish – plus, of course, there is always the risk that the surgery isn’t a success.

One of his suggestions was an ultrasound-guided steroid injection (Hydrocortisone) into the joint.  I’ve had steroid injections before into my hip for bursitis.  The first was very successful, and I was pain-free for about six months.  But the following two didn’t seem to make any difference.

I was told that if I chose to go down this path, I could have the injection that day.  I quickly made up my mind to take this option.  The pain was increasing and starting to interfere with other aspects of my life and emotional well-being.

A lovely member of staff gave me the injection, and the pain was reduced almost immediately.  Mind you, I’d had local anaesthetic injected into the site at the same time.

Three days later, the pain was noticeably reduced.  In fact, I could feel pain in my other knee – which I’d never noticed before.

Five days later, I felt confident to try to get back to my exercise.

I’m pleased to report that I’ve been able to resume my exercise – I’m back to my daily 1.5 hours of bouncing!

Let’s hope that the steroid continues to do its job.  I am limited on how frequently these injections can be administered, and, from previous experience, follow-up injections may not be as effective.

But in the meantime, I’ll just enjoy my bouncing.

And getting a good night’s sleep….

Coconut, chicken and butternut Caribbean curry – 305 calories

There are some flavours that just belong together and this curry, in my opinion – comprises of those flavours.  Creamy coconut milk, sweet roasted butternut squash, spicy jalapeno are meant to be together in the same dish…..

This is a relatively quick and easy curry to make.  Stunningly beautiful colours too!

 

Coconut, chicken and butternut Caribbean curry 304.5 calories

 

530g                     Butternut Squash, Winter, Raw, Unprepared, Average

15ml                     Olive Oil

215g                     Chicken, Breast, Fillets, Skinless & Boneless

125g                     Onions

10g                       Garlic, Minced, Paste

400ml/1 can      Coconut milk

135g                      Red Peppers

25ml/ ½ Lime    Lime, fresh

40g                       Jalapenos, in Brine

10g                       Mild Caribbean Style Curry Powder

75g                      Petit Pois, Frozen

Preparation: 
Peel and chop butternut squash into 2cm cubes. Peel and dice onion. Core, de-seed red pepper and cut into bite sized pieces. Drain and roughly chop jalapeno peppers. Cut the chicken breast into bite sized chunks. Squeeze the juice from half a fresh lime

Method:
Use half the oil to coat and roast the butternut chunks – either on a baking sheet in a pre-heated oven (200 degrees) for about 30 minutes, or in an air fryer, 180 degrees for 15 minutes. Stir/turn halfway through to ensure even cooking and browning.  Set aside.

Put the remaining oil into a large work or frying pan and heat over a medium heat. Add the chopped onions and cook for about 5 minutes, stirring to ensure even cooking. Add the chicken chunks and stir until the chicken is browned (but not cooked through). Remove the chicken pieces and set aside.

Add the Caribbean curry spice and garlic paste to the frying onions. Add the tin of coconut milk and lime juice and stir to combine. Bring to a simmer. Add the chopped red pepper and jalapeno. Add the chicken, cooked butternut squash and the peas. Bring to a boil, and turn down to a low simmer.  Leave to simmer for 20 minutes.

You may wish to sprinkle with some chopped fresh coriander before serving with rice.

Nutrition Data Per Serving

Calories (kcal)       304.5

Protein (g)                18.8

Carbohydrate (g)    19.8

Fat (g)                       17.1

Fibre (g)                    4.0

Fruit & Veg               2.7