Nutrition, Recipes

August 22-27th Dinner Meal Plan

Who said diabetic and healthy dinners are boring? My low carb dinner meal plans are full of delicious flavours and spices and all super healthy for everyone to eat.

This week I have been so busy with study, it is the end of semester so all my assignments are due. Do you think we will ever learn not to leave assignments to the last minute? On top of trying to get all of my assignments done, we had our family friends from France in our little hometown in New Zealand for the weekend, so we had to show them all the great food and wine spots.

On Saturday we watched the local rugby team unfortunately lose to Wellington and then celebrated our loss at a 1930’s cocktail bar and restaurant, called The Emporium. I love this place because they have such a wide variety on their menu and they play old black and white movies. S
unday morning we took them to experience our local farmers market and had a traditional kiwi family dinner at home Sunday night we all the favourites; pavlova, feijoa and apple crumble, and chermoula lamb.

flowersssSafe to say I didn’t get much all of my study done, but I did
have some yummy comforting dinners this week to make me feel a wee bit better about my workload. This weeks meal plan is full of my favourite comfort foods with a twist to make them low carb and diabetic friendly.

Monday: Chicken Satay with Zucchini Noodles

Tuesday: ‘Courgetti’: Low Carb Spaghetii

Wednesday: Nadia Lim’s Prawn Laksa

Thursday: Pork Ribs w/ cauliflower mash and veggies

Friday: Low Carb Fish Taco’s


Chicken Satay with Zucchini Noodles

2 tbsp on lemongrass paste (or fresh lemongrass if you can find in the supermarket because I never can)

3cm of ginger grated

1/2 tsp of ground cumin

1/2 tsp of ground coriander

2 tbsp of chili paste (optional)

150g of chopped peanuts

3 tbsp of lemon juice

500g of chicken thigh

3-4 zucchini spiraled

  1. In a small mixing bowl combine together the lemongrass paste, ginger, cumin, coriander, chilli paste, and lemon juice until well combined. At this stage you can marinate your chicken in the sauce. (I didn’t have time because I was starving)
  2. In a large frying pan on a medium heat add 2tbsp of olive oil/coconut oil/butter to the pan. Place in chicken (with the marinade sauce if you have marinated). Half way through cooking the chicken add the satay sauce and chopped peanuts. Add up to 1/2 cup of water to the sauce to get your desired consistency.
  3. Your choice here either pop your zucchini noodles in the microwave on high for 1 minute to remove excess water or add them to the chicken and satay sauce and toss until completely covered in sauce.
  4. Plate up!

Courgetti: “Low Carb Spaghetti”

Find the recipe for this Here in a previous week dinner plan. I probably eat this at least once a week because its so easy to make and cheap.

Nadia Lim’s Prawn Laska

I left this recipe for its own blog post because it is too delicious and deserves its own post. (Poor other recipes are feeling left out). You can find it Here.

Pork Ribs w/ Cauliflower Mash and Veggies

3-4 Pork Ribs depending on how many in your family, or how hungry you are.

1/2 head of cauliflower

3cm of ginger grated

1 clove of garlic crushed

2 zucchini sliced

2 capsicums finely sliced

1 cup of mushrooms slices

1 cup of spinach roughly chopped

Note: We use a George Forman for our pork, but you could easily just fry in a frying pan or bake in the oven until cooked.

  1. Rub the ginger, garlic, and a dash of salt into the pork ribs on either side. Leave to sit for around 10 minutes while preparing veggies.
  2. For the cauliflower mash: Boil or steam 1/2 head of cauliflower until softened. Once softened place in a food processor or high speed blender with salt, pepper and enough cream to get your desired consistency. (You can also add 2tbsp of cheese if you like cheesy cauliflower)
  3. For the veggies: Add zucchini, capsicum and mushrooms to a frying pan on a medium heat with 2tbsp of coconut oil/butter/olive oil. Add the spinach at the last minute and cook until wilted.
  4. For the pork: Pop the pork ribs on the George Forman until cooked through.

Mexican Fiesta: Low Carb Taco’s!Low carb fish tacos.JPG

For fish:

600g of hoki fillets

juice of ½ a lime

1 tblsp olive oil

½ tsp cumin

1 tsp paprika

½ tsp of ground chili powder

Marinate the fish for 10 minutes and then fry in the marinate juices until fish is cooked through.

For Dressing:

Juice of ½ a lime

½ tsp cumin

1 tsp paprika

½ tsp of ground chili powder

½ cup of greek yoghurt.

Mix all together in small bowl.

For Guacamole:

1 avocado mashed

1 tomatoes diced finely

salt and pepper to taste

juice of ½ of a lime

Mix all together in a small bowl.

For Taco Base:

2 eggs

1 cup of coconut milk/full fat milk

¾ cup of tapioca flour/arrowroot

3 tblsp of coconut flour

pinch of salt flakes

2 tblsp olive oil

Pop everything into a bowl and mix well until no lumpy bits. Leave to sit for around 5-10minutes. Heat oil in a pan of a medium heat. Place 1/3cup of the mixture into the pan and lead spread evenly. Leave for 2 minutes before flipping and cook other side for 1minute. (You will know when ready to be flipped, as the bottom is a golden brown colour). Leave to sit until ready to eat taco’s.

Enjoy your week,

Love Always






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