The Fussy Foodie just got Fussy-er

The Fussy Foodie just got Fussy-er

Wow – I hadn’t realised it had been so long since I last shared here. I managed to log back into my account today and I even have some posts in draft that were not quite finished, for whatever reason. In recent news, me, Sill, The Fussy Foodie has had to get a bit more fussy about my food because I was diagnosed as a T2 diabetic just on two months ago (July 2017). Since then (and if you clicked that link you’ll see) I have been blogging that journey and now I’m finding more and more that my food world and diabetic worlds are colliding (well… yeah, they kind of have to develop a harmonious relationship, but I mean in a blogging sense!).

Managing my T2 is all about (for me) managing my carb intake, so you’ll be seeing a lot more posts from me that are low or no carb as we are following (loosely) a LCHF diet (Low Carb High/Healthy Fat). I’ve been eating a lot of meat’n’salad type meals for both lunches and dinners and in anticipation of writing them up, on a lot of occasions I’ve photographed as I’ve cooked – at least that makes it easier to write up the content! Here is my favourite salad that I’ve created recently.

Pumpkin & Bacon Salad

1) Grab a couple of handfuls of your fav salad mix
2) Cook some pumpkin pieces – we had some leftover roasted pieces in the fridge that I reheated in the pan
3) Cook some bacon
4) Use your choice of Cesar Salad dressing – I make mine and the recipe is below.

Arrange the salad mix on the plate, cut the pumpkin pieces up and scatter over the leaves and do the same with the bacon. Drizzle with the dressing and then let it all loose all over your tastebuds. They will thank you! If I’d had pine nuts or slivered almonds I would have toasted these and added them as well, but alas, not today.

Sill’s Caesar Salad Dressing

3 fillets anchovies, drained
20-30 grams parmesan cheese
2 whole eggs
1-2 cloves garlic
1 teaspoon Worsteshire sauce
1 teaspoon apple cider vinegar, or lemon juice
110 grams rice bran oil
1 tablespoon EVOO (olive oil)
pinch salt and pepper to season

Note – I use a Thermomix so these directions contain settings related to that machine but it will work in a normal blender or food processor as well – just blitz away and ignore references to the butterfly!!

  1. Blitz anchovy fillets, parmesan and garlic 3 sec on speed 6 or until mashed chopped.
  2. Add the butterfly.
  3. Measure oils into a jug/glass and keep aside.
  4. Add eggs, Worcestershire sauce, & vinegar blend on speed 3-4 until mixed well.
  5. Keep TM running speed 3-4, adding in oils via lid slowly. Mix until all oil is drizzled in. Dont rush this process as the slowler you go the better the consistency.
  6. Remove butterfly and blitz on speed 8-9 for 30 seconds for a smooth paste (and it will thicken slightly in this time as well).
  7. Add salt & pepper to taste.

Let me know if you give this a go – it is super delicious!

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