Fish sauce from a pineapple…….homemade sriracha.

The best few hours of admin I spend each week are the 2 to 3 hours I spend in the kitchen on a Sunday prepping for the coming week. It is a bit of a task as there are 5 of us but what’s the option, take away, junk food, shop bought snacks or do I just do the old favourite of looking after myself and ignoring the kids! I grew up with a mother who yo yo dieted. There was nothing worse than watching her eat her packet crap whilst we got fed freezer food. That was usually the case when she was dieting. One particular memory I have is the scales. Yip. She did carry scales in her bag to weigh out her food. Until I hit my late teens, early 20s, I thought that was normal. Now in adulthood, I realise that it is normal but is it right? Is that really the way we should live our lives? Get unfit, get unhealthy and then go on a diet or exercise kick????

I had an awesome super productive day in the kitchen yesterday.

I washed, chopped and tubbed:

Kale
Callalloo
Collard greens
Cabbage
Carrots
Cauliflower
Broccoli
Fennel
Squash
Strawberries
Blueberries
Melon
Mango

I made 2 salad dressings

I made my own version of sriracha with the 2 bags of local hot peppers which have been staring at me from the fridge

I boiled up the chicken carcass which was on its last legs and made chicken soup with the stock

I boiled some eggs

I made a chocolate cake for the kids

I made a paleo fig and walnut loaf for the other half and I

I made beef jerky

I made spelt bread, sliced it up and stuck it in the freezer

I made smoothie ice lollies with mixed berries, bananas and homemade coconut milk

So where does this leave me?

I have berries already chopped for the morning oatmeal. I have snacks for when the kids have the munchies (chocolate cake, smoothie lollies, jerky, fruit, boiled eggs). I have snacks for me (eggs, fruit, fig and walnut bread, jerky). I have soup and bread for lunch for the next 2 days (what better than a good bone broth filled with carrots, turnip, greens, yam, parsley, tumeric and chicken) and I have veggies prepped for quick salads and to steam or sautée for dinner.

And what does this mean for me?

By sacrificing a couple hours on Sunday (note that I listened to a few podcasts whilst I was cooking so multi-tasking as always), I can start my week with one less thing on my mind. This gives me space to get on with my business, run around doing kid stuff and still fit in an hour or so at the gym and my book. I love to read!

Check out my sriracha recipe. I’ll be adding this to my beef chili tonight. Note that this recipe is based on what I had in the cupboard and fridge so adapt and improvise! There is an interesting recipe for this on nom nom paleo but it has added honey and fish sauce. I put coconut aminos and pineapple juice in mine. Pineapple juice seems to give the same kick as fish sauce or maybe I have warped taste buds 🙂

9oz of mixed chilies (mine were really hot so I deseeded them!)
6 cloves of crushed garlic
2 tablespoons of organic tomato paste
1/3 cup of fresh pineapple juice
1/4 cup of soy sauce/tamari or coconut aminos
1/3 cup of apple cider vinegar
1 teaspoon of salt

Blitz in a blender, add to a pot, bring to the boil and then a simmer slowly for 20 minutes. Cool, jar and enjoy. Will keep in the fridge for a week.

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