For tonight's #lowcarb
supper I made my old childhood favorite...**Tin Fish chutney with boiled eggs**. 😋😋. Talk about BANTING ON A BUDGET! This is a cost-effective and delicious meal and really easy to make.
* Basically you make a spicy tomato chutney, any way you prefer it. (Mine is made the traditional way, with Indian spices, garlic & chillies🌶️🌶️.)
* if using Indian spices, add a generous handful of curry leaves while it simmers. * Then add the deboned tin fish. Simmer for 5 - 10 minutes mins (don't stir too much as the fish breaks easily. It doesn't need much cooking). *Then add whole, boiled eggs and some fresh coriander.... Done!! 😋😋😋.
I use the Saldana "middle cut" brand as it's just the fish without too many Red list nasties added. I avoid the pilchards in tomato sauce, as most brands contain corn starch stabilizers.
Tonight my family thoroughly enjoyed it with creamy, buttery, **Cauli-Pumpkin puree**. (Steam pumpkin and cauliflower separately in boiling salted water until soft. Combined the two, add a good blob of butter, a dash of cream, a sprinkle of fresh/dry Thyme and fresh/dry Parsley, and puree together using a stick blender, until it's smooth, creamy consistency). Done!!! 😎
#mylowcarblife #chilhoodfavorite #spiceloverslowcarb #banting #keto #LCHF #lchflifestyle #grainfree #glutenfree #properprotein #healthyfats #omega #greenlistmeal #TrainedBantingCoach #prioritisinghealth