Diet Day 30 – A Lazy Sunday, with Chicken with lemon & courgette quinoa

I am gradually easing myself off the detox, while trying to maintain a healthy approach to eating.  After all, I am thrilled to lose 5kgs, but realistically my goal is to lose another 10kgs by the summer.  I will now need to add exercise into the routine, continue to stay off the cigarettes, keep the alcoholic consumption to a low level, and keep the treats to a minimum.  Another important factor is to avoid stress where possible, as the good news is I’m off the blood pressure tablets for 6 wks now with no undue increase in my blood pressure levels.  So today on my lazy sunday, I’ve bought my Sunday Times for tonight, chilled a bottle, and discovered a delicious sounding recipe that I can adapt into the diet.  Just a few more preparations to my soup for Fridays’ Soup Swap, and a bit of chopping, and I can sit down and relax.  Wait for my daughter to return from her swim meet, whip up the meal, and unwind.  Perfect!




Chicken with lemon & courgette quinoa

Serves 4





1. Tip the quinoa into a large bowl and rinse. Cover with hot water in a saucepan and cook for approx. 10 mins until fluffy. Heat 1 tbsp oil and fry the courgettes until softened and crisping at the edges. Tip into the quinoa, then stir in with plenty of seasoning and a good squeeze of lemon juice from one of the halves.

2. Halve the chicken breasts horizontally and put each piece on a sheet of cling film. Cover with another sheet and beat each piece out with a rolling pin to make it thinner. Season. Heat the remaining oil in a large pan and fry the chicken for about 2 mins on each side until cooked through. Squeeze over the juice from the other lemon half and serve with the quinoa and lemon wedges on the side.

adapted from Chicken with lemon & courgette couscous recipe – Recipes – BBC Good Food.


I will serve it tonight with the following;


Pak Choy and mushrooms fried with garlic



300 g mushrooms

1 pack choy (cut into strips)

1 tablespoon dry sherry or chinese rice wine

1 teaspoon soy sauce

2 tablespoons vegetable oil

1 tablespoon minced garlic

1 teaspoon sesame oil



Bring a large pot of water to a boil. Add the mushrooms and cook for 2 minutes. With a slotted spoon, scoop them into a colander. Rinse under cold water and drain again

Add the pack choy to the boiling water and cook until tender-crisp, 30 seconds to 1 minute. Drain, rinse under cold water, and drain again.

Prepare the seasonings: Stir the rice wine and soy sauce together in a small bowl until blended.

Heat a wok over high heat until hot. Add the mushrooms and cook, stirring, until their surface is dry. Remove the mushrooms from the wok.

Pour the vegetable oil into the wok and swirl to coat the sides. Add the garlic and stir-fry until fragrant, about 10 seconds. Return the mushrooms to the wok and pour in the seasonings. Stir-fry until the mushrooms are tender, 1-1/2 to 2 minutes. Add the sesame oil and bok choy and toss until the bok choy is heated through, about 30 seconds. Scoop the mushrooms onto a serving platter, surround with the bok choy, and scatter the fried garlic over the top


via Pack choy and mushrooms fried with garlic. at my favourite home delivery service


Sunday brunch is such a luxury, or a trip to the countryside.  Keep the sunday feeling all week with a photo, from Etsy;



BOGO SALE Sunday Brunch fine art by moonlightphotography on Etsy.

Sunday Morning Photo Print 8X10 by walkinstudios on Etsy.


One Response to “Diet Day 30 – A Lazy Sunday, with Chicken with lemon & courgette quinoa”
  1. grandad says:

    Read your today blog and Monday.
    Do you watch Baking made easy on BBC 2 by Loraine Pascale on Mondays. If not see it on I Player or go to .uk/food and see some of her recipes

    Speak to you tomorrow

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