If you follow me on Instagram, you would think that I love food. However; in truth, I have always had a “love-hate” relationship with food. I love food for the taste and excitement it brings but I hate it because I can never stop eating when I know I should. It’s a self-control thing.
Recently, I have started to notice parts of my body that were not there before. I think I might have over-indulged a little. Thank God that I have a physically active job, or I would have doubled my size at this rate. There is absolutely nothing wrong with being a little curvy. In fact, I love my curves! However; when you are as short as I am, you start to worry about looking like a meatball.
I am devising a plan to lose and sustain the weight loss. I know from experience that changing your diet will have the greatest impact on your weight and regular exercise will help drive the weight loss and maintain it.
Today, I will be sharing with you a favourite “salad” of mine. I was never really keen on uncooked vegetables, however, I am slowly finding ways to make them loveable but that is a recipe for another post! This whole diet thing will only work if I can make a combination of things that I could eat all the time and not get sick of. It has to be sustainable.
So here is one way I love to cook my vegetables. It’s easy and simple and you can do the same thing with other Asian vegetables such as bok choy, choy sum and bean sprouts.
Ingredients:
- Snow pea sprouts ( 1 packet)
- 3-4 cloves of garlic
- Some chilli (depending on how hot you want it)
- Squid brand fish sauce
- Some oil
Method:
- Wash with cold water as the snow pea sprouts as it is quite a dry vegetable. Leave to soak for half an hour or so.
- Roughly chop the garlic and chilli.
- Heat the pan and add a good splash of oil into the pan.
- Throw in the garlic cook until brown.
- Throw in the snow pea sprouts add a few teaspoons of water.
- Once the sprouts are warm, put in a few splashes of fish sauce.
- Throw in some chilli and cook for another minute or two.
- Serve!
