A 34-year-old Redditch mum who helped her husband reverse his Type 2 diabetes by cooking him healthier meals, is sharing some of her top recipes.
We told the story of Poonam Chaudhary and her husband Manish in December.
Poonam’s wonderful recipes helped her husband lose more than three stone without him even realising he was on a diet.
“I didn’t tell him what I was doing I just began changing our normal recipes slightly,” said Poonam.
“He was obese and I wanted to help.
“After a few weeks I asked him to step on the scales and he was completely shocked by the results.”
Poonam began the health-kick after attending WW classes (formally known as Weight Watchers) in February 2016.
She weighed in at 12 stone 7lb at the time and was determined to shed the pounds, both for her and for Manish.
“After a month I had lost 11lb through my cooking and that was the same food I was serving both of us,” she said.
“Some people assume that Asian food is fattening but like any recipe, it can be adapted.”
Check out her chilli con carne and Indo-Chinese style chicken recipes below:
Chilli Con Carne:
* 1 onion
* 160g red pepper
* 500g extra lean beef mince
* 400g can red kidney beans
* 400g can chopped tomatoes
* 2 beef stock cubes/chilli con carne mix
* 1 tsp chilli powder
1. Finely chop the onion
2. Chop the peppers
3. Take the chopped onion and dry fry until soft, then add minced beef and cook till browned.
4. Drain kidney beans and rinse then add the beans and peppers.
5. Add choppeed tomatoes and two beef stock cubes/Chilli con carne mix dissolved into quarter pint of boiling water. Stir into mixture with 1 tsp chilli powder. Bring to boil and simmer for ten minutes. Add salt to taste
Indo Chinese style chicken:
* Chicken Breast- 400g
* Egg or egg white
* Corn flour
* Soya sauce
1. Cut the chicken into small pieces then coat in the egg/egg white and 10gms corn flour.
2. Season the chicken with salt and pepper.
3. Shallow fry chicken for a few minutes on each side, until golden brown.
4. Stir fry peppers and onions for another couple of minutes set aside.
5. In the same pan, add the garlic, red chilli (optional), soy sauce, corn flour and water. Stir and simmer the mixture reduces and is thick and syrupy.
6. Add back in the chicken and peppers and stir well in the sauce
Serve with stir fired basmati rice.