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Earlier this year my diet drastically changed. You see, I was diagnosed with PCOS, which I knew nothing about, and had to pretty promptly research to make sense of this diagnosis. So it turns out PCOS is linked back to metabolic issues - probably inherited - including insulin resistance, and 1 in 5-10 women with PCOS will develop diabetes.
That's scary to me, very scary. PCOS has a whole lot of other problems, which I won't go into here, but safe to say something had to change, especially for this sugar loving bake-a-holic.
So the last 9 months has seen me gradually cut out sugar, then grains, then dairy, until I am basically eating Paleo style for 80% of the time, and I have done one (and a half!) Whole30 nutritional resets.
(if you want to know more, check out whole30.com, and I highly recommend reading the book 'It starts with food' by the people behind the Whole30 )
I am loving this new way of eating, which is lucky for me as it is not about to change given there is no 'cure' for PCOS, and I will have to be careful with my blood sugar levels for the rest of my life.
So this recipe today is in the spirit of my recent eating changes - good quality fats (coconut, omega 3 in the salmon), quality protein (Salmon and Cashews) and a rainbow of veges. Also, to be Whole30 compliant, it does not use Soy Sauce or any sugar, refined or unrefined.
And it's really delicious...I promise! You won't even miss the rice, but if you really had to, go ahead and serve it with Cauli Rice. We find Salmon much easier to eat this way, rather than being overwhelmed by it's richness if eating it as a whole piece.
Ginger & Lime Salmon Stirfry
Serves 2, with leftovers for lunch
275g packet Regal Salmon Stirfry (or cube some fresh salmon filet)
1/2 head cauliflower, cut into florets
1/2 head broccoli, cut into florets and stems thinly sliced
2 carrots, cut into matchsticks
1 capsicum, cut into sticks
1 onion or 4 banana shallots, cut into wedges
4 cloves garlic, finely chopped
*Substitute any of the above vegetables for your favourites - asparagus, bok choy etc
2 T Coconut Aminos (Soy sauce substitute, you can use soy sauce if you prefer)
2 t Sesame Oil
2 T Umiboshi vinegar or fish sauce (Umiboshi is Japanese pickled plum vinegar, very salty)
Pepper and salt to taste
Coconut oil, for frying
Juice of 1 lime
Finely grated rind of 1 lime
2 T Sesame seeds
Chilli flakes, or fresh chilli finely sliced
1 thumb of ginger, finely juilienned
Fresh Coriander
Cashews, raw or roasted
Directions:
I stir fry the veges in batches, so I can control the cooking better, then also cook the Salmon seperately at the end, but this still uses only 1 pan
1. Stir fry Cauli, Carrots and onion on high heat in some coconut oil (don't be stingy, coconut oil is really good for you). When tender-crisp and nicely charred in spots, removed and keep aside in a covered bowl to stay warm
2. Stir fry broccoli, capsicum in a bit more coconut oil for a few minutes, then add garlic, fry together for another minute or two then add the Coconut Aminos, Sesame Oil. Umiboshi Vinegar and a good grind of pepper. toss to coat, then add the broccoli to the reserved Cauli and Carrots.
3. Add some more coconut oil to the pan, heat to a med-high sear, then add the cubed Salmon. Try and not move it too much, you want to get a nice caramelisation on the salmon. As it cooks, sprinkle over the chilli, sesame seeds, julienned ginger, juice and rind of the lime and some seat salt. Toss to coat, or using tongs carefully turn over the salmon pieces until cooked (just opaque, and golden brown).
4. Serve the salmon on top of the stir-fried veg, and top with fresh chopped coriander and cashews.
