I have back problems which I get treated for once a fortnight and had been feeling pretty crappy before my last treatment. I get it fixed on Thursday nights which means I get home pretty late and with it being late in the working week, cooking is the last thing on my mind. I do however, think it’s really important to feed my body good, healthy nutritious food at this stage.
My taller half (I’ve borrowed and appropriated this terminology from an old friend and fellow blogger because I like it. Everybody knows that borrowed often means stolen when there is no intention of returning the goods but I’m a nice person and ‘borrowed’ suits me so much better than ‘stolen’) is exceptionally good at making my post-back-fixing-experience, one of nourishment and rest.
My friend and fellow blogger’s amusing ponderings can be read here on prone to reverie.
This is the lastest recipe for the food bit of ‘love food’. The love bit is far too ethereal to make lists about.
1 tbs evoo
2 large garlic cloves crushed
Juice of half a lemon
1 tbs chopped fresh oregano
500g of diced fat free lamb
Mix and marinate lamb cubes in mixture for 1+ hours. Grill until just browned for a succulent rare to medium rare. Longer for well done.
Two thirds of a cup of greek yoghurt
3 tsp evoo
Half cucumber coarsely grated
1 garlic clove crushed
Freshly ground salt and pepper
2 tomatoes thickly sliced
1 small red onion finely chopped
Couple of handfuls of rocket
4 tbs chopped fresh mint
Half cucumber halved lengthways and thinly sliced
Juice half lemon
1 tbs evoo
Gluten free pita bread (awww… so much love because he really doesn’t have to eat the stuff)