Yes, I know I have been neglecting this blog so much, it is actually ridiculous!  I guess it is also because I’ve been neglecting myself so much.  The past 18 months or so have been a bit of a rollercoaster ride.  A lot went wrong in my life, but I must also admit – a lot started to fall into place.  A steep learning curve indeed!

I was also recently diagnosed with Adrenal Fatigue Syndrome, and a Vitamin D deficiency, so apart from the crazy weight gain, my body is just really crying for help.  Sigh.  How much longer will I be able to ignore her?  I simply can’t anymore.  It is time to pick myself up on my bootstraps, done my big ass big girl panties – and yes, they are huge, if you really have to know!  😉  For too long I have allowed people and circumstances to bully me, for too long have I bullied myself. Time for the madness to stop.

And the only way to do it, is to take it one day, one meal at a time.  Yes, the social life challenges will still be there – I must just learn to manage it a little better.  And I believe the lifestyle changes start with trying to get the basics right.  Don’t you agree?  So here we go again, taking small steps in the right direction – it is the only way to do it.

So. you probably only wanted the recipe of my yummy lunch – like what the blog has been about since forever – just a straight forward recipe post with no frills or fuss – instead of listening to my ‘issues’!  LOL!  But it is my blog, you will just have to deal with it – and with me!  😉

Here goes!

Larb is a traditional Thai recipe, usually made with chicken or pork mince.  I used beef mince instead.  This recipe serves 1.

120g lean mince

5ml olive oil

1/4 teaspoon garlic and ginger paste

1/4 teaspoon dried chili flakes (you can omit it if you don’t like spicy food).

A sprinkling of Robertson’s Exotic Thai spice

White pepper

A dash of fish sauce

50g cooked pasta rice (orzo)

Finely sliced red onion, cucumber strips, chopped spring onion and cos lettuce leaves to serve

Heat olive oil and add ginger and garlic paste – fry for a few seconds for flavour to develop.  Add lean mince and fry at a medium to high heat until browned (be careful not to burn the garlic though, it will taste bitter!).  You can add a dash of water if the mixture becomes too dry.  Add the rest of the ingredients (except the fresh veggies) and fry together for about a minute.

Let it cool slightly and serve in lettuce leaves, topped with red onion and cucumber strips

WL breakdown -serves 1, 2 Protein, 1 Carb, 1 Fat, 1/2 Veggies