A Change In Direction

I can't believe it's almost a year to the day since I wrote my last blog. So much has happened since then! A quick run down of last year for you, before I get on to why I'm actually writing the first new blog for 12 months...

First things first, I got engaged in September! We were on our first holiday with my family in Spain and Tom proposed at midnight on the roof of our villa in a blanket fort. It was the cheesiest, most romantic thing ever and I loved it. :)

My business was also a rollercoaster - growing impressively fast early in the year then tailing off towards the end. December was hibernation mode for me and January has started with a million and one ideas on how to change my business to reflect me a little better.

My relationship with my family has only grown stronger - our experiences in 2013 really did cement some already pretty awesome friendships. I've also made new friends and gotten closer to existing ones, so 2014 was definitely a good year for relationships all round in my life. :)

But that's enough about life. Onto why I'm writing! And how fitting that it's one year since my last post - completely unintentional I assure you. I'm about to enter the next stage of my Endometriosis journey, having some scans to check up on everything and then (all being well) having the Mirena coil removed. This is partly to start the journey of having a family, although I think that one will still take some time, but more importantly I'm taking a much more natural, holistic approach to my endo. My experiences with the diet have been bitter-sweet; when I stick to it everything goes pretty well and I'm largely symptom free still, but if I slip up even slightly it can have some nasty consequences. The first step I'll be taking is to get more strict and more healthy - introducing fitness as well.

What's this got to do with the blog you might be asking? Well I want to document it all. I'll finally be sharing full details of the diet that I failed to finish last time, including recipes I find useful and alternatives to things you can't have on the diet. For example last night I made some caramel cookies that were completely endo friendly. Would you believe it?
I'll also be including any therapies that help, product alternatives to the chemical-filled ones you'll find in supermarkets. exercises that ease pain... all of it. Much like I used to track my eco adventures, I'll now be tracking my endo adventures (with some eco thrown in of course - I haven't changed that much!) in the hopes that it could help someone else going through the same. And the therapeutic effect writing gives me. ;)

I've already got billions of ideas for blogs popping into my head, but I won't be posting everything all at once. If my past unreliability has taught me anything, it's to pace the blogs and have some prepared in advance, so that's what I'm off to do!

If you have any questions about endo, the diet, recipe requests - anything at all - just leave them in the comments and I'll be sure to respond! :)

Recipe: Endo-Friendly Moroccan Chicken & Lemon Cous-Cous

As some of you will know each week we make a meal plan so that we can keep our food costs down and also get everything in one shop rather than going to and fro all week for things we need.
Monday is meal plan & shopping day, so I usually spend the better part of the morning doing a quick inventory of the freezer and cupboards to see what we've got, then coming up with meals for the week. Mondays, Fridays and Saturdays tend to be my favourite days to cook something new as those are my days off and I can generally spend more time preparing an exciting meal.

Since starting the Endo Diet food has lost some of its appeal to us, which is a little depressing. As much as I enjoyed being inventive at first, trying to come up with exciting new ways to present what is essentially chicken or turkey and veg has become a bit of a chore. So yesterday I made an extra effort to come up with meals that sounded full of flavour and was really quite pleased with myself when I fell upon a recipe for Moroccan Chicken & Lemon Cous-Cous! Not only did it sound delicious, it was also an opportunity to attempt cooking with bone-in chicken thighs. For those who don't know me that well, I have never even eaten food with bones in before unless it was a surprise and in all occassions I stopped eating as soon as I found out. Something about it freaks me out. But in the name of money saving and on a quest for flavourful foods, I took a deep breath and jumped right in to this new experiment.

I had a little waver upon seeing them at the shop and another upon seeing the bones at first at home, but after seeing the price I pushed through. £4 got us 1.1kg of chicken thighs! To put that into context; the packets of 450g of chicken breast are also £4, so we got almost 3 times the meat for the same price. So on the back of last nights' success, I've been convinced to try AFC (Ami Fried Chicken!) using chicken wings or drumsticks in future. I'm a bone-in convert...for chicken at least!

And so on to the recipe...

Serves: 2-4

Ingredients:

4-8 Bone-in Chicken Thighs

2-4tsp Turmeric

1-2tbsp Garam Masala

Pinch of Salt

Sunflower Oil

1 Onion, finely sliced

1-2 Garlic Cloves, finely sliced

500ml Chicken Stock

Juice from 1 Lemon

125-250g Gluten Free Cous Cous

Parsley to garnish

Method:

1. Heat some oil in a large pan, coat the chicken thighs in half the spices and place skin-down in the pan for 10 minutes, then turn and cook for another 2 minutes before removing them from the pan.

2. Add the onion and garlic to the pan and fry until golden.

3. Add in the remaining spices and cook for another minute. (I forgot to do this bit and it still turned out yummy!)

4. Add the chicken stock and bring to the boil, before placing the chicken back in the pan skin side up.

5. Cover the pan with a lid and simmer for 35-40 minutes. (I didn't cover it and the stock concentrated down nicely, but I did have to add more water in later for the cous cous to cook.)

6. Remove the chicken and take the pan off the heat.

7. Stir in the lemon juice a cous-cous, topping up water if necessary, then leave to stand for 5 minutes/until the cous cous is cooked through.

8. Fluff through the cous cous and place the chicken back on top.

9. Garnish with parsley and serve!

I forgot to take a picture of our meal last night so this picture is taken from the recipe!