Several years ago I made my first batch of donair meat at home….wonderfully spiced little loaves baked in the oven, thinly sliced, topped with tomatoes and onion, wrapped in warm pita bread then generously drizzled with sauce. Super messy to eat but oh, those flavours! If you want to know a bit more about donairs or perhaps haven’t even heard of them, take a wee break and head over to my original post here. There’s also a little more in depth…
Barely a week to go to the 30-day mark and we’re still going strong. As challenging as it’s been to create meals without dairy, grains, legumes and sugar, we’ve eaten really well and don’t feel at all deprived. Breakfast Breakfast Pizza Very simple to throw together. A base of hash browns, 8 eggs, crumbled bacon and chopped sun-dried tomatoes. About 30 minutes at 375 ° and it’s ready to enjoy. Lunch Chicken Lettuce Wraps Sliced grilled chicken topped with Dijon…
Cooking poultry parts instead of the whole bird just makes so much sense to me. It takes much less time to prepare and cook which means a lot less stress for this Galley Kat. …plus on the boat it would be logistically impossible. According to the Bitten Word a big trend in Thanksgiving turkey this year is towards exotic global flavours so thought I would give our little feast a North African spin. MOROCCAN TURKEY BREAST 2 tsp ground cumin…