Day 6 PV day CRUISE Diet

Now for my second PV day on the CRUISE diet. That is alternating PV and PP until the target weight is reached.

Measure out 1.25 litres of water to drink in the morning, and 1.25 l for the afternoon.
Take vitamin capsule.
Black coffee no sugar.

Breakfast - 8.30 am
Apple cider vinegar - 2 teaspoons (dilute in water)
Scrambled egg white omelette - made with spinach Pureegg whites and steamed mushrooms and zucchini.

When next hungry 9.00 am
Listerine breath strip
Black coffee

When next hungry 11.00 am
3 oatbran muffins

Finish first bottle of water by noon.

When next hungry have lunch 1.15 pm
Roast chicken on lettuce bed with Dukan mayonnaise (30:70 mix of philadelphia and natuural yoghurt, mixed with an egg yolk, dijon mustard salt and white pepper).

When next hungry 2.30 pm
Instant coffee with Natvia
2 sticks celery

When next hungry 4.30 pm
Licorette x3 (sugar free licorice lolly)
Listerine breath mint
Finish bottle water

30 minute brisk walk

Dinner 6.30 pm
Apple cider vinegar - 2 teaspoons in water
Chicken cooked with sping onion, and green beans.

Supper
Forme yoghurt and steamed rhubarb

Day 5 PP day. CRUISE Diet

Now for another PP day on the CRUISE diet.

Measure out 1.25 litres of water to drink in the morning, and 1.25 l for the afternoon.
Take vitamin capsule.
Black coffee no sugar.

Breakfast - 8.30 am
3 meatballs

When next hungry 10.00 am
3 oatbran muffins
black coffee

40 minute bike ride
black coffee

Finish first bottle of water by noon.

When next hungry have lunch 1.15 pm
Roast chicken (no skin, no wings)

When next hungry 3.30 pm
meatballs
2 cups herbal tea with Natvia

5.30 pm
meatballs
white instant coffee with Natvia

Finish second 1.25 L bottle of water by 6pm

7.30 dinner
2 teaspoons apple cider vinegar
Dry fried Atlantic Salmon on noodles.

Supper Yoghurt

Slim tea.

Cooking list for tomorrow:
Muffins
Chicken soup
Jelly
Meatballs
Lasagne

Cooking meat while at work

Okay, this is a tip for all those who are trying PP days while at work. It also assumes that you have access to a sandwich press at work.

I think we all agree that freshly cooked meat tastes the best, and reheated offerings are often disappointing. Well these last few weeks I have been exploring the use of the sandwich press as a device to freshly cook meat in my work's kitchen.

The meat I have been cooking is lean chicken thighs. This is the way it works....

At home, I prepare the thigh meat. If the thigh is not well trimmed of fat, take the time to trim (so that you don't have to wear the fat yourself). While you have a knife there, try to make the thigh even in thickness, adding a few extra slits in the thick sections to fully open out the thigh.










Lay an individual thigh out on Glad bake (or alfoil).

Season the meat lightly with Masterfoods Morrocan seasoning (I tried another variety recently and it was not even close in flavour).









Wrap it up - I tend to use the 'fish and chipper' wrapping technique where you start at one corner, fold in the edges and then roll. Imagine the size of your work's sandwich press and try to get a parcel of that size.

I then put the parcel in a plastic luchbox or baggy for the trip to work. Chicken left at room temperature, particularly after it has been handled, can be a microbial mine field, so keep the chicken cool during the trip and at work and cook it that day.










To cook the parcel, first warm up the press and put on any exhaust fans. Place the parcel in the press and put on a timer for 5 minutes (I use a timer on my iPad) but if the parcel is thick, I go up to 7 minutes.

When the timer goes off, turn off the press and transfer the parcel to a plate. You can leave the meat for a few minutes at this stage or eat straight away. Check that the sandwich press is still clean.

The meat will be swimming in its juices when cooked and although this juice is tasty, this will be high in fat, so keep consumption of these juices to a minimum. I tend to eat the meat while still on the paper and in its juice and then wrap the whole lot up when I am finished and pop the excess in the bin.









A cooked lunch at work in under 10 minutes with very little mess. Very nice.

- Posted using BlogPress from my iPad

Tandoori chicken breast

This recipe is a combination of two chicken recipes on page 57 and 58 of the Recipe book.

I sliced chicken breasts into 1 cm strips and then marinated in a mix of Sharwoods Tandoori paste and fat free natural yoghurt (1 teaspoon paste for every 100g of yoghurt) for approximately 2 hours in the fridge. I then BBQ the chicken on the grill.




8/10, always good served with yoghurt.

- Posted using BlogPress from my iPad

BBQ chicken thighs

This is one of my standby foods that I had in the fridge all through my Attack/Cruise diets so there were never any hunger emergencies. That is the really nice part of Dukan compared to other diets, you can get organised so that there is no need to suffer the usual discomforts of dieting and resultant bad moods - everything is very even and calm with steady insulin levels and no hunger.

I use at least a kilo of Lillydale chicken thighs at a time. I like Lilydale as they are generally small thighs and trimmed leaner than any other I have tried (Dukan recommends using young birds).

I lightly seasoned the thighs with Masterfoods Morrocan seasoning (remembering salt leads to water retention) rolling the meat in a bowl and then BBQ over a low grill until cooked (the longer you cook, the more fat is removed).






Eat now, or If storing for later, ideally reheat in the microwave before eating. I took these to have for lunch at Andrea's and they were well received.
7.8/10

- Posted using BlogPress from my iPad

Roast Herby Chicken

Another roast chicken recipe, page 188 in Recipe book.

Had a large Lilydale chicken, peeled off the fat clumps near the cavity and washed it out and patted dry. Then in a big bowl I mixed the leaves from a bunch of basil, maybe 50 or so leaves, 3 cloves garlic peeled and squashed with a broad knife, 1 teaspoon crushed garlic, the leaves from 3 x 5 cm sprigs of thyme, the leaves from 3x 8cm sprigs of rosemary, and quartered lemon. I then pushed the mixture into the cavity and pinned shut with a skewer. I rubbed the outside skin of the chicken with a spoon of crushed garlic and lemon juice, and then sprinkled with some dried basil and set it aside to marinate for an hour (should be overnight).







I took two small leeks and 2 large carrots and cleaned and chopped finely. I then made an alfoil tray by taking a double thickness sheet of alfoil and turning up the edges and folding the corners. I popped the vegetables and some lite salt and pepper in the bottom of the roasting tin. I had some butternut pumpkin in the fridge so popped that in too.




Then Peter did the roasting outside in our covered BBQ, 160C for 90 mins or until fluid runs clear when pierced between leg and breast.





It was quite yummy for a PV meal, 9/10, but I don't think those vegetables were really compliant having chicken juices drip through them....
I served with a side of steamed asparagus which was a nice clean finish.

Tarragon chicken

I have made this a few times and it goes down well - although Peter and Dan can not throw away the skin or wings.
9/10

It is a big Lilydale chook. Inside the bird is garlic cloves, lemon, tarragon and an onion, locked in with a skewer. The skin is coated with garlic, lemon and tarragon. 

We BBQ our birds, 175C for an hour and a half, checking that juices run clear before pulling it out.

Cardamon Chicken

They gave it a 6 and 6.5 out of 10, which is not good for an hour and a half of cooking. There was too much sauce and not enough chicken. Peter said it needed more spice and rice on the side.

Recipe is on page 65 of the Dukan Recipe book.

Chicken thighs were browned and garlic and onion added. The spices were added to the yoghurt and simmered for an hour. The other spices were added and cooked for another 30 minutes. The sauce was then strained and smoothed and poured over the well cooked chicken.