It’s Tuesday! The 1st Tuesday of the New Year 2020…

The first Tuesday of the New Year…2021…


Time to start again…at this time of year most of our thoughts turn to our waistlines…There are no quick fixes though…they may work in the short term that is one thing I have learnt over the years…I have tried most quick fixes and now I have accepted that I can safely keep the pounds at bay by being sensible…by accepting that at certain times of the year I will indulge BUT I shelve the guilt and enjoy my indulgences and guilty pleasures but without the guilt…Hey, this is real life…

I have decided to repost my Healthy Eating posts with a few updates as my thoughts on eating and cooking have changed in some ways…

I will never be vegan or a full vegetarian HOWEVER I do believe that we should cut down on our meat consumption…I also love my veggies as do my family…We WILL be having a Meatless Monday in our house and one clever clog said oh we will be having fish then…with a smile as he ducked…haha…

My first e-mail from Meatless Mondays has arrived with some great ideas some of which I already follow, some I will try and some which I am unlikely to try BUT something for everyone which is great…Lots of choices…Thank you, Becky, for the introduction…

Which means this week I will be trying out some of the recipes ready to start next Monday…My family are overjoyed(NOT) but have admitted if I can provide the taste they will AT LEAST try it…

Baby steps…Slowly, slowly catchee monkey…

All in all, I am looking forward to trying some new recipes and a slightly different way of eating but as always I am a firm believer in eating a varied diet unless of course, you have a confirmed medical reason to exclude food groups or you have a confirmed diagnosis of an allergy…

We need variety and moderation in our diets…I also believe we should encourage children to cook as I was as a child and they then carry this forward into adulthood.

It is also a known fact that if children help to prepare their food they will eat it and it encourages them to cook and experiment with food and flavours…no fussy kids in my family…they don’t like everything but none of us does but they try it and as their tastes develop and change they may eat it in the future…

My posts will contain choices and also maybe I will end up liking tofu which I don’t at the moment but I am willing to try it now and again…sigh…who knows I may come across a great recipe which changes my mind…

In the meantime, Sally posted a great post on Healthy Eating which I will share here...She shares many of my beliefs like intermittent fasting..which works for me and the 80/20 approach (which) allows for those moments when you just have to…

Sally also delivers lots of other great health advice…Sally is the trained nutritionist I am not… I just trust my gut, my instincts, what my mother taught me and what I have learnt which works for me over the years…

Please pop over and have a read and say hello…Sally can answer any questions and will always make you welcome…x

My recipe today is Prawn(shrimp) stir fry with beansprouts…

  • 200g raw, peeled tiger prawns from a sustainable source
  • 1 green Thai chilli, chopped
  • 3 garlic cloves, 1 crushed and 2 finely sliced
  • 1 bunch coriander, leaves and stalks separated
  • A scant half tbsp caster sugar(optional)
  • juice 1 lime
  • 3 tbsp fish sauce
  • 2 tbsp oil
  • 3cm piece ginger, finely sliced, then shredded
  • 8 spring onions, finely sliced
  • 1 red pepper, thinly sliced
  • 85g water chestnuts, sliced
  • 100g beansprouts
  • 1 tbsp soy sauce

To serve:

  • Egg or rice noodles or rice.
  • Lime wedges.

Let’s Cook!

Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.

Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts(my) favourite stir fry ingredient and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper.

..Gently push the mixture to the side…heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then gently stir into the veg.

Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles/rice with extra lime for squeezing over.


Let me leave you with this to ponder on…

Thought for the Day!

There are too many people counting calories and not enough people counting chemicals x

Thank you for popping in and reading this post I hope you will leave a comment as you know I love to chat…Love Carol x

75 thoughts on “It’s Tuesday! The 1st Tuesday of the New Year 2020…

  1. Pingback: It’s Tuesday! The 1st Tuesday of the New Year 2020… – Kreativ Solo

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  3. Victoria Zigler (@VictoriaZigler)

    I have to admit, my waistline is not something I gave a single thought to as the new year hit and I started thinking about goals for 2021. Yes, I’d like to be healthy and a reasonable weight, but I think the guilt from having a little treat is more harmful in many ways than having the treat to start with, and my priority for 2021 is better self care, so if I want that treat I’m going to have it and not feel guilty about it. I want to spend more time taking care of me – the me that I am – and less time worrying about what others might think of my choices or appearance. Despite the mental/emotional struggles the events of 2020 caused me, my physical health has been a lot better since I changed my eating habits and started excluding those foods I knew were bad for me personally; my choice to become vegan was the right one for me, but I appreciate it may not be for some, so while it does make me happy when I hear people are eating less meat – from an environmental and animal welfare point of view – I do accept and appreciate that not everyone is going to completely go meat-free, either because it’s not right for them from a health point of view, or whatever other reason they might have. The main thing, as you said, is to eat a balanced and varied diet – whatever that might look like depending on your preferences and potential health/allergy issues – and do what you can to look after both yourself and the planet.

    Liked by 1 person

    1. CarolCooks2 Post author

      Absolutely, Tori it is about our own life choices which includes our eating waisline is how I gage my weight in a way and if it expands I don’t feel right …I have always had a flat tummy and reasonable waist when at my correct weight for my height and my age as that changes as we get older…Thank you for comment it is a welcome one as it shows we are different …Have a great weekend Tori 🙂 x


    1. CarolCooks2 Post author

      Oh let me know as my son has tried the Quorn ones unknowingly and he didn’t know until he was told after he ate them and thought they were what we call Cumberland sausages so maybe they are not quite so bad as I have thought…I rest my case xx

      Liked by 1 person

      1. dgkaye

        Okay, reporting in. Not sure if you’re familiar with the latest ‘buzz brand’ these past few years – ‘Beyond Meat’ ? They started out with burgers that got quickly famous by vegetarians, and they were originally served on in restaurants until they exploded in fame and began selling in certain grocery stores. I tried one and thought they were quite delicious so when I saw them come out with a sausage version I bought some. Just had one last night and quite delicious, not disappointed. Try it, you’ll like it! LOL 🙂 xx

        Liked by 1 person

      2. dgkaye

        LOL, oh, I’ve been around girl, watching and reading. It sucks not to have a voice. But I’ll be back Sunday evening and hopefully I’ll be able to contain my anger at fascist Facebook and not get banned again. It’s really astounding that we can’t use free speech there, but they welcome violent conspiracy theorists to spread their hate messages and help to incite American violence. 😦 xx

        Liked by 1 person

  4. Sue Vincent

    Getting children in the kitchen is one of my favourite things. Both my boys could and would look after themselvves when they left home, from ironing shirts to sewing on buttons. Now one can’t cook much for physical reasons, but the other is a superb home chef and cooks with his daughters. It was quite telling at Christmas… amongst the stocking fillers were shaped cookie cutters and a children’s recipe book… which the three year old recognised instantly . Not a bad start. xx

    Liked by 1 person

      1. Sue Vincent

        Proud Granny, yes… but that is all my son’s doing. He has infinite patience with his girls… as wintenssed by a seven layer rainbow unicorn cake, fully iced and decorated one afternoon… making each layer separately with them so they both had lots to do. 🙂

        Liked by 1 person

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  6. Norah

    Welcome to the new year. May it be better than the last in every way!
    I don’t think I’ll ever be vegetarian either, though my daughter and her partner are – mostly. Hub and I eat little red meat though, and do have meat-free meals. I do love seafood and your prawn stir-fry sounds delicious.
    The photos of your little chefs are gorgeous. They are being well trained.
    I hope you get your family trained to eat their meat-free Monday meals, and I hope you find some tofu you like. I enjoy tofu though I don’t cook it very often myself. I had found a nice one that we had in a stir-fry quite regularly but it then became unavailable and I haven’t thought to try some of the others. I prefered the fried firm tofu to the soft tofu, but I like the way my local Thai restaurant deep fries large cubes of soft tofu.
    Lots to look forward to in 2021. Enjoy!

    Liked by 1 person

    1. CarolCooks2 Post author

      Thank you, Norah…Lucy9another) blogger sent me a singapore Noodle recipe with tofu which she said was nice and she is not a tofu fan I am going to try that…I think the trick is to make sure you squeeze the liquid out so I am told…Yes my little chefs are doing well with their cooking they cook basic noodle dishes well Aston does for him and Lily and he puts all sorts in the noodles she likes the enokitake mushrooms in her noodles …I love that they both try different foods …Yes ,Thais cook a lot with tofu I should be used to it by now…sigh…I agree lots of positives for 2021, Norah I hope you stay safe and well x

      Liked by 1 person

      1. Norah

        It is great that your grandchildren try different foods, Carol. Mine have a favourite meal when they visit me for a sleepover. They love stir-fry chicken with rice, some broccolini and corn. My GD loves to add soy sauce to her rice. GS has his plain. I usually use sauces when I cook for Hub and me but we both enjoy it plain when I cook for them too.
        We’re in a brief lockdown here again for this weekend. I hope it’s no longer, but I think the virus is going to be an inconvenience for a while yet.
        Best wishes to you and yours, too, Carol.

        Liked by 1 person

      2. CarolCooks2 Post author

        That’s good to hear that they love stir fries, Norah and know what they like as regards adding extras it means they are tasting the food to me…My little GD adds fish sauce to passionfruit but I like that she experiments with flavours and at 8 yrs that’s good… Let’s hope the brief lockdown helps as you say this virus is not going anywhere soon…Best wishes to you and yours also Norah lets hope we all stay safe and well 🙂 x

        Liked by 1 person

      3. CarolCooks2 Post author

        Yes it was bad in and around Bangkok but they have locked it down…Here so far so good we have only had 1 case in our province so fingers crossed locking down quickly has stopped the spread we shall see, Norah this virus creeps in where it can doesn’t it? Yes, we certainly do what we can to encourage healthy eating in our children/grandchildren …Stay safe and well xx

        Liked by 1 person

      1. Jess

        I don’t eat much meat, so recipe ideas for plants, fruits, and vegetables seem to catch my eye. I do eat shrimp and a little white meat chicken once in a while. That’s about it. Ha ha. The ideas on that link are great. I love avocados. Good for you and filling. Win-win!

        Liked by 1 person

      2. CarolCooks2 Post author

        I am gradually cutting down on my meat consumption and much prefer fish…avocados I can take or leave hopefully I will post some more recipes which you like in the future 🙂

        Liked by 1 person

  7. marianbeaman

    I am always conscious of my waistline, more of a concern as my metabolism has slowed down. Walking and doing Pilates helps control the bulge.

    This year I want to use more herbs and spices. Tofu is an acquired taste I think, but I’m willing to try. Happy Tuesday in the kitchen with your apron on (or not!) 🙂

    Liked by 1 person

    1. CarolCooks2 Post author

      Thank you, Marian …I am lucky I don’t tend to accumulate too much around my waist but I am conscious of any extra inches and my tummy has always been flat but I walk a lot and I think that helps plus swimming as much as I can…I just feel I have eaten enough of Christmas fare and leftovers now I think my body is objecting…sigh…Tofu is definitely an acquired taste and texture, Marian I think I need tofu cooked by a Michelin starred chef to prove to me how good it can taste…lol…I hope you have a great week…stay safe and well, Marian x


  8. Sharon

    That looks delicious. Yep I am afraid tofu is not very appealing, extended soaking in a good marinade can help but I have to confess it is not my favourite. TVP (textured vegetable protein) sounds awful but it is an ok meat substitute, especially in strongly flavoured stir frys. Prawns will still win out though.

    Liked by 1 person

    1. CarolCooks2 Post author

      I have tried and so far not for me when you have lentils and mushrooms etc.. I will try the tempeh you recommended though, Sharon x


  9. petespringerauthor

    I would definitely go for the shrimp stir fry. I like the idea of cooking with children, and I’m pretty sure you’re right about them eating it if they help to prepare it. I used to cook with my mom when I was a child on occasion, and then I became more invested.

    Liked by 1 person

    1. CarolCooks2 Post author

      Yes one of our favourites and cooking with kids certainly does make them eat it and become more adventurous I mean Lily likes passion fruit with fish sauce…and her brother makes all sorts of weird and wonderful stir fries some nice others rather him than me…lol…but I encourage the experimenting that’s how great recipes were discovered…Have a great week, Pete 🙂 x

      Liked by 1 person

      1. petespringerauthor

        I used to cook with my students on occasion. By the end of the year, we prepared a whole meal in class. I’d get a few parents to volunteer, and the kids would rotate to every station to help with the meal.

        Liked by 1 person

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