With a bit of imagination you can come up with lots of ideas for main meals. But it's best not to get stuck in rut - anecdotal evidence suggests that you may become more susceptible to forming new allergies/food intolerances if you have a limited diet. At the moment I tend to eat fairly light suppers, with plenty of salad and vegetables (I'm loving beetroot at the moment - the Co-op sells it ready cooked and vacuum-packed without any added nasties). So, here's a few more ideas for the summer.
This is a really easy and quick way of cooking chicken or fish. The oatmeal is a great substitute for breadcrumbs and makes a lovely crunchy casing.
1 chicken breast or fillet of salmon (without skin) per person
Seasoning (salt & pepper, or Schwartz Season-all, for example)
Place a little oatmeal on a plate or in a bowl. Add a little seasoning (just enough to liven the oatmeal up!) and mix well. Take strips of chicken or fairly chunky slices of salmon (cut 'with the grain'). Roll in the oatmeal mixture until well coated and shallow fry in sunflower oil, turning occasionally to ensure the goujon is evenly cooked and browned.
Serve with salad and new potatoes (or chips!).
Ginger and cashew stirfry
You could add chicken or tofu to the stirfry, if you fancy something a bit more substantial. Just chuck the ingredients in, according to how much of each you fancy (I'm really not a very accurate, 'measured' cook!). The green vegetables and cashew nuts are packed full of iron, and the brown rice and noodles contain B6 (which activates iron) - just what the doctor ordered if like me, you're slightly anaemic.
clove of garlic
piece of ginger
cashew nuts (unroasted/unsalted)
dark soy sauce (if you're allowed it) or miso paste
Grate the garlic and ginger and gently fry in the sesame oil. Quickly add the onion, cut in half and sliced and the broccoli (cut into florets) - try peeling the stalk, slicing it finely and adding that to the pan too! Stirfry for a few mins, until the vegetables start to soften. Add the bok choy leaves and the chinese leaves (sliced) (as much as you want - or fits in the pan - but remember, they'll cook down to nothing in no time at all!). Stir fry until the leaves start to wilt and add the cashew nuts. Fry until the nuts are starting to brown and add a splash of soy sauce or a good heaped teaspoon of miso paste (with a splash of hot water). Combine well and serve immediately with brown rice or brown rice noodles.
If you are adding chicken or tofu, slice or cube and cook until brown on all sides in a separate pan. Add to the vegetables just before the soy or miso.
Variation: Butterfly some king prawns (i.e. de-vein) and marinade in the grated garlic and ginger, with a splash of soy sauce or squeeze of fresh lemon juice, for at least an hour before cooking (remember to refridgerate!). Add to the vegetables (instead of the cashews) just before you add the soy sauce or miso paste.