Thai Style Pan Roasted Chicken Breast 

Marinade:
Ginger paste, Turmeric powder, Red Chilli powder (less, for SIBO), Lime juice, Dried Lemongrass powder + Dried Galangal + Dried Kaffir Lime leaves + Thai Sweet Basil leaves (or use a Thai mix without garlic or onion), Cumin powder, Curry powder (without onion and garlic powder) finely chopped Coriander leaves, finely chopped chives, 1 tbsp coconut milk, Black pepper powder, Sesame oil and Salt.

Method: Mix all the above ingredients, mix in with chicken and refrigerate overnight. Pan-fry in more sesame oil (love the nutty flavour it gives. I can’t have nuts at the moment so this really helps!). Cover if needed. I prefer cutting a deep slit into the chicken breast so that it cooks evenly. Plate up and pour a bit more of coconut milk if needed.

That’s it. Cut up and store in an air-tight container in you plan to have it over a day. Easy-peasy and SIBO-friendly! One chicken breast usually lasts me for 2-4 meals as I have it with a serving of low FODMAP veggies.

Pan Roasted Tobasco Ginger Chicken 

Attempting to eat more protein (I miss my vegetables!), that too with only limited ingredients and condiments has been such a task. I’m going fine though. What sucks big time is that I’m bedridden and so blood exhausted every minute of my day that I’m finding it hard to get my experimental self to work. If I can’t even stand, forget trying to get creative with food. At the moment, my survival mode is on. I just need enough food to get through my day, to take all my pain and daily medications + extra antibiotics and survive. Generally speaking, I’m doing fine. Doing my best.


With a multi-systemic disorder like EDS comes a very moody digestive system. I’ve always been such a breakfast person and for the last 5 months, I’ve been waking up not wanting to eat anything all. I don’t remember the last time I made myself a proper breakfast and enjoyed it like I used to. Not eating anything doesn’t work because there are so many pills to take and I end up forcing myself a little bit. Sometimes I skip breakfast (not by choice but because my body just doesn’t want it) completely and wait for lunch, hoping I’d be hungry enough. Like today. I’ve got more pills for later and it wouldn’t have made sense to go without eating any further so I made myself a decently heavy salad.

Let’s see, what do I have here…

  1. Baby Carrots
  2. Purple Cabbage
  3. Yellow Capsicum
  4. Sesame Soy Tofu
  5. Roasted Garlic Chicken
  6. Base of Greens and Herb Mix

And over the weekend, I made an Asian style peanut sauce  with spices and herbs too. To make life easier, I used natural peanut butter as the base. It turned out perfect!

This looks like a bouquet on my plate!