Earlier this year the Great Lakes Advocate introduced readers to Karen Diamond, a woman who had struggle with her weight for much of her life.

Following her inspirational story of incredible weight loss many residents asked Karen to share her recipes.

The recipes are original or adapted from favourite meals to reflect a healthier, clean eating style.

Karen doesn’t look at calorie counting, but macronutrients, the fat, protein and carbohydrate contents.

This week Karen shares beef stronganoff,  a much loved family favourite.

“Let's face it, we all have a mother or grandmother who has made this incredibly delicious dish for the family, and now from time time to time I make the recipe that my grandmother has passed down to me,” Karen says.

“However, many traditional beef stroganoffs are loaded with unwanted calories and fat such cream.  

“So Sunday morning I found myself standing in front of the freezer scanning what meat I had and what should I make for the family that night.  

“I decided I'd do a chicken stroganoff and tweak the ingredients a bit to make it considered clean.

“I never know how many calories my meals are as I do not eat according to calories.

“ I usually try to watch the fat, carbohydrates and protein content which naturally will reduce the calorie content and then help you to lose weight or eat healthy depending on what your goal is. 

“I usually stick to around 150grams of protein of a night and 100grams of protein for lunch,  in regards to carbohydrates for dinner and lunch around 100grams as well.  

“By swapping high fat foods to low fat or good fats rather you will naturally lose weight.  

“It certainly has helped me just by making small changes to my diet, I love my food and refuse to eat boring food so I quite often swap the bad ingredients for good ingredients to clean up my meals.

500 grams diced chicken breast

1 bag of baby spinach 

2 cups of sliced mushrooms 

1 red diced capsicum 

1 medium diced Spanish onions

1tbs oregano 

4 cloves garlic

2tbs tomato paste

1tbs sweet paprika

1 cup of chicken stock

Himalayan salt/pepper

3tbs Chobanni Greek yoghurt 

1tbs coconut oil 

1. Heat the coconut oil, fry onions, mushrooms and capsicum with garlic, salt, pepper, oregano and paprika until fragrant and caramelised.

2. Meanwhile dice the chicken breast then place into the vegetable mixture with the chicken stock and tomato paste.

3. Place baby spinach in pan and cover to summer for 10 minutes to reduce liquid.

4. Once chicken cooked and liquid reduced put yoghurt into pan mix up and then serve with preferred side dish.