One thing I’ve found with the Dukan Diet is that it’s not cheap. The yoghurt I buy is over $5 a tub and I’m probably going through 2-3 tubs a week. Sliced meats from the deli are also expensive. 500grams of 98% fat free ham sets me back $8. Premium mince? $10 a pack. Chicken breasts – $15 a kilo. It all adds up and when you’ve had a naughty period like I did it seems like such a waste of money buying all that expensive food and not even sticking to the diet properly.
So I’m going to start trying to experiment with offal a bit more. It’s affordable, generally easy to come by and luckily I don’t have a pre-existing aversion to offal. Luckily I’ve never had a major issue with liver and kidneys, I like both. Livers in a creamy wine and mushroom sauce are heavenly. I had them last week just dry fried with onion – not fantastic but not bad. They also taste very rich so you feel like you’ve had a decent meal.
Until now I’ve avoided other types of offal. Liver, kidneys and black pudding (which I’m sure would be far too fatty to be dukan approved) is as offally adventurous as I’ve got. The sight of tripe makes my stomach turn a bit, I can’t stand the thought of it and wouldn’t know where to begin when it comes to cooking it so for now anyway, tripe is off the menu! Today I went for something a bit safer – chicken’s hearts.
I scoured the web for ideas and eventually decided to sautee them in a marinade of onion, garlic, soy sauce and white wine (not dukan approved but I decided to use it regardless). The result was good – a bit more rubbery than liver but still tasty and quite tender. One end of the heart (the end with the valves, sorry all you offal haters!) should, in my opinion, be sliced of as it looks quite fatty. I ended up biting this end of each heart. Pre-slicing would have been a lot easier!
So that’s it. I’m looking forward to my next offal experiment and would love your ideas if you’re an offal eater too!
Kan I Du the Dukan? 
Ugh! You’re a braver woman than I – you wouldn’t catch ME eating that stuff! 😉
Cx
Have you tried making your own yogurt.
I do 1 litre every three days and it lasts me that long. It’s simply 1 litre of UHT skimmed milk, 2 teaspoons of natural yogurt and 2 tablespoons of dried skimmed milk powder, all stirred together and kept warm (in a yogurt maker or airing cupboard) for 8 hours. That’s it, then you just keep it in the fridge and add flavouring (I use vanilla or lemon essence) and some sweetener. It’s also good for cooking with. Even more Dukan friendly than the shop bought ones, I checked with their nutritionist.
Sue xx
Oh thanks Sue, I make my own quark but haven’t attempted yoghurt. I have put an Easi-yo yoghurt maker on our wedding gift registry so fingers crossed someone gets it for us but until then I might give your recipe a go – thanks!
Brave lady- I have always hated liver so I could not do it. Great that you are willing to try it.
Enjoy it.
xxx
Thanks Jeanette, I am hoping I will be brave enough to continue trying different types of offal. We shall see!