A little public service announcement: since redirecting my old blog over to this one, I can’t comment on blogspot blogs (I’m working on fixing this). Â Waaah! So many comments I want to leave but can’t for now. My apologies!
Okay, so I’m getting back in to training and stepping up my efforts where nutrition is concerned. Sure, I had to face days of eating the same thing and I get sick of leftovers super easily. But eventually it gets to a point where I’m grateful to just grab something I’ve prepared in advance and not stand there at the fridge, willing something to appear. Do you do that? Or stand looking inside your fridge, in case you missed something in there that you can eat? Then you go back half an hour later just in case you missed somethingÂ the previous sixty thousand times??
I made some pan fried tofu in a wee bit of oil, with some steamed vegetables (the cauliflower was roasted previously with a sprinkle of nutritional yeast). The sauce is a blend of miso, tahini, garlic and brown lentils:
A big thick chunky black bean, eggplant, zucchini and sweet potato stew with curry flavourings:
I’ve been having lots of green smoothies or variations of them for breakfast. I sometimes chop up fruit and veg (usually when it’s starting to look blergh) and freeze them for smoothies. At night, I take a packet out of the freezer and defrost it in the fridge overnight. Hurrah for convenience! And cats:
I really like these blueberry pancakes from Brendan Brazier’s Thrive book. They’re made with cooked quinoa, buckwheat flour, hemp and blueberries. I served them with some Pura Veda coconut yoghurt and home made applesauce (plain apples that I stewed and pureed, with nothing added):
Some days I pour my smoothie in a bowl and sprinkle some Pura Veda muesli on top. On this particular day I added a blob of the coconut yoghurt, except it kinda sank by the time I took the photo. What would you call this? Muethie? Smuesli? Smoothsli? Has anyone else thought of that?!:
For the kids, I made these BF Blueberry Muffins from Dreena Burton’s Let Them Eat Vegan. I added in some mixed berries and used a blend of mostly kamut flour and wholemeal spelt. I used applesauce for most of the oil and threw in some hemp seeds:
A what-Husband-ate. I made him a veg stir fry with a hoi sin and soy based sauce, served over some somen noodles:
I made this recipe for Heather’s Super Seed Power Bread from Oh She Glows. It’s great toasted and spread with some hummus:
My week was pretty much made up of all the above. Preparing food for the next few days ahead is such a relief on days where it’s too warm to be bothered putting the oven on (or be bothered cooking in general)!
Are you happy eating the same stuff for days in a row?