2018: A Year In FoodIn 2018, my PureGym manager assigned me to keep a food & exercise blog so that he could track my meals. between January-August 2018, through developing healthy eating habits to satisfy all of my nutritional needs and a rigorous exercise programme, I lost the 21 kg that I had gained on anti-depressants. I wanted it to be somewhere more contained rather than being shoved down people's throats (literally) through Instagram / WhatsApp. Hence I have housed my culinary creations here. Being vegetarian and/or vegan always presents a challenge in terms of hitting the protein target. This was particularly the most interesting challenge for me. I made a conscious decision to stop food blogging in 2019 (due to time restraints). However, it is useful to have a year's diet documented as a reference and a source of inspiration! |
This week's lunch: superfood salad 🥗 green lentils, chickpeas, carrot 🥕 batons, sultanas and sunflower seeds in a tahini and lemon 🍋 dressing, served with spring onion pearl barley, romaine lettuce and 2 falafels. Topped with sunflower seeds and seasoned with turmeric.
An orange and green lunch. Orange sweet potato 🍠 and boiled carrots 🥕. Green guacamole and iceberg lettuce.
Leftovers: hearty borlotti beans, tomatoes 🍅 and red lentils in a sundries tomato pesto topped with Italian herbs and garlic. Stodgy and fortifying (own recipe, probably needed celery).
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2018: A Year In FoodIn 2018, my PureGym manager assigned me to keep a food & exercise blog so that he could track my meals. between January-August 2018, through developing healthy eating habits to satisfy all of my nutritional needs and a rigorous exercise programme, I lost the 21 kg that I had gained on anti-depressants. Archives
January 2019
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