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! |
Lunch today: sweet potato, chilli and coconut quinoa, chick peas and carrots 🥕 topped with falafel 🥙 black olives and a teaspoon of harissa. 500 calories
A simple, energising meal ⚡quorn fishless fingers 🐟organic kurly kale fried up in chilli and all purpose seasoning, and 1 Heinz baked beanz snap pot. Took less than 10 mins to prepare!
Tonight I couldn't resist a bit of my guilty pleasure: Spinach and ricotta tortellini pasta 🍝 😋so I blended it with 1 bag of spinach, 1 bunch of spring onions, added 1 box of Quorn mince (protein!) and 1 tin of chopped tomatoes 🍅 boiled it all up together, tipped in 100ml coconut milk to thicken the sauce (you could use any milk), chucked in a load of basil 🌿 and Italian herb seasoning 🇮🇹salt and pepper and served it up with a relish of peppery baby leaf 🍃salad 🥗each 3rd = just 472 calories so just under the 500 mark for a light Wetherspoons 🙂
Next up: in the blue we have oyster and spring onion! Used an egg 🍳 white this time instead of rice to lower carbs and increase protein.
A colourful garden medley 🍛: organic new potatoes 🥔 and organic cherry 🍒 tomatoes, green beans, broccoli and fried tofoo topped with a dollop of leftover basil 🌿 pesto. Vibrant, entertaining and wholesome! ❤💛💚
Pink flamingo sunset 🌅🍊🍇 Quorn, mushrooms 🍄 bean sprouts and veggies 🍲👨🍳💪before and after... (started afternoon, came back to it in the evening). Quorn chicken style, veggies and udon noodles. Testing 2/4 blue dragon sauces (currently on special offer in Tesco). On the left in green we have chow mein. On the right in blue we have oyster and spring onion. Needless to say I've matched the sachet colours to the Tupperware...
😂First up... chow mein
Alas... still not hitting the protein target 🎯tomorrow, I'll substitute the rice with tofu and an egg white omelette. Today's experimental leftovers: rice noodles, spinach and kidney beans in a mushroom sauce topped with thyme and Oregono. Only 343 calories!!!
Under-night oats
Soaked oats with mango pieces and pumpkin seeds 1 part oats to 2 parts water Half a small bag dried mango pieces Sprinkling of pumpkin seeds Mix up and leave in a plastic Tupperware in the fridge overnight. This week's batch cook: red, yellow and green peppers, fresh green chilli 🌶 , quorn mince, mixed and baked beans in tomato 🍅 sauce with coriander leaf, cayenne and mint seasoning. This evening served on a bed of cauliflower couscous, relished with sweet and crunchy salad 🥗 and topped with 2 slices of crumbled cheddar. Only 445 calories!
Tonight's batch cook: Singapore noodles, mushroom stir fry and broccoli in a Nasi goreng paste with lime and extra soy sauce. Under £3 and only 167 calories per serving! Gave the reduced bean sprouts a wide berth...
Saturday night experimentation. In order of appearance: bare naked noodles (as seen on dragon's den), boiled broccoli and edamame drained, shredded tofu, 1 block of coconut 🌴 cream, half a cup of soy, dusting of chilli 🌶 and smashed cashew nuts 🥜.
Small cheese and onion quiche, cashew butter topped Tofoo canapé and a mix of green beans, broccoli, artichokes and peas in pods.
Today's Sainsbury's shopping trolley: quorn, tofu, green vegetables 🥒, porridges, soya, legumes, healthy yoghurt snacks... Carbs & Yoghurt snacks Proteins: quorn, tofu, egg whites Spinach, kale, broccoli, sprouts, esparagus, artichokes, peas, green beans and edamame (soy) beans.
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.
Volcanoes 🌋 in Hawaii, chilli 🌶 in the pans. 2 tins red kidney beans, 1 bag quorn mince, 2 avocados 🥑, 1 onion and a jar of jalapeños in a spicy sauce made from passata, coconut 🌴 milk, chilli, cayenne and tomato 🍅 purée. 2 saucepans batch cooking to last me a week.
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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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