2018: A Year In Food
In 2018, my gym coach assigned me to keep a food blog so he could track my meals. Through developing healthy eating habits to satisfy all of my nutritional needs and a rigorous exercise programme, I lost the 21 kg between January-August 2018 I'd gained on anti-depressants.
I wanted it to be somewhere more private rather than being shoved down people's throats (literally) through Instagram/WhatsApp. Hence I've posted my culinary creations here.
Being vegetarian and/or vegan always presents a challenge in terms of hitting the protein target so this was particularly the most interesting challenge for me.
I made a conscious decision to stop food blogging in 2019 (due to time restraints), but it's useful to have a year's diet documented as a reference and a source of inspiration!
Claire Birdland gave me these hot peppers 🌶 last Thursday because they were too spicy 🔥💥rah! So I used them as a frying base combined them with 2 bags of quorn mince, 2 cartons of tomato 🍅 passata and the remaining 2 Heinz five beanz snap pots to make a hearty ❤ chilli. 45g protein per 1/4 serving. I'll find some rice to accompany it...
I've loved black beans for ages so I was delighted to see them on the high protein list! Trick for cooking avocados: dunk in and simmer in the sauce before peeling, makes them break apart much more easily. 20sec in the microwave also helps. These black bean and avocado 🥑 sweet potato 🍠 wraps are slightly less protein (coming in at around 18g per wrap), but they should be tastier and more appetising than last week's offering. I used a base of spring onions and blocked the coconut 🌴 cream block in the soup 🍜 to thicken the sauce, plus a dollop of old all purpose seasoning ✨magic!
Rory spent the first few years of his life in an ice cave, carving out his palace of wonder. He's a bit of a love doll, but he who melts the ice shall have their reward.