2018: A Year In FoodIn 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! |
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Vegan spinach ravioli in a cauliflower-cheese style sauce, topped with grated Vitalite! Butternut squash and chickpea curry recipe - BBC Food https://www.bbc.com/food/recipes/squash_curry_09269 Next week’s meals - I omitted the curry leaves! Coconut oil Cumin 2 large onions, finely chopped Garlic, grated Ground turmeric Ground coriander 2 packs of ready-chopped butternut squash and sweet potato cubes 2 packs of coconut cream 2 tins of chopped tomatoes 2 tins of chickpeas, dreained and rinsed 2 packs of green beans, chopped Note: the eggs in the 1st 2 images were from a separate meal. 4 boxes of mushrooms paired with chilli beans in a spicy sauce. Lasted 4 meals. Falafel in a spinach, rochet, watercress and cucumber salad. The cheese and coleslaw are optional and used to give it a bit more of a calorific boost (as it’s quite lightweight) but these can easily be substituted with quorn, tofu, cabbage, cauliflower etc. The wraps are a combination of beetroot (pink) and multigrain (white). |
Rory DuffyRory 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. Archives
August 2020
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