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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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).  Today's meal: green lentils in a creamy sauce topped with coconut yoghurt, lime juice and served with garlic coriander naan and a garnish of iceberg, spinach and watercress.  Onions, red peppers, green peppers, quorn protein pieces, olives, jalapeños and lasagne shreds in a Lloyd gross man sweet chilli and tomato sauce on basmati rice ...with hummus topped iceberg on the side |
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
January 2019
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