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!
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 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.