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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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. Power steak!! 2 quorns are better than 1 🥘🥘 Having my pie and eating it 🧀 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... This week's batch cook: udon noodles, wasabi and tofu in a teriyaki and black bean sauce. |
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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