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!
Butternut squash burger, vegetarian meatballs, baked beans snap pots and Spinach *2 portions = 488kcal
Today's cooking: tofu, mushrooms 🍄 esparagus, bean sprouts and avocado 🥑 in a sweet chilli and garlic sauce, and... more eggy courgetti.
A lean fry up. Mycoprotein 5-grain fillet, chilli 🌶 kale and avocado 🥑 topped with light cottage cheese and a drizzle of Tamari.
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.