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!
My gym manager has reviewed my exercise and food diary and added some notes.
Butternut squash and chickpea curry recipe - BBC Food
Next week’s meals - I omitted the curry leaves!
2 large onions, finely chopped
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.
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).
Broccoli, feta and quorn savoury eggs!
Wetherspoons, 1st day of the Christmas hols.
New Year's Day breakfast bagels with scrambled egg, mushrooms, baked beans and veggie sausages.
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.