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 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!
Various baked potato dishes.
Broccoli and crumbled feta topped with chilli.
Mushrooms, garlic and feta.
Hummus, quorn and peas.
Dinners: an adaptation on mum's courgette in rosemary sauce. I fried up the courgettes with white onions and added butter beans, chopped tomatoes 🍅 and quark cheese 🧀to thicken the sauce. Unfortunately ran out of rosemary but I added thyme and garlic and a bit of tamari and lemon juice. The plan is to have it with microwaved jackets. The side is a mixture of boiled cabbage & leaks, scrambled egg 🍳 whites, yum & yay 😊 mixed nuts 🥜 and seeds and cashew pieces.
Lunches: Quorn ham style slices, cherry 🍒 tomatoes 🍅 peas and sweet corn 🌽 savoury mix mayonnaise and parsley in genius wraps.
Claire Birdland gave me these hot peppers 🌶 last Thursday because they were too spicy 🔥💥rah! So I used them as a frying base combined them with 2 bags of quorn mince, 2 cartons of tomato 🍅 passata and the remaining 2 Heinz five beanz snap pots to make a hearty ❤ chilli. 45g protein per 1/4 serving. I'll find some rice to accompany it...
I've loved black beans for ages so I was delighted to see them on the high protein list! Trick for cooking avocados: dunk in and simmer in the sauce before peeling, makes them break apart much more easily. 20sec in the microwave also helps. These black bean and avocado 🥑 sweet potato 🍠 wraps are slightly less protein (coming in at around 18g per wrap), but they should be tastier and more appetising than last week's offering. I used a base of spring onions and blocked the coconut 🌴 cream block in the soup 🍜 to thicken the sauce, plus a dollop of old all purpose seasoning ✨magic!
Ok, why when I cook 4 bags of peas does a massive foam broth up? Is this normal?
Peas are a great source of protein! I had 4 bags of peas in the freezer so I paired it with half a bag of kale, half a pot of Thai red curry paste and the last container of Linda McCartney scampi 🍤 style bites. 31g protein per serving, served with a side of Oomi protein noodles 🍝just what I needed after spin class 🚴
I added a splash of dark soy sauce, a flash of coconut 🌴 milk and a dash of ginger to add flavour 😋
Dinners cooked for the week! Mushrooms 🍄 edamame and pak choi in a miso, coconut 🌴 and ginger sauce. The plan is to serve on a bed of Oomi protein noodles 🍝 each serving 37.7g protein.
Being good 😇
Lunches prepped for the week! I've packed 5 broccoli florets into these quinoa and chia seed wraps, mixed with red split lentils and peanut 🥜 butter. Each wrap contains 40g protein!
Lunches wrapped for the week!!!! Each sandwich is made from Sainsbury's be good 😊 to yourself wraps and contains: 0.5 ball mozzarella, 1 tomato 🍅, a handful of fresh spinach leaves 🍃 a teaspoon of light green pesto and a knob of butter. 449 kcal per sandwich.
Batch cook done ✅ inspired by a deliciously ella recipe, this 'Thai' coconut 🌴 and chickpea curry really packs a punch 🤛! 2 white onions and 2 aubergines 🍆 chopped and fried. 2 tins chickpeas (undrained). Added 0.5 jar Sainsbury's Red Thai curry paste, 200ml koko milk, 40ml Tamari soy sauce and finished with a dusting of ginger, seasoned to taste. 611kcal in total; it'll hopefully last 3 meals, so approx 200kcal per meal. 🤞
Lunch packed for the next 3 days! These wraps are made from sweet potato 🍠 and I've used minted beans, red onion and turmeric rolled up with spinach leaves 🍃 and falafel 🥙. Need to work on my clingfilm technique!
Today's cooking: tofu, mushrooms 🍄 esparagus, bean sprouts and avocado 🥑 in a sweet chilli and garlic sauce, and... more eggy courgetti.
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.