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.
Various baked potato dishes.
Broccoli and crumbled feta topped with chilli.
Mushrooms, garlic and feta.
Hummus, quorn and peas.
Based on Deliciously Ella's "Sun-dried Tomato Pasta" recipe, with some slight adaptations.
This pasta is perfect for a rainy, cold day. It's wonderfully hearty and wholesome, and so quick to throw together. The sauce is made from a mix of flavoursome sum-dried tomatoes, fresh tomatoes, garlic, salt and pepper. You can add other veg to this too though. I stirred through some spinach at the end and threw in some sautéed mushrooms. I finished this with some roasted Yum & Yay mixed nuts and seeds, which adds more flavour and texture, while also making it look beautiful.
I used Spelt pasta.
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.
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!
Nice 👍 this was my dinner last night... I was a bit laaazzzy 😴bubble & squeak with baked beans snap pot and cottage cheese 🧀
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 😋
Oomi noodle 🍜 stir fry plus a side of egg 🍳 white and more scampi 🍤 style bites for added protein! 😉🤸♂
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.
Where’s the potato and the cheese sauce?
This, you mean?
Warning ⚠ high calories! Crispy potato 🥔 skins, coated in onion and garlic mayonnaise, watercress, spinach and rocket. 🚀
1433 kcal 😳
Jumping on the butternut band wagon here...these noodles 🍝 are made from butternut squash. I've combined with the chickpea aubergine 🍆 coconut curry and the remainder of last week's quorn chilli 🌶 here's hoping I hit today's protein target 🎯🤞
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.