What I Ate: the Healthier Weightlossier edition, part II

Last week I blogged about what I ate, with a weight loss slant.  I continued with my oil-free cooking (ie not using oil from a bottle), no bread/pasta/crappy carbs eating this past week as well as continuing to cut out sugars (apart from fruit), watching my portion sizes and not giving in to my ‘inner Labrador’– that woofy voice that tells to me sniff around the kitchen for tidbits all day long.

So last week I was pretty happy with my loss of  1.5kg/3.3lbs (I’m recording my weight here weekly for interested parties!) but I’m not a person who goes much by numbers on the scale.  I care about how my clothes fit, how I feel and how un-bloated I look!  Scale readings can be dodgy from one day to the next, though I have been weighing daily in case I one day decide to put those numbers up publicly somewhere for some reason.  Truthfully, I don’t care for daily weighing, happy to do weekly but for me monthly is where I would probably get a more accurate idea of how I’m going.  I’m also not counting calories, weighing or measuring food at this point while I do have quite a lot of body fat to lose.  Once my stupid feet injuries are history and I begin training again when I have (hopefully!) lost lotsa fat, that’s when I’ll begin paying more attention to eating for fuel and recovery.  For now, I’m just getting myself back in to healthier eating habits that I can maintain daily long term.

This week I have lost 900g (1.98lbs), making a total weight loss of 2.4kg (5.2lbs) in two weeks.  I’m not doing anything strictly though I do prefer to use fruit in smoothies at breakfast time and not during the day. I’m avoiding using oil and throughout the day I keep a mental note of where I’ve eaten fats. I’m drinking more water too and not eating sweets though as you will see below, going out to dinner is the exception to the rule!

Okay, this week’s foodie goodness!

On Monday we had Easter lunch at my mum and dad’s house.  I’m avoiding things like rice and potatoes at home but I put a little on my plate along with some black pepper tofu.  Look at me having an okay portion size.  In other words, measly. Mum had made some stuffed vine leaves and dip made with roasted red peppers, eggplant, walnut and garlic:

dolmades

easterlunch

Dessert was the Banana Coconut Pie I made from one of Brendan Brazier’s Thrive books:

thrivebananacoconutpie1

thrivebananacoconutpie2

That morning’s early breakfast was a smoothie made with a hemp milk, banana, a few greens, orange and lemon:

breakfastsmoothie1

On Easter Sunday DeeW fell over at a park and broke her arm in one, possibly two places. Husband and I decided that DeeW and I should stay with my parents for a couple of days, just to allow her to chill out a bit more and also be closer to the hospital if she needed to go back for some reason.  This meant I had to go back home and scramble fast, like Goose and Maverick, to get all my gear together for a sleepover.  This included taking one of those big plastic storage tubs on wheels, carrying my blender, meals I’d cooked for the week, nooch, hemp protein, dressings, stuff from the veggie crisper drawers and canned beans.

I had (over) sauteed some kale and pak choy in water then added in a small batch of red quinoa I’d previously cooked and frozen.  I wanted to add this to meals throughout the week.  First up was a variation of the Pizza Bowl from Isa Does It.  I roasted some eggplant using only a little olive oil spray and well, this makes the eggplant turn out all dry and blergh.  I already had a little amount of pasta sauce in the fridge I’d made for DeeW, using an Aldi ‘Just Organic’ pasta sauce with some spinach and lentils added.  To that, I followed the Isa Does It recipe for the sauce and I add a small handful of raw cashews, a bottled roasted red pepper a tablespoon of tomato paste that had been in the fridge for almost-too-long, veggie broth and lemon juice.  I forgot to soak the cashews, because when I use my power blender I don’t have to soak.  But I forgot I was using my food processor when I threw cashews in to the mix, so they didn’t mix well (couldn’t mix them in the blender because there wasn’t enough sauce and it would have gathered under the blender blades).  The Isa Does It recipe uses vegan sausage but I used the roasted eggplant and some of Johanna’s Tomato Nut Roast with Buckwheat that I had frozen.  This was quite a filling meal though next time I’d want to follow the Isa Does It recipe to the letter… because here you can see the bits of cashews that didn’t whizz up well:

pizzabowl

Another Isa Does It recipe was the Citrus Tahini bowl.  Here, I marinated some firmer tofu overnight in sesame oil (less than what the recipe states, a couple of drops were enough for flavour), orange juice, lime juice, soy sauce, garlic and ginger (I leave out the sweet stuff like agave or maple syrup). The leftover marinade is mixed with tahini and used as a dressing. I served this over those overcooked greens and the not-very-good roasted eggplant.  Yum!

citrustahinibowl

A breakfast smoothie was made with fresh figs, banana, plant milk, cinnamon and hemp protein.  I can’t find my photo but it was delicious.

Mum cooked up some big bean things with carrot and potato.  I wasn’t very hungry when I ate this because I’d just had those dolmades, so this isn’t my usual dinner.  Because there’s not enough of it:

greekbeans

I asked Mum if she could make some of her Greek lentil soup without oil and with all the leftover veggie bits we had.  So this soup is made with brown lentils, onion, a bit of garlic, carrots, broccoli stems and kale. I admit that taste wise, this isn’t that fab because the olive oil is what adds that spark.  But I kinda feel that every now and then I need something that’s just a simple healthy food, without needing loads of flavour.  I need to break out of the mindset I have when it comes to food, I want everything to be fantastic and hate bland boring stuff, even if I know a dish is really good for me.  In other words, I’m a spoilt foodie brat.  As in, if I’m really hungry and whining about having nothing to eat because we’re going shopping the next day, Husband will suggest I eat toast. And then the scene looks like this:

groverblue

Anyway, here’s the soup.  I had this many times:

kalelentilsoup

I’ve been in a quiche craving mood lately so I decided to try these fab looking Mini Crustless Tofu Quiches from Fat Free Vegan Kitchen.  After reading through the comments I decided to use a packet of the Morinaga tofu that you find in the non-refrigerated aisles.  It seems that using soft or silken tofu that we get here in Australia would not result in a ‘set’ quiche.  I thought I had the same problem when I tried to take a quiche or two (or three…) out of the mould after they’d cooled down to warm, but when I let the rest cool completely they came out of the moulds fine.  I really liked these but predictably, my fussy family didn’t.  I’m going to use the filling recipe as a base for lots of other stuff.  I have some vegan vol au vent cases that may work:

minitofuquiches

This is the non-weight-lossy bit.  Friday was ANZAC Day here in Australia and we usually always make ANZAC biscuits.  Traditionally they contain butter which can be replaced with a vegan alternative, but this year I looked up healthy vegan versions online.  I found one using almonds and coconut oil, but I won’t link to it because it was a bit blergh.  I ended up adding some Nutellex because the amount of coconut oil wasn’t enough and I didn’t want to use up the little bit I have remaining.  This year I used maple extract instead of vanilla, just for something different.  I wouldn’t call them ANZAC biscuits at all, as ANZAC biscuits are something that stand on their own and healthier versions like this are just too different to even call themselves ANZAC biscuits.  I’d say the ones I made should be called coconut almond biscuits:

notquiteanzacs

Another non-weight-lossy bit was dinner at Loving Hut on ANZAC Day.  All healthy bets are off when it comes to meals out!  Though I did factor in what I’d eaten that day and that I had about four meals worth of lentil-veg oil free soup at home to make up for it all a bit!  I had some of the fried entrees (spring roll, crumbed prawns.  I ordered Husband the wrong spring rolls and he had one and didn’t like it much so I had the two leftovers…)  Then for my main I decided on the spicy lemongrass chicken with vermicelli noodles and a lemongrass dressing.  The bowl was loaded with mint and coriander which I love and some some salad ingredients.  The flavours were great but it was pretty spicy.  The ‘chicken’ was layers of (possibly) bean curd sheets and was quite chewy. I only ate a bit because I was already full and took the rest home to have for lunch the next day.  Aaaaand I maaaay have ordered the salted caramel coconut ice cream by Zebra Dream…

lovinghutlemongrasschicken

I saw plantains in a supermarket and decided to try them out.  I’ve never had them before and see so many American recipes using them:

plantains1

I had no idea what to do so I followed instructions for slicing the plantains in to 2mm slices, spraying with a little oil, then a little salt and lemon juice then bake.  They looked nothing like the photos of roasted plantains.  I didn’t like them at all so I think an expert has to prepare them for me next time:

plantains2

Okay, that’s about it.  I’ve just realised I haven’t got any meals prepared in advance for this week and I haven’t sat down to flip through cook books.  Apart from that lentil soup.  I have one plantain left so I guess I should do something with that as well as all the veggies.  I’ll probably end up with a veggie and chickpea/bean curry and I’d love to replicate the meal I had up there at Loving Hut.

Hope you all have a fabulous Monday!

What I Ate: the Healthier Weightlossier edition

A little while back, I blogged about needing to lose a bit of weight.  Make that a lot of weight!  5kg (11lbs) for starters, seeing as that’s what I’ve put on after getting down to a weight I hadn’t seen in a very very long time over a year ago!

This week I am right back in to my oil-free cooking and avoiding stuff like bread and pasta.  I’m also going for more wholefoods and minimising processed foods.  Fats are also cut waaay down so I am mindful of things like nuts, seeds and usage of coconut oil.  As much as I don’t like the cooking sprays, I am using a very short burst of olive oil spray for oven cooking but keeping that to zero as much as possible.  I don’t find this restrictive in any way, fortunately!

Here’s a look at what I’ve eaten this week.  I have retained only a little of the muscle mass I gained when heavy weight training over a year ago (boy does it hurt my pride to flex and see no more guns) so I’m trying to keep an eye on protein intake so I don’t shrivel away entirely…

bugsbicep

I started on Monday and today is the following Monday morning .  So in one week, I am down  1.5kg (3.3lbs).  I haven’t exercised, apart from one gym workout as a trial.  I have injuries in both feet and should avoid weight bearing and impact exercises like jogging.  Not fun when you want to lose weight, so I’ll be checking out exercise bike hire to get some HIIT happening.

So, these are some of the things I’ve eaten.  Of course, it’s not everything but I’m guessing you will all get sick of me photographing bananas and the same bowl of soup because I made enough for four days then went nuts because I hate leftovers after the second day…

Smoothie with unsweetened plant milk, banana, spinach, pepitas, hemp protein:

bananahempsmoothie

A bowl of vegetable and cannellini bean soup (there are also some red lentils floating around but not enough, so I threw in the beans for a protein boost).  Days worth of this:

beanveg

When I went for my haircut, I made a double serve of a breakfast smoothie so I could take some with me, seeing as a) I was at the hair salon for a couple of hours at least and b) I was near Crumbs Bakery, with their vegan pastries and donuts.  DANGER. This smoothie has spinach, banana, blueberries, hemp protein, flax:

blueberrysmoothie

Chickpea scramble made with broccoli, tomato, kale, lemon juice and lots of savoury yeast with my mum’s peas and carrots (cooked with onion and a little tomato paste) on the side:

lunch

Smoothie with hemp protein, flax, fresh mint, banana. As I was making it I was thinking “I’ve missed something, I just know it”… turns out it was the spinach.  I add spinach to all my smoothies.  Except this one:

bananahempsmoothie

Pan Seared Garlic Tofu from The Oh She Glows Cookbook, cooked in my new cast iron frying pan.  Oh my goodness, crispy tofu without using stacks of oil! I served this with the roast cauliflower (with a spritz of oil spray) and the miso tahini dressing from the Isa Does It recipe for the Roasty Soba Bowl.  Instead of soba I went for the last of the broccoli and some chickpea scramble.  YUM.  I had it again quite a few times:

misotahinivegtofuAlthough I enjoy smoothies for a quick easy breakfast, I decided to try pancakes.  AHA! I hear you say.  Pancakes on a diet?  Oh Veganopoulous, you crazy kid! Well!  I made the blueberry pancakes from Brendan Brazier’s Thrive nutrition book.  These are made with buckwheat flour, cooked quinoa, hemp milk, water, blueberries, salt, two dates, baking powder and baking soda.  You mix up the batter in a food processor.  They’re not the most attractive of pancake colours but they’re super healthy.  The recipe makes two large servings.  I had mine with a small sliced banana and home made applesauce (I just stewed some apples in a little water then pureed it all.  No sweetener).  The banana and applesauce did well as a ‘syrup’ seeing as I’ve waved goodbye to my beloved maple syrup for now.  This breakfast really filled me up and I was stuffed by the last couple of forkfuls so next time I’d make these as three smaller servings:

thriveblueberrypancakes

Another smoothie from Thrive, this one made with hemp, flax, pumpkin seed, banana, orange, ground cloves:
ironsmoothie

We visited my parents on Good Friday and my mum had made Greek lentil soup and added in some kale I took over.  Being Good Friday she didn’t use olive oil so I was pleased to have a nice bowl of oil free lentil soup.  Called “faki” in Greek, pronounced “fu-KI” and enough to earn me detention after the home ec teacher asked what I ate for dinner and I answered honestly:

faki

I made another Brendan Brazier Thrive recipe, this time the Black Bean Lime Salsa.  I love this! black beans, tomato, onion (which I left out), fresh coriander, balsamic vinegar, hemp oil, lime juice.  I moosh mine up in the food processor even though you’re supposed to just mix them together.  Here I have it served with the last of my roast cauliflower steaks:

blackbeansalsa

I haven’t featured any Easter gatherings here as I haven’t been to any.  We have a belated Easter lunch with my parents, sister and brother in law today so I’ll be blogging about that very soon.  This year I said I’d make hot cross buns with the kids but really, we’ve had so many store bought ones in the house that my dad insists on buying for us, that I am just well over them and I think Arthur and DeeW have consumed more than enough without needing to add to the count!

Although I ate the same things many times, it doesn’t bother me much now.  See, I’m a person who hates leftovers after day two.  I get BORED to the point where I would rather not eat than eat leftovers AGAIN.  I’m a bit of a princess like that.  On the third day I wanted to cry, in that whiny #firstworldproblem manner, when I realised I still had more bean-veg soup to eat.  Yea verily Veganopoulous, get over it! For day 4 I felt better about it because it certainly helps knowing what I will be eating, without having to worry about coming up with something new every day or two.  It makes for boring blog entries though!

 

This past week I’ve been playing and re-playing the new single by Tori Amos called ‘Trouble’s Lament’.  I can’t get enough of it!  I’m a looong time fan but the last couple of albums didn’t really jump out and grab me like all the rest.  But this song just kapowed me in the face!  If you’re a long time fan too, you might also be kapowed by the different sound she takes here.  Before I sat down to listen I was wondering how different, though familiar, it would be to her past albums and I wasn’t expecting this.  I’m looooving the percussion and guitars.  Kapow!

Two more raw dishes: Cauliflower Popcorn and Veggie Tempura

I’ve previously made the Cauliflower Popcorn from ‘Eat Raw, Eat Well’.  I liked it a lot but found it a little on the salty side, so this time ’round I only added a pinch of salt.  The cauliflower is tossed with nutritional yeast, EVOO and the salt then dehydrated.  Then it is major yumz time as you try not to eat it all in one go.  I’m cheating and using a photo I took last time:

cauliflower popcorn

The Vegetable Tempura recipe from Ani Phyo’s ‘Ani’s Raw Food Asia’ has had a permanent bookmark in it ever since I received my copy of the book.  The batter is made with zucchini, cashews, pumpkin seed, olive oil, salt and nutritional yeast and on its own would make a tasty salad dressing.  Get your veggies, smother them in this batter then dehydrate. The cauliflower on top is the Popcorn Cauli:

raw veggie tempura

This was good too, though I wouldn’t make it again unless I had people to serve it to who would appreciate it!  I just realised I forgot to make the accompanying dipping sauce.  Never mind, it tasted good plain.  I’m not sure I dehydrated it enough as the batter wasn’t quite right, but had I done any more the vegies would have been over dehydrated.  They had a nice crunch to them so I didn’t mind!

Have you made cauliflower with nooch, olive oil and salt in the dehydrator?  What do you think of it?

Recipes from Choosing Raw, Ani Phyo and Douglas McNish

First up, some ‘Ani Phyo 15-Day Fat Blast’ recipe reviews from the past few days.  I made the Simple Strawberry Shake from Ani’s 15-Day Fat Blast.  Rating (of my modified version) 4/5:

simple strawberry shake

– made with strawberries, coconut oil, water, vanilla.  The recipe calls for cashews or walnuts but I left those out and threw in a banana instead.  If I’m having coconut oil in there, I’m happy to leave out the nuts. I also left out the suggested sweetener of choice as the banana makes it sweet and I also added in the matcha ‘squeaky cleaner’ option.  It wasn’t very sweet, but just right for me.

I was determined to try another soup recipe and Day 3 called for the Curry Coconut Soup.  I was surprised that I really liked this and would make it again, giving it a rating of 5/5:

curry coconut raw soup

– made with water (I used half the amount listed as I wanted it thicker), tomato, avocado, garlic, coconut oil, cilantro/coriander (which I didn’t have).  This is one soup I’d happily have straight from the fridge on a hot day.

One of the breakfast shakes was the Pear Power Shake.  I gave this a 0/5:

pearpowershake

– made with kale (though I used spinach), pear, water, vanilla with the optional extra of chlorella.  I knew I’d have a hard time drinking this so I added a small date. I used half a teaspoon of chlorella (the recipe says one teaspoon) but for me the smell and taste of chlorella is way too strong.  Usually I can get around that depending on the ingredients (and holding my nose or using my straw) but in this smoothie, there was no getting around it.  After a few mouthfuls I tipped it down the sink.

I made the Ginger Mango Shake and added a bunch of spinach.  I left out the coconut oil/nuts and added the ground flax.  Rating 5/5:

banana mango ginger greens smoothie

– I added a banana to mine and the ginger gave it a nice zing.  My mango was frozen so this was lovely and cold on a stinking hot day.

Another raw book I really like is ‘Eat Raw, Eat Well’ by Douglas McNish.  I love the Cake Batter Smoothie.  Rating 5/5!

cake batter smoothie

– I made this smoothie with almond milk, orange, avocado, a date, banana, lemon juice, vanilla.  The recipe lists cashew milk, which I didn’t have, and agave which I don’t use.  The agave would have made it too sweet for me anyway.

For a lunch meal I spiralised some raw zucchini.  On top of it I added some tomato and mushroom sprinkled with nutritional yeast.  The star of the show was the walnut mince.  For this, I use the Walnut Mince recipe.  Rating 5/5:

raw walnut mince

– the mince made with walnuts, cumin, tamari, EVOO all in a food processor.  I have made this before and found the recipe too salty, so I left out the suggested salt and just used the tamari. I went easy on the amount of mince I served myself, it’s really easy for me to just inhale it all.

 

Choosing Raw was the first raw vegan website I read and certainly helped make things easy for me.  Gena’s recipes are simple and nutrient dense and easy to prepare.  One of my favourite blog posts there is How To Build A Meal Sized Salad. As I’m keeping an eye on my iron, I made these raw iron boosting balls and the raw sunflower seed and carrot pate.

I’ve started adding some blackstrap molasses to my protein shake smoothies (banana, plant milk, protein powder, pumpkin seeds, blackstrap molasses) to increase the iron content.  I don’t particularly enjoy the taste of it to be honest but it isn’t unpleasant enough to make faces when I have it (like chlorella, which involves my about-to-barf face):

blackstrap smoothie

I also made Gena’s Raw Strawberry Vanilla Pudding. I added a banana because I wanted Arthur and DeeW to have some too.  Arthur liked it but DeeW doesn’t go for pudding-y textures.  I really think avocado is such a star in dishes like this, though Arthur did comment there was a ‘weird’ feeling to it even though the taste was okay. I’ll still be making these kinds of puddings, using Choosing Raw recipes because they’ve worked well for me in the past:

raw banana strawberry pudding

One of my guilty pleasure foods (because I try to avoid anything bread-y but like bread too much) is my usual pizza ‘zocaccia’ from Zaatar in Coburg. I get the zaatar bread base topped with capsicum, tomato, cucumber, onion, olives and mint.  This is my downfall so I thought I better try and replicate it in a healthier bread-less way.  I’m planning on making some flat bread and crackers in the dehydrator but for now I put a whole lot of zaatar spice on top of raw veggies, with some of the sunflower seed carrot pate to round it out a bit.  If I had hemp seeds I would have had those too but this time I used pumpkin seed:

zaatar salad with sunflower seed pate

I also made my regular protein shake, consisting of plant milk, a protein powder, banana and pumpkin seeds.  It’s kinda my “can’t be bothered being really creative” go-to smoothie:

bananaproteinsmoothie

 

It was love at first site when I saw this recipe for Honey Gold Mango and Nectarine Salsa-Salad over at Appetite Affliction. I was hungry after dinner and bedtime was ages off.  So I cut up the mango and nectarines (but no tomato or avocado) and followed the rest of the recipe.  This is a fantastic dish and one I will absolutely make again with the tomato and avocado:

mango nectarine salsa salad

Now for the non-raw dish.  I’ll admit I was getting a bit sick of raw everything and I had a sudden longing for a stir fry.  So I used a teensy amount of coconut oil, then water when required, to stir fry up all these veggies and mixed in some rice noodles, soy sauce, garlic and ginger.  And then something really strange happened you guys.  As I sat down to eat it– remember, I felt quite over raw eating by now– I had a sudden wave of “I don’t think I want to eat this”.  I KNOW, RIGHT???  I had three forkfuls and felt like the food had turned in to a rock down in my belly.  Not a feeling I have when eating raw. I ate the veggies because I didn’t want them to go to waste but I binned the noodles.  I literally couldn’t stomach them:

 

blandveggienoodles

Is this the end?!

I’m going out for a meal tomorrow, so it will be interesting to see how I feel afterwards!  So tune in to channel Veganopoulous to see if I barf.

The Veganopoulous Reboot: Ani Phyo recipes

Okay so it’s day 1 of my little rebooting mission.  I need to lose the bloat, lose the flab, get my energy back and feel better in both mind and body.

A note on weighing: I hate the scales.  I have never really relied on scales as an indicator of weight loss and instead prefer to go by how my clothes fit.  What you see on scales day to day can fluctuate so much.  I’ve shown weight increases in weeks where my eating and exercising have been excellent but I’ve lost weight according to a measuring tape and my clothes.

I decided to use some of the Phase 1 “cleaning out your engines” recipes from Ani Phyo’s 15 Day Fat Blast book.  Phase 1 lasts for three days and all your meals are blended.  I’ve tried this twice before and really struggled with the ‘soups’.  You can repeat Phase 1 if you choose.  Me, the sooner I get some solid food, the better.  So I’m not following Ani’s actual plan.

DAY 1:  Starting weight 74.6kg/about 164.5lb (This could be wrooooong.  I weighed myself yesterday and the scales said 75.3kg. Last week they said the same. If I weigh myself tomorrow and it’s 75kg again, I’m going to consider that my starting weight.

* for breakfast I had the Blueberry Blast from Ani’s 15 Day Fat Blast (Day 1).  Rating 4/5

blueberryblast

This was made with water, blueberries, cinnamon, coconut oil.  I used the flax meal + hemp protein option and also added a bit of matcha for what Ani calls the ‘thermo charger’.  I reduced the amount of coconut oil given. I sipped this over twenty minutes.  Tasty and not too sweet.

 * For lunch I made the Spicy Bok Choy Soup from Ani’s 15 Day Fat Blast (Day 1).  Rating 1/5

bok choy soup1

bok choy soup2

Made with water, baby bok choy, cucumber, ginger, miso, avocado, lemon juice.  I’m so sorry Ani, this was impossible for me to eat 😦 This is the third time I’ve made the soup since buying the book and each time I could not eat (drink!) it.  I will happily eat those ingredients chopped up separately, like in a nice healthy bowl.  But blended as a soup was impossible for me.  Last time I tried drinking it.  This time I tried eating it as a soup but after two spoonfuls I thought it would be easier to use my straw.  Nope.  I’d say I had about half a cup before admitting defeat.

– Today’s snack was supposed to be the Pineapple Green Shake from 15 Day Fat-Blast but Husband said he couldn’t find pineapple at the shops (it probably costs a million bucks anyway).  I have a bowl full of oranges so I used those instead.  I had this pretty soon after my attempt at the bok choy soup  because I was starving. My juice had water, oranges, leafy greens, turmeric (the only difference to Ani’s recipe was that I used oranges instead of pineapple).  I would rate my juice (not Ani’s) a 1/5.  The turmeric was way too strong, even though I used less than the recipe stated. I couldn’t finish it. I’m sure I made this with a nice sweet pineapple in the past and it was okay.  Juice in your face:

orange green shake

* I was so hungry after not having the soup or juice so I made the Rainbow Salad with Tahini Dressing from Ani’s Raw Food Asia.  Rating 2/5

rainbow salad

The dressing is made with tahini, lemon juice, Bragg’s Liquid Aminos, water. The salad bits are tomatoes, carrot, mung bean sprouts, beets, cucumber, lettuce.  The recipe calls for daikon radish but I didn’t have that. I found the amount of Bragg’s to be way too much for me.  I used orange instead of lemon juice as I didn’t have much lemon and I prefer orange-tahini dressings. Still, it was good to get a bowlful of veggies with the benefits of sesame.

* the science-experiemnt-looking green juice. Because I make this juice for the family (except DeeW, she won’t go near it) I add in carrot and sweeter fruits like an orange and apples. I had my juice in the afternoon. I’ve mentioned before that Arthur doesn’t eat any veggies unless I’m sneaky so he will only drink a green juice if it’s on the sweet side:

green orange juice

* by dinner time I was starving and had planned on the Tomato Bisque (chopped, not blended) from the same book but found some home made almond milk.  To be honest I wasn’t keen on facing another bowl with tomatoes for dinner, so I made a simple smoothie with banana, the almond milk and a pinch each of ground cardamom and ginger.  If I had hemp seed I would have put those in too.  I’m feeling pretty full now and it will be a late night as Husband has gone out, so I think the smoothie will keep me full for much longer than the Tomato Bisque.  And I really hate going to bed with a growling stomach!

 

I’ll continue to blog about the various recipes I try, but might not do a daily update.  My aim is to now eat as cleanly as possible but still enjoy a meal out and watch my intake overall.  I have a few lunch and dinner dates coming up and I want to enjoy myself on those occasions, instead of enjoying myself far too often with bought meals (or home made individual serve microwaved self saucing puddings…). I also want to enjoy a nice meal out with Husband when we have a date night because going out for a meal together isn’t something we get to do a lot, so I want to enjoy it but choose food wisely.  It will also be interesting to see if those special occasion meals affect me negatively!