Hey Hey! How is everyone’s week going? It’s so close to the weekend now- I can almost taste it! I cannot wait, no work for me. Before we get to the weekend let me just rewind a little to yesterday morning…
Yesterday started with my usual toning workout, which I can still feel as my muscles are sore. A sure sign that it is working! The night before I decided that I would make give over night oats a whirl. I ate them a lot during last summer and was in to minds about them. Sure I love oats, but the concept of eating cold oats was a little hard for me to get my head around. Nonetheless I persevered and actually got used to them.
This was really good. I mixed wheat germ, oats, hazelnut and almond rice milk, and topped it with creamed coconut, and mixed seeds.
I will be definitely be making plenty more over night oats in the future. A great tip is to leave out a little while before you want to eat them, especially if you are prone to super sensitive teeth like me.
For lunch I recycled the salad that I had the day before and had only managed to eat half of it- waste not want not!
This time I added extra spinach, olives, carrots, rosso tofu and stirred in some vegan pesto. I followed this with 2 of my bargain 10 for a £1 oranges.
Mid afternoon I snacked on a chocolate chip and cookie dough Lara bar and a pink lady apple.
I love Lara bars!
We decided to go out for dinner, which is such a rare occasion these days. It was so nice to be out the house. You have probably noticed that I don’t get out much in the evenings. I’m usually too tired due to PhD stress and housework and Alfie is equally swamped being a final year medic- busy times! Alfie took forever to get ready, so I waited…
and went a little crazy…
We headed over to Pizza Express. I chose the Mozarella and Tomato Salad drizzled with basil pesto for my starter. This was seriously delicious, I must buy some mozzarella this weekend. For my main I had the Four Seasons Pizza. My first proper pizza for months and I devoured every last piece!
I think we are going to take one night of every month or every two weeks and make it date night-a new tradition. It is so easy to become bogged down with work and never actually spend any time with each other.
This morning I made a mega green smoothie:
This smoothie beast contained almond milk, spinach, celery, an apple, wheat germ, ground flax and xanthan gum. I topped it with Rude Health Early Bird Muesli and dried fruit. This was seriously good and kept me full till lunch time!
Lunch was a lovely bowl of my Moroccan Kale and Chickpea Soup with two large oranges.
For my pre-workout snack I ate a RAW Health Apricot bar and an apple…
My Riverford organic vegetable box arrived on yesterday, I totally forgot that I was having one delivered this week. So after my mammoth fruit and veg haul at the weekend I also have all of this to get through:
cherry tomatoes ES
loose carrots UK
green batavia lettuce FR
white potatoes UK
loose onions UK
pointed cabbage UK
My fridge is totally overloaded with vegetables. It required a lot of rearranging, but surprisingly I managed to fit everything in…just! I know a lot of it will last way in to next week so I’m not too worried. The way I get through veggies at the moment the thought of any of it going to waste doesn’t even come in to play.
Due to my current vegetable situation I thought an stir fry was apt for tonight’s meal with noodles and an Asian inspired sauce.
This was a huge plate of veggies. I didn’t realise how much I had put in the pan until I served it up on to my plate. They included red cabbage, red peppers, mange tout, baby corn and mushrooms. The sauce I made to go with it was lovely:
1 clove of garlic minced
1 cm of ginger grated
1/2 a chilli deseeded
1 tbsp of sesame oil
3 tbsp of soya sauce
1 tbsp of black rice vinegar
1 tbsp of honey
3 tbsp of water
I love a huge plate of veggies! I also topped them with some mixed seeds for some added crunch-so good!
Finally two of my mangoes have ripened. I left the other two in the fridge to save for another time. Thanks for ripening tips- adding a ripe bananas to the mangoes really did the trick. I have no idea what has taken them so long. Taking up the opportunity to use them I made this:
Vegan Mango Lassi
fresh mango pulp from 1 mango
2 cups of almond milk
1 cup of organic silken tofu (Clear Spot)
Agave nectar to taste if required
Blitz it all up in a blender until smooth. You may need to add more almond milk, depending on your food processor to get a smoother mixture. Play around with it a little. Place in the fridge and chill for at least an hour.
I topped it with creamed coconut, golgi berries and raw chocolate golgi berries.
There are some busy times coming up ahead. Scary times too, with some big decisions to be made about our career paths and maybe a move to a different town. Exciting! I have been in education since I was four years old. It’s all I know. I’m a little apprehensive about being thrust into the big wide world after handing in my thesis. How am I going to cope?!?!?
How do you handle making big decisions? Do big decisions make you nervous?