The lovely Jenn over at Peas and Crayons has set ‘Falling into New Habits’ as the theme for this month’s What I Ate Wednesday (WIAW) parties. Maybe the first new habit I should ‘fall into’ for Fall is actually turning up at the WIAW parties. I’ve been missing all summer! Sorry guys! There was a serious lack of food photography going on in July & August as I was too busy (having fun) with Lil’ L. Now he’s back at school, there’s no excuses!
However, one new habit that I have taken up this month is going for a 30 minute run straight after school drop off. I’m not a ‘morning person’, but this quick run in the fresh air is making a world of difference to my day. By the time I get back home, I feel really alert, and the fact that I’ve actually ‘achieved’ something before 9.30 spurs me on for the rest of the day.
My productivity levels have definitely increased since I made this simple change to my daily routine. Let’s hope I continue with it!
I’m also enjoying the opportunity it gives me to spend an extra half hour outside in the fresh air, enjoying the morning sunshine (we’re having a great September here in Bath!) and taking in the beautiful views. Here’s my favourite pics from this week’s runs.
I’ve always struggled to run in the mornings but I do feel like I’m getting a bit better at it. I have no trouble running at night… it feels effortless, like I’m flying rather than running. In stark contrast, in the mornings, I feel like I’m glued to the ground, and it takes a huge amount of effort to pick up my legs and run. Weird eh? Does anyone else experience this or is it just me???
When I get back from the run, I’m doing a simple 5 minute core strength yoga sequence, then it’s time for breakfast.
On the subject of food, since coming back from the Summer holidays, I’m full of renewed enthusiasm for cooking fresh home-made meals. I just need to get into the habit of photographing them! For this week’s WIAW party, I thought I’d share my favourite breakfast, lunch and dinner from the past seven days. Fortunately, these were the three meals that I did actually manage to photograph! I hope you enjoy them as I much as I did! 🙂
Continuing with my recent chocolate-banana obsession, my favourite post-run breakfast has been a chocolate-banana energy shake. It tastes fantastic, is packed with goodness, and leaves me feeling full up all morning.
Here’s how I make it…
Raw Chocolate Banana Energy Shake Serves 1 Ingredients Method
Hands on time: 5 minutes
250 ml / 8½ fl oz / 1 cup fortified soya milk (or other non-dairy milk)
1 ripe banana (or use 3/4 cup frozen banana slices for a deliciously cool, creamy shake)
1½ tbsp raw cacao powder (or regular cocoa powder)
4 tbsp fine rolled oats
1 tbsp chia seeds (or ground almonds)
1 tbsp raw cacao nibs (optional)
½ -1 tbsp maple syrup (or agave syrup), to taste
Place the milk, banana, cacao powder, oats and chia seeds in a high speed blender. Pulse to break up the banana, then blend on high speed for a couple of minutes. Add the cacao nibs and maple syrup. Blend for another 30 seconds. Check the flavour and add more sweetener, if needed. Blend for a few more seconds, then serve.
Raw Chocolate Banana Energy Shake
I’ve had lots of lovely lunches this past week, but my favourite was this Thai Sweet Potato and Coconut Soup.
So delicious! I’ll write up the recipe and post it on Friday. I promise!
It was hard to choose a favourite dinner, as I’ve been cooking lots of our favourites this week. However, this is the one that I managed to photograph… Mediterranean Vegetable Crumble.
This is so yummy and can be eaten hot or cold. Any leftovers make a great addition to work lunch boxes.
Here’s how I make it….
Mediterranean Vegetable Crumble Serves 4 Preparation: 15-20 minutes Ingredients Vegetable mixture: NB. To save time chopping, I give the veggies a quick blast in the mini chopper or food processor. Crumble: Method
Cooking time: 45 minutes
1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 red pepper, deseeded and finely chopped
2 celery sticks, finely chopped
1 medium courgette (zucchini), finely chopped
1 large carrot, finely chopped
100g / 3½oz / 1 cup mushrooms, finely chopped
400g / 14oz can borlotti beans, drained and rinsed
10 black olives, chopped
2 tsp dried mixed herbs
2 tbsp fresh flat leaf parsley, chopped
2 tbsp Dijon mustard
2 tbsp tomato purée
500ml / 17¾ fl oz / 2 cups organic tomato passata
1 tsp vegetable bouillon
Sea salt & ground black pepper
75g / 2½ oz / ½ cup wholemeal (wholewheat) flour
75g / 2½ oz / ¾ cup rolled (porridge) oats
2 tsp mustard powder
2 tbsp nutritional yeast (gives a cheesy flavour & a nutritional boost)
85g / 3 oz / 1/3 cup non dairy buttery spread (I used Pure)
27g / 1 oz / ¼ cup flaked almonds
27g / 1 oz / ¼ cup finely chopped nuts (e.g. Brazil nuts, walnuts, cashews) and/or seeds (sunflower, pumpkin)
My favourite dessert of the week has got to be the instant dairy free chocolate banana ice cream with chocolate sauce and nut sprinkles. Yum yum yum!
Mediterranean Vegetable Crumble
Preparation: 15-20 minutes
NB. To save time chopping, I give the veggies a quick blast in the mini chopper or food processor.
Time to head over to Jenn’s and join the party!
Enjoy the rest of your week everyone 🙂 xx
This time last year…. my first appearance at Jenn’s WIAW party!!! WIAW Party – I’ll bring noodles