Hi everyone! I hope you’re having a great week so far
Jenn’s latest theme is ‘Spooky Snacks and Healthy Halloween Treats’. I’ve never been that big on Halloween, but I’m looking forward to checking out all the spooky concoctions that people create over the next few weeks.
For this week’s WIAW party, I’d like to show what I ate yesterday. No horrors, but lots of lovely eats and a couple of yummy recipes to share
I’m still loving the breakfast smoothie milkshakes, especially on those days when I’m short of time or have been out for a morning run. One of my favourite Autumn/Fall flavours is apple & cinnamon. The addition of yoghurt makes it nice and creamy, while the spices add warmth.
Here’s how I made it:
Apple Cinnamon Breakfast Smoothie
1 apple peeled and cored (I don’t like peel in my smoothies but as it’s full of antioxidants, I eat it as I’m peeling!)
1 cup fortified almond milk (I used Alpro)
¼ cup non dairy yoghurt (I used Alpro natural yoghurt)
¼ cup rolled oats (I used Mornflake superfast oats)
1 tbsp ground almonds
1 tbsp chia seeds (for a nutritional boost, incl. omega 3)
1 tsp ground cinnamon
dash of ground nutmeg
drizzle of maple syrup, to taste
Throw all the ingredients in a blender, and blend on high speed until smooth and creamy.
I like to serve it in a tall glass with a sprinkling of cinnamon on top.
For lunch, I had a bowl of home-made lightly curried parsnip soup.
This soup is sweet, silky smooth, warming and oh so yummy! For me, this is another soup that’s perfect for Autumn/Fall. The spice I used was Garam Masala, which gives the soup a gentle hint of Indian curry. Lil’ L loves it, so hopefully other children will too
Here’s how I made it:
Lightly Curried Parsnip Soup
Hands-on time: 5-10 minutes
Cooking time: 20 minutes
1 tbsp olive oil
1 large onion, chopped
2 cloves of garlic, crushed
3 medium parsnips (approx. 450g / 16oz), peeled and chopped
1 large sweet potato (approx. 350g / 12oz), peeled and chopped
½ tbsp garam masala (add another ½ tbsp if really want to spice it up)
1.2 litres / 42fl oz / 5 cups vegetable stock
flaked almonds & parsley, for garnish
- Heat the oil in a large saucepan and sauté the onions until they start to soften. Add the garlic and garam masala and cook for a further 2 minutes.
- Add the parsnips and potato to the pan. Pour in the stock and bring to the boil. Turn the heat down and gently simmer with the lid on for 15-20 minutes, until the vegetables are tender.
- Remove the pan from the heat, allow to cool slightly then blend until smooth. If it’s too thick for your liking, add a little water or stock and blend again.
- Garnish with a sprinkling of flaked almonds (or other nuts/seeds) and parsley.
- This soup is delicious served on its own, or with a slice of warm bread.
(This recipe has been submitted to Ricki Heller’s Wellness Weekend 8-12 November 2012).
After School Snacks
A Blackstrap Gingersnap cookie… the perfect accompaniment to a cup of tea or coffee… or Kara chocolate milk if you’re Lil’ L
These cookies are hugely popular in my house and with my Tuesday night study class group. They’re super easy to make. The recipe is from Isa and Terry’s wonderful book Vegan Cookies Invade Your Cookie Jar (thanks Naomi for buying me this great book!)
hot lemon; nettle tea; cherry & cinnamon tea; 2 coffees
I needed to make a quick dinner yesterday as I was heading out to my study class, so we had spaghetti bolognaise. We hadn’t had this dinner in ages!
I used half a packet of Linda McCartney Vegemince (which I bought from Holland & Barrett) and my favourite pasta sauce… Seeds of Change Organic Tomato & Basil Sauce. Into the sauce, I also added a large, finely grated carrot and a finely chopped courgette (zucchini).
When the bolognaise was cooked, I allowed it to cool down slightly then sprinkled in some Marigold Nutritional Flakes with added B12 (this adds a cheesy, nutty flavour and lots of lovely B vitamins). We then served the bolognaise on a bed of organic wholewheat spaghetti.
I made 4 portions of bolognaise and Lil’ L took the remaining portion for his school lunch today, wrapped in a wholewheat seeded tortilla, which I lightly toasted to give it a crisp topping.
Fresh pineapple with Alpro natural yoghurt. Sorry no pic… I had to dash to my class!
When I got back from my class, I had some home-made granola with a drizzle of almond milk, which I served in a cute little ramekin.
So that’s me done for another WIAW. Thanks as ever to our gorgeous host Jenn over at PeasandCrayons.com.
Just before I go though, I’d like to list my favourite supermarket deals of the week (I love a good deal, don’t you?)
- Alpro Almond UHT Milk – Waitrose any 3 for £3.00 (normally £1.59 each) Asda – the Alpro fresh and long life almond milks are currently £1 each. We stocked up at the weekend
- Alpro Soya UHT Milk – Waitrose any 3 for £3 (normally £1.19 each). I’ll be stocking up this weekend! (glad there’s space in the garage now )
- Kara Dairy-free Chocolate plus Calcium Drink – Waitrose 2 for £2.00 (normally £1.39 each) Lil’ L tried this for the first time last week & loves it!
- Seeds of Change Organic Pasta Sauce - Waitrose any 2 for £3.50 (this deal applies to the 500g and 350g jars) Great sauce for lasagnas, spag bol, etc.
Right, definitely time to hit the ‘publish’ button now.
Enjoy the rest of your week everyone xx