Happy Wednesday everybody! Hope it’s been a good one for you!
My Wednesday started much slower than I would have hoped. It’s been so dark in the mornings this week that I’m struggling to get out of bed. While I’ve significantly reduced my coffee drinking in order to kick my caffeine addiction, this was definitely one of the those mornings where I needed to smell the coffee in order to even open my eyes. 😉
The coffee was quickly gulped down while I made Lil’ L’s breakfast, got dressed and literally sprinted to school. This is the third morning on the trot that we’ve only just made it to school before the bell stops ringing. I MUST do better tomorrow. 🙁
For those of you who have been following my blog for a while, you’ll know that Wednesday is the day that I join the ‘What I Ate Wednesday’ party hosted by the lovely Jenn @ Peas and Crayons. Not only do I use this event as a way to take stock of my own eating habits, but it’s also a great way to draw inspiration from all the wonderful eats that are on display at the WIAW party.
I’m really late joining the party today. Tardiness has been the theme of my day (my mum would say it’s the theme of my life. 😉 ). Sorry everyone, I promise I’ll try and do better!
So, here’s what I ate today:
The dark, wet morning definitely called for a warm breakfast. I opted for a huge bowl of porridge, with chopped goji berries, pecan nuts, and ground flaxseed sprinkled on top, and a drizzling of Sweet Freedom Natural Syrup.
Rather than my usual Flahavans oats, I thought I’d try some of Lil’ L’s Ready Brek. When I was young I loved eating Ready Brek. I SO wanted to be the kid on the advert that glows on the way to school. 🙂 On the box, it says it’s ‘Great for Kids’ and, for me, this holds true. It was way too smooth and creamy for me. Plus I didn’t feel anywhere near as good as I normally do after breakfast. I guess some things are best left in your childhood. 😉
I had my lunch back to front today. The bread hadn’t finished baking by the time I had to dash to school for my meditation class, so I ate my pudding first. I started with an apple off the tiny tree that grows out of the rockery in our back garden… this apple right here:
This was followed by a piece of cocoa fudge that I made yesterday. This fudge is SO filling that you only need one little piece to fill you up!
This is my first attempt at making fudge and I packed it with goodness (ground almonds, tahini, raw cocoa powder, hempseed oil, fruit sweetener, and a goji berry on top). I made up the recipe, using Shazzie’s ‘Little Fudge Cakes’ from her ‘Naked Chocolate’ book and Dr Fuhrmann’s ‘Vanilla Carob Fudge’ for inspiration. Lil’ L loved it and gave it 5 stars but, for me, the tahini flavour was too over powering. I’ll try again and post the recipe when I’m 100% happy with it.
When I got back from school, I had a slice of warm home-made bread with Natex low-salt yeast extract slathered on top (for a B12 boost). (It was delish but I’m afraid there’s no photo; I woofed it down at soon as I got home! 🙂 )
Tonight’s dinner was the left-over veggie korma from Monday. It’s the first time I’ve made korma for Lil’ L and he absolutely loved it! I basically used a bunch of veggies that I found in the bottom of the fridge. It turns out that the combination of veggies works really well (IMO), so I’ll definitely use the combo again.
In the pan went: onions, garlic, korma paste, cumin, red pepper, green pepper, courgette (zucchini) (thanks Ellie!), green beans (thanks Mum!), spinach, carrot, sweet potato, long life extra firm tofu (quorn or TVP would work equally work fine, or even cashews and almonds), some vegetable stock and a sachet of Patak’s coconut cream.
While the veggies gently simmered, I boiled some rice. I’d normally use brown basmati, but I found some old white rice in the pantry that needed using up. When the veggies were ready, I roughly whizzed them with the hand blender, so that they blended together and made the sauce creamier. I didn’t blend them to a smooth paste as we like a bit of texture, but I guess a fully blended curry would be great for kids that aren’t keen on veggies.
The korma was totally lush! I’ve eaten it 3 times this week (twice with rice and once in a tortilla wrap) and I’m still not sick of it! This dinner is going to be a regular feature in our house from now on. 🙂
Dessert was an apple pudding with an oaty-almond topping. To save time, I made two puddings and will freeze one for next week. The apples are home-grown. 🙂
Right, that’s my eats done. I’m off to Jenn’s party to see what you’re all eating. Happy WIAW everyone!