Hi everyone! I hope you’re having a great week so far! 🙂
It’s Wednesday again, which can only mean one thing in foodie blogging world…. it’s WIAW party time!!! Big thank you to Jenn over at Peas and Crayons for being such a great hostess and all round star! 🙂
We topped our porridge with chopped Brazils, pecans, walnuts, flaked almonds, ground flaxseed and goji berries, and a drizzle of Sweet Freedom Fruit Sweetener.
We all had different lunches today.
– Lil’ L had first choice of the leftovers from the weekend and took the giant veggie pastie. No surprise there!
– M had pittas filled with falafel, humous and romaine lettuce.
– I chose to make romaine lettuce leaf wraps, filled with sun-dried tomato humous, sun-dried tomatoes and black olives. I also had a couple of Nairn’s sweet red pepper oatcakes.
Yesterday, for what seems like the first time in weeks, it actually stopped raining and the sun came out! I grabbed the opportunity to eat a quick lunch in the garden. It was so nice!
With all this rain, the garden’s looking a bit like a jungle, but there’s lots of pretty flowers that are popping up amongst the weeds.
We’re back to rain again today, so who knows when I’ll get a chance to sit out in the garden again!
Drinks & Snacks
nettle tea, 1 black coffee, water
no snacks today (wasn’t hungry!)
For dinner, I made another of our favourite family meals… vegetable crumble. I used oats, nuts, seeds, yeast flakes and mustard powder in the crumble topping, which made it really tasty and crunchy.
I promise to post the recipe very soon!
A strawberry & banana smoothie made with fresh organic strawberries, 1 banana, Kara Coconut Milk, 2 tbsp Alpro Soya Yoghurt, chia seeds (for an omega 3 boost) and a dash of Sweet Freedom sweetener.
Plus a goji berry & choc chip granola bar
Each week, I make a couple of trays of granola bars for lunch boxes and my Tuesday night study class. They’re so quick to make and I find them much easier to bake than cakes and muffins!
I use agave syrup as the sweetener to make them low GI, and I use only a small amount of oil, so they’re much lower in calories than your usual flapjack/ granola bars.
Here’s the recipe:
Goji Berry & Choc Chip Granola Bars Preparation: 10 minutes. Cooking time: 20 minutes. Makes: 12 bars Ingredients Method
235g / 8¼ oz / 2½ cups rolled oats
26g / 1 oz / ¼ cup rolled oats, ground in a food processor or mini chopper to make oat flour
½ tsp salt
½ tsp baking soda
1 tsp pure vanilla extract
4 tbsp rapeseed (canola) oil
115ml / 4¼ oz / 1/3 cup agave syrup
1/3 cup (approx. 45g / 1½oz) goji berries
3 tbsp dark choc chips (add more if you wish)
Goji Berry & Choc Chip Granola Bars
Preparation: 10 minutes. Cooking time: 20 minutes. Makes: 12 bars
Happy Wednesday everyone! xx