Today I discovered a new superfood that I have never had before and it was delicious and nutritious. I also found an old favourite for the first time this year. Check out supper time to see what they were 🙂
Porridge was on the breakfast menu today. 50 g Jumbo oats, 140 ml almond milk, 1 tsp chia seeds and 1 tbsp clementine cashew nut butter. 11 WW Points.
I went out for lunch today 🙂 . I went to Tanya’s and it was just the two of us so we had a really good catch up. It has been a long time since we had a really good chat as we usually see each other in a large group and I really enjoyed it. The bonus was that we had a really healthy lunch too. A large salad of lettuce, tomatoes, including some home grown yellow cherry tomatoes, orange pepper, cucumber, king prawns and salmon. It was delicious and only 8 WW points. Thank you Tanya for the lovely lunch and all the funny stories and a good chat.
After lunch I drove to Ramsgate to our beach house which we rent out. I had to get the house ready for the next visitors who arrive on Friday and decided to head over today and stay overnight. So this big bird has flown her own nest now!
There is a large Waitrose within walking distance from the house and I had to pop in to buy some milk and biscuits/cake for the welcome pack we always leave. I found it really difficult being in the biscuits and cake aisles. I have been so determined to have a big loss this week and have been eating really healthily. This probably sounds ridiculous but suddenly confronted by the wall of sweet biscuits I became really agitated and started justifying to myself why I could buy some for myself. How many could I eat and stay within my points range or should I just blow the points, eat as many as I wanted to and then go on a long walk? Fortunately common sense and diet resolve soon prevailed. I selected the biscuits for our visitors and then set about finding something very healthy for supper.
Our kitchen in Ramsgate is very well equipped but being a rental house it has no food in it. I had already brought some food for supper and breakfast and just needed to add to it. While I was browsing for some fruit to nibble on, I found a packet of sunflower seed sprouts. Aconbury Sprouts produce various sprouted seed products but I have never seen or had the sunflower ones before. As their website states; “Every seed is a treasure-trove of latent energy which bursts forth when that seed germinates, converting the stored inactive nutrients into a highly nutritious sprout, alive with phytonutrients, protein and a vast array of vitamins, enzymes and minerals.” 3 tbsp of the sunflower seed sprouts was 4 WW points.
I also saw a small pumpkin.
The first one this year which is always exciting. Well, I get excited because they are really nutritious and very seasonal so they seem even more special. Never buy the large pumpkins for eating as they can be tough and stringy; buy the small ones and they are lovely. Pumpkins , like other orange vegetables, are an excellent source of beta carotene which the body converts to Vitamin A. Vitamin A reduces your chances of getting cancer, heart disease and other degenerative ageing diseases. Pumpkin also provides iron, magnesium, potassium, zinc, vitamin C and various B vitamins. So don’t just carve one and stick a candle in it! Eat one, or two, or as many as you feel you can.
Besides being so nutritious, I think they look gorgeous too. I love the colour orange. It is so cheery.
So how do you eat pumpkin? You can steam it but I like to oven bake it. In the past I have always baked it covered in butter but not any longer. Today I cut it in quarters, removed all the seeds and then cut the de-seeded quarters in to chunks.
I lay them in a roasting tray I had lined with foil, added salt and pepper and popped them in the oven, 190 ° C for about 40 – 50 minutes. I admit pumpkin tastes better when it is dripping with butter. Lots of things do! But it was lovely as it was. It had a lovely sweet flavour, was very soft and not at all stringy.
To go with my pumpkin and sunflower seed sprouts I had 85 g spinach trottole pasta, 2 tbsp red pesto, green beans and cherry tomatoes. 17 WW points.
I really enjoyed the different flavours and textures of this meal.
The sunflower sprouts had a very mild and slightly nutty flavour. They are easier to chew up than the unsprouted seeds and they complimented the flavours of the pasta and pesto. I will be buying those again.
I also have plans for the left over cooked pumpkin – for breakfast! But you will have to wait until tomorrow’s blog to see what I am going to do with it. Good night 🙂