Today’s mission was to eat ultra healthily and do some exercise. I am rather pleased with how well I did.
I started with tea, made from loose leaf tea and brewed in my tea pot. I used my Audrey Hepburn cup which is perfect for tea.
Hubby bought it for me because I am a fan of Audrey Hepburn. I love ‘Breakfast at Tiffany’s’ and enjoyed visiting her home in Switzerland. It is also a very practical cup as the saucer doubles up as a lid, making it east to carry upstairs, as I did today, or to take outside. It prevents insects etc flying in to your tea when you are gardening.
I had prepared breakfast the previous evening so it could soften up overnight in a similar way to a Bircher muesli. I mixed together 1/2 a cup of oats with the same quantity of almond milk, Greek yogurt and pumpkin puree. I then added 1 tbsp of Chia seeds, 1/2 a tsp cinnamon and 1/2 tsp pumpkin pie seasoning. I left this on the side (i.e. not in the fridge) overnight. All I had to do this morning was eat it and it was lovely.
First exercise for the day was a dog walk, in the sunshine, through the woods.
Whenever I want a salad, I go and see what I can find in the garden. Today’s foraging provided lettuce, rocket, spinach, pink radishes and 3 baby carrots.
To go on the salad I made an avocado dressing which I found on a blog I read regularly; Live Avocado Goddess Sauce from Peas and Thank You.
I made up half the recipe quantity using:
- 1 avocado
- 1 tbsp cider vinegar
- 1 small garlic clove, crushed
- 1/2 a small sweet onion
- pinch of parsley
- 1/4 tsp salt
- 1 tsp cumin
- ground black pepper
- 1 heaped tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- water to make desired consistency
I put all the ingredients in a blender and blitzed it until it was really smooth. The avocado was wonderful. It was a perfect avocado, with no blemishes and I could have eaten it with a spoon. But I am glad I put it in the dressing. There is a general perception that one should not eat avocado as they are “fattening”. They are quite high in calories/points but very nutritious, containing vitamin K, folate, potassium, vitamin E, Lutein, magnesium, vitamin C and vitamin B6. They also contain monounsaturated fats which help with satiety.
I added 3 heaped tbsp to the salad and topped it with sunflower seed sprouts. That left more than half the dressing which I have put in the fridge for another day.
In the afternoon the little fella and I went to our local tennis club which has been closed for ages as the courts were resurfaced. It has been frustrating but the club re-opened this week so I was keen to go and play on them. They look really good and we had a happy hour there, running round and hitting balls.
I made chilli con carne with brown basmati rice. When I made the tacos last night, I had seasoned and fried a 500g pack of beef mince with a chopped onion. I used 1/3 of the mince to make the tacos and I put the other 2/3 of the cooked mince in to a saucepan and added a can of chopped tomatoes and a slug of red wine. When it had cooked properly and cooled down, I put it in the fridge for today. The boys had some of the mix, with some pureed pumpkin stirred in, as bolognese with pasta for lunch. The remainder I used to make the chilli.
I added a can of red kidney beans and 1 tsp of sweet smoked paprika. So I probably had 50 g beef mince, 1/3 of a can of red kidney beans which I served with 100 g cooked brown basmati rice, a large tbsp half fat soured cream and broccoli. I grated some dried chili on my meat to give it some heat. It tasted really good and I was hungry by the evening so enjoyed a substantial meal.
I was focused on eating healthily and exercising today. I did it and really enjoyed it. I hope I can be as disciplined tomorrow.