Overnight oats for brekkie with almond milk, banana, blueberries and sunflower seed butter.
Leftovers for lunch.
Sweetcorn risotto and tomato and lentil salad, topped up with celery and cucumber.
Something very fresh for supper.
Reddy, which is a red veined spinach.
An about to bolt and flower spinach head.
Wok Broc, which is a variety of broccoli grown more for its leaves than the more commonly eaten head.
All popped in to the blender, with 1 tsp tahini, 1 banana, 1/2 a frozen avocado
1 tbsp coconut milk and some matcha
1/4 tsp matcha to be precise.
Plus almond milk.
Soooooo smoooooooth and creamy. It had the consistency of custard and was well balanced too as I could taste the banana, avocado, tahini and coconut.
Well, all those Jubilee cakes, and glasses of fizz were most enjoyable but it feels goooood to be back on track with healthy eating.
The bunting is still up and these beautiful roses (thank you Holly) are a reminder of all the fun we had at the weekend. But now the food has got to be healthy and hopefully slimming.