Back to counting points today.  I confess I rather enjoyed it as it gave me a goal and now, at the end of the day, a sense of satisfaction for having stuck to my daily allowance.

Breakfast = 9

30 g porridge (3)
30 g oat bran (3)
150 ml almond milk (1)
1 tbsp sesame seeds (2)
1 tbsp lucuma powder ?
1 banana

Mixed together the night before and eaten at work the next day.

Lunch = 8

I didn’t take any pictures!  I made this last night and then at lunch time the office was so busy I didn’t want to get my camera out.  I feel self conscious in the busy office.  I was inspired by a recipe on Gena’s blog which is called ‘Choosing Raw’.  This site has many raw and vegan recipes which I enjoy eating.  So based on her recipe for Omega Rich Broccoli Hemp Slaw With Tangy Mustard Dressing I made:

Broccoli Slaw with a Sweet and Tangy Dressing

Ingredients (serves 1)

Slaw

• 1/2  a head of broccoli,  finely chopped
• 1/2 a small kohlrabi, grated
• 2 small carrots, grated
• 1 tbsp raisins
• 1 tbsp sunflower seed sprouts

Dressing

• 1 tbsp Shoyu (Soy Sauce)
• 1 tbsp toasted sesame oil
• 1 tbsp white wine vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1 tsp curry powder

Method

1. Place slaw ingredients in a large bowl
2. Mix dressing ingredients together in a small pot with a tight fitting lid.
3. Shake to mix well
4. Pour dressing over slaw and mix really well so the dressing covers all the vegetables.

Sorry there is no photo to tempt you to make this delicious and healthy lunch.  I really enjoyed it and will definitely be making it again.  It came in at 8 points (raisins (2), sprouts (1), sesame oil (4) and maple syrup (1)).

Dinner = 13

Lovely fresh lettuce from the garden,

still wet from the rain and including crawly things – proves it’s fresh !

With a large sweet and juicy beefsteak tomato, salt and pepper.

1 can of tuna (6) with 1 tbsp mayonnaise (3) plus 100 g brown rice (4) cooked with Arame seaweed.

So the little notebook is back on the kitchen table.

It’s good to be counting again.