I managed to eat healthy food all day – whoop whoop.

Tropical Porridge for breakfast.

Ingredients:
1/4 cup of porridge oats
3/4 cup hemp seed milk
1/2 passionfruit
1 tbsp raw coconut chips
1/2 tbsp chia seeds
1 banana

I made the porridge as usual and just before it was cooked I stirred in the passionfruit, coconut and chia seeds.  It made a lovely change to plain porridge.

I had 1 tbsp almond nut butter and Harvey had the Reece’s Peanut Butter.  I was very impressed that Harvey correctly identified the passionfruit, coconut and chia seeds in his porridge.

It was sunny :-).  Look, blue skies as proof.

We had a lovely walk in the woods over the road.  The wind of the past few days has blown all the remaining leaves off the trees.

The rain has raised the water levels of all the puddles/ponds and created puddles where there were none.

All far too tempting for a young boy and his dogs.

As a snack, while I pondered lunch, cheese and grapes.  That cheese is so good, I confess I had some more than this modest piece!

Growing in my garden are these little orange things – chillies or peppers?  I picked one to try.

Plus some carrots and spring onions.

I drained some firm tofu.

Cut it in to slices and pressed it between a tea-towel, 2 chopping boards and a heavy weight.

My plan was a bowl of miso soup with noodles, tofu and vegetables but it didn’t work out like that as the miso soup tasted horrible so it became a salad instead, with a mixture of warm and cold things in it.  It was surprisingly good.

Tofu and Noodle Salad

Ingredients (serves 2-3)

1 small carton firm tofu, drained and cut in to slices
2 tbsp soy sauce
2 garlic cloves, minced
2 tbsp sesame oil
2 handfuls of spinach, shredded
4 carrots, cut in to sticks
8 spring onions
Fresh coriander
Egg noodles

Method

Place soy sauce and garlic in a dish and add tofu, turning so each piece is covered in soy sauce on both sides.
Marinade for as long as you can.
Cook the carrots in a steamer over the noodles.
Fry the tofu in the sesame oil.
Place the spinach in a large bowl and add the carrots.

Add the other ingredients, including the remaining marinade and oil the tofu was fried in.

It tasted really good.  I only had a heaped tbsp noodles so my lunch was mainly vegetables and tofu.

I am not a fan of tofu but I liked this and will make it again.

We had a very lazy afternoon. We had a lovely chat with Lara.

Supper was super easy.  I cooked some brown rice and reheated some of the leftover chicken and root vegetable casserole from yesterday.  It reheats so well.  The rice looks white but it really was brown.  I cooked rice instead of eating the sugar topped sweet potatoes and also so I had some leftover for tomorrow.

So, a good walk and plenty of healthy food today.  Sweet 🙂