I have not had a good week of eating. To get me back on track I agreed with myself today that I can eat what I like but it has to be healthy i.e. no sugar, cakes, biscuits, crisps etc. So no weighing, measuring or counting but eat plenty of nutritious foods.
I felt thirsty when I woke up and am aware I have not drunk enough fluid in the past couple of days so I rectified that with a very long smoothie made with coconut water, berries and banana.
I added some extra nutrients with 1 tbsp each of Lucuma, hemp protein and Maca powder.
It was very thirst quenching and tasted of vanilla and berries but was not too sweet which was a good thing.
I have missed my kitchen this week so was kean to cook but I am also very tired. So lunch was simple; roasted tomato sauce and pasta.
I had lots of tomatoes left over from last weekend to use up so I cut them in half, laid them on a baking tray and drizzled with minced garlic, salt, pepper and olive oil. I baked them in the oven for about an hour on 180 ° C.
I decided to not faff about removing skins so I slid the lot in to the blender with a large sprig of fresh basil.
I whizzed the tomatoes with the basil until smooth and stirred it in to the pasta. I cooked spaghetti, a mixture of wholewheat and white. I would have preferred only wholewheat but did not have enough. It was simple and full of flavour from roasting the tomatoes. I had cheese on top, of course.
For supper I made a recipe from Hugh Fearnley-Whittingstall’s marvellous book, Veg Every Day. If you like chilli, then try this wonderful vegetarian version.
The summer version of the recipe uses peppers and courgette but I made the winter alternative which used mushrooms and squash. I used a Coquina Squash which is like a Butternut.
Pinto Bean Chilli
Ingredients (serves 4 – 6)
- 2 tbsp olive oil
- 3 onions, chopped
- 2 garlic cloves, minced
- 1 – 3 fresh chillies, according to taste, deseeded and finely chopped
- 2 tsp cumin
- 1/2 tsp cayenne pepper
- 1/4 tsp allspice
- Approx 12 large mushrooms, sliced
- 1/2 a squash, cubed
- 2 tbsp tomato puree
- 400g tin tomatoes
- 400 g tin pinto beans, rinsed and drained
- 100 ml red wine
- Handful of parsley, chopped
- Handful of coriander, chopped
- 1/2 tsp oregano
- salt and pepper
- Heat the oil in a large saucepan and fry the onions until soft.
- Add the chillies, garlic, cumin, cayenne and allspice and cook for about a minute.
- Add the mushrooms and squash and stir to coat in the spices.
- Add the tomato puree, tinned tomatoes, pinto beans, red wine, parsley, coriander and oregano.
- Pour over 200 ml water and season to taste.
- Cover and simmer gently 25-30 minutes.
- Taste and adjust seasoning if necessary.
Hugh F-W suggests serving this with guacamole, shredded lettuce, soured cream and cheese plus rice or flatbreads. We had ours with brown basmati rice and some soured cream. It was delicious and I am glad there is plenty left to have during the week.
So the weather outside was chilly, we feasted on chilli and as soon as I have posted this I will be chilling en famille. Lovely.