I lost 2 pounds this week which I was pleased about as I have not been perfect. I think my saving grace has been a good amount of exercise (walking, gardening and tennis), sensible portion sizes and no binges. So although I have had ice-creams and cake on occasions, it has been occasional and that was often offset by a smaller meal either at the time or later in the day.
I have also lost many more pounds (a small fortune) at the vets but that was for a good cause. Dylan had 3 fits between yesterday afternoon and this morning and this is due to very low blood glucose and potassium levels which suggests an over production of insulin. The vet did say that most dogs would be unconscious with such low levels of glucose but as he is such a healthy dog, he was coping. We have left him at the vets overnight, rather than try to restore his glucose levels ourselves as the next fit could be fatal if his glucose levels didn’t rise. The afternoon report was that he was eating and although still a bit low, there was a significant improvement in his glucose levels. It was a relief knowing he was being well cared for. When we did our walk this afternoon, it was very strange just having one dog and we look forward to having them both with us.
I have had a complaint from the management. Well, the Little Fella. He enjoys his food and asked this morning what we were eating for the day. When I said the response was “Mummy, your salads are so boring! Please can we have something different?” Well, he did have a point so we did indeed have something different for dinner.
Before dinner came breakfast. I slept very badly last night as at every sound I woke up in case it was Dylan. So I wanted something sweet and easy so I made a smoothie with a banana, quarter of a mango, 1 tsp Out of the Woods (here’s hoping!), 1/4 tsp matcha powder, 1 tbsp each of chia seeds and hazlenut butter, 3 tbsp yogurt, topped up with coconut water.
I wanted chocolate so also added 1 tbsp cacao powder and maca powder. Thick, chocolatey and sweet tasting but full of nourishing ingredients as well as the fruit sugars. What with trips to the vets we didn’t have a chance of lunch until 2:30pm by which time I was hungry so we had a quick and easy prawns and salad in a wrap. For dinner I made a recipe from Sarah Raven’s ‘Garden Cookbook’. It is a great cookbook with recipes divided by month (s) of the year so you can use up the ingredients you have either grown yourself or can find in local farmer’s markets. I tried a beetroot recipe and it was fantastic and one I will definitely be making again.
Roast Beetroot with Lentils and Goat’s Cheese
Ingredients (serves 6 as a starter or 3 for a main)
coarse sea salt
1 tbsp cardamom pods, lightly crushed
1 tbsp juniper berries
1 tbsp caraway seeds
1 tbsp cumin seeds
1 tbsp star anise
8 small to medium sized beetroots
3 tbsp olive oil
200g puy lentils
200ml white wine
2 garlic cloves, finely sliced
10 cherry tomatoes, halved
small bunch parsley
small bunch mint
salt and pepper
200 g goat’s cheese
For the dressing;
juice and grated zest of 1 lemon
3 tbsp olive oil
Pick (or buy beetroot)
Preheat oven to 180 degrees. Remove leaves and wash. Some beetroots are more attractive than others but they all look the same when cooked and peeled. Place spices in mortar Crush (the smell of this was heavenly) Place salt and spices on the base of a baking tray Place beetroots on top and drizzle with 1 tbsp olive oil. Bake in oven (preheated to 180) for 1 hour until completely soft to the tip of a sharp knife. Your kitchen will be filled with an amazing smell. Cook the lentils in equal parts of white wine and water with the chopped garlic and 2 tbsp olive oil. Cover the lentils with liquid and cook for 20 minutes, checking regularly to make sure they do not dry out. Add more water if necessary. When cooked, set aside and cool slightly. Chop the mint, parsley and tomatoes and add to the slightly cooled lentils and season to taste. When the betroot is cooked, let it cool long enough to be handled so you can peel the skin off, cut in to chunks and serve with the lentils.
Mix the lemon juice and oil together and drizzle over the lentils. Arrange the lentils on a plate and add goat’s cheese. I used the 65g small round ones and the inside was slightly melted by the heat of the lentils which was just divine. I served mine with a lettuce and spinach salad plus I used up my last peas by adding them to the lentils while they were cooking. This was heavenly. The lentils were full of garlic, lemon and herby flavours, the beetroot was sweet, earthy and spicy and the goat’s cheese was chalky and salty. Fabulous and definitely one to make again. The perfect summer lunch dish actually.
The Little Fella is still not impressed. “Mummy, can we please have normal food tomorrow?” ! Well, you can’t please all of the people all of the time and at least tonight I pleased myself as I loved it.