I was ultra organised last night and made both breakfast and lunch to take to work which meant I had time to go shopping at lunch time.

This was breakfast.
Orange, persimmon, pomegranate and granola. Chia seeds in macadamia nut milk. All mixed together it was very tasty. Knowing I had lunch in my bag I had time to pop out in to Monmouth Street at lunch time where I spotted 2 new shops.  This one will take iron will to resist as ‘macarons & chocolats’ are too of my favourite things. Larsson & Jennings is a Swedish shop and it is so minimalist it took me a while to work out it sells watches!  No temptation there for me, phew! Plenty in my favourite Swedish shop just a few doors along though, especially when I saw they were having a sale – yippee.  That was the most expensive lunch of the year to date! Back at the desk I munched my way, very enjoyably, through my lunch. Celery, carrots and grapes. I dipped the carrots and celery in to the humous and when it was all gone I enjoyed the grapes. I enjoyed this cheeky little espresso a colleague bought me from Timberyard too.

Supper was amazing and is worthy of a proper recipe.

Noodles and Thai Red Vegetable Curry

Ingredients (serves 1)

Half a packet of buckwheat Soba noodles
1 tbsp coconut oil
One onion, chopped
5 cavolo nero leaves, chopped
A large handful of kale, chopped
1 yellow pepper, chopped
Oyster mushrooms
1 can of coconut cream
1 tbsp Thai red curry paste
Coriander, chopped
Soy sauce

Method

Cook the noodles according to packet instructions and set aside
Heat the coconut oil in a frying pan
Gently cook the onion, cavolo nero, kale and yellow pepper until soft
Add the mushrooms and cook for a couple of minutes.
Add the coconut cream and Thai red curry paste and mix well
Add the noodles and warm through
Serve the noodles and vegetables in a large bowl, garnished with coriander and add soy sauce to taste

This tasted really good.  Healthy comfort food at its best and every mouthful was eaten with great pleasure.