I have been feeling a little below par this week and have been getting increasingly itchy and scratchy. Today a rash broke out and became worse as the morning went along. I eventually went to the Doctors but they are not sure why I have it. They think it is an allergic reaction rather than a viral illness. The only thing I am eating/drinking that is different to usual is the macadamia nut mylk I have been enjoying so I am going to avoid it for now. The Little Fella was delighted as I keep catching him drinking it and he immediately declared the new carton to be all his.
The good news today is that it was weigh in day and I lost 2 more pounds which brings my total loss this year so far to 10 pounds. I am happy with that.
I enjoyed my breakfast today. 1/2 a cup of oatmeal made in to porridge with 1 cup of macadamia nut mylk, topped with a grated pear and 1 tbsp mixed nut butter. A modest portion and all very delicious. I met Lucy for a coffee in Cocolicious after seeing the Doctor. They made me a very good latte, made with almond milk. It was thick and frothy like a dairy latte. Cocolicious has a range of non dairy milks so if you are avoiding dairy and want a decent coffee, head over!
I had an apple while I prepared a salad at home for lunch. I bought this lovely lettuce and tub of mixed sprouts in Wholefoods Market earlier this week and used these as the main ingredients in the salad. I made it in to a salad with cherry tomatoes, pomegranate and an avocado. I added a simple dressing made with 1 tbsp olive oil, the juice of a small lime and salt and pepper. It was tasty and ultra nutritious; just what I needed. Supper was a jacket potato with the last of this weeks vegan chilli. Julie asked me for the recipe as I haven’t posted it on the blog. I do add different vegetables each time I make it as I tend to use what I have in the fridge. The recipe I follow comes from this book which I have had for many years. I will give the recipe as it is in the cook book, which is a great one to have to hand because it is so simple.
Vegan Chilli (serves 4)
- 4 tbsp olive oil
- 2 medium sized onions, chopped
- 2 red or green peppers, cored, deseeded and chopped
- 2 fresh green chillies, deseeded and finely chopped
- 2 cloves garlic, peeled and minced
- 1 tbsp cumin seeds
- 2 x 400g cans peeled tomatoes
- 2 x 400g cans red kidney beans
- salt and pepper
- Warm the oil in a large saucepan over a moderate heat
- Add the onions, cover and cook for 5 minutes
- Add the peppers, cover and cook for another 5 minutes
- Add the chillies, garlic and cumin seeds, stir and add the tomatoes
- Drain the beans, reserving the liquid.
- Make the liquid up to 150ml with water if necessary
- Pour the liquid and beans in to the saucepan
- Bring to the boil, cover, reduce the heat and cook gently until the mixture is heated through and looks thick (takes about half an hour)
I nearly always use 2 different beans for variety. Recently I used 1 can of red kidney beans and 1 can of black eyed beans and last week I used a can of chickpeas.
If you mash some of the beans before adding them, it makes the sauce thicker
The batch I made this week also had 2 chopped courgettes and a can of sweetcorn in it. Play around with it and add what you have to hand or you particularly like. I will add butternut squash next time as I have several in the cupboard and I think the flavour and texture would work really well in it.
Serve it with rice or over a jacket potato or pasta or as it is with salad. This is how I ate it this week.
Have happy weekends.