I somehow missed breakfast today so I had an early lunch. I had a salad with some leftover purple vegetables and one of theses Gosh! Chickpea, Courgette and Moroccan Spiced Bakes. There were no ingredients I hadn’t heard of (i.e. they were made with real food) and they were on the SW mobile app. Each bake has 2.5 syns. They tasted really good and it was very filling.
I went to get some greens from the garden to make a salad to have with the Moroccan bake. The mizuna and lettuce is doing really well so I picked a lot of both of them.
I also picked a couple of radishes as they needed thinning out. I like them when they are small as they can dry out and become too peppery when they get bigger.
I added 30 g (2 tbsp) Vegenaise to my salad which has 8 syns.Look at the colour of those potatoes! No filter added or colour enhancing used. I warmed the potato and left over stir fry on the baking tray with the Moroccan bake and did not need to add any fat for any of it. I had already included syns for the oil used in the vegetable stir fry yesterday so did not add them again today.This was all very delicious.And very colourful!After a misty and slightly chilly morning the afternoon was warm and sunny so after school Harvey and I went for a swim.
I asked Harvey to take a selfie of the pair of us with Milton.
It took a while but we got there in the end. Well, it’s not bad.I made dinner early because Harvey was hungry. I had seen a recipe for a vegan omelette and I made it for dinner but I would describe it as more of a pancake than an omelette. It’s a good source of protein as the pancake is made with chick pea flour and instead of an egg, I used a ‘flax egg’ which I actually made with linseeds. This was made easily by grinding 1 tbsp linseeds, and adding them to 3 tbsp hot water, stirring to mix well and then using instead of an egg. It worked very well.
I found the recipe on a vegan blog and you can find the recipe here: lovingitvegan.com It was easy to make and very tasty. We both really enjoyed it.
You make a pancake filling by sautéing chopped onion and mushrooms in soy sauce then adding a tomato. I didn’t have any fresh tomatoes so I used 1/3 of a can of chopped tomatoes. I didn’t have any vegan sausages to add either so I used the other Moroccan bake. I just chopped it up and added it near the end of cooking and it all tasted really good mixed together.I bought a new vegan cheese to try – thumbs down for this one as it has an unpleasant after taste. Most of them do unfortunately.You make the omelette/pancake mix in a pan, when it is nearly cooked you add the cheese and then the filling then you fold the top half of the pancake over to continue cooking.I added coriander and I also added a red chilli to my batter mix as I like things like this quite spicy. It was a quick and easy dinner to make and we both really enjoyed it so this will be made again.
I am not sure how to syn it but here goes. I made 3 pancakes and only ate 1 (Harvey had the other 2) so I am calculating syns by calculating them for each ingredient as used for the entire meal and then dividing by 3 for my portion:
- For the Omelette
- ¾ cup (70g) Chickpea Flour [12/3 =4]
- ¾ cup (180ml) Soy Milk (or other plant milk) [HE A]
- 1 Flax Egg [HE B]
- 2 Tbsp (16g) Nutritional Yeast [3 = 1]
- Garlic and Chili Spice (or any spice of your choice)
- For the Filling:
- 5 oz (140g) Mushrooms
- ½ Onion (100g)
- 2 Tbsp (30ml) Soy Sauce
- 1 Vegan Sausage [2.5 = 0.8]
- 1 Tomato
- 2 oz (60g) Vegan Cheese (grated) [92 cals per 30 g serving. If 20 cals = 1 syn, 182 cals = 9 syns = 3]
After dinner it was only 6pm so I went for a walk along the seafront to make sure I got up to 10,000 steps. It was lovely out. The sun looked as if it was setting in an envelope in the clouds. My pictures do not do it justice as the sun looks blurry when actually it wasn’t. I enjoyed the walk and was happy to get the steps in. I wore my new boots and they were very comfortable.
Daily Slimming World Totals
HE A – 500 ml soya milk
HE B – 1/3 tbsp linseeds
Syns = 19.3
- 1 and 1/3 Gosh! Naturally Free-From chickpea, courgette and Moroccan spiced bake – 2.5 + 0.8
- 2 tbsp Vegenaise – 8
- 25 g chickpea flour – 4
- 5 g nutritional yeast – 1
- 20 g vegan cheese – 3
Walking – 10,000 steps
Sea swimming – 20 minutes gentle swimming