Today I was excited to receive these:
Cookies! Or more specifically vegan spiral cookies that I had won as part of Chocolate Covered Katie’s amazing vegan bake sale for Japan. Big thanks to Hannah who donated these I think they are brilliant!
Notable eats over the last couple of days have included Monday’s breakfast: I tried some of the Alara In the Garden muesli I had bought from Goodness Direct:
I had it with strawberries and hazelnut and almond rice milk. It was ok but I didn’t pack my bowl out as I usually do so I was a bit disappointed, next time I’ll be filling the bowl right up!
Today’s breakfast did make up for it though:
Tofu yoghurt with rhubarb and orange compote, strawberries and We are bear tropical crunch granola. Yes, still obsessed with my tofu yoghurt! The rhubarb compote is amazing too. I left big chunks of orange in it this time. I’m very glad that this freezes well as I’ll be making up a few batches while rhubarb is in season.
Today’s lunch was really good – I made up a batch of my high protein hummus and used it to fill some raw cabbage wraps with some china rose sprouts. I also had a sliced red pepper, carrot sticks and two perfect plums:
Last nights dinner was wonderful herbed socca made into a ‘sandwich’ containing mashed roast kabocha squash with miso tahini sauce plus lots of steamed kale and greens with more miso tahini sauce:
This was so delicious, I really can’t get enough of herbed socca! I find socca so useful as I don’t buy bread or wraps apart from rye bread and pittas that I keep in the freezer. Socca is the perfect vegan replacement for my much loved egg white and spelt wraps as I can just make these up when I need them – such a great versatile recipe!
Tonight I made a Buddha bowl using buckwheat (my first ever try) with roast kabocha, kidney beans and spring onions on top of a big pile of steamed greens with some Thai Taste yellow chilli and ginger sauce and parsley:
This was delicious, the chilli ginger sauce was wonderful and I really liked the buckwheat. Its so quick and easy to cook so I can see it being another staple wholegrain in my diet!
For dessert I made a giant bowl of protein ice cream using a sachet of strawberry spiru-tein, water, ice and xanthan gum then topped it with a crumbled spiral cookie:
The cookie tasted fab and I loved the big pillowy bowl of protein ice cream!
My workouts have been the usual – intervals, spin and abs and core last night, yoga this morning and Body Pump this evening – which was just awesome as always. I’m thinking of knocking the spin on the head for a while as I’d like to try bringing my Monday workouts to first thing in the morning as I really do prefer to workout at this time. I do like the spinning but I feel like I’ll get more out of working out on the gym equipment first thing before work. Do you change around your classes or do you stick to doing the same classes each week?