I don’t have too many pictures this time, because I simply forgot to take pics. I do have to say that with going back to work comes a much more steady paced weekly schedule. In turn, that means I have less time to experiment and elaborate cooking schemes, which diminishes the amount of variation drastically. Since I didn’t want to bore you with a gazillion different pictures of the same breakfast, I decided to keep it simple and do with fewer pictures. Okay, let’s not beat about the bush and get started.
My trusty banana egg pancakes with agave nectar with a bit of a twist on the side: caramelized apricots. This was yum and absolutely delicious. The apricots went really well with the pancakes and cinnamon.
Another staple meal: yoghurt (I’m hooked on Greek yoghurt at the moment!), superfood mix, flaxseeds and some fruit. Blueberries up top, peaches at the bottom. The top picture has a different nut mixture than my usual, as I can only get it at the farmers’ market and I couldn’t go that week.
My new go to salad is a very simple one which takes minimal effort to make: some tossed lettuce, alfalfa sprouts and than a variation of meats and fish for some fats and protein. Here you see some smoked mackerel, but I’ve had it with rosemary & thyme crusted chicken, sardines (just from a can!!!) and I’m planning on having it with goat’s cheese some time next week.
Quick and easy leftover salad: lettuce, tomato, cucumber, avocado and half a can of tuna.
This type of meal is quickly becoming a staple too: zucchini noodles with cauliflower alfredo sauce and a piece of bacon on the side. I’ve decided to change things up a bit in the meat and fish department making sure I have one of each at least once a day. And if I’m having lean protein for lunch I will make it fatty protein for dinner or vice versa. So far so good.
Pods & bean sprouts with something that looks hideous, but tastes oh so good: crusted ground pork with cheese on the insides. Sometimes you just need that bit of naughty. (And excuse the burnt look, but these things never cook evenly).
In real life this smoothie was a pretty mint green color. This included some pineapple, mango and zucchini. (I’m attempting to remake this on Monday for breakfast as I have a very early start and I will have to have breakfast on the go).
I do not remember what went into this one. Judging by the color at least raspberries.
What to do when you have a little bit of everything left, but not enough to make the perfect smoothie combination? You chuck it in your blender and hope for the best. This was great! Blueberries, some raspberries, kiwi fruit, peach and banana for that extra creamy goodness.
I only have one to show you as I stopped the influx of baking. Instead I made these coconut milk & blueberry popsicles. It also included a tad of honey for some extra sweetness but I actually think it could go without it and then they’d even be completely vegan.