What I eat #11

If there is one thing I am currently trying to focus on it’s what I eat. Of course having a major sweet tooth doesn’t help, but when I feel down and out I try and take care of my body by eating healthy foods that provide plenty of nutrients. Since I haven’t been moving around much these past few weeks due to vacation and now my seriously needed down time, I have to watch what I eat else I’ll just gain the 5 or so pounds I lost after summer. So here’s what I’ve been eating lately.

Breakfast:

Greek yoghurt banana & honey with orange juice

Overnight ‘oats’ (with chia seeds, flax seeds, sunflower seeds, quinoa flakes and pumpkin seeds) with superfood mix & hazelnuts and freshly squeezed orange juice with some carrot juice added into the mix.

Banana-egg pancakes with toasted cranberries

I’ve been keeping my breakfasts simple. Since I’m feeling drained even just after I woke up, I don’t have the energy to cook up breakfast. So yoghurt and seeds & nuts with some dried berries is what I have mostly.

Lunch:

Salad with mixed lettuce, cucumber, tomatoes, walnuts and blue cheese

Salad with mixed lettuce, cucumber, tomatoes, walnuts and pomegranate seeds

Chestnutmeal crackers with goat’s cheese and mustard

For lunch I’m still sticking to salads mostly. Since I’ve been home much I can have salads with ingredients that don’t stay nice when you take them with you to work. But I’ve also been trying out some easier meals for the lazy days. These chestnut meal crackers contain no added sugars (yay!) and taste amazing. I’ve also been opting for rice cakes with a thin layer of no added sugars apricot jam.

Dinner:

Burger with portobello mushroom for the bun, with mixed lettuce, goat’s cheese, cucumber and cherry tomatoes (and a touch of organic mayonnaise). Recipe is by Blogilates on Youtube.

Cauliflower pizza, this time with garlic marinated chicken. Recipe can be found here.

Dutch pea soup with smoked sausage.

Bacon with red cabbage

Kamut pasta with green beans in a blue cheese sauce and toasted walnuts

Maybe it’s because it’s winter time, but I find myself gearing more towards dinner dishes than anything else these days. From hearty soups to filling pastas: I’m all for it. My beloved cauliflower pizza made the cut again, as well as another favorite: red cabbage, one of my favorite winter veggies! The burger with the mushroom for the bun is the easiest and most filling dish I’ve had in a long time. Oh and I made the burger myself with some ground beef and almond meal. Same goes for the blue cheese sauce: add 100 grams of blue cheese to 125 ml of creme fraiche which you’ve melted in a pan. Stir till you get an even sauce. It’s not lean, but definitely delicious!

Snacks:

No sugar, wheat free banana bread with chocolate chips (Recipe here)

Wheat free cookies & tea (Spice Imperial by Wittard’s of Chelsea if I’m not mistaken)

Snack wise I’ve been mainly sticking to left over veggies: cucumber, tomatoes, carrots, celery sticks and the odd banana. If you saw my December favorites, you will have seen these cookies before, and they are my favorites so far. They are wheat and dairy free cookies (with sugar though) that are amazingly crunchy and delicious. I made the banana bread for today as my mom is coming over to visit and I had 4 over ripe bananas lying around and some left over chocolate chips from a present I gave my best friend. The picture only shows half a loaf though: I had already put part of it in the fridge before I thought of thinking a picture.

What have you been eating?

9 Comments Add yours

  1. Suus says:

    I’ve never commented on your blog before, but I read it from time to time because I enjoy your quirky personality.
    But today I thought I should share this recipe with you, as it’s wheat and totally delicious: http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html

    I’m a total omnivore (meat, potatoes and gravy GET IN MAH BELLEH!!!) but I make this all the time. Pretty sure my girlfriend would have left me a long time ago if it weren’t for my orange pan-glazed tempeh making prowess. Also, it’s a hit at dinner parties with my motley crew of vegan/gluten intolerant/whole foodsy friends. Ergo: you should try this.

    1. indiequeen84 says:

      Sounds and looks amazing! May have to try this if I can find wheat free soy sauce…

      1. Suus says:

        Oh, another tip: liquid aminos (like Bragg’s) can sub for soy sauce or fish sauce in most recipes.

      2. indiequeen84 says:

        I don’t know what liquid aminos are, neither have I heard of the brand Bragg. Where do I find this and what is it exactly?

  2. Suus says:

    Here’s a link: http://bragg.com/products/la.html

    Basically it’s a soy sauce replacement product: non-fermented, wheat (and gluten) free, and without any added salt. It’s very hippy-dippy, but whatever: hippy food tastes good! (It rhymes, so it must be true.)

    1. indiequeen84 says:

      Thanks but this stuff is not available where I live and shipping a 10 dollar bottle to the Netherlands costs over 100 dollars. 😉

      1. Suus says:

        Ha! Well, I’m sure salt works, too.

      2. indiequeen84 says:

        Thanks for the link! I will check it out.

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