Hi everyone! I hope you’re having a great week so far.
What’s the weather like where you are? Here in Bath, we’re finally getting to see the odd glimmer of sunshine. I find blue skies so uplifting
Now the snow and ice has finally gone, I’m back into my 30 minute morning jogs after I’ve dropped Lil’ L off at school.
I never been ‘a morning person’ but I find these runs are really helping to energise me. I still find it much harder to run in the morning than at night but I guess that’s just the way my body works. At night it seems effortless, while in the morning I feel like my trainers are glued to the ground. Hopefully, one day, my body will get used to running in the morning and it won’t feel like such an effort. Until then, I’ll keep plodding along
For this week’s WIAW party, I though I’d share my eats from yesterday, including a recipe for one of our all-time favourite stir fries… ‘Sweet n Sour’.
- Warm water & lemon
- After my run, I made myself a large bowl of cinnamon porridge, made with Mornflake Superfast Oats, Alpro Almond Milk and a sprinkling of ground cinnamon. When it had cooled down slightly, I’ll sprinkled in some hempseed, ground linseed, chopped walnuts, flaked almonds, goji berries and candied citrus peel, and a light drizzle of Sweet Freedom natural sweetener.
- This was followed by a black coffee
- Lil’ L had three apple & cinnamon pancakes (left over from the weekend), sprinkled with ground linseed, chopped pecans and walnuts and a drizzle of Clarks original maples syrup
For lunch, I had some creamy Red Lentil Dhal, which was left over from Saturday night. This is still one of my all-time favourite dishes and it’s so easy and cheap to make!
For our main meal on Saturday, I’d added butternut squash, red pepper and chopped chestnut mushrooms to the dhal. We loved this combo so much that I think I’m going to have to change my original recipe.
Lil’ L took some Sweet Kale Soup for his lunch today (one of his latest favourite soups )
- 1 organic apple
- nettle & peppermint teas
When Lil’ L got in from school we both fancied a ‘Raw’ Hot Chocolate. This time we used 1 tbsp each of the Elements for Life Original Chocolate Blend and Spiced (Cinnamon) Blend, 2 tbsp ground almonds, 2 tbsp chia seeds and 2 cups Alpro Almond Milk. We first blended the ingredients smooth in the blender, then gently heated it through. Delicious!
We drank the chocolates whilst playing Lil’ L’s current favourite board game called ‘Dungeon‘. M visited his parents last week and returned home with a whole array of board games, books and toys from his childhood. You would not believe how excited Lil’ L was. It felt like Christmas had come again!
I have no interest whatsoever in computer games, but old board games, now they’re something else I’d never heard of ‘Dungeon’, but I can imagine it’s classified as a ‘Boy’s Game’ as you have to combat monsters for treasure. While our game is from the 80s, you can still buy it in the shops. Obviously our version looks way different to the modern one.
And check out the family on the back of our box. Now that does make me feel old!!!
For dinner, we had Sweet ‘n’ Sour Vegetables with Cashew Nuts and Marinated Tofu. This is a quick and simple wok-based dish. You don’t have to include the tofu if you’re not a fan of it, but we love the additional texture that it brings to the dish.
Here’s how I made it…
Sweet ‘n’ Sour Vegetables with Cashews and Marinated Tofu
Hands-on & cooking time: 15 minutes
1 tbsp olive or groundnut oil
1 onion, sliced
2 garlic cloves, crushed
1 thumb-size piece of fresh or frozen ginger, finely grated
1 large carrot, cut into julienne sticks
2 bell peppers, chopped (use a mix of red, yellow and green)
2 large tomatoes, deseeded and chopped
100g / 3½oz / 1 cup chestnut mushrooms, chopped
½ medium head of broccoli, cut into small florets
200g / 7 oz / 1 cup pineapple chunks
36g / 1¼ oz / ¼ cup unsalted cashew nuts
160g / 5½ oz marinated and pre-cooked tofu (you can either make your own or buy pre-made. Here in the UK, the Cauldron Organic Marinated Tofu Pieces are available from major supermarkets. If you prefer not to use tofu, simple double the quantity of cashews instead)
120ml / 4¼ oz / ½ cup vegetable stock
2 tbsp rice vinegar
3 tbsp tomato ketchup
1 tbsp sugar or agave syrup (or to taste)
ground black pepper
2 tbsp corn flour, mixed with a little water to form a paste
Tamarind or sweet chilli sauce, to taste (optional, gives a spicy kick)
- Heat the oil in a wok or large frying pan (skillet) and sauté the onion until it starts to soften. Stir in the ginger and garlic. Add the remaining veggies, pineapple, tofu, stock, rice vinegar and ketchup. Bring to the boil, then gently simmer for five minutes. Taste test, and add a little sweetener and ground black pepper, if required. Stir in the cornflour paste and cook on for a further minute or so.
- If you’d like to spice up the dish, first remove any children’s portions, then add some tamarind or sweet chilli sauce to the wok.
- Serve on a bed of brown rice or wholegrain noodles.
[This recipe has been submitted to Ricki Heller's #Wellness Weekend]
For dessert, we ‘taste tested’ one of these chocolate black bean brownie hearts. They were oh so good! Recipe coming very soon
Thank you so much to our lovely WIAW host, Jenn over at Peas and Crayons. I’m off to hook up with all the other enthusiastic foodies and check out their yummy eats. Hope to see you there
When it comes to games are you high tech or old school?