Yay! WIAW! 😀 I love these days because I get to peer into everyone else’s life, and they so happen to see into my nibbles as well. I’m sure it satisfies the deep curiosity we all share about others. My colleagues and I are in the middle of a 3-day course on advanced Word editing to better assist our researchers, so there’s a lot of brain work happening, which naturally means my munchies increase 10-fold! Man-thing and I always found ourselves much more ravenous during exams than normal, so I’m sure there’s some magical science behind it other than greediness. :p
05h30/Breakfast: coffee in bed (thanks, Man-thing), 1 pumpkin-zucchini-papaya smoothie bowl with 1/2 cup all bran hidden at the bottom. The best part of my breakfast is discovering the soggy all-bran – such candy!07h30/Second breakfast: 1 coffee + carrot + 2 brown rice crackers + 2 tsp tahini
I’ve been eyeing recipes for red bean paste everywhere, so while this is not that at all, it was very inspiring to see all the different ways in which red beans can be used in sweet desserts, other than in brownies! Beans are something that span the spectrum of sweet and salty, so I figured they would go marvellously with rice and white peaches.
Sweet n sour waffle bean baskets – serves 2 as a pre-meal snack:
- 2 waffle baskets
- 1 cup kidney beans
- 1/2 cup pre-cooked brown rice
- 3 white nectarines/peaches (approx 80g each with pip)
- small handful mint, chopped finely or 1 TBSP dry mint
- 1 – 2 tsp lite soy sauce
- 1 TBSP apple cider vinegar
- 1 TBSP jalapeno Tabasco sauce
- nutmeg, cinnamon, white pepper, paprika
- In a non-stick pot mix together your kidney beans, chopped peaches, mint and syrup over medium heat and let it cook for 5 – 10 minutes, stirring to prevent sticking. If it does stick loosen it with your tea of choice (cinnamon, for example!). Spice the mixture as you please.
- In the last 3 – 4 minutes add the soy sauce, Tabasco, and apple cider vinegar. Add more spices as needed (there can never be enough cinnamon).
- Spoon half your heated rice portion into the basket, then serve the sweet n sour bean mix on top.
- Can be served with avocado if you have some on hand!
So these are obviously really tiny, or at least the waffle baskets were small. I quite like that because the point of these is as a starter-type dish. You can always make lots and eat those as a big meal with salad for a party where you want to enjoy people’s company for an extended period of time, but then you can vary up the fillings and have a whole selection – hummus, prepared artichokes, asparagus, roasted beetroot, salsa…the options are as endless as they are tantalizing!Man-thing really seemed to enjoy his! I served his up after work without rice (I actually forgot), and he immediately made “mmm” sounds once he had a bite and piped up with comments whilst eating it, which is usually a very good sign – if he stays quiet then I know something’s not agreeable :p “This is definitely very nice” is probably the sweetest thing he’s said to me all week – even more than all the lovey dovey stuff, because he’s a mushy love monster but very fussy about his food. Win! Anyway, the sweetness of the waffle basket contrasted with the sweet n sour of the filling makes for a wonderful combination. I think I can easily make this again, especially as a post-work snack for Man-thing, who’s always sniffing out for snacks to tide him over to dinner.I rounded up my basket with green beans on the side, followed by a huge plate of steamed spinach and steamed pumpkin slices with some salsa. Salsa is the work of angels. You cant see because of the angle but this was a towering stack of spinach – the only true portion size. 15h00 snack: some of the leftover coffee ice-cubes from the delicious rice-cream frappé I made earlier this week. Zoom zoom!16h00 snack: carob smoothie – 1 cup papaya, 1 frozen zucchini, lettuce and NuNaturals Peppermint NuStevia Liquid + 1 heaped tsp carob powder. I usually leave out the heavier pumpkin and stuff if I’m having my second smoothie of the day – it’s incredibly filling and delicious still but healthy as can be 😀
18h00/Dinner: Zucchini soup + lots of spinach (in fact, my second bushel for the day). I thought the two batches of spinach would last at least two days but nope…gone in less than 8 hours. It’s not my fault they’re delicious and filling and steam away! :p 20h00/Post-dinner snack: 1 cup milk + 1 TBSP flax powder, 1/2 cucumber – it’s so dry at the moment that I’m constantly guzzling tea, smoothies, and chowing down on cucumber to stay hydrated.
Anyway, you can tell the photos get progressively worse the closer it comes to bedtime. :p Something I’ve noticed this week is how my body instantly reacts to something that I shouldn’t have been eating. I made some pretty divine chocolate nut jungle muffins (to share soon!) topped with chocolate chips and what not, as well as my white peach bruschetta (recipe tomorrow!) which had chocolate in it and bam! Terrible, sallow skin. I’ve almost completely cut refined sugar out of my diet on a daily basis that when I do indulge my body is all “woah lady, take it down a notch or two”.
It’s good on one hand, because it teaches me I shouldn’t be so lazy and make my own chocolate, which is SO easy and even better than store-bought, but on the other hand it sucks because I can’t treat out my dishes like so many bloggers with oodles of dripping chocolate or lots of splashes of salt everywhere. My body hates that, but I don’t hate my body anymore, so I won’t torture it. It just means I’ll have to continue to create dishes that may perhaps seem lacklustre in the sweet department, but are at the very least health-ful and yummy. Something like these delicious sweet n sour bean baskets may not appear very sane or desirable, but I would totally nudge the cat out the way for a nibble in the fridge or warm off the stove ;D