Wednesday has come and gone, and so once again I have the big pleasure of sharing WIAW! 😀 I even made up something special, so click to ogle and to see the recipe below.
Yesterday was rather intense – my last day of freedom before work started up, so I tried to be as productive as possible, which of course involves an early start, though not as early as today’s 05h00 wake up 😦
Breakfast/07h00: 1 nectarine, pumpkin and cucumber lettuce smoothie bowl with 1/3 cup buckwheat groats and baked fig slicesTea-time/10h00:1 crispy rye round cracker + hummus, 1 medium carrot, delicious Nespresso and some sparkling water with lemon squeezes, mini green peppers stuffed with hummus. My dad and siblings stopped by, but instead of being able to offer snack and relaxing vibes I had my poor dad break open our one bathroom door, after which I suspect he got fed up, but not after gifting me with an awesome homegrown pumpkin and broccoli bouquet! 😀 Lunch/12h30: Fresh fig + smoky tofu + aubergine wrap + side of lettuce, steamed spinach, chopped radishes and pickles splashed with lemon juice
After a few months of drizzly, cold weather summer has now hit us full blast! It’s a big of a challenge leaving the house because being within a 1m radius of a fan or air conditioning unit is vital to existence, but luckily my workplace keeps things at a chilly 22 odd degrees Celsius. Even so, I’m never far from the oven during my days off, and with the fresh figs from our garden it was a simple matter of bashing together some tasty ingredients to make a spectacular lunch.
- 1/2 medium eggplant, diced or 1 small
- 1/8 cup apple cider vinegar
- heaped tsp paprika
- 1/2 tub tofu, cubed
- 1 TBSP lite soy sauce or tamari
- 1 TBSP nutritional yeast
- 1 tsp white pepper
- 2 tsp oregano, dried
- 1 fresh fig, cubed
- 1/3 cup red lentil hummus (see below)
- Toss the aubergines in the apple cider vinegar and smoked paprika, and the tofu with the soy sauce/tamari and nutritional yeast, white pepper and oregano.
- Bake aubergine and tofu cubes for half an hour, flip and bake for another 15-20 minutes, or until crisped.
- Meanwhile boil your red lentils, let them cool and them blend the hummus.
Red lentil hummus:
- 1 cup dry red lentils
- 2 cups boiling water
- 1 tsp smoked paprika
- 2 tsp curry powder or 4 tsp ready made tikka curry sauce
- 1/2 tsp cloves
- 1/2 tsp fennel
- 2 TBSP nutritional yeast
- 1 tsp onion powder
- 1 TBSP apple cider vinegar
- 1 TBSP lemon juice
- Optional: 1 tsp chopped chilies
- Boil 1 cup dry red lentils with 2 cups boiling water, then let simmer for 25 or so minutes until all the water has been absorbed.
- Let cool, then blend with rest of the ingredients until smooth. It will be quite airy and light.
- Store in a container in the fridge.
- 1 wrap of choice (may be GF or a jumbo chickpea pancake)
- handful mixed lettuce
- 1/3 cup salsa (store-bought or homemade)
- handful alfalfa and sprouted mung beans
- Mix your 1/3 cup red lentil hummus and the baked vegetables together, then layer that, the alfalfa and mung bean sprouts, salsa and sliced figs together in a heated wrap. Serve with salad.
Yuuummm! The spicy and almost salty deliciousness of the fried goodies smothered in silky hummus with some tangy salsa is perfectly accentuated by the cooling and freshly sweet figs. What a happy combination! The sprouts and stuff are of course optional but give that bit of crispy crunch to the wrap itself, other than the lettuce and other goodies.
Either way, I need to make this more often. I love aubergines with a passion and they just go so well with everything. One can easily make the filling in bulk and stuff it in a pita, wrap it in lettuce, add it to pasta or over some polenta. 😀
Post-lunch delight: coffee + 1 block 90% dark chocolate (yes, I am naturally yellow!)Afternoon tea/16h00: Some fizzy juicy water, a cucumber, and the pumpkin version of Vegan Richa’s broccolini frittata – super delish!Early dinner/15h30: Zucchini, pumpkin and green bean soup/stew + grilled zucchini slices + green pepper. We wanted to go visit the awesome in-laws so we chowed early – we usually eat like clockwork every day at 18h00, so even that half an hour difference was a bit jarring :pLate snack/20h30: warmed soy milk + 1 TBSP flax powder + cinnamon, 1/3 cup raspberry vegan sugar-free jelly. I always have to have my soy milk, and the jelly was just to finish off what we made last night. Yum!
I managed to get a sugar level testing kit from my SIL, Rikke, to see what my sugar levels get up to. Once you’ve been prediabetic you’re pretty much predisposed to have trouble for the rest of your life, so there’s not let up or easy cure other than vigilance. I’m super curious to see what effect the food I consume has on my body in a way I can measure that isn’t the scale (because that’s boring and doesn’t provide detail), so once I get the battery for the kit I’ll be pricking my fingers for a few weeks – actually looking forward to getting answers! 🙂 So many bloggers consume insane amounts of fruit or carbs or no carbs and all sorts of crazy business, but each body works differently, and mine keeps changing according to what I get up to, hence my burning curiosity. I’ll be sharing my results early in Feb, for those who are intrigued!