Healthy Days – Rhubarb challenge!

It’s day 2 of the 100 Healthy Days and I feel it went ok today! I mean, in terms of food I ate a little more than yesterday but i’m still loving having time to cook (see food diary below!)

Today I had to figure out how to use up a bunch of rhubarb while still making healthy choices. The problem being that generally rhubarb needs a ton of sugar to make it palatable. I decided to use strawberries and cinnamon to sweeten the filling and to drastically reduce the sugar in the topping. 


Rhubarb and Strawberry Crumble

Low-sugar rhubarb-strawberry crumble.

Homemade and warm from the oven – and lower in sugar!

Filling:
– 1 bunch rhubarb, washed and chopped
– 1 punnet strawberries, washed and hulled
– half a teaspoon of cinnamon
– 1 tsp honey (optional)
Topping:
– 100g/ 3½oz plain flour
-75g/ 2½oz butter/vegan butter
-50g/ 2oz rolled oats
– 2 tbsp dark muscovado sugar

Simply stew the filling ingredients together until the fruit has softened. Transfer this filling to an ovenproof dish.

Blitz the flour, butter and sugar together until breadcrumb-like in appearance. Stir in the oats. 

Cover the filling with this topping and bake for approximately 30 minutes at 180C.


I’ve been thinking a bit about the other elements to this project that I need to tackle. For one thing, I need to learn to turn out the light early and just go to sleep! No Tumblr or Facebook last thing at night. I think being responsible at bedtime will be very important for gaining more energy, fighting off winter bugs and keeping my appetite under control! 

Aside from that, I’ve booked in with an osteopath for the pains in my neck, side and knee that have been plaguing me for a while (…9 months…) I’m looking forward to getting it dealt with! 

Today met with my friend Áine for lunch/coffee in town. I decided to eat at home and just have a juice and a coffee when out to try to optimise my healthy eating potential!

Food diary:
-porridge with cinnamon peanut butter and banana
-Homemade roast vegetable soup, two slices of seeded rye toast.
-Beetroot, raspberry and orange juice and a skinny cappuccino. Brazil nuts.
-Veggie spanish omlette with rhubarb and strawberry crumble with a tablespoon of creme fraichefor dessert!

 

Roast Vegetables for Soup

Roasting a selection of vegetables left over from yesterday’s dinner for soup.

Homemade veggie soup

Nothing beats hearty, thick soup on a rainy autumnal day!

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