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Healthy Days: Spinach and Berry Breakfast Smoothie

This has been a back-to-work week with me settling into a lovely relaxed schedule of teaching. Really, it’s been a shock to the system to not be doing a full time conservatory performance degree as well as working. So I’ve been continuing to love cooking and grocery shopping is no longer tear-inducing stress! Possibly I should be trying to fill my hours a little more diligently but right now from the *health* point of view, this is amazing.

Yesterday was the first day that I felt ‘I NEED CAKE!’ It has since transpired that I’m fight all the back-to-school bugs that come into my music room! So at least there’s a reason that I’m craving sugary food. I admit that I ate a brownie yesterday and a scone today, but now that I’ve figured out my craving, I’m going to make some soup and drink a ton of warm honey and lemon!

Carrot and Lentil Soup

Carrot and Lentil Soup I made for dinner on Thursday! Served with steamed purple sprouting broccoli and garlic.

On Thursday I has such an amazing food day! Attending the Mahon Point farmer’s market I swerved my usual salad stall and tried the offering of My Goodness, Cork’s raw vegan foodies. For €6.50 I had just the BEST lunch I’ve had in ages! Raw seed crackers, pickled daikon radish, sundried tomato and coriander pesto flavoured seed patés, bean sprouts, carrot salad, a seed burger and mixed green leaves all with a fresh apple cider vinegar-based dressing. It was beautiful and kept me munching for ages! I will definitely be having this again! Definitely satisfying. 🙂

Vegan Raw Mezze Plate by My Goodness, Cork

              Vegan Raw Mezze Plate by My Goodness 

In the last few days I made a load of Deliciously Ella’s superfood bread and flavoured it with some lovely autumnal cinnamon, cloves and nutmeg.  Another highlight of the last few days was this delicious breakfast smoothie:

 

Blackberry - Spinach Smoothie

A great way to use up the autumn harvest of blackberries!

Spinach and Berry Breakfast Smoothie
-2 handfuls of blackberries
-2 handfuls of spinach
-2 heaped tbsp soya yoghurt
-1 tbsp milled flaxseed
-a few strawberries
-water

Berry-Spinach Smoothie

Useful way to use up blackberries!

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Healthy Days: Autumn Blackberry-Apple Sponge Pudding

Sometimes you’re just hungry, aren’t you. Not just hungry but, like, HUUNNGGRRYYY. And those are the times when you (I) start rifling through the cupboards and start eating baking ingredients. So, because it’s day 6 of #100healthydays i decided to pre-empt this unfortunate reflex by having a hearty lunch. I adapted this recipe from the BBC Food website which you can find here. Instead of the 2 tablespoons of sunflower oil I used 2 teaspoons of coconut oil and I added Ballymaloe Jalapeno Pepper Relish.

Vegan Falafel Recipe

Fresh coriander and chili pepper from the garden!

 

vegan burger

The finished product!

I ate two of these gorgeous burgers for lunch and I’m so glad I did because I wound up not having a chance to eat again for another 7 hours. My body is not use to such famine! The protein and fiber in the chickpeas must have really done the trick. This recipe is definitely a keeper and it barely cost anything! The coriander and fresh chili I used came from my garden, the cherry tomatoes and organic cucumber were ends of boxes and the brown pittas were on the cusp of expiry (tomorrow is shopping day.) I had used dried chickpeas, too, so they were extra-thrifty!

After a salmon and vegetable dinner, I prepared a blackberry apple sponge pudding which was possibly the most delicious thing I have ever created. I used dark muscovado sugar which gave it the most incredible deep, rich caramel-apple flavour!


Autumn Blackberry-Apple Sponge Pudding

Autumn dessert

The taste of autumn.

Filling:
– 5 or 6 big cooking apples, peeled and sliced
– Two handfuls of blackberries
– 1 tablespoon of honey
– 2 tablespoons of dried fruit
– 1 teaspoon of cinnamon
For the sponge:
– 4 oz butter/vegan margarine 
– 4 oz dark muscovado sugar
– 1 egg of 1 flax egg
– 6 oz self raising flour

Method:
Keeping the blackberries aside, combine the rest of the filling ingredients in a pan and stew on a gentle heat until the apples soften adding a little water to stop burning if necessary. When the ingredients have softened transfer to an ovenproof dish and stir in the blackberries.

In a separate bowl cream the butter and sugar together. Add the egg and a dash of your choice of milk and beat until combined, adding a spoon of flour if necessary to prevent curdling. Finally, add the rest of the flour and mix until smooth, being careful not to over beat the batter.

Cover the filling with the sponge batter and spread carefully over the top. Bake at 180 degrees Celsius for 25 minutes or until the sponge is cooked through.

Enjoy!

yummy dessert

It didn’t last too long in my house…

Right, so that’s my food diary apart from porridge with banana and pb! I also went for a 45 minute walk and saw some nice greenery. 🙂

fitness

Brisk wood walk!

 

river

Enjoyed a river view on my outing!

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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!