Thanks for all your cold fighting tips to my last post. I’m still feeling a bit bunged up but I’m glad I’m getting this now and not over Christmas!
Over the last few months when I’ve been able to feel a cold coming on I have managed to beat it into non existence but this one has snuck up on me! Last night I made a huge green monster smoothie containing black kale, savoy cabbage, frozen strawberries and blueberries, maca powder, fruitein powder, soy milk, xanthan and guar gums. I topped it with a big handful of gojis and a little granola.
The fruitein powder is choc full of vitamins so I’m hoping that this is going to help me fight off the infection.
This morning I got to try out a new product:
I’d decided to treat myself (as its pretty expensive) to this almond milk from Holland and Barrat in their sale a few weeks ago. I’ve been dying to try it after reading about it in lots of US blogs where it seems to be much more widely available. I had some with Dorset Cereal Really Nutty Muesli, some home made apple and cinnamon compote and a sliced plum.
This was such a tasty breakfast, I loved the almond milk, it tasted really sweet. Such a shame its not more widely available and more affordable. I’ll have to try making my own sometime!
Mid morning I snacked on some red pepper hummus with green pepper and carrot for dipping.
Lunch was a delicious bowl of lentil and spinach soup (must make more) and an orange.
This was just the perfect lunch for when your feeling under the weather.
I decided that as my symptoms are ‘above the neck’ I should be ok with a gentle gym workout. Before I went I snacked on one of my pumpkin spice cake bars.
I had been planning on doing a more relaxed workout than usual but once I got to the gym I felt fine so I did my usual 30 minutes of HIITs, abs and core then 30 minute spin class.
Dinner was a wonderful curry. A couple of weeks ago I got a lovely email from a blog reader, I won’t name her as I think she’s a bit shy, but she sent me this recipe as she thought I would like it:
P’s Aubergine Curry (makes 2 servings)
- 1 aubergine
- 1 onion, finely chopped (I used 4 little shallots)
- 2 gloves of finely chopped garlic
- 1 teaspoon of minced ginger
- 1 small green chilli finely chopped
- 1 tsp of ground coriander
- salt (to taste)
- I tin of chickpeas, drained and rinsed
- 1 tin of chopped tomatoes
- Handful of spinach
Begin by pre heating the oven to 200c. Split the aubergine in half and rub with a little oil. Bake in the oven until tender. Allow to cool then scoop the flesh out of the skin, chop and set aside. In a wok heat a little oil on a medium heat. Add the onion and fry until tender then add the garlic, ginger, green chilli, coriander and pinch of salt and continue to fry for a few minutes. Add the aubergine and fry for a further few minutes before adding the chickpeas and tomatoes. Simmer for 5 minutes then add the spinach leaves and stir in to the curry. Serve.
I served mine with some brown rice and steamed cabbage with a little soy sauce. This was such a tasty and healthy curry. I hope your reading P, thanks so much for the recipe, I loved it and will certainly be making it again!
Desert was two wholegrain rice cakes topped with a microwaved frozen chocolate avocado peanut butter cup plus a sliced apple.
This pic shows one rice cake, after I’d eaten this I was still hungry so went back for the second one!
Have you tried almond milk before? Did you like it? Have you tried making your own before? How did it turn out? I have a few recipes and I would definitely like to give it a try.
This week is going to be a bit crazy for me as I’m working late tomorrow and Wednesday then I have my last yoga class on Thursday evening. I’m busy fixing up some lunches and dinners for the next couple of days to keep me going! Hope you all have had a good Monday, catch you later! :-)