Archives for posts with tag: dates

Breakfast: 1 slice Biona rye bread, toasted, half a can of baked beans, slices of V-pud, lightly fried in olive oil.  2 mugs of tea with soya milk.

Lunch: Sandwich made from 2 slices Biona rye bread with tangy tomato tofu paste.  A raw carrot.  A salad of chopped lettuce, cucumber, red and yellow peppers, canned sweetcorn, tomatoes.  A packet of Walker’s Ready Salted crisps.  A black coffee.  Some dates and pumpkin seeds.

Dinner: Quinoa ‘risotto’ with onion, leeks, carrot and chestnuts, served with some slices of ‘Tofu Rosso’ (bought from local shop – not bad) and a spoonful of mango chutney.  Herbal tea.

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Breakfast:  Fruity tea.  2 slices Biona rye bread with omega 3.  1 slice spread with dark, creamed tahini.  1 slice with nori strips and spread with tangy tomato tofu paste.  A fresh kiwi fruit.  5 dates.

Lunch: Leftovers from the day before – roast parsnip, butternut squash, broccoli and cauliflower with beluga lentils.  A large handful of raisins. 500ml ‘FruitHit’ fairtrade orange juice.

Evening:  Bowl of museli with soya milk, herbal tea.  Wasn’t feeling hungry, or like having a big cooking session so just had this and got an early night.  Slept like a lamb for about 9 hours.

Good Morning!

The sun is shining in a clear blue sky this morning and it really does feel like spring is in the air!  It was a good morning for cycling to work, and I also woke up with a hunger for a breakfast with a difference.

It wasn’t planned and I don’t know what it was that prompted it, but, when it came to feeding myself this morning, I assembled a breakfast plate which was unlike anything I would normally eat.  I had:-

2 slices of Biona rye bread with omega 3, gently warmed in the toaster.  On one slice I had dark, creamed tahini.  On the other slice I had tangy tomato tofu paste and nori strips.

5 dates

A kiwi fruit

My breakfast plate was colourful, tasty and satisfying.  I enjoyed it a lot more than a bowl of cereal.

“Blimey! It’s taken her a while to get going!” I can hear you chortle. “It’s only, like, most of the world, that doesn’t eat sweetened, processed breakfast cereals, but has something savoury for breakfast…”

While others who know me will probably be saying, “Seaweed?! For breakfast…!”

I think I would probably have been in the latter camp a few weeks ago.  Breakfast meant something sweet, like toast and jam, or something creamy like a boiled egg.  It’s true that I’m missing boiled eggs, but I’m missing them a bit less this morning, because I’ve discovered that I can make a delicious breakfast out of all sorts of other ingredients.  Variety is definitely the way to go.  I must say I feel super-lucky to have all this variety.

(No pictures I’m afraid.  I still didn’t get up early enough to be messing about with cameras.)

Wednesday 13th February

Breakfast: 2 slices of granary toast with p-nut butter and jam, tea with soy milk, half an orange

Lunch: Falafel burger served on granary bread with houmous, avocado, fresh peppers, tomato, cucumber, lettuce, olives, jalapeno peppers.  Some tinned lychees with Alpro vanilla soya dessert.

Mid-afternoon: fruity tea

Evening: my evening was packed with stuff, which meant I didn’t have time to shop or prepare food.  This used to happen when I was an omnivore as well, and I would often end up eating toast, or ordering in a pizza and then not sleeping well as my body struggled to cope with the late-night overload of stodgy food.  When I got in at 9p.m. I listened to my body, and ended up eating 7 dates (untreated) and a mug of chamomile tea.  This turned out to be a good choice and I slept well, waking up hungry for breakfast.

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