Sade's Blog

Breakfast:

• Orange juice
• Musli with milk

Lunch:

• Sammiches
• Tomato salad (tomato, olive oil, vinegar, salt & pepper)

Dinner:

•  Pasta with veggie tomato sauce and veggie balls

Snacks:

• “Sultana” cookies
• Soy pudding

Breakfast:

• Orange juice
• Musli with milk

Lunch:

• Sammiches

Dinner:

• Spaghetti with veggie bolognese sauce (27)
• Tempeh with honey mustard sauce, polenta, sauteed veggies (28)

Snacks:

• Mandarins
• Cookie
• Tea & Coffee

Breakfast:

• Orange juice
• Musli with milk

Lunch:

• Freshly baked bread & cheese (day 25)
• Tofu loaf (day 26)

Dinner:

• Wok with tofu (day 25)
• Freshly baked bread & cheese (day 26)

Snacks:

• Cookie
• Ice cream

Bonus recipe:

Tofu loaf

 Ingredients:

• 2 blocks tofu, mashed
• 150 ml dry quinoa, cooked
• 1 onion, chopped
• 1 carrot, chopped
• 3 cloves garlic, minced
• 250 gr mushrooms, chopped
• 2 tbsp olive oil
• 2 eggs
• 100 ml broth
• 2 tbsp soy sauce
• 1 tbsp worcestershire sauce
• 1 tsp dried rosemary
• 1 tsp dried thyme
• black pepper to taste

Make it:

1. In a pan, heat oil. Saute garlic, onion & carrot until light golden, then add mushrooms and cook until halved in volume. Add herbs and cook a couple more minutes.
2. In a big bowl, mix tofu, cooked quinoa & mushroom mix.
3. In a smaller bowl, beat eggs, mix in soy sauce, worcestershire sauce & broth.
4. Add egg mixture to tofu mixture. Stir to combine. Add pepper to taste.
5. Place mixture in oven proof pan. Bake at 200°C for 45 mins. Let rest 10 minutes before serving.

Breakfast:

• Musli with milk
• Orange juice

Lunch:

• Sammiches

Dinner:

• Chinese take out

Snacks:

• Tea & coffee
• Speculoos
• Fruit
• Oatmeal

I’m down with an upper respiratory tract infection aka sinusitis that even made me nap. So I really don’t feel like much cooking.

Breakfast:

• Orange juice
• Musli with milk

Lunch:

• Pea soup
• Sandwiches

Dinner:

• Fresh pasta, tomato sauce with added quorn and mushrooms

Snacks:

• Banana
• Peppercoek
• Cookies
• Peppermint tea

Breakfast:

• Orange juice
• Musli with milk

Lunch:

• Sammiches

Dinner:

• Lentils with carrots & tomato, brown rice

Snacks:

• Mandarins
• Banana
• Speculoos & tea

Bonus recipe:

Lentils with carrots & tomatoes

Ingredients:

• 250 gr green lentils
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 big carrots, chopped
• 1 (500 gr) tetrapack tomato pieces
• Olive oil
• Salt & pepper
• 2 tsp smoked paprika powder
• 1 laurel leaf

Make it:

1. Put lentils in a pot, cover with about 3 times their volume of water, add 1 tsp salt and laurel leaf. Bring to a boil, lower to simmering and let cook for 25-30 mins or until lentils are tender. Lentils will have absorbed most of the liquid.
2. In a pan, heat about 1 tbsp of oil. Add onion and garlic and cook until golden, then add carrots and cook for about 5 minutes more, until carrot starts to turn golden.
3. Add carrot onion mixture to the lentils. Add tomato pieces and a bit of water if needed. Add paprika powder and stir through. Bring to a very slow simmer for about 10 to 15 minutes, stirring from time to time to avoid it sticking to the bottom.
4. Serve hot with brown rice.

Servings: 4 portions. (yay for leftovers!)

We’re half there! Actually, not really, since Lent is the forty days between Ash Wednesday and Maundy Thursday not counting the Sundays in between. With the Sundays it’s 46 days. But nearly :)

Breakfast:

• Orange juice
• Musli with milk

 Lunch:

• Veggie soup
• Sammiches

Dinner:

• Veggie burger
• Spinach – potato mash

Snacks:

• Banana
• Cookie & glass of milk
• Coffee & tea

Breakfast:

• Orange juice
•  Musli with milk / oatmeal with craisins

Lunch:

• Sammiches (day 17)
• Salad with mustard dressing (1 tsp mustard, 1 tsp red wine vinegar, 1 tsp soy sauce, 2 tsp olive oil) (day 18)
• Chilli sin carne, whole wheat (day 19)

Dinner:

• Pizza, half 4 cheese, half mozzarella and pesto (day 17)
• Veggie gyros pita (day 18)
• Sammiches & No cream of broccoli soup (day 19)

Snacks:

• Coffee & tea
• Chocolate
• Cookies
• Banana
• Mandarins

Bonus recipe:

No cream of broccoli soup

Ingredients:

• 1 broccoli bunch (500 gr) plus the stalk of another (that was in the freezer from last week)
• 1 leek
• 4 cloves garlic
• 1 tbsp olive oil
• 70 gr raw cashew nuts
• 1 l water (more might be needed)
• salt & pepper
• pinch cayenne pepper
• 1 tbsp lemon juice

Make it:

1. Soak the cashew nuts in water for an hour to soften up (this will make it easier to blend later on). The cashew nuts provide creaminess to the soup.
2. Rinse the leek, and chop. Mince the garlic. Heat up olive oil in a 3-4 l pot. Add the leek & garlic, and cook until soft and golden.
3. Meanwhile, cut the broccoli in pieces. For the stalks, remove the outer layer (approx 5mm) that is a bit harder and leave only the heart, then cut in pieces.
4. Add broccoli to the pot, cover with approx 1l water (it doesn’t need to be completely covered) and bring to a boil. Lower heat to a simmer and cook for 10 minutes.
5. Remove from heat. Drain the cashew nuts and add to the broccoli. Mix with immersion blender until creamy. Season with salt, pepper, cayenne & lemon juice to taste.
6. Serve piping hot.

First today’s menu:

Breakfast:

• Orange juice
• Musli with milk

Lunch:

• Usual stuff

Dinner:

• Fresh pasta with tomato sauce & cheese

Snacks:

• Coffee & tea
• Cookie
• Banana

Breakfast:

•  Orange juice
• Musli with milk

Lunch:

• Usual sandwiches, but with store bought bread today

Dinner:

• Lazy meal: whole wheat pasta, peas, carrots, eggs, cheese

Snacks:

• Mandarins
• Banana
• Rice crackers
• Cookie