Gotta admit. Friday was a bust. I had sushi with rice, a chicken wing and one small beef rib for lunch. For dinner our friends ordered awesome Chinese food and I had some cooked eggplant, peppers, 3 shrimps, some tofu and half a chicken ball. I also had Prosecco with the girls and loved every sip. I felt a little bloated the next day from the sodium and alcohol, but it didn’t throw me off track.
Yesterday I didn’t really eat much for breakfast for lunch. I had some cauliflower with hummus in the AM and shared a small Greek salad for lunch with B in between errands. For dinner, I made a huge green salad with fennel, and Vietnamese veggie fresh spring rolls with peanut sauce. So filling and satisfying.
B roasted a whole chicken for himself to eat over the next few days. He stuffed the chicken with chickpeas, a recipe we saw earlier in the day on TV from Chef Ramsay. OMG. The roasted chickpea mash he made after with lemon and roasted garlic was INCREDIBLE. I have never tasted anything like it. The ones that fell out of the chicken roasted at the bottom of the pan became crunchy and full of garlic and chicken flavour and were awesome. You must try it.
I kind of wanted to eat the chicken but at the same time I didn’t. I tried a couple pieces of it and it was good but I wasn’t going crazy for the meat. I don’t usually eat a lot of meat anyway so it’s not my go to thing.
I was looking forward to the fresh rolls, the chickpea mash and a nice big salad.
Today I ate the leftover salad and fresh rolls for lunch, and have a super tasty treat planned for dinner. It’s already resting in the ‘fridge.
I tried a new raw power bar recipe, which was awesome. Lots of dates, so it satisfies my sweet tooth. Really loving This Rawsome Vegan Life blog by Emily. She knows how to do it right and everything I’ve tried from her site is AWESOME. The super tasty treat for dinner I also found on her site, which Emily wrote as a guest post for Ascension Kitchen’s site. Let me tell you, these ladies are rawkstars! (See what I did there?)
Anyhoo.. here’s some pics – they are not as fab as Emily’s but I tried. I don’t have a dehydrator (Yet! I ordered it last week, woot!), and I didn’t have the patience to dehydrate the tomatoes in the oven, so I tossed them in some of the sundried tomato oil and some salt and threw them with some crushed garlic and olives in the toaster oven for 40 mins. It made a nice cooked mush, which I just piled on top of the tart and threw it back in the fridge.
I also added some of my own home made hummus into the zucchini hummus mixture in the blender, which was SUPER garlicky so I didn’t actually add any fresh garlic to the zucchini mix. Hopefully I didn’t make it too thin and it will set. I also left the skin on the green zucchini.