Ok, so here goes. Time to detox for the start of 2014. It helps I’m a little hung over from my New Years Day party. Making up for that should keep me on track for the first few days anyway. Wish me luck!
Scrambled eggs with spinach, cherry tomatoes and spring onions with parsley, plenty of cracked black pepper and a little salt. All done in the microwave at work. It needs about 3-4 minutes on high, mixing every minute or so.
Taking the spinach leaves from breakfast I cut up more spring onions, halved some radishes and cherry tomatoes and mixed together a vinegarette with fresh lemon juice and avacado oil (who’d have thought I couldn’t use my regular lemon juice in a bottle). I added the prawns on top. Seasoned with parsley, salt and pepper and lunch was served! I had a few envious stares from colleagues. I’m thinking I might enjoy this “diet” 🙂
Tonight I made a fabulous bolognese…
Courgette Spaghetti Bolognese
With organic beef mince from Waitrose, organic tomatoes from Sainsbury’s and a bunch of veg including: spring onions, carrots (steamed in my microwave steamer for a few minutes first) celery, mushrooms and peppers (green, red and yellow). I like my food spicy, so I seasoned it with sliced chillis from my garden (deseeded), cayene pepper, chilli powder, hot paprika, nutmeg (which I add to everything, savoury or sweet) and Chinese 5 spice. I then simmered it on the stove for about an hour. This I served on courgette spaghetti, which I grated using my julienne slicer??, and fried for about 4-5 minutes in a little olive oil and garlic! Delish!!
Poached eggs with cherry tomatoes, spinach, spring onion, herbs & salt and pepper. Done in the microwave again without mixing it this time. Easy peasy!
Prawn salad again – this time with mixed seeds sprinkled on top.
1/2 avocado with salt & lemon juice
I wasn’t too hungry so I had a small bit of left over courgette spaghetti bolognese.
(Badly) poached eggs! They still tasted good though I tried using the vortex method in a saucepan and that was a major fail! Back to my microwave egg poacher next time! Plus 1/2 avocado with lemon juice and salt, plus some Herby, sautéed mushrooms. I spiced it up with this yummy paleo hot sauce I found.
1 hard boiled egg, done in the microwave using Mr Egg.
1/2 avocado with lemon juice and salt
The last of my left-over courgette spaghetti bolognese.
A blueberry, raspberry and banana smoothie made with unsweetened almond milk.
Thai red chicken curry with mushrooms, onion, garlic and broccoli served on cauliflower rice.
A handful of blueberries and raspberries.
This morning I used a vege scrambled eggs mix that I prepared last night and added the eggs when I got to work. The mix included garlic mushrooms fried in some coconut oil, spring onions, cherry tomatoes, spinach fresh basil, parsley and chives all cut up and ready to go.
For lunch I had a green salad with pre-prepared veg that I chopped up the night before including spring onions, cherry tomatoes and fresh herbs (basil, chives & parsley). I also prepared some organic chicken breast pieces, by cooking them in homemade pesto and frying them in some coconut oil. Ok. I did sneak a few for dinner as well :-). Freshly slices avocado was added on top and I served this with a simple lemon juice and olive oil dressing. I seasoned it well with pepper & salt.
The rest of the left over Thai red chicken curry.
2 x eggy muffins wrapped in parma ham with chives, sauteed mushrooms, cherry tomatoes, spring onions, leeks, fresh herbs, dried herbs, salt and pepper. These taste amazing!! Place them.in a greased muffin tray and bake at 170 degrees for 10-20 minutes. Use a skewer to check they’re done. They can be frozen, though in my case they won’t last that long!
Preparing tomorrow’s dinner…
Ham and leek soup
Cajun pepper, water, leeks, cauliflower, lightly fried garlic & brown onion, salt, pepper and diced (sugar-free) ham in the slow cooker overnight on low and the next day too, then I’m adding coconut milk and maybe vege stock if I can find (or make) any that’s suitable.