Monthly Archives: February 2009

Joggers want fruit while swimmers want biscuits?

OrangesSuch is the claim according to new research into how our bodies react to different types of exercise. Dr. David Stensel, the UK’s “leading sports scientist” argues that “the body tends to respond to exercise so it can do it more efficiently in future”:

The lighter you are, the better for long-distance running, so your body will crave watery foods that lower your body temperature by rehydration while not piling on the pounds. But if you are making your body lift weights, then you will crave carb- and protein-rich foods that will bulk up your muscles. Similarly, if you are regularly swimming in cold water, your body benefits if your brain guides you towards foods that will give you a layer of protective fat.

In principal, this makes sense – I’ve always felt that if my body was craving something, then that was probably a sign that something was missing from my diet. But I can’t say I agree with the swimming/biscuit association. In fact, I never crave biscuits, cookies, chocolate, or fatty foods of any kind. I’m constantly craving fruit – frozen bananas in particular – and lately I’ve been craving protein (you may have noticed in recent food diaries that I’ve been loading up on the beans and tofu).

Runners and weightlifters in the audience – what foods do you crave?

Stensel’s research came with yet another result I found surprising. He found that some athletes like runners do not feel hungry after sport because their effort suppresses the ghrelin hormone that stimulates appetite. But that’s not the surprising part:

What is fascinating is the apparently paradoxical fact that people don’t seem to overcompensate for missed meals when their body returns to its rest state…So if you run for 90 minutes, you will burn around 1,300 calories but will not increase your food intake in the 24 hours after that exercise. In short, you burn all those calories but you don’t get hungrier than you would have had you not exercised at all.

This is somewhat contrary to a previous study by the Obsesity Society which showed that some people tend to eat more when they increased their physical activity. Of course, this study was restricted postmenopausal women who were overweight or obese, and they weren’t necessarily running.

Again, athletes in the audience? How does exercise affect your appetite?

My appetite’s been a bit stagnant these days. For a while, when I was swimming and walking 7km a day, I was constantly ravenous. Lately, I’m slimming daily but I’ve cut back on the walking due to shin splints. I miss my hearty appetite. Still, it hasn’t robbed me of my love for cooking. And as I’ve been craving protein lately, Friday evening was a good opportunity to whip up some tofu steaks and try a new tomato sauce recipe, a sort of spicy eggplant marinara. I’m still tweaking the recipe, but you can read the inspiration for it on CHOW: Eggplant-Pepper Tomato Sauce.

Diary for Friday, February 28, 2009


Bircher Muesli with Bananas

Bircher Muesli with Bananas

Started adding hazelnuts to my muesli. Delicious!

Swim (not)

I went to the pool then realized I had forgotten my goggles. Boo. My heart really wasn’t in the swim, anyway. At least the walk to and from the pool was nice.


Natural yogurt with bananas topped with pumpkin and sunflower seeds

Yogurt and bananas with sunflower and pumpkin seeds


Black bean and sweet potato taco with guacamole and salad

Black Bean and Sweet Potato Taco with Guac and Salad

This meal took 15-minutes to prepare thanks to leftovers.


Tofu Steaks with Eggplant Arrabiatta Sauce, Pasta and Broccoli

Tofu Steaks with Eggplant Arrabiatta Sauce, Pasta and Broccoli

Tofu inspired by Heidi’s Garlic Soba Noodles Recipe. I added oregano and pepper to the parmesan and breadcrumb mixture. Not bad!

20-Minute Tofu with Spring Greens

Grilled Tofu on Spring Greens Sauteed with Onion, Garlic, Mushrooms, Butter Beans, and ThymeI’ve been CRAVING protein-rich foods lately – I think my body is trying to tell me something. So for lunch, I made a really awesome thrown-together meal. The tofu could use some work, but overall I was really pleased. And check it: it took all of 20 minutes to make. Here’s how I did it:

20-Minute Tofu with Spring Greens

balsamic vinegar
garlic powder
90g slab of tofu
1/2 onion
2 cloves garlic
2 bay leaves
4 mushrooms
50g cooked butter beans
pinch of thyme
2 bunches of spring greens

  1. Turned on the oven to the grill setting. Started heating a nonstick pan with a little olive oil.
  2. Sliced the tofu thinly, about the thickness of a pencil (worked out to be 90g of tofu). Sprinkled it with salt, pepper, mixed herbs, garlic powder, and a dash of balsamic vinegar.
  3. Chopped half an onion and some garlic. Added that to the pan with 2 bay leaves.
  4. Chopped 4 mushrooms into quarters. Added that to the pan with 50g of cooked butter beans and a bit of thyme.
  5. Chopped the spring greens. Put the tofu in the grill.
  6. Added the greens to the pan with some salt and pepper.
  7. While the greens cooked, I finished the tofu, which I grilled for about 2-3 minutes on both sides.
  8. Put the greens on a plate.
  9. Topped with the tofu.
  10. Ate with gusto!

I’m not so sure about the balsamic on the tofu. I’ve seen this used in marinades but it was just a little too tangy. I think a little soy or something might have been better. It didn’t matter, though, because the greens were so flavorful that the slightly bland tofu balanced things out. I will definitely be playing with this recipe.

Diary for Thursday, February 26, 2009


Bircher muesli with bananas and yogurt

Bircher Muesli with Bananas and Yogurt


I know I have a cold, but I felt SO energized at the pool this morning. I ended up swimming a mile at a decent speed (for me). Finished in about 50 mins.


Whole wheat no knead bread with bananas and walnuts

Whole Wheat No Knead Toast with Bananas and Walnuts


Grilled tofu with spring greens, mushrooms and butter beans

Grilled Tofu on Spring Greens Sauteed with Onion, Garlic, Mushrooms, Butter Beans, and Thyme





A trip to the charity shop with some donatables followed by a journey to the grocery store. About 1.2 miles round trip, with an extra hardness bonus as I was carrying heavy stuff for the most part. Good practice for the next time I attempt the coast to coast.


Sweet potato and black bean taco with salad and guacamole

Black Bean and Sweet Potato Taco with Guac and Salad

Guacamole Love

The beans were inspired by Abby’s Sweet Potato and Black Bean Chili. I sauteed the sweet potato with onion, garlic, jalapeno and green bell pepper, then added black beans, cumin, cinnamon, coriander and lime juice. It was pretty tasty, but a little dry. The guac made up for it.


Floriday Grapefruit

Florida Grapefruit

Not very eco of me, but it was a treat to enjoy this delicious pink grapefruit from my native America.

Double Dose of Dal

This post comes to you a little late, but for wonderful reasons. I was tied up last night at an Indian restaurant in Vauxhall doing something BETTER than simply EATING delicious Indian food – I was WATCHING delicious Indian food be cooked by Raj and his wonderful staff at Hot Stuff restaurant.

Be sure to read my previous post about Hot Stuff. I promise videos AND a new dal recipe.

But first, check out the great food day I had on Wednesday. Is it possible to eat TOO much dal? I don’t think so.

Diary for Wednesday, February 25, 2009

Feeling better today, but still not 100%. A good sleep helped, aided by night time cold medicine. So did a swim!


Another easy swim in the healing waters of Clissold Leisure Centre. I did 1250 meters over the course of about 40 minutes. So, REALLY slow. It was great though – I actually felt the most energetic I’ve been all day in the pool. And it definitely cleared my head.


Bircher Muesli with Bananas and Yogurt

Bircher Muesli with Rooibos Tea and a new read

And a nice pot of Rooibos tea to go with my new book: World Made by Hand
by James Kuntsler (gotta love that name).


Indian leftovers: dal and raita. Plus a salad and a piece of toast with avocado.

Dal with avocado on toast

Dal with salad and avocado on toast

I put the leftover raita ON the salad. It was a perfect salad dressing!


My version of RSS: Real Simple Snacking.



Carrots, butter beans, and pickles

Carrots, butter beans and pickles

I didn’t want to go too crazy on the snacks today because we had dinner plans with The Damp Cad (i.e. Stu) at “Hot Stuff” in Vauxhall. “Hot Stuff” is an Indian restaurant I’ve been DYING to go to after Stu’s recommendation:

Hot stuff is LEGENDARY! … I’ve been such a long time customer that we’ll get various freebies chucked in PLUS!! If you ask nicely and go early enough you can go into the kitchens and watch your order be cooked.


HOT STUFF: chutney, papudum, bhajis, chili paneer, split channa masala, spinach and butternut squash curry, sliced cabbage, naan, beer

Dinner is served

Read all about my Hot Stuff Experience at this post and don’t forget to check out my photos and videos!

Sneak Peak in an Indian Kitchen

Hot Stuff RestaurantOne of my fantasies is to go to India and learn to cook from the people who invented dal, channa masala, and numerous other favorite foods of mine. Last night at Hot Stuff, I felt pretty close.

Stu (The Damp Cad) invited Tim and I to Hot Stuff after seeing one of my dal recipes on SmarterFitter.

“Hot stuff is LEGENDARY,” he said. “I’ve been such a long time customer that we’ll get various freebies chucked in PLUS!! If you ask nicely and go early enough you can go into the kitchens and watch your order be cooked.”

How could I refuse an offer like that?

So last night Tim and I ventured to Vauxhall where we found Hot Stuff down a quiet little sidestreet handily located next to an off license where we picked up a few Tiger beers before we found our table (Hot Stuff is unlicensed and does not charge a corkage fee… in fact, it’s pretty hard to tell what Hot Stuff charges for. More on that later).

Cooking with FireThe dining room barely seats 20 people and every table but one was taken. The crowd was buzzing under the soft blue lights and strings of chili peppers dangling from the ceiling. Stu wasn’t lying about the staff – I’ve never been to a friendlier place in London. This felt more like a house party than a restaurant, and like all good parties, this one ended up in the kitchen.

A little bit of tomato paste...Although the kitchen was even smaller than the dining room and already filled with at least four cooks, they didn’t mind packing us in to have a look at the operations and take some photos. It was all sparks and fire as the cook whip up a shrimp biryani. “This is punjabi style,” he explained and he seasoned it from the handy tins of spices sitting above the stove.

“Four basic spices form the foundation of almost every dish: turmeric, ground coriander, chili, and garam masala.”

The kitchen envy really kitched in when I watched another cook prepare the naan. I’ve never been so close to a tandoori oven before. As a lover of naan, chapati and all things bready, this was very exciting. Even though the oven was hotter than hell, I got chills.

I don’t think I’ve ever been so close to a restaurant kitchen before, even when I used to wait tables at Perkins in Champaign, Illinois. What impressed me most was how SIMPLE cooking seemed when everything you need to cook with is out and ready to go.

Spice StationIn addition to their spice station, Hot Stuff also had a table with big bowls of pre-chopped garlic, ginger, fried and ground onion, tomato paste, salt, ghee of course. I aspire to be so organized. I also aspire to have their ability to use these spices without needing a measuring spoon.

So the kitchen was smokin’. What about the food?

Hot Stuff is not strictly vegetarian, but there were plenty of veggie options to choose from, including a couple of specials. We started with bhajis, like vegetable fritters. They were crispy on the outside, soft and tasty on the inside, but the chutney didn’t do them justice. No worries – the chili paneer made up for it – what could be better than soft, spicy nuggets of cheesy goodness?

Dinner is servedStu said the spinach and butternut squash curry would make us feel like we had “died and gone to heaven”. I wouldn’t go that far, though this may be a personal bias – I love the flavor of spinach and butternut squash on their own, but they seemed to get lost when put together. Still, it was enjoyable, as was the sliced cabbage curry. The split channa dal was delicious.

Like most Indian restaurants, all of the dishes came with a liberal dose of ghee, just shy of being too over the top. The exception was the garlic coriander chili naan, which looked like a halo on our table, and indeed tasted like it came from above. If any of the other dishes were lacking, the naan picked it up and put it in its place: right into my hungry mouth.

If it weren’t for Raj and the awesomely cool people who run Hot Stuff, this might be just another Indian restaurant on just another tiny street in London. But Hot Stuff definitely is special. It’s more an experience than a restaurant. And you can’t beat it for the price. Dinner for three with leftovers and a tour of the kitchen cost just £35. Could this be right? There was no way of knowing – the waiter just told us the price without handing us an actual bill.

Hot links:

Hot recipe:

Hot Stuff’s Lentil Dal with Courgette

Courgette – that’s the same as zucchini for you American folks! Stu learned this recipe from the cooks and passed it on to me. These are his words, and I hope you’ll enjoy his English vernacular. 🙂

150g red split lentils
2 gloves of garlic finely chopped or pressed
1 finely chopped onion
1 finely chopped green chilli
bunch of fresh coriander
2 medium courgettes sliced lengthways
pinch of cumin
salt and pepper
300g creamed tomato, tomato frito, or passata
olive oil

Put some of the chopped coriander with the sliced courgette on a plate and marinate with olive oil for a few minutes. Season with salt and pepper.

Heat a griddle pan and lay on the courgette slices. Cook well on both sides.

At the same time in either a large frying pan or large saucepan (i use the latter), heat 2 tablespoons of oil and chuck in your garlic, chilli and onion. Sweat them for a few minutes (but don’t crisp up or burn). Then throw in your split lentils, stir and coat all the lentils and then pour in your tomatoes. If you’ve used a jar then pour in the same amount of water plus half again. I swill around the water in the tomato jar to make sure nothings been missed.

Heat a pretty fierce flame for a few minutes whilst stirring to ensure nothing sticks. Then turn down to a steady simmer – ensuring the non-sticking principle during the cooking process!

When you turn the heat down take your cooked courgettes, dice them and put in the mix. Stir, and add in the coriander. (Being a big fan of said herb, I chuck in loads, but put in as much as your comfortable with.)

Season with salt and pepper, add the cumin, if you have some paprika add that as well. If you love hot food you can of course put 2 chillis in at the beginning.

Optimize Your Grocery List

Grocery lists are back, baby. Though for some of us, they were never gone…


A while back I published my grocery list template for healthy people. Since then, the financial market has gone down the pooper and we the people of of this glorious economy can’t afford to waste money on impulse purchases and overpriced food. Thus, grocery lists should be part of every penny-pincher’s arsenal of money-saving schemes.

A grocery list could be a simple back-of-the-envelope type affair, scribbled in haste on the drive to the supermarket. But there is a better way. My grocery list template is a start, but Sarah at Lifestyles of the Organized has even more ways you can optimize your list. Here are a few gems:

  • Keep your list visible at home so you can easily add to it when items come to mind.
  • If you keep your pantry stocked in a particular way, add items to the list to replace those you use right after you use them so you don’t forget.
  • Make your list digital for easy editing and so you can carry it with you everywhere—try a cell phone or a PDA.

Ah, but it gets better. You could also bring a pen and clipboard to the store. You might look like a dork-bot, but you’d be super efficient! You can even personalize your clipboard like Aby has on Creative Organizing.


For people like me, optimization is all about customization. So while the grocery list for healthy people is a great start, the best way to use this list is to customize it for your own food habits.

Stu of The Damp Cad sent me his version of the list. Unlike me, Stu eats meat, and it’s interesting to see how a carnivore thinks/shops/plans his food. Stu also notes that a grocery list is a window to the soul:

It reveals a healthy streak with the odd indulgence and nod to a version of myself for whom being healthy was something to be done ‘when i get older!’

Download Stu’s Grocery List Template for Healthy Meat-Eating People.

By the way, if you haven’t visited Stu’s blog, go have a look right now. Stu is a London-based runner and trainer with loads of awesome things to say about running, sports psychology, training, life, goals, et cetera. Check it out!

Read more:

Under the weather

Today was a weird day. I was up a lot of the night just feeling coldy and horrible, then finally woke up at 5am absolutely starving and unable to sleep. There was nothing to do but proceed to breakfast.

Diary for Tuesday, February 24, 2009


Bircher muesli with bananas

Bircher Muesli with Banana

The Bircher seemed to reflect my somewhat sloppy, hazy feeling. This latest batch of oats is very granular, and my cereal ended up really watery and sloppy. Oh well, can’t win em’ all!

Nap and a swim

7am may seem really early for a nap, but it felt like the right thing to do. I got about an extra hour of sleep which made a big difference. Even though I felt achy all over, I went to the pool. The cool water felt so good, and since I got a lane to myself, I could relax and take it really slow. I felt so much better after this. As Tim says, “nothing like a good dose of chlorine to clear the sinuses.”





Leftover Indian: dal, cabbage salad and raita

Dal with Raita and Cabbage Salad

Stroll around the park

I had to get out of the house in the afternoon and get some fresh air, so I went to the park for a quiet stroll to clear my head and get me through the afternoon. Times like these it’s hard to be a freelancer. It would be so easy to spend the day in bed with a book, but I’ve really gotta push on and be disciplined. Speaking of books, though, I did finish Sky Burial over lunch. I’m not the kind of person who cries over books, but if I were, this would have left teardrops in my dal. I give it five out of five stars.


Minestrone with butter beans and avocado on toast

Minestrone Soup with Butter Beans

This picture is bit of a blur, but the soup really hit the spot. It was super (souper?) simple:

1/2 onion
2 cloves garlic
1 carrot
2 stalks of celery
1/2 red bell pepper
1/2 green pepper
1 bunch of Swiss chard
a handful of chopped parsley
16oz can tomatoes
1 liter veggie stock
lots of black pepper

When I make minestrone I like to put some raw spinach at the bottom of the bowl then pour the soup on top of it – you can see some of the spinach bits poking out.

I had my soup with a slice of toast and avocado, not pictured – I was too busy eating.

Finding Joy in the Slow Lane

Waves crashingThis morning I swam my first miler in WEEKS. The pool was crowded, but somehow I felt the Zen. Maybe it was this bit I watched/read on MizFit about finding your joy. She asks:

And your joy? How do you find it? Are you already able to bring to mind these feelings (physical & emotional) with ease & at a moments notice? Or do you, as I did, need to practice this skill in order to transition more swiftly away from times of stress into moments of joy or calm?

When did I last experience pure joy? The first thing that came to my mind was Big Sur, California. Was that really the last time? That’s crazy. I am sure I experience pure joy every day, in all the little things like Bircher muesli and bedtime reading, but it seems I’m too distracted by life to actually notice it.

MizFit suggests we take time every day to recall these moments of joy and write them down. This ties in with Charlotte’s post about journaling the things we are grateful for. I wish I had done this in Big Sur, if only to give me something to reflect on when life in the real world happens to cloud my vision from all the joy around me. Because the truth is, I don’t need perfect sunsets and idyllic beaches to experience joy. So where can I find it? It suddenly dawned on me while commenting on MizFit’s post:

I’ll think about where I find my joy this morning in the pool. Wait a second. THAT’S where I experience pure joy every day – in the pool, when I have a lane to myself!

And guess what, it turns out I don’t even need a lane to myself to feel it. This morning I shared my lane with TWO people, but I didn’t care. I felt totally at peace, but energized at the same time. I swam a mile and didn’t look at the clock once. Being in the moment – that’s my pure joy.

Diary for Monday, February 23, 2009


Bircher muesli with bananas

Bircher Muesli with Banana

Had this with a pot of Rooibos Earl Grey and my latest read, Sky Burial: An Epic Love Story of Tibet by Xinran. All three items were fantastic, peace-giving ways to start the day.


As stated, one mile in about 50 minutes, freestyle and breaststroke. Glorious. I think the Bircher energized me, and the good-to-think morning reading.


Scrambled eggs on whole wheat no knead toast with avocado, tomato and steamed chard

Scrambled Eggs on Toast

I have Tim to thank for this one – he’s working at home today, and how lucky am I. Not only did he make lunch, but he made one of his specialties and my favorites – scrambled eggs. It went really well with the toast and avocado.

No Knead Whole Wheat Bread from a TinA note about this loaf of no knead: I baked this one in a bread tin using a the cold oven technique in which I kept the loaf in the oven while it pre-heated. The tin was a little large for the amount of dough, but the cold oven worked great. I didn’t need to mess around with flipping the dough into a pot or using a lid. I was able to just let it rise in the oven then turn it on when it was ready. I recommend this to any other no knead bread fans out there!


A three-parker with Tim (~7km). After this and a long swim, I wonder how my shin splints will feel tomorrow…


Tofu scramble with cavelo nero

Tofu scramble

Kavalo Nero with Onions and Garlic

The scramble: onion, garlic, tomato, potatoes, broccoli, turmeric, salt, pepper, oregano, fresh parsley, nutritional yeast flakes

The cavelo nero (i.e. black kale): blanched, then sauteed with onions and garlic

Weekend Recap

Diary for Saturday, February 21, 2009


A short 20 minute “recovery swim” at 8am. A great start to a beautiful day.


Bircher muesli with yogurt and banana

Bircher Muesli


Poached eggs on toast with avocado, tomato and steamed spinach

Poached egg on toast

Rory brought over some amazing multigrain bread. I aspire to bake bread this well. I couldn’t wait to sink my teeth into those gluten chains.

Multigrain Bread


Two turns around Clissold Park on this perfect sunny Saturday with Tim and Rory. Clissold Park is glorious on a sunny day. Lots of frisbees and happy puppies.

Clissold Park

It’s still scarf and gloves weather in London, but the sunshine has me looking forward to summer and the picnic season! Aah, happy memories.

Picnic in Clissold Park

Yes, I am very grateful to live so close to such a lovely park. What London lacks in infrastructure and efficiency it makes up for in pretty green parks and squares.


Orange wedges

Not to be confused with orange wedgies…



Spaghetti and tofu “neatballs” served with salad and broccoli

Spaghetti and Tofu "Neatballs"

Diary for Sunday, February 22, 2009


Bircher muesli with banans (look, mom – no yogurt!)

Bircher Muesli Sans Yogurt


Took 3 turns around Clissold Park (~7km), just me and the iPod. The podcasts: Sound Opinions and NPR Fresh Air.


Grilled tofu sandwich with a massive salad

Open-Faced Grilled Tofu Sandwich

The tofu: thin slices of tofu, sprinkled on both sides with salt, pepper and mixed Italian herbs, then grilled in the oven for a few minutes on both sides. I totally made this up, and I would do it again… quick and tasty.

The sandwich: grilled tofu, grilled peppers and onions, avocado, tomato, lettuce, on whole wheat no knead bread.



Grapefruit of Deliciousness


Dal with Lime and Chili Cabbage Slaw and Raita

Dal with Raita and Cabbage Slaw

It was a Madhur kind of meal.

The dal: Moong Dal from The Essential Madhur Jaffrey

The slaw: Lime and Chili Cabbage Slaw with shredded carrots and thinly sliced red pepper

The raita: Cucumber raita from The Essential Madhur Jaffrey

Counting Blessings in Beer and Pizza

Pizza on hippy crustThis is what happens when you go to the pub after work and a bike ride on an empty stomach and drink a couple of Hoegaardens before moving on to dinner: one of the tastiest pizzas in the world! I’m not sure if it was the hunger or the beer, but this pizza was delicious, even if the crust was a hippy pre-made spelt crust.

Friday Night HoegaardenNow, this next part may seem only tangentially related to pizza and beer, but bear with me…

Sassy just pointed me to Charlotte’s post in which she reminds us how important it is to count our blessings:

Today I still keep a journal. A gratitude journal. Every night before I go to bed, I write at least a couple of sentences about what I am grateful for. Sometimes they are small: “Today I’m grateful for bobby pins. How else could I have all these cool layers in my hair and still get my sweat on at the gym?” Sometimes they are so big I can’t wrap my heart all the way around them: “Today I am grateful for my baby’s chubby fingers as he waved hello to me (and his brother, and the neighbor, and the dog, and the nightstand.)”

On Friday night I was grateful for several things: having friends to enjoy a Friday night beer with, having the Newington Green Man to supply me with killer broccoli and crunchy peppers, and having the foresight several months ago to put some leftover pizza crust, tomato sauce, and buffalo mozzarella in the freezer – this perfect pizza wouldn’t have been possible without any of these things!

Diary for Friday, February 20, 2009


I like Friday mornings at the pool, it’s always a bit quieter – my theory is that people have plans for after work and they don’t want to lug their gear with them. That, and it’s Friday, time for a well-deserved break.

Me, I was well-rested and in the market for a nice long swim.

1500m, alternating breaststroke, freestyle and backstroke every 25m


Bircher muesli with banana and yogurt

Bircher Muesli


Refried black beans, cornbread, salady stuff

Refried black beans with cornbread and salad


12-mile round trip to and from South London for a work meeting. It was a beautiful day for a bike ride and even though I’ve made this trip hundreds of times, I still enjoy it, especially on a beautiful day. On the way back, I stopped at the Newington Green Grocer and filled up my panniers with broccoli, tomatoes, grapefruit, lemons, oranges, onions, mushrooms, cilantro, and bananas, thus remedying my empty fridge.


Pizza and salad

Pizza on hippy crust

The pizza: Broccoli, white onions, peppers, jalapeno, garlic, marinara sauce, buffalo mozzarella, on a spelt pizza base

The salad (not shown): romaine, tomato, cucumber, red onion, green peppers, chickpeas, and balsamic vinaigrette

Lime and Chili Cabbage Slaw

Lime and Chile Cabbage SlawThursday’s lunch salad was inspired by two things: a leftover head of savoy cabbage threatening extinction in the fridge and a recipe for crunchy lime cabbage slaw from my new favorite blog, Eggs on Sunday.

Eggs on Sunday is written by Amy, a fellow foodie who shares many of my own philosophies about eating:

I believe in cooking with whole, natural and organic ingredients, celebrating seasonal foods, and supporting local farmers by using local ingredients whenever I can. I’m not “officially” vegetarian, but I try to choose meat, dairy and eggs from animals that I can trust have been cared for, raised and processed humanely. I love to garden — the process of growing your own food is immensely rewarding and fun. I believe in taking time to enjoy food, and in relishing the joys of delicious food!

Check it out, make the salad, drink the hot chocolate, and enjoy!

Diary for Thursday, February 19, 2009


Short(ish). 1000 meters. Went at about 10am.


Bircher muesli with yogurt and banana with a pot of Rooibos Earl Grey tea

Snowy Mountain Muesli


Black bean tostada with lime and chili cabbage slaw

Black bean tostada with cabbage salad

Lime and Chile Cabbage Slaw

The tostada: refried black beans, onions, tomatoes, corn, avocado, lettuce, cilantro, tomato

The lime and chili cabbage slaw: I made one amendment to Amy’s recipe – I added half of a hot red chile. Next time I’ll add a whole one. This rocked.


Scrambled Tofu with Pan-Fried Brussels Sprouts

Tofu Scramble with Pan-fried Brussels Sprouts

The scramble: tofu, potato, onion, garlic, carrots, tomato, brussels sprouts, turmeric, oregano, soy sauce, fresh parsley

The sprouts: Golden Crusted Brussels Sprouts