Despite the recent absence of food diary posts, I’ve been taking pictures of food as obsessively as ever. Now, I finally feel ready to get back into full on food diary mode. Your kind words have encouraged me to keep the food diary posts coming, so that I will do, starting with yesterday.
Diary for Monday, February 10, 2008
Fitness: Morning swim at 7am. Just a short one, about 15 minutes of freestyle and breaststroke. What a great way to wake up in the morning – way better than coffee!
Breakfast: Bircher muesli. Topped with banana and natural yogurt.
I know I said I was feeling the hot oatmeal lately, but I think this fascination is subsiding: I’ve had Bircher the last three days in a row. It’s fabulous stuff!
This batch was made with
1 cup oats
10g flax seeds
1 apple, graded
1 lemon wedge, juiced
Lunch: Tofu taco with salad.
The tofu taco filling was made by scrambling the following:
1 small onion
1 clove garlic
1 hot red chili pepper
1/4 each green and yellow bell pepper
a few pinches of cumin
a sprinkle of nutritional yeast
This I stuffed into a corn tortilla and toped with black olives and some Trader Joe’s corn salsa.
The salad was basically just a pile of veggies – greens, cucumber, carrot, red onion, tomato, yellow bell pepper – topped with a bit of balsamic vinaigrette.
Fitness: I like to get out after lunch for a little stroll. I took a walk around the park in the London rain. The rain would have deterred me on the weekend, but in the middle of a weekday, those that don’t have to work tend to hide indoors, and I feel like I have the whole wet city to myself.
Dinner: Indian-spiced chickpeas and chard with raita, chapati, and raw veggies.
This picture is hideous – just look at that raita island, surrounded by a sea of tomato juice. Despite its somewhat sloppy appearance, this meal was delicious. And it came together very quickly. I had the chapati dough already made in the freezer and the chickpeas and chard are a cinch to make. And SO delicious. We eat it about once a week. OMG, I can’t wait to eat the leftovers.
After glowing about this dish so, I think I would be doing a disservice to you if I didn’t post the recipe:
Indian Chickpeas and Greens
2 Tbsp olive oil
1 tsp cumin seeds
1/2 tsp fennel seeds
10-15 curry leaves
1 16oz can chopped tomatoes
2 cups chickpeas
1 tsp hing / asafoetida
1 tsp oregano
1 tsp basil
1 tsp salt
200g fresh spinach OR 20oz frozen spinach
Heat the olive oil in a large pot. Add the cumin, fennel and curry leaves. When the cumin and fennel turn a few shades darker, add the tomatoes, followed by everything else EXCEPT the spinach. Simmer for about 5-10 minutes, until the tomato has reduced a bit. Then add the spinach, cover and cook until the spinach is wilted. Have a taste and add more salt if desired.