Food and Exercise Log | Monday, July 27, 2009
Breakfast
Bircher Muesli with Pecans and Fresh Apricots
It’s been a while since I enjoyed my old friend, Bircher Muesli. It was good to be back, and this time with a twist – apricots and pecans, a new addition. I liked it!
Snack
No Knead Toast with Tahini and Honey
Bike Ride
Trip to Cirencester – ~14 miles
The fridge was looking pretty bare, but our car is in the shop and our next organic box doesn’t arrive until Tuesday. The nearest supermarket is almost 7 miles away in Cirencester, so I decided to take the opportunity to explore the country roads near our place. I was happy to find that the journey is overall extremely pleasant, following farms and fields for the most part. There is some traffic, but drivers were overall very polite and gave me plenty of room while passing. I’ll definitely be doing this again, whether the car is fixed or not, and now I’m thinking about other cycling possibilities in the area.
Lunch
Grilled Veggie Sandwich with Cabbage Salad
The sandwich: grilled onions, red peppers and a portobello mushroom with tomato, avocado, salt, pepper, sprouts and pesto.
The salad: Cabbage Salad with a simple cider vinaigrette, spring onions and toasted almonds
Not shown: A couple sneaky potatoes that I snacked on while cooking (I was famished after the bike ride).
Grilled Veggie Sandwich: Round 2
It’s not at all surprising that I was hungry just a couple hours later (such is the problem with
Dinner
Brown Lentils and Potatoes with Spinach and Strawberry Salad
I love simple meals like these. And the salad is a special kind of awesome – super easy too. I’ve made a few of these now, adapting this recipe from allrecipes.com. Sometimes I use toasted almonds in place (or in addition to) the toasted sesame seeds. Raspberries also work well in here.
Spinach and Strawberry Salad
1 bunch spinach, rinsed and torn into bite-size pieces
1/2 red onion, thinly sliced
330 g sliced strawberries
60 ml vegetable oil
30 ml white wine vinegar
50 g white sugar
0.3 g paprika
9 g sesame seeds, toasted
4 g poppy seeds
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Wow! I bought some artisan bread and now I know one other thing to slather on to it… tahini and honey! YUM! I’m gonna see how it tastes with some lavender (I’ve been putting lavender with coconut oil and powdered sugar on my toast lately).
I love your use of food provided to us by this good earth.
Nice bike ride! I really like the combination of strawberries and spinach.
@Katharina – My only bit of advice would be to go easy on the tahini… it has such a strong flavor and a thin layer of it is enough. Let me know how you enjoy it – I bet it will be lovely with lavendar!