On waking: A cup of T2 Melbourne Breakfast tea with soy milk, in bed :) That's our Saturday tradition. We ration our Melbourne Breakfast and the way to make it last is to enjoy it once a week!
Breakfast: Avocado on pumpkin and sunflower seed toast with salt and pepper, and a smoothie made with frozen banana, frozen berries, chia seeds and oat milk. Fruity!
Snack: An apple, cinnamon and cranberry hot cross bun from yesterday, with some dairy free spread, and another cup of Melbourne Breakfast.
Lunch: We were heading out for the afternoon and wanted something quick and easy, so just reheated last night's "pumpkin and pesto" lasagne. I think it tasted even nicer the next day, which is often the way isn't it? :)
Snack: We did a bit of shopping and came across these Pop Chips. I had heard other bloggers mention them recently and being curious, and swayed by the fact they were on special, we got a bag for the car journey home. They were more like rice crackers (or prawn crackers even) than crisps to me and even though we ate most of them (!) they weren't really my cup of tea. Oh well, they filled a gap!
Tea time: A mug of Twinings Lady Grey with soy milk when we got in. Just what I needed, I felt very weary this afternoon for some reason. Pre-empting tomorrow's training, perhaps?!
Dinner: I made a portobello mushroom stuffed with Thursday's leftover risotto, which I baked alongside some roast potatoes (I make them the way my good friend the GP makes them - cook the potatoes in water on the stove until fluffy and then roast for about 20 minutes, yum!) and then made another salad of chicory, mixed leaves, raw fennel, sunflower seeds and vinaigrette. I topped my baked mushroom with some of Leonie's beetroot and chilli chutney.
Rice and potatoes in one meal - there's carb loading with a vengeance :)
Dessert: The last 1/2 cup of my chia seed pudding. Topped with my now classic combination of frozen raspberries, fresh strawberries, a scoop of Swedish Glace vanilla, and for an Easter treat, a square of Lindt Dark with a touch of Sea Salt.
This has been my favourite food discovery lately! So yum! Here's the recipe written out properly for you:
Chocolate coconut chia seed pudding
Makes 3 decent serves
1/2 cup chia seeds
1 1/2 cups chocolate coconut milk OR plain coconut milk with some cacao powder mixed in
1-2 teaspoons ground cinnamon
Dash of vanilla extract
Place the chia seeds in a bowl. Add the coconut milk, cinnamon and vanilla. Stir to combine and make sure the seeds are submerged under the liquid. You might have to stir it, then come back in a few minutes and stir it again as they tend to rise to the top at first.
Leave at room temperature for about 30 minutes if you want to eat it straight away, or put in the fridge overnight. It keeps well in the fridge for a couple of days.....if it lasts that long!!
You can eat the pudding as is, unadorned, as a snack before exercise or you can dress it up with berries, vanilla ice cream or yoghurt, or some grated dark chocolate for a decadent but still good for you dessert.
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See you tomorrow for Easter Sunday eats....where there will no doubt be lots of chocolate :)
Happy Easter!
I wish I could eat hot cross buns!!
ReplyDeleteWow the Chia Seeds Pudding seems to be a very likeable dessert. My friend did one some weeks ago, too ;) http://amomgetsfit.blogspot.de/2012/03/chia-seed-chocolate-pudding.html (If you'd like to have a look.)
ReplyDeleteBut I really don't know where to buy them and I'm afraid that I won't like it :P
I know the texture doesn't appeal to everyone (!) but if you can get past that, it's really delicious!
DeleteI understand chia seeds aren't sold for human consumption in the EU - apparently the best place to try in Germany is anywhere they sell birdseed! (just going off what I googled!) x