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Breakfast - mozzarella and broccoli omelette with a clementine. (24g protein! Niiiice.)
This is the best omelette I’ve ever made! They always break when I try to flip them, or turn out horribly on the plate or all the fillings all out, but not this time! Perfecto. ;D
I heated up some coconut oil in a pan, then whisked together two eggs and one egg white with a little soy milk, s&p, paprika and dried basil, then poured in to the pan. Once almost cooked through, I crumbled broccoli florets over the top, then covered with shredded mozzarella and placed under the grill to get all melty and delicious. Lastly, fold in half with your spatula, plate up, top with more paprika and FGBP and dig in! :)

Breakfast - mozzarella and broccoli omelette with a clementine. (24g protein! Niiiice.)

This is the best omelette I’ve ever made! They always break when I try to flip them, or turn out horribly on the plate or all the fillings all out, but not this time! Perfecto. ;D

I heated up some coconut oil in a pan, then whisked together two eggs and one egg white with a little soy milk, s&p, paprika and dried basil, then poured in to the pan. Once almost cooked through, I crumbled broccoli florets over the top, then covered with shredded mozzarella and placed under the grill to get all melty and delicious. Lastly, fold in half with your spatula, plate up, top with more paprika and FGBP and dig in! :)

I had this beast of a sandwich for dinner today, unf.
I sliced up some fresh rye and caraway bread, then placed it under the grill to warm up. I then sliced up some mozzarella and placed it on one half of the bread and some homemade avocado pesto (leftover from yesterday) on the other side, putting it all back under the grill. Meanwhile, I halved some cherry tomatoes and marinaded them in salt, black pepper and balsamic vinegar and fried an egg in a little coconut oil.
Bread, pesto, egg, fresh spinach, marinaded cherry toms, mozz, bread.
Dee-lish.

I had this beast of a sandwich for dinner today, unf.

I sliced up some fresh rye and caraway bread, then placed it under the grill to warm up. I then sliced up some mozzarella and placed it on one half of the bread and some homemade avocado pesto (leftover from yesterday) on the other side, putting it all back under the grill. Meanwhile, I halved some cherry tomatoes and marinaded them in salt, black pepper and balsamic vinegar and fried an egg in a little coconut oil.

Bread, pesto, egg, fresh spinach, marinaded cherry toms, mozz, bread.

Dee-lish.

Wholewheat spaghetti in an avocado pesto with balsamic roasted cherry tomatoes, wilted spinach, chopped sun-dried tomatoes and mozzarella.
-First, I added some cherry tomatoes to a baking tray with a drizzle of olive oil and balsamic vinegar, then put them in the oven at 200C.
-After that, I started cooking the wholewheat spaghetti then worked on the pesto. In a blender I put in fresh basil, avocado, lemon juice, water, garlic, cashews, nutritional yeast, dark soy sauce, black pepper, salt and paprika and blitzed until somewhat smooth. I also rehydrated some sun-dried cherry tomatoes.
-Once the tomatoes and pasta were done, I put the spaghetti back in to the saucepan with a little starchy pasta water (this helps thicken the sauce, unlike water), a few scoops of pesto, the tomatoes (both roasted and sun-dried) and some crisp, chopped spinach which soon wilted. I poured this all in to a warm bowl and topped with mozzarella, FGBP and paprika then voila! Done.
The pesto stems from this recipe, but I used water in place of oil and cashews in place of pine nuts. However - as soon as I tasted it, I scrunched my nose up. All I got was lemon with subtle garlic undertones. Hence why I added so many more ingredients to make it better! :P

Wholewheat spaghetti in an avocado pesto with balsamic roasted cherry tomatoes, wilted spinach, chopped sun-dried tomatoes and mozzarella.

-First, I added some cherry tomatoes to a baking tray with a drizzle of olive oil and balsamic vinegar, then put them in the oven at 200C.

-After that, I started cooking the wholewheat spaghetti then worked on the pesto. In a blender I put in fresh basil, avocado, lemon juice, water, garlic, cashews, nutritional yeast, dark soy sauce, black pepper, salt and paprika and blitzed until somewhat smooth. I also rehydrated some sun-dried cherry tomatoes.

-Once the tomatoes and pasta were done, I put the spaghetti back in to the saucepan with a little starchy pasta water (this helps thicken the sauce, unlike water), a few scoops of pesto, the tomatoes (both roasted and sun-dried) and some crisp, chopped spinach which soon wilted. I poured this all in to a warm bowl and topped with mozzarella, FGBP and paprika then voila! Done.

The pesto stems from this recipe, but I used water in place of oil and cashews in place of pine nuts. However - as soon as I tasted it, I scrunched my nose up. All I got was lemon with subtle garlic undertones. Hence why I added so many more ingredients to make it better! :P

My Nan is over this weekend for my parent’s 20th anniversary, so we went out for a meal to The Bull. This wasn’t actually on the menu - the only vegetarian options were very heavy on the mushrooms, and I’m not a huge ‘shroom fan! I asked if they could possibly do something for a vegetarian who doesn’t like mushrooms and they made this - pasta with a tomato sauce (packed with lots of roasted cherry tomatoes, mmm) mozzarella and a kind of caper/coriander pesto with a small side salad.

This was lovely! I only ate a tiny amount of the cheese but nevertheless it was completely delicious. This just proves it doesn’t hurt to ask sometimes - I always feel horribly picky and say I’ll be happy with chips and a salad but as long as you’re polite people are usually very helpful. :)

Look at this kick ass vegetarian pizza. I made this shit. I’m proud, haha.

I had to cook for the family today, and they begged for tuna or bacon on the pizza, and I wanted just veggies and no cheese - we settled with no meat but with cheese.

I made the crust wholewheat (with yeast and everything) and added 1 1/2 cups spinach, 1/2 cup yellow and green peppers and 1/2 cup sweetcorn. Oh, and with mozzarella, medium cheddar, basil, oregano and fresh tomato sauce. Mmm good!