Meh, it's my life :)

YOU FORGOT THE CUPCAKES D:

(Source: peace-love-and-namaste, via lunarphaze)

I have an early start tomorrow so I thought it would be a good idea to prepare my lunch in advance.

That’s organisation.

Shame I’m not as organised when it comes to…everything else.

It only took about 10 minutes, but looks healthy and delicious (hopefully tastes that way too!) Also, it’s completely vegan so I’m still sticking to this week’s theme!

The beauty of a salad in a jar, is it keeps well, is easy to carry around and you can put whatever salad you like in it!

The salad I made was just what was in my fridge:

• Leftover pasta
• Cooked cold broccoli
• Kidney beans
• Carrot (I grated it for ease of eating)
• Cucumber (Japanese kind)
• Cherry tomatoes
• Cashew nuts

I will add some ready made dressing to it just before eating – which I would normally make from scratch but I’m too lazy tonight :)

Other tasty salad recipes:

Brooklyn Supper

Healthy Happy Life

Vegan Yum Yum

Healthy Food for Living

 Have a good evening!

xoxo.

Tofu-cake: heaven for vegans who dream of cheesecake.

Recipe here. 

Recipe here.

Grilled Pumpkin Salad

Leek and Lemon Risotto

Raisin and Pecan Bagels

and Ginger Soup (serves 4 or 5)
Ingredients:

- 375g carrots
- one large onion
- 2 cloves garlic
- 5cm ginger, grated
- 900ml vegetable stock
- 1 tablespoon extra virgin olive oil
- pepper

1. Chop up the carrots and onion really finely (if you’re not blending the soup, like me) and crush and chop the garlic.
2. Heat the oil in a saucepan and cook the onions and garlic for 3 minutes or until golden.
3. Add the carrot and ginger, and cook for a further few minutes.
4. Add the stock, stir and bring to the boil. Then add parsley and simmer for twenty minutes.
5. Get on with making the…

Greek and Italian Salad
Ingredients:

- Large bag of mixed lettuce or a good few large leaves of fresh lettuce and spinach.
- 4 large tomatoes
- Half of a red bell pepper
- 200g pressed cotton tofu
- 2 tablespoons soy sauce
- 1 large ball of fresh mozzarella
- Handful of pitted green olives
- 2 tablespoons lemon juice

1. Cut the tofu into cubes and leave to soak in the soy sauce and lemon juice. Chop up the tomatoes, peppers and mozzarella.
2. Wash the lettuce and put into a salad bowl. Top with the rest of the ingredients.
3. Going back to the soup, add a good sprinkle of pepper then either serve with creme fraiche or blend then add creme fraiche.

• Ingredients:
• 400 g fresh pappardelle pasta
• 500 g fresh tomatoes
• an onion
• a clove of garlic
• a sprig of thyme
• 4 tablespoons chopped basil
• 4 tablespoons extra virgin olive oil
• salt, pepper

1) Crush the garlic and chop the onion. Heat 2 tablespoons of the oil in a saucepan and cook the garlic, onion and the peeled, chopped and seeded tomatoes. Add salt, pepper and thyme. 

2) Simmer gently for  10 minutes combining all the ingredients together. Then add the remaining oil and basil.

3) Cook the pappardelle in boiling salted water for  3-4 minutes and drain. Serve with the sauce and decorate with some fresh basil.

I  would say I have a pretty healthy diet. I don’t eat meat, barely eat much dairy (I get calcium from fortified soya milk and leafy veg) and I have my one treat a day. Sometimes this is an instant hot chocolate, or a biscuit or jam on toast.

Today it was a scone (or two) with handmade jam at the Cafe Miel. Delicious! I didn’t feel guilty because it looked so beautifully prepared and besides, you need to have your one treat a day or it’s very hard to eat healthily.

My logic: if you have good, nutritious (I love that word, it sounds so wholesome - like ‘delicious’) food 80% of the time, 20% of your food can be something just, delicious. 

Jess :)