Back with a vengence!

Hi all. I’ve been very AWOL for a few years, as you see! I actually thought I’d lost this blog or it had been deleted so was thrilled to find it still set up.

So…what have I been up to?

Well, I’ve veered in between vegetarian eating and omnivore eating in the last few years but am now firmly back in veggie land. I am a borderline vegan and eventually I hope to make the total crossover. I’ve been experimenting in raw food and running. I planned for a half marathon this year but due to injury a few months ago, I’ve had to shelve that plan til next week!

What are you all having for dinner tonight? I’m having my old standby which is a baked sweet potato with a bean and vegetable mix over the top. I seriously live off this stuff when I don’t have to cook for the hubby. The sweet potato gives me healthy, nutritious carbs for my running and the beans give me good protein. Tonight I mixed it up by adding some sliced beet leaves, since I used a bunch of beets in a recipe a few days ago (and I hate waste!).

I’ll add them to the mix at the end so they don’t stew down too much. The current mix looks like this:

Forgive me for not being much of a photographer! This mix makes 3 generous serves. You could probably split it four ways if you wanted! When the mix has reduced down, I’ll spoon it over a baked sweet potato, like so:

If you were curious to try this yourself, here is the recipe!

    Bean Based Potato Topping (Serves 2-3 – generously!)

    1 onion, sliced
    2 cloves of garlic, finely minced
    1 zucchini, diced
    2 stalks of celery, diced
    1/2 red capsicum, diced
    1 carrot, grated
    A few generous handfuls of greens (beet leaves, spinach or rocket)
    1/2 can of chickpeas or any other beans (for a heartier meal, add the whole can!)
    1 can of salt-free diced tomatoes
    1 can of salt-free tomato puree
    2-3 tsp of dried oregano

    * Heat a non-stick pan over a medium heat. Add onion and saute with a little water until soft. Add garlic and saute for about 1 more minute. Add zucchini, celery, capsicum, carrot, tomatoes, puree and a little water. Bring to the boil then reduce and simmer for about 20 minutes, adding a little water if the mix becomes too dry.

    * Add oregano and simmer for a further 5 – 10 minutes until sauce is thickened. Serve over a baked sweet potato and top with some nutritional yeast, if you like!

 

This can be changed up anyway you like, depending on your mood. Sometimes I add less veggies and add olives, capers and marinated artichoke hearts, which adds a lovely anti pasto flavour to it! If you don’t have tomato puree, just use passata or even a basic pasta sauce.

Stay awesome x

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