Ok, I’m getting it together. I didn’t have the best night’s sleep, but I’m on my second glass of water today and this is my breakfast. Baked oats with cranberries and nuts and seeds. Plus dark chocolate, and my vitamin tablet :)
I also remembered to take the bins/recycling out last night. Which isn’t really related, other than that you could file this under “look I am being an adult yay me”.
Baking pizza with the boy for dinner :)
We had pancakes and coffee for breakfast, pasta for lunch, and I baked cupcakes today as well. Basically I’m having a really good food day.
Baking bread, because I am a domestic goddess ;)
There’s a load of seeds and stuff in there. A couple have garlic and herbs. A couple have olives (those are for Lloyd).
I did leave some plain, but experimenting is fun.
This meal was amazing - time consuming, but not too difficult. Probably because it’s kind of like 3 mini meals in one.
Tomato, mushroom & red pepper pasta
Fry onion and garlic in olive oil, add diced mushrooms and red pepper, added chopped tomatoes. Add pesto or herbs. Cook pasta and stir through.
Pesto and lemon tofu
Tofu marinated in olive oil, pesto, lemon juice, salt and pepper then oven baked in a glass dish.
Onion, tomato, olive oil & herb bruschetta
Toasted bread, rubbed with garlic, spread with olive oil, tomatoes, onions and herbs.
(I wanted to do a recipe, but as usual, didn’t measure anything. I make stuff up as I go along. Maybe it can be meal inspiration instead?)
Warm enough to eat outdoors! (Although don’t let Lloyd’s t-shirt confuse you, he doesn’t feel cold like normal people do. I was wearing a sweater still.)
I’m so so ready for spring now.
I made banana peanut butter maple syrup chocolate toasties. Mum gave me those toastie bag things, and they’re really good.
Also made banana cinnamon french toast (the one where you soak bread in blended banana and almond milk, then fry it).
I’d say this was a special valentine’s day treat, but that’d be a lie. We just had a lot of bread and bananas that needed using.
Green Veg & Olive Spaghetti
Serves 2 or 3
- 1/3 cup Olives (I used garlic & chilli stuffed olives)
- 1 clove of Garlic (optional, depending on whether your olives already have garlic)
- 1 tbsp Olive Oil
- 2 tbsp Water
- Salt & Pepper
- Chilli Flakes (optional)
- 1/2 cup chopped Kale
- 1/2 cup sliced Green Beans
- Put enough spaghetti for the number of people you’re serving into a pan of boiling water. Add chopped kale.
- Meanwhile, blend the olives, garlic, olive oil, water, salt, pepper & chilli flakes together. (I use a hand blender and a mug for this.)
- Add the green beans to the pasta and kale a few minutes before it’s done (or sooner if you like them soft).
- Drain the pasta, kale & green beans.
- Stir the olive sauce through the spaghetti and veg. Serve.
I’m also considering adding ‘can bake a pretty great batch of cookies in <20 minutes’ to my skill set. I have the recipe memorised now and everything.
Everyone wants to employ someone who can do that, don’t they?
If you’re looking for a cookie recipe, this is it. Although I probably edited it because I don’t think blackstrap molasses and molasses sugar are the same thing.