Breakfast: November, 28

I think I must have had an overload of oatmeal; for days now I haven’t been able to even stand the thought of oatmeal. Really I just want to eat fruit for breakfast but that’s not really enough… Instead I came up with some relatively new topping for my yogurt to make it more interesting..

85g soya yogurt

28g banana

5g soy flakes (1 tbsp)

1 grapefruit, broiled

I cut the grapefruit in to two halves, then sprinkled with no-calorie sweetener and cinnamon and baked it in the oven until browned. One half went onto my yogurt while I ate the other half on the side.

Broiled grapefruit with cinnamon is one of my favorite things! at 142 kcal.

Lunch: November, 27

Lunch today was a “it’s-sunday-i-have-noting-in-my-fridge-but-need-to-eat-something” kind of salad.

35g quinoa

20g yellow bell pepper, diced

42g cauliflower, sauteed in soy sauce

55g cucumber

58g tomatoes, yellow and red

4g spring onion

35g spinach

Considering the fact that I threw together all sort of bits and pieces, this was good.. at 168 kcal.

Merry Christmas!

Or well.. almost right? I mean it is First Sunday of Advent and to me that marks the ‘official start’ of christmas. And of course you have to have a christmas breakfast for a christmas morning, eaten in my new christmas bowl: (phew, who knew you could type out christmas so many times in one sentence!?)

Healthy Ris a la Mande

So breakfast today came together at 225 kcal.

Nuts about Nuts

This post doesn’t really have any real purpose other than showing you lovely people my newest “find”. I use ” ” because it’s not really new and I guess it’s not so much of a find either. Just a coincidence really. Bought a new brand of cashews today, and they were the best cashews I’ve ever had! Normally I prefer eating almonds, hazelnuts or walnuts and only use cashews in salad, bars etc. because I actually don’t like the taste of them too much; I think they taste kind of bland. But not these. They were so good I just felt like taking a picture and sharing with you. If you’re not from Denmark this probably isn’t very interesting. I vought them in ‘Fakta’ for those of you who live in Denmark and know what that is. Just so you know..

This was random – I apologize..

Lentils for Breakfast?


Really? Lentils for breakfast? Yes! Your eyes are not playing pranks with you. I ‘accidently’ cooked double the portion of lentils I was suppose to for my dinner last night. Not wanting to waste all those lentils (because we all know that lentils cost a billion dollars! aha) I searched the internet for information on how to eat lentils for breakfast – my other meals for today were already planned. I didn’t manage to find a recipe that really spoke to me at that time but I managed to come up with my own little dish that actually turned out surprisingly good! Oh, and did I mention that lentils are packed with protein? A great food for breakfast as it will keep you full for a very long time!

Lentils and Sweet Potato Stir-fry

60g sweet potatoes

40g pre-cooked lentils (dry-weight)

18g spinach

a clove of garlic

1/2 small avocado (38g)

This dish is rather simple actually. I cooked the sweet potatoes until slightly tender.

In a small pan sauté the spinach with the crushed garlic. When the spinach start to lose volume add the potatoes and lentils and cook for a short amount of time, only until warmed throughoutly.

Remove pan from heat and mix with the avocado. Sprinkle with black pepper and ‘herb-salt’.

Serves one very lucky person, at 263 kcal.

Spinach Salad with Lentils and Cherry Tomatoes

A meal that’s very high in fiber which will keep you full for a long time. Also it’s packed with both vitamin A and C; this is a real bowl of champions. I made it up for dinner, but next time I think I will eat it for lunch. I used beluga lentils because that’s what I had but really any lentils, such as green lentils, would work too!

Ingredients

35g belugalentils

60g cherry tomatoes

20g red onions

15g celery

30g spinach

a piece of bread, toasted (optional)

Prepare the lentils according to packet.

While the lentils are cooking, half the tomatoes, cut the onion in to strips and chop the celery. Rinse and drain the spinach. (All the vegetables were raw, but I think next time I will sauté the red onion as the flavour came out quite strongly).

When the lentils have cooked, let them cool for a little while before mixing it with the prepared vegetables. Optionally, serve with toasted bread (with a spread of chunky hummus, this is divine!)

Serves one person, at 151 kcal. (without the bread)