What I ate Wednesday

Happy hump day everyone! We’re half way through the working week already!! Today I spent my morning in Martinborough for work and this time I didn’t forget my snacks yah!

We’ve had such sunny weather this week it has almost felt like it is still summer. I started the day with a summery breakfast of boysenberries (not fresh of course since they’re out of season but defrosted) along with some natural yoghurt and my home made muesli.  I really love this muesli, especially how nutty it is!  The cashews and almonds are delicious.

I had about a 40 minute drive this morning and I felt like a coffee so I stopped and bought one for the road.  My current coffee order – a small flat white.  It was actually really hot, so it was perfect to last the trip.

 

About 11.30pm I had a very battered banana (not pictured) and a couple of handfuls of nuts.  The squishy banana bits weren’t too bad 🙂   I’m liking the mixed nuts at the moment – brazil nuts for selenium, walnuts for omega 3 fats, almonds for vitamin E…. variety means different nutrients, so remember to mix things up

 

When I got back to the office it was about 1.30pm by the time I had lunch.  Due to my newfound organisational skills I had a yummy lunch.  A delicious slice of wholegrain sourdough with egg and cheese plus my new favourite pumpkin soup recipe – pumpkin and parmesan.  It’s seriously simple to make and tastes delicious.  The recipe is here.  I made a big batch and froze it in individual containers and it’s made 5 lunches I think from memory.    The photo isn’t that great because I was trying to not make it obvious at a table full of people in the staff room that I was taking a photo of my lunch!

 

 

 

For afternoon tea I had 2 kiwifruit with unsweetened probiotic yoghurt and some chia seeds.

When I got home from work I was a bit hungry and I had a slice of that amazing sour dough bread I also had at lunch toasted and spread with cashew nut butter (ate it before I thought about a photo!)

I made honey mustard chicken for dinner.  I kind of make the recipe up, but I use dijon mustard, seeded mustard, dried oregano, garlic, a little honey, olive oil and a splash of either squeezed lemon or orange juice and mix this together and marinade the chicken while I get everything else organised.  I then bake it in the oven until cooked through.

With the chicken we had roasted pumpkin and a mix of parsnip, potato and kumara for the starchy vegetables.  My favourite way of cooking non-starchy vegetables at the moment is stir frying them all together.  It’s a good way to avoid losing nutrients in water if you were to boil them and I find if you cut them all the same size, they cook evenly and you don’t get any sogginess. This mix was leek, cauliflower and spinach.

Now I’m all satisfied and done with eating for the day.  See you again in another couple of weeks for What I ate Wednesday.