For newcomers, I took up the challenge from Exmoor Jane with 12 weeks until the new year. This is what has happened so far: Week 1; Week 2; Week 3; Week 4.
This week I'm simplifying things. Porridge for breakfast with a teaspoon of honey and maybe a banana cut up into it. I'm not giving up bread but I am trying to cut down.
Lunch is sorted. Last week I mentioned a new secret weapon. It's soup. Simple as that. Warm, filling (if you make it thick enough), nutritious, easy to make, easy to serve (heat in the bowl in the microwave), and a whole pot of it lasts about five days in the fridge. It's been proven that the same food served as a plate of food and made into a soup will keep you satisfied for longer if you have the soup version. This week I made Oriental Broth (recipe below). When I finish the Oriental Broth I'll be making a Hearty Minestrone (recipe next week).
When all the above needs supplementing (usually at about 10pm but I will try not to) I have homemade humus or homemade aubergine pate in the fridge to be eaten with rye crackers. However, there's no getting away from the fact that there'll be challah on Shabbat.
So that's the plan. Still no meat, very little dairy (a bit of grated cheese and milk in my coffee - yes coffee is back), no sugar, and very little wheat. I'm hoping to have good news next week.
Ingredients (whatever quantities you like and all items are optional):
oil for frying
tofu cut into cubes
rice (or you could use noodles)
salt and pepper. (I also added a teaspoon of tumeric as I had it and it's supposed to be healthy.)
|Less healthy smothered in soup nuts but satisfyingly crunchy|
Fry the onion, garlic, mushrooms and tofu cubes.
Cover with water and bring to the boil.
Add the seasonings, sweetcorn and a couple of handfuls of rice.
Let simmer for about half an hour.
Make a big pot and keep it in the fridge for up to a week.