Last month I’ve missed the What’s cooking update, I planned to do a post about smoothies, but I forgot, so I’ll add those ideas into this post about food. In June I did a Smoothie challenge, it went well and I had a smoothie every day. I skipped 2 days of exercising, but the main focus was on the smoothies. I’ve decided to continue with the smoothies, but adding a twist, if I can’t have a smoothie, then I should have a soup.
The smoothies I’ve made from left-up are:
Banana with orange juice, Chia seeds and date nectar.
Matcha with banana, milk, Chia seeds, date nectar.
Raspberries with strawberries, banana, milk, Chia seeds.
Peanut butter, banana, sweetener, milk and Chia seeds.
Strawberries and banana, milk, Chia and flax seeds.
Banana with pear, orange juice and Chia seeds.
Blueberries and strawberries, a little bit of carrot, banana and orange-juice, Chia seeds.
Apricot with banana, orange juice and Chia seeds.
Most of the smoothies I’ve made were vegan as I don’t seem to think milk adds a lot for most smoothies. I prefer using fruit juice instead, so I have a little bit of extra flavour. To make my life easier, I’ve prepared a lot of fruit packages.
I made mixes of fruits, like these ones with strawberries, blueberries, pineapple, melon and mango. I washed and prepared all the fruits in bowls and then I’ve started packing them in 300g portions. I make 2 servings of smoothies as hubby will have a smoothie with me, so 300g is how much we need. I will also add a banana or any other fruits I have, juice or milk and Chia or flax seeds.
The next I’ve made more packages with carrot, blueberries, raspberries and I also made 150g of individual packages of grapes and nectarines. I have around 20 packages in the freezer and when I will run out, I’ll make another huge batch of fruit packages. Last year I didn’t have them and it was harder to keep up with the challenge.
I made a butter spread from butter with cold pressed rapeseed oil. It’s more spreadable, delicious and a little bit healthier than standard butter.
I had some courgettes and I’ve decided to make them grilled, in a bhaji, courgette with mayo and garlic and slices of stir-fry courgette with paprika. It was really delicious.
This is an older picture, but I bake doughnuts quite often. Hubby loves them, it takes only a few minutes to get them in the oven. Considering my recipe, most of doughnuts I made have less than 10g of sugar/piece.
I made white bread, although I usually bake wholemeal bread or a 50/50 flour mix. It was lovely and my husband was delighted by it.
I made Rhubarb and vanilla jam last year and I loved it, so this year I’ve made a bigger batch. I also took advantage to update the post I had on my food blog.
Vegan pasta with mushrooms and cauliflower sauce. It was amazing, we both enjoyed it a lot.