The Fittening Day 8; Garlic Squash & Chickpeas with Spiced Cauli-Cous
So, I survived my first week. I haven't actually found the food too difficult to stick to. I haven't eaten out at all which has obviously made things easier and I'm really enjoying making up my dinners.
Admittedly, after a breakfast of fruit smoothies with avocado or spinach, I have mostly eaten some sort of version of curry or chilli for most of my meals, just serving it on beds of veg or with a little buckwheat instead of rice or nachos, but seeing as they are generally my two go to dinner bases anyway, I'm pretty damn happy with the arrangement.
Despite missing a couple of the exercise sessions due to having a new foster dog occupying my workout space, I still lost 6lbs in the first week, by mostly just sticking to the food rules and walking every day. I haven't been hungry or felt denied in any way. Everything is tasty and as much as I am loathe to admit it, in case it sounds like I'm growing up or something, I do genuinely feel better. As someone with a notoriously temperamental digestive system and without going in to too much detail about my biological workings, I honestly feel like this way of eating may be an actual real solution to the problem.
If you are trying to eat more naturally, I recommend having a large selection of fruit to snack on at all times; it's much easier to quickly satisfy a snack craving when I've got grapes, bananas, apples, satsumas and nectarines to hand. Throw in a couple of brazil nuts or walnuts and, hand on heart, I really haven't missed stuffing rubbish in my face. I did have a little slip up at the weekend when Massive Munch returned from a work trip and we had a little gin, but that's still a massive improvement on 45 cans of cider and a bag of pasta with all of the cheese.
Here are a few of the things I've been eating:
Anyway, enough about then, more about now.
cauli-cous:
3 cloves of garlic, minced
bag of spinach
a drip of coconut oil
black pepper
Admittedly, after a breakfast of fruit smoothies with avocado or spinach, I have mostly eaten some sort of version of curry or chilli for most of my meals, just serving it on beds of veg or with a little buckwheat instead of rice or nachos, but seeing as they are generally my two go to dinner bases anyway, I'm pretty damn happy with the arrangement.
Despite missing a couple of the exercise sessions due to having a new foster dog occupying my workout space, I still lost 6lbs in the first week, by mostly just sticking to the food rules and walking every day. I haven't been hungry or felt denied in any way. Everything is tasty and as much as I am loathe to admit it, in case it sounds like I'm growing up or something, I do genuinely feel better. As someone with a notoriously temperamental digestive system and without going in to too much detail about my biological workings, I honestly feel like this way of eating may be an actual real solution to the problem.
If you are trying to eat more naturally, I recommend having a large selection of fruit to snack on at all times; it's much easier to quickly satisfy a snack craving when I've got grapes, bananas, apples, satsumas and nectarines to hand. Throw in a couple of brazil nuts or walnuts and, hand on heart, I really haven't missed stuffing rubbish in my face. I did have a little slip up at the weekend when Massive Munch returned from a work trip and we had a little gin, but that's still a massive improvement on 45 cans of cider and a bag of pasta with all of the cheese.
Here are a few of the things I've been eating:
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| Mediterranean Mushrooms on Rocket, Steamed Asparagus & Broccoli |
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| Mediterranean Mushrooms on Rocket, Steamed Asparagus & Broccoli |
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| Mixed Veg & Broad Bean Chilli Served on Rocket |
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| Mixed Veg & Broad Bean Chilli Served on Rocket |
Tonight's dinner was an attempt to try something that wasn't necessarily a curry or chilli, but was still blooming tasty and filling. It's also the first meal I've made where I didn't add any salt and it was actually OK and perfectly pleasant without it as the spices were flavourful enough, but I'd have still definitely preferred it with a little sprinkling of my pink Himalayan crystals of yum. An addict's gotta have those rocks, man.
Garlic Squash & Chickpeas with Cauli-Cous
serves 2-4
cauli-cous:
3 cloves of garlic, chopped into fine strips
1 inch ginger, chopped into fine strips
1 tsp mustard seeds
1 tsp cumin seed
1 tsp coriander seeds
1/2 head of cauliflower, pulsed in food processor until it resembles cous-cous
a smidge of sesame oil
garlic squash & chickpeas:
1 onion, diced
2 summer squash, diced
1 tin of chickpeas with the liquid reserved
3 cloves of garlic, minceda drip of coconut oil
black pepper
- Pre heat your oven to gas mark 6 or something similar but electric.
- In a saucepan heat your teeny swipe of sesame oil and gently sweat the garlic and ginger slivers until slightly coloured, then add your seeds and heat until popped and aromatic.
- Mix your hot, cracked spice mix with the cauli-cous and transfer to a baking tray.
- Heat a saucepan over a moderate heat and swish some coconut oil around it, then sweat off your onion until soft.
- Throw your squash in with the onion, stir to combine and then add the chickpeas and aquafaba (chickpea juice. Apparently it has magical qualities).
- Lob in your minced garlic, and bring to the boil.
- Once bubbling, turn the heat right down, throw the spinach on top and pop a lid on the pot and steam for 10-15 minutes.
- Whilst it's steaming away, pop your cauli-cous in your now hot oven and cook for 10 minutes.
- You will notice that both things should be done cooking around about the same time. Magic.
- Serve the garlic squash stuff on top of the cauli-cous, et voila!
- Delicious, nutritious and also dinner!
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