Wednesday, 28 August 2013

On the Tuesday table...

As I shared yesterday, Tuesday began with the soaked oats for breakfast...

I was busy in my sewing room all morning so totally forgot about morning tea. By lunch I was famished, and enjoyed a bowl of cous cous salad with chicken and lemon...

Pattern writing all afternoon, so picked up my mental energy with a smoothie about 3pm...
Blueberries, unsweetened almond milk, raw cacao, maca powder, and 1/2 teaspoon honey - and at the last minute I threw in some passionfruit. My 'plan' also includes using what is on hand and not letting fresh foods go to waste...

As we've recently decided to avoid food waste (more than usual), my husband and daughter finished off the cous cous salad with chicken and lemon for dinner, served with some home made garlic sour dough.
I had a small jug of leftover oat pancake mix from Sunday's breakfast in the fridge, so that was my dinner.
I still had a handful of thawed blueberries leftover from my afternoon smoothie and added them to the oat pancake mix.
A kiwi fruit, some light butter and sugar free maple syrup, and my final meal of the day was complete.

I have decided that we'll gradually use up our pantry and refrigerator stores over the next month, to save money and food waste, before restocking with less variety and more basic healthful items.

I think we have an overabundance of variety which has made all of us too picky with what we eat. Less choices and simplifying our store cupboard may help bring some balance to that problem. I won't know until I try it.

The oat pancakes are very simple to make - low carb, wheat free, and great for when you need to use up an abundance of eggs!

Pour 1 cup of rolled oats into a food processor, and using the S blade, whizz them until you have a flour consistency.
Add 7 egg whites (* or 1 cup from a carton of egg whites), 1 teaspoon of vanilla essence, a 250g tub of low fat ricotta cheese (or cottage cheese), and 2 teaspoons of baking powder. You can also add a teaspoon of stevia powder if you like your pancakes a little sweet.

Blitz the mix for about 30 seconds, and let it sit for 10 minutes.
Use olive oil spray to keep the oat pancakes low in fat, and cook as you would normal pancakes.

Normally I serve mine with a large spoon of plain fat free Greek yoghurt and berries, but as I had no spare yoghurt at dinner last night I splurged on a spoon of butter instead. I really prefer the yoghurt, so before bed I prepared a fresh batch for the rest of the week.

The splurge yesterday was chocolate. Our daughter bought a large box for my husband and I as a gift, and I admit to indulging on a half dozen at supper. They're all gone now, so so no more temptation!


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