ACAI & BERRY PORRIDGE BOWL

This acai-boosted porridge bowl is a variation on my standard blueberry overnight oats. I used to tote overnight oats to the office in a mason jar before going on maternity leave. They were my go-to pregnancy breakfast option and toting was convenient, but I can assure you my shaken-around-oats-in-a-jar never looked pretty by the time I sat […]

ONE-WEEK VEGAN ADVENTURE: day 7

My menu for today: BREAKFAST Creamy oat and quinoa porridge Made with organic oats and quinoa, organic dried apple, raw agave syrup and organic soya milk. LUNCH Leftover organic spaghetti with homemade organic tomato and basil sauce. SNACK Nak’d chocolate orange bar. DINNER Falafel with green salad, flat bread and homemade hummus. DESSERT 2 scoops of TofuLine chocolate ice-cream […]

ONE-WEEK VEGAN ADVENTURE: day 6

My menu for today: BREAKFAST Creamy oat and quinoa porridge Made with organic oats and quinoa mix, organic dried apple and organic soya milk. LUNCH Organic falafel snacks (takeaway). SNACK Fresh cherries. DINNER Organic spaghetti with homemade organic tomato and basil sauce. Large green salad. DESSERT Pear and cardamom cake (a new one!) served with soy vanilla custard.

ONE-WEEK VEGAN ADVENTURE: day 5

My menu for today: BREAKFAST Creamy oat and quinoa porridge Made with organic oats and quinoa, organic dried apple, raw agave syrup and organic soya milk. LUNCH Pear and cardamom cake with soy vanilla custard (naughty, I know!). SNACK Half a bowl of red lentil and vegetable soup. DINNER More red lentil and vegetable soup, this time made […]

ONE-WEEK VEGAN ADVENTURE: day 4

My menu for today: BREAKFAST Creamy oat and quinoa porridge Made with organic oats and quinoa, organic dried apple, raw agave syrup and organic soya milk. MORNING SNACK Slice of organic buckwheat and rice bread toast, spread with organic creamy peanut butter. LUNCH Leftover red lentil and vegetable soup (yet again, preparing large portions of impossible-to-get-tired-of delicious food pays dividends). AFTERNOON SNACK Renee […]

ONE-WEEK VEGAN ADVENTURE: day 3

My menu for today: BREAKFAST Creamy oat and quinoa porridge Made with organic oats and quinoa, chopped organic dried apricots, raw agave syrup and organic rice milk. LUNCH Leftover veggie chilli (yep, there was still more!) served with a handful of organic corn chips, some steamed rice and chunky organic tomato salsa. SNACK Slice of organic buckwheat and rice bread toast, spread […]

ONE-WEEK VEGAN ADVENTURE: day 2

As this is the first entirely vegan day of my adventure, I will detail my daily menu here: BREAKFAST Creamy oat and quinoa porridge Made organic oats and quinoa, chopped organic dried apricots, raw agave syrup and organic rice milk. LUNCH Leftover veggie chilli (ah, the beauty of making large batches of food!) with a mixed green salad […]