Hey guys and girls!!! How fast did this weekend go? I hope you have all had a fab time. I’ve spent some of my time playing around with the blog. You may or may not have noticed that the site address has now changed to www.celeryandcupcakes.com. This is the first major change that took me quite some time to figure out, but “GO me!” I got there in the end. Other changes are likely to occur, such as updating some of the pages and the way the blog looks, time allowing of course.
Well my weekend got off to a yummy start with a bowl of Dorset’s Cereal Tasty High Fibre Flakes, warm soya milk and a chopped apple.
So simple, but so good! 😀
After this and getting my cleaning done I headed to the market to restock my fruit bowl and pick up some veggies. Whilst struggling back to my car weighed down with shopping bags I walked by the Julian Graves store. I don’t usually shop there as I find that there range of food is quite limited. However, this time I just had to go in- due to their current clearance promotion of 50% off everything!!! As you can imagine I was overcome by excitement and seemingly everyone else was in the store. Some of the shelves were bare and the poor lady trying to restock the shelves just couldn’t keep up. Everyone was going crazy! Unfortunately the walnuts and pecan nuts (my faves) had sold out but that didn’t stop me from picking up some bargains.
What’s in the bag?!?!?
My haul included pitted dates, dried cranberries, omega seed mix, whole almonds (almond milk is a must!), cashew nuts and brazil nuts. Now I did say this 50% off promotion was on everything…
Yup! Nakd bars too! The small Wildly Different bars came to a grand total of 34p. To say I went a little wild in the aisles is an understatement when it came to the Nakd bars, but who could resist? I’m not sure if this offer is nationwide or when it ends, but check it out if you can. Before the Julian Graves madness I did pop in to the independent health food shop, where I showed way more restraint.
Here I picked up some Clearspring soba noodles, carob powder, golgi berries, dried unsulphured apricots and some oatbran. This was all bought of course after tidying my health food cupboard. Nevertheless, I did find some room for these extra goodies and in a few other cupboards too. 😀
Gosh! It still does look a bit messy…oh well…
For lunch I made possibly the biggest green smoothie I have ever made:
Smoothie glass and an extra bowl was needed for this monster.
It was delicious! I mixed beetroot, spinach, strawberries, celery, Kara coconut milk, xanthan gum, agave nectar and wheat germ. Toppings on one included raw chocolate covered golgi berries and dried fruit and nuts. The other was sprinkled with dates and omega mixed seeds.
As you can imagine I was seriously full after all of this. We were going to go out for dinner I recreated one of Alfie;s favourite starters from the Saxon Mill, one of our favourite restaurants-baked Camembert. In an attempt to make it a main meal I made a platter up a platter of treats…
It included smoked mackerel, Butternut Squash Hummus, olives with roasted veggies, cured ham (for Alfie), french baguette slices (for Alfie), Ryvita pumpkin seed crackers, raw veggies an the baked Camembert of course.
The Butternut Squash Hummus is divine! I’m so excited about sharing the recipe with you this week.
It was all so tasty and made a nice change from having a proper meal. I love tapas, which I know this wasn’t, but it had that kind of feel about it if you know what I mean?
This morning started with a great 4 mile run at the same pace and time as last Sunday. It was much colder than last week, which I wasn’t expecting when I headed out- my hands were freezing! I’m loving my running at the moment and I cannot wait for the warmer Spring mornings to come so that I can get out there more often. I refueled with a lovely bowl of carob oat bran with mixed seeds, cranberries, Kara coconut milk, water, wheat germ, ground flax and peanut butter.
Look how the peanut butter melts…
For lunch I made some Vietnamese Vegetable Rolls with an Asian style dipping sauce…
These were so light and tasty and make a great alternative to traditional wraps.
extra thin spring roll wrappers
a shredded carrot
half a shredded courgette
shredded savoy cabbage
pre-prepared soba noodles
I found the spring roll wrappers a little awkward at first, but after making up a few rolls I soon got the hang of it. For me it was easier to soak the wrappers one at a time in warm water for a few minutes until they turn soft and transparent. Once the wrapper is ready, transfer to a plate and place some of the vegetables, noodles, coriander and cashew nuts into the middle of the wrapper. Turn in the ends and simply roll it up like you would a normal wrap.
For the dipping sauce I mixed 2 tbsp of sweet chill sauce with 1 tbsp soy sauce, 1 tsp of sesame oil and 1/2 tsp of grated ginger.
I will definitely making these again! You could virtually put what ever vegetables you would prefer in these. Also, sea food or meat would also work here too.
My afternoon was spent reading where I ate a pink lady apple and a orange and a very delicious mug of Roobios and Vanilla Cosy Tea…
And no I don’t usually study with a place mat for company, it was left over from lunch!
For dinner Alfie made a chicken pepper pot soup, which he adapted for me by adding lots of steamed veggies and leaving out the chicken.
I added the omega seed mix and some Engevita yeast flakes. This was followed by a selection of chocolate:
RAWR Intensity dark chocolate, Anthon Berg Raspberry and Blackberry dark chocolate and two Thornton’s chocolates.
I have a busy week of experiments ahead of me and tonnes of reading to keep me busy. I’ve got a super tasty soup recipe and my Butternut Squash Hummus recipe to share with you this week.
Well here’s to a fabulous and productive week for us all!
What is the best thing you ate this weekend? Did you make anything amazingly delicious? I really can’t pick just one thing from my weekend eats. Hmmm…its between the platter with the Butternut Squash Hummus or the Vietnamese Vegetable rolls.