Hello lovelies! How was your weekend? I’m still feeling the after effects of the Summer Sundae Weekender I went to yesterday. I think at one point I was actually falling asleep at my desk whilst reading. Ooops! Ah well, it was all worth it as I had the most amazing weekend, more of which you will find out about later.
My weekend started off great with a delicious green smoothie…
This turned out to be a pale pink colour due to the lack of dark leafy greens- I was all out! Instead I used romaine lettuce, hispi cabbage, a banana, a russet pear, homemade almond milk, water, cookies and cream powder, lucuma powder, maca powder, xanthan gum and guar gum. I topped this heavenly bowl with buck wheaties, dried cranberries, cacao nibs and carob covered raisins.
Yesterday’s breakfast was a fab yoghurt mess made from vanilla soy yoghurt, melon, strawberries, blueberries, figs, buck wheaties and cashew nuts. This tasted amazing! I think I was trying to recapture some of the summer with fresh fruit mountain that I pile quite high. 🙂
To take to work on Saturday I made a salad using a mx of whole grains and fruit in the style of one of my favourite super food salads from Marks and Spencer.
*Fruity Mixed Whole Grain Salad*
Ingredients (vegan, 2-3 servings)
- 1/2 cup of quinoa
- 1/2 cup of pearl barley
- 1/4 cup of green split peas
- 1/4 cup of yellow split peas
- 6 cherry tomatoes halved
- 1/4 cup of diced cucumber
- 1/4 cup of fresh pineapple
- 1/4 cup of blueberries
- lettuce (I used curly lettuce)
- 1/3 cup of olives
- 3 tbsps of fresh coriander
- 3 tbsps of canola oil
- juice of 1 lemon
- 1 tbsp of balsamic vinegar
- dried Italian herbs
This really is simple to make it’s just a case of cooking off all of the grains and pulses and putting aside to leave them to cool. Prepare the salad vegetables and pineapple and blueberries and add to the bowl of grains. Also add the olives and fresh coriander and stir well to mix the grains evenly in with the fruits. In another bowl mix together the canola oil, balsamic vinegar, lemon juice and herbs and pour over the grain and vegetable mix until everything is lightly covered with the dressing.
Serve on a bed of fresh lettuce leaves.
Fresh. Wholesome. Delicious.
In the afternoon I headed for the gym for a workout. I wasn’t up to doing my usual 1 hour of interval work as due to tiredness. Instead I did a 45 minute cardio workout that consisted of a 30 cross country session on the cross trainer, 10 minutes on the bike and 4 minutes on the step machine plus my abs and core work. I felt the most alive after this workout than I did throughout the entire the day. It’s amazing how exercise can make you feel. I went from Zombie to an happy endorphin boosted girly in the matter of minutes. Actually if anyone had seen he before and after effects of exercise they most probably think that I had some kind of personality disorder.
For dinner tonight I made some lovely bean burgers using red kidney beans and squash. It’s been a while since I’ve made homemade burgers and these just tasted lovely.
The mixture to form the burgers was really short, but they taste too good for me not to share the recipe with you all. I’ve seen a few recipes in blog land recently that included rye bread in their burger recipes. Forgive if I’m mistaken but I’m pretty sure that it was the lovely Laura and Nicky. I had some sunflower seed rye bread so I thought I would add that into the mix too.
*Squash Bean Burgers*
Ingredients (vegan, makes 2 large burgers)
1 cup of cooked butternut squash
1 tin of organic red kidney beans
1 cooked medium white onion
1 slice of sunflower seed rye bread
1 clove of grated garlic
3 tbsps of lemon juice
2 tbsps of fresh coriander
Cook the butternut squash and slowly cook the onion until they soften. Add the onions, squash, red kidney beans, garlic, coriander, lemon juice and rye bread into a blender and process until the mixture becomes smooth. Shape into burgers and leave to rest in the fridge for an our or more to allow the burgers to firm up.
I served my burgers on top of two portobello mushrooms with a warm tomato sauce made using organic passata, garlic, and dried mixed herbs. Fresh lettuce, avocado, tomatoes, yellow pepper and roasted edamame beans and sweet potato fries made the perfect accompliment to my burgers. Yum!
Desert tonight was a huge bowl of fresh strawberries, a chopped banana, greenages topped with a swirl of Hershey’s chocolate syrup, vanilla, agave and almond granola and some artisana raw walnut butter.
I was happy to announce that Rice Dream are my blog sponsors for August. Of course this means an amazing blog sponsor giveaway for you guys!! 🙂
One lucky reader will win a 1 carton of every 1 litre carton in the entire Rice Dream range. This includes 1 litre cartons of:
- Rice Dream Original with Calcium and Vitamins
- Rice Dream Original Organic
- Vanilla Organic
- Almond and Hazelnut
- Chocolate with Calcium and Vitamins
- Rice Dreamed Chilled with Calcium and Vitamins
To enter all you have to do is…
- leave a comment on this post stating what you best achievement is
- follow the blog on twitter and tweet about this giveaway ensuring that @celery_cupcakes is in the tweet
- Like the Celery and Cupcakes Facebook page
- link back to this giveaway in your own blog posts
Each action counts as a separate entry and please leave a comment for each one as I wouldn’t want to miss one out when I count them all up. The giveaway will end on Sunday 21st August with the winner to be picked using the random generator and announced on Monday.
This particular giveaway is only open to UK readers only– HUGE apologies to my international readers!
I’m currently looking for blog sponsors for September. If you are interested in becoming a blog sponsor and promote your blog, small business or brand on Celery and Cupcakes then please drop me an email at: email@example.com and you can read here for more details.