Monday, 6 February 2012

Breakfast: Bowl of bite size shredded wheat with banana slices and rice milk. Mug of coffee.

Lunch: Grilled Mediterranean Couscous Wrap with Balsamic Glaze. I only had plain wraps today so used that, was still unbelievably good. I also put the glaze inside the wrap this time to make it easier to eat.

Afternoon Snack: Mug of black coffee with a teaspoon demerara sugar. Two Tesco Mint Thins, I needed them to fill the void left by the Grasshopper Pie!

Dinner: It's actually our 4 year Veganniversary!! Needless to say it's been a delicious 4 years, I'm so happy we made the decision to "try out veganism" during lent all those years ago. Normally for special occasions I plan something nice but woke up with nothing planned. Thankfully I had everything in the house to make the Pan Fried Chive Gnocchi with Sun-Dried Tomato Coulis, well, except chives which I replaced with spring onion and it was still fantastic, this does make a really special meal.

I served it with a make-shift cheesy garlic toast: French roll split open and spread with vitalite, sprinkled with garlic salt and nutritional yeast and grilled till melty and crisp. Went beautifully with the gnocchi. Oh, and a glass of red wine, well, it was a special occassion!

Evening Snack: Still in a celebratory mood I whipped up these fantastic Cheeze and Onion Baked Tortilla's: crisp, salty and cheezy - perfect with a glass of wine. Will definitely be making them again!

Baked Cheeze and Onion Tortilla Chips

1 large plain wrap

1 tsp olive oil

4 tsp nutritional yeast

1/4 tsp onion powder

1/16 tsp salt

Preheat the oven to 200C/400F. Line a baking sheet with baking paper. Cut the wrap up into triangles, any shape or size will do. Brush each one with olive oil. In a little bowl mix the nutritional yeast, salt and onion powder. I like to pinch and grind the yeast up with my fingers just to make it finer, you want it ground in texture not flakes. Sprinkle some of this over the tortillas. Bake until lightly golden brown (sorry, didn't time it!) Remove and flip the tortillas over, brush with olive oil and sprinkle with more seasoning mix. Pop back in the oven and bake until lightly golden, again I didn't time it but the second side doesn't take as long as the first. My guess is they were in the oven in total no longer than 15 minutes. Remove and serve, they are good warm or cooled.

Total Calories for the day: 1774 

★