For breakfast I had empty almond butter jar oatmeal, based on Sheila’s recipe:
My morning snack was coffee with lactose-free milk and Vanilla Pecan Cookies
For lunch I had Bean and Corn Succotash (recipe from Teresa Cutter’s 80/20 Diet book):
My afternoon snack was a mix of choc rice protein, cocoa and cherries, drizzled with warm almond butter:
*drool*
For dinner I had Vegetable Curry (adapted from Teresa Cutter’s 80/20 Diet book):
and half of a large pear:
My Brief
Autumn/winter clothes: warm pants and tops, and a couple of sweaters and jackets. Also, I work from home, so I'm mostly after smart casual clothes that don't require ironing. Not too many synthetics though.
Results
10 items, $83 total spend
Country Road extra fine merino skivvy, grey, $11:
Blue Illusion wool jumper, blue, $10:
Endless Spirit shrug, pink, $5:
Sportsgirl lambswool jumper, pink, $8:
Fletcher Jones Woman puffer vest, navy, $7:
Harry Who wool blend pants, charcoal, $8:
Venus fully lined wool trousers with side zip, fawn with brown fleck, $9:
Sussan polyester/viscose/elastane trousers with belt, brown with fawn fleck, $7:
necklace, $10:
handbag, $10:
Mix and Match
grey top with pink shrug worn as scarf:
grey top with pink jumper:
grey top with vest:
blue top with necklace:
blue top with handbag:
blue top with vest:
Looking forward to being nice and toasty in my new clothes!
Rob and I both had the morning free so we had a sleep-in then Rob brought me coffee in bed (bless). When I finally got up I had cheesy bacon oatmeal:
plus a ruby red grapefruit:
I quite like this combo before a workout. It sits lightly in my stomach but keeps me going through my prehab exercises, weights and interval training. I’ve been doing kettlebell (or in my case, dumbell) swings for my intervals – they’re challenging but (weirdly) enjoyable.
Afterwards I had a shake with rice protein and banana:
followed by a stir-fry with garlic, chilli flakes, curry powder, broccoli, cabbage, tamari, sunflower seed butter and soba (buckwheat) noodles:
About 2/3 of the way through it I realised I’d forgotten to put in the spicy tofu I had planned to add during cooking, so just sliced some up and added it cold to the dish.
For dinner we had bean and corn enchiladas (thanks to Michelle for the suggestion):
I made these with white corn tortillas, which don’t roll well, but the dish still tasted good – Rob didn’t realise they were missing meat until his second helping!
I felt like having ice cream tonight, so I improvised. I blended together natural rice protein, water, almond essence, stevia and frozen cherries with a stab mixer, then mixed in some pecans. It was a bit runny, but still tasted good – I had two of these:
Am still feeling a bit tired but think I’ve avoided getting Rob’s cold.
Here’s the result of yesterday’s training:
Breakfast today was Cheesy Bacon Oatmeal:
and a grapefruit:
My morning snack was Vanilla Pecan Cookies and a coffee with lactose-free milk:
Lunch was a salad with black beans, lettuce, kale, coriander, avocado, pumpkin seeds, red onion, salsa and tofu:
Think I will have to do a warm lunch next week – salad doesn’t cut it in the cold weather. Even TJ has been feeling the cold:
My afternoon snack was almond butter mixed with natural rice protein, and a pear:
Dinner was Taco Meatloaf (yum!) and steamed silver beet stalks pureed with garlic and a bit of milk:
and an orange:
By the end of the day I felt quite tired – better not be coming down with Rob’s cold!
Breakfast today was something different, Cheesy Bacon Oatmeal:
and a ruby red grapefruit:
They made a nice change from the sweet breakfasts I’ve been having lately.
The gym was busy today, being a public holiday. Luckily all the boys were doing chest, so I was able to use the squat rack to do my rack pulls. Unfortunately all my long pants were in the wash, so I had to wear knee-length shorts, and ended up with grazed shins.
After my workout I had a shake with chocolate rice protein and banana:
followed by a toasted gluten-free wrap filled with spicy tofu and sweet potato, and some leftover broccoli from last night:
In the afternoon we went to visit our friends Vanessa and Brendon. For my birthday they gave me a subscription to the new MasterChef magazine, so I’m looking forward to that arriving in our letterbox. While there I had a snack of chocolate rice protein, cocoa, cherries and pecans:
It was quite cool this evening so I whipped up some yellow split pea and coconut milk soup for dinner, and had some gluten-free toast with cheese on the side:
Later I had some vanilla pecan cookies and a carrot:
Breakfast today was bircher muesli (a bit runny ’cause I only decided to make it this morning):
For morning tea I had a mix of protein powder, cocoa and peanut butter, plus a pear:
Earlier in the week I liked the look of Meghann’s tortilla, which was filled with hummus, artichoke hearts, sun dried tomato, kale, swiss cheese, and then grilled. I made one for lunch today, using a gluten-free wrap instead of tortilla, and it was delicious:
For afternoon tea I made Vanilla Pecan Cookies and had two with some celery:
(plus another cookie, unpictured)
The goji berries and pecans were nice little surprises in the cookies.
Dinner was roast pork, sweet potato and broccoli:
plus some gluten-free choc-chip cookies straight out of the oven (x 2):
