Unprocessed - Start of Week 3

Monday

Breakfast was oats with 'blueberry sauce' - made by blending frozen bluberries with a date and enough milk to combine. Definitely one of my favourites!

Lunch was the leftover half of my burger from last night with some home-made chips. 
I simply cut one potato (skin on) and covered with paprika and sage. Baked at 200C, spread out on a baking sheet for 40 minutes. 

For afternoon tea I had an orange and a handful of prunes and 5 brazeil nuts! Dinner was a stir fry with peanut sauce, served over brown rice.

Tonight's dessert was a total indulgence!
Microwave chocolate cake with creamed coconut milk (difference from the linked recipe is no chocolate bits in the centre and no sugar!).

How to make creamed coconut milk:


Place a can of coconut milk in the fridge overnight (or longer).
When you are ready to use it, remove the top of the can and scoop out all the part that is 'set'.

Put into a bowl and add a teaspoon of vanilla and a tablespoon of sweetner of choice.
Whisk until light, fluffy and thick.

Tuesday

Breakfast was brown rice with raisins and cinnamon.

For lunch I made red lentil soup and had a bread roll with it.
In a pot combine 2 carrots, one potato, one onion & half cup red lentils. Bring to the boil and simmer for 30 minutes. Blend.
Delicious soup!

Dinner was another easy night. I am flat out this week organising my daughter's party that's coming up this weekend.
Gotta love an easy meal that taste good.
I chopped various veggies and sauteed with mixed beans and tomatoes. 

For dessert I had no pastry apple pie. I altered this recipe by using hazelnut in place of almond & rolled rye in place of oats, and omitting the raisins. Still delicious though! And topped with creamed coconut milk.

DID YOU KNOW?

A single serving of hazelnuts makes up nearly 20% of our recommended daily need of Vitamin E. Vitamin E doesn't occur naturally in our bodies. Vitamin E helps to fight free radicals that cause cancer.