SmarterFitter Daily

Essentially last night's leftovers.

A slight take on Ottolenghi's chermoula aubergine with bulgar and yoghurt recipe.

I have a stash of various veggie burger incarnations in the freezer, many of which come from recipes in Lukas Volger's Veggie Burgers Every Which Way book. I love this stash because they make lunches sooo easy. And I'm all about using veggie burgers in non-sandwich motifs, treating them as more of a "steak" rather than a bread filler. To that end, I love using veggie burgers to turn raw kale salads into a complete meal. 

Here, it's Lukas Volgers tempeh burgers to the rescue, a good match for this Asian-esque raw kale salad with curly kale, orange wedges, spring onion, grated carrot, toasted almonds, lemon juice, olive oil, and the magic: Sriracha sauce. A little requisite avocado and this was a total win.

Handy tip: frozen veggie burgers heat up pretty well in the toaster, giving them a crisp outer crunch that makes them also crouton like in the salad. I dig it.

Bananas, grapes, apples, oats, sunflower seeds, almonds, yogurt, splash of milk.

A brief return to the sweet breakfasts but not for long. All that fruity stuff makes my stomach feel funny. 

Today's impromptu muesli:

• 25g oats
• 5g wheat bran
• 3g sunflower seeds
• 4g almonds
• 5g raisins
• 50g milk
• 50g natural yogurt
• 1/2 banana
• ~10 grapes

Are these measurements rediculous or what? 

A salad inspired by Munch. Made with raw kale, orange wedges, marinated tempeh, grated carrots, red onion, lemon juice, olive oil, salt, pepper and avocado. Damn fine, and even a little bit finer with a touch of Sriracha sauce:

The pear was woefully flavourless.

26g oats, 4g wheat bran, 1 banana, a bunch of blackberries, toasted flaked almonds, a few raisins, milk and yogurt. Quick and tasty breakfast.

This was the third time I've made this dish and it's still wonderful. An Ottolenghi recipe from last year's Guardian: Chermoula aubergine with bular and yogurt.