This is my attempt to keep a daily food and fitness diary. This isn't Pulitzer-winning writing; these are spontaneous, often hastily written rambles of what I eat, do and learn in my ongoing effort to feel awesome all the time. It may not always be pretty, but at least it's honest. You can find more stories and recipes at SmarterFitter.com.
Today's bircher consisted of:
More Bircher ideas on the blog: Bircher muesli, defined and refined
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.
My new favourite breakfast inspired by my new favourite blogger: Samayya of Pukka Paki. This is her recipe: Semolina ‘Suji’ Halva with Apple, Pear and Star Anise Compote.
It's a bit like Cream of Wheat meets polenta, with the fragrance of cardamom. Really exceptional and a cinch to throw together. Will make again.
Half with peanut butter, half with almond butter, all with slices of banana and apple. And lots of hot black Assam tea with milk.
It's been months since I've had Bircher Muesli. I went off apples for a while after an unfortunate stomach bug. But the apples are back and so is one of my favourite breakfasts.
I made this Bircher as follows:
To me this is a perfect and sustaining way to start the day.
Recipe: Bircher Muesli
One toast with almond butter, another toast with butter butter, pluss russet apple and banana and a cup of coffee. And computing. Hello Monday.
Had a Sunday pub lunch with friends at The Potting Shed pud in Crudwell (more photos here). I opted for two starters:
We all agreed that the food was underseasoned but well prepared. Although it needed salt, I found the red mullet welcomingly simple and nicely cooked. And the mushroom was delicious. I would like to eat there again, maybe for dinner and see how they do with the main dishes.
I also shared a bit of dessert - pressed apple with blackberries and cinnamon ice cream (made on the premises). The apple and cinnamon were superb, but the blackberries were flavoured with orange zest (I think) which didn't really work with the other flavours. On a different dessert (or maybe on my morning porridge!) they would be very nice.
So good. Enjoyed with a bit of toast, salad and avocado, and a beautiful egremont russet apple for dessert.
I like turning leftovers into something entirely different.
Having adapted Heidi's recipe for brussels sprouts and tofu, I adapted it again by mixing the leftovers with little gem lettuce and celery to create a crispy lunch salad!
