SmarterFitter Daily

Had a Sunday pub lunch with friends at The Potting Shed pud in Crudwell (more photos here). I opted for two starters:

• Red mullet with coriander puy lentils and watercress puree
• Grilled portobello mushroom with stilton rarebit and walnut and red onion salad

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.

I like cold porridge, especially when it involves barley. It becomes sort of a rice pudding. 

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.

It's amazing - I'm still picking blackberries off the bush at the end of the driveway. My usual Bircher recipe: 30g oats, 5g flax seeds, 3g currants, 5g toasted pecans, 1/2 banana, a couple spoonfuls of yogurt.

• Breakfast: Bircher muesli with yogurt, blackberries and walnuts
• Lunch: Leftover Chargrilled Cauliflower with Tomato, Dill and Capers, served with chickpeas and toast (no picture!)
• Snack: Banana protein smoothie
• Dinner: Carrot and walnut tofu neatballs with cavalo nero, tomato sauce and grilled onions and peppers. 

Energy in:

• Breakfast: Sourdough Buckwheat Pancakes with blackberry apple compote, yogurt and walnuts; decaf coffee to drink
• Lunch: Salad with roasted beetroot, chickpeas, toasted cumin seeds, feta and cilantro
• Snack: Banana protein smoothie
• Dinner: A sort of open-faced omlelet with broccoli, yello pepper, red onion, tomato, herbs de provance, parmesan - this is what you do when you want your omelet with more veggies than the egg will permit. Served with sourdough toast and avocado as usual.
• Dessert: Pear, yogurt and chamomile & vanilla tea.