SmarterFitter Daily

More like a huge pile of veggies on a puddle of cooked egg, but whatever. I am just loving the combination of ricotta and butternut squash lately. I roasted the butternut squash with lots of red onion and garlic, plus sage, chilli flakes, salt and pepper. Added the broccoli to the roasting tin at the end. Then it all went into a non-stick pan - poured in the egg, swirled it around, dotted it with ricotta and stuck it under the grill for a couple minutes. Amazeville.

Vegetable revelation: you can roast butternut squash with the skin on (the skin becomes soft and perfectly edible after roasting). Life just got simpler. 

Surprisingly easy to pull together, and a very fine use for the mung bean sprouts. I used chopped celery, chopped water chestnuts, sliced green onion, chopped shitake mushrooms and of course, the sprouts, in the egg mixture. I can see keeping a stockpile of the chopped veggies around for on-the-fly egg fu yung. 

Served with steamed broccoli, basmati rice and that yummy egg foo yung sauce that makes everything taste good (also easy to make). 

Recipe: Egg Foo Yung

Can someone please share a recipe for an ultimate egg salad? Mine was so average. The dude will not abide a sub-average egg salad sandwich!

On the plus side, the raw broccoli and honey mustard was nice - a great combo.

Lettuce, boiled potato, raw broccoli, cucumber, red onion and boiled egg. 

Really just needed a light dinner after today's lunch, and in truth - I think I pushed it at lunch today. Stomach still not 100% and I was probably pushing my luck with all those root vegetables (or do I mean Prosecco?). So for dinner, I cooked up some mushrooms, broccoli and spinach with some tomato sauce and tossed in a few capers and olives to make it interesting. It was like a puttanesca primavera, or something like that. Also, it was piping hot, which I really needed after a day of cold salads and high wind and rain (London).

Second day of camping and hiking in the Brecon Beacons! 

Energy in:

• Breakfast: Porridge with apple, banana, raisins, milk and pecans
• Lunch: Sandwich with mozzarella, avocado, grilled onion and pepper and black olive tempenade. Cherry tomatoes on the side.
• Dinner: Veggie chilli with kidney beans, tomato, pepper, carrot, broccoli, avocado and lime juice. Root beer to drink
• Snacks: Lots of apples and pears

Energy out: 

• Wet and windy hike up Fan Frynych (629m)

Read more about my adventure in my blog post: Camping in the Brecon Beacons.

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.

• Breakfast: Toast with peanut butter, banana and pear
• Lunch: Broccoli and split pea soup (a variation on 101 Cookbooks' Vegetarian Split Pea Soup where I simply added broccoli and blitzed the soup in the blender - really yummy)
• Dinner: Yes, it really is an omelet - with broccoli, tomato, red onion, garlic, parmesan, truffle oil and balsamic; served with salad, toast and avocado