SmarterFitter Daily

I rarely eat pasta. But I've been feeling poorly ever since the aforementioned food poisoning incident, and the only foods I can seem to deal with are pasta, toast and strangely, eggs. That there are greens in this dish marks an improvement - I'm slowly coming back around to veg. But they have to be cooked. Raw veg has no appeal. So weird. 

Quite rich but very good: 

• Mussel, cavalo nero and bread stew
• Braised octopus with black beans and fino

The remains of yesterday's Warm Lentil Salad with Cavalo Nero, Tarragon and Celery. Still awesome.

This is what I made after my long morning walk in the hills, a salad inspired by two lovely foodie ladies: Angela Hartnett and Silvana de Soissons. The salad is based on Angela's puy lentil salad, with the addition of kale inspired by Silvana's Fagioli all Uccelletto. Here's how I made it:

1. Cook 200g green lentils.
2. Meanwhile, steam a couple handfuls of cavalo nero until tender (this can be done in the post that the lentils are cooking in), slice 3 spring onions and 2 stalks of celery, chop a small handful of parsley, chop 1/4 hot red chilli.
3. When the lentils are done, mix them with all of the above, plus a couple tablespoons of Angela Hartnett's classic vinaigrette, a pinch of dried tarragon, salt and pepper.
4. Eat and enjoy!

Haven't made these in a while - they really hit the spot. Recipe: Vegan breakfast tacos.

• 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. 

Food:

• Breakfast: Sourdough Buckwheat Pancakes with blackberries, strawberries, strawberry jam, bananas and walnuts (the latter two ingredients added post-photo!)
• Lunch: Eggs "braised" on top of sauteed potato, onion, tomato, cavalo nero and sumac. Plus some avocado, parsley and coriander. Really yummy
• Snack: Banana protein smoothie
• Lunch: Tofu "po boy" sandwich with raw kale salad. The sandwich was made using Veganomicon's cornmeal-crusted tofu, plus avocado, tomato, and sauteed onions and pepper. Needed a "creamier" element, though - like mayo! The kale salad was awesome: just fine diced kale, tomato, grated carrot, lemon juice, olive oil, salt & pepper. 
• Dessert: Apple & tea