Today I complete week 2 of being back at work, its going well and for the first time I am going to attempt to walk to work. I say walk, but what I mean is, I will hobble with my crutches and my very fetching air cast boot, but I am determined if nothing else. I love walking to work and before my injury I did it every day and I miss it. I miss the exercise so much and it has been so hard to maintain my weight or to lose weight not being unable to exercise. I have however not done to badly but that is all down to my healthy diet and good will power.
I spend a lot of time researching recipes for this exact purpose, I need good quality food that everyone will eat but gives me all the nutrition that my body needs and still manages to keep the calories and carbs down. That said, they not only have to be healthy but also delicious and this Autumn Glow Bowl did not disappoint. This one again I know is similar to many of the others that I have recently posted, but how they are cooked and mixed does really make a difference to their taste. The Autumn Glow Bowl is no exception. Just by choosing wether to mix the ingredients hot or cold will alter the flavour and texture of this recipe. Its also very filling, very delicious, but very different to the others. Its somehow richer and fuller in flavour, and the baked cauliflower is a great way to introduce cauliflower to fussy eaters or even cauliflower haters, as it really does alter its taste and texture.
As you will see from my photos we served ours with chicken, but it would also be fantastic with gammon, a pork chop, sausages, anything that you fancy really, or if you fancy keeping it vegetarian, how about some grilled or fried Halloumi? It would also be great as a side dish for a BBQ and great for a packed lunch. I know I keep saying this, but all these recipes are so versatile and can be used in so many ways. Just think of all the time you can save by just making a little more, serve for dinner one night and take the left overs the next day for lunch. Perfect!
So again I bring to you something fabulously healthy, but as I always say, life would be boring if we were completely regimented in our eating routines, so tomorrow night I am off to one of my favourite restaurants, The Bell In Godstone and over this Valentines weekend I will be indulging in some bubbly (I am completely teetotal now a days, so this could be dangerous, HIC !), breakfast in bed, yummy dinners and desserts and just totally indulging. See, I am not completely virtuous, its all about the 80/20 rule 😉
So Happy Valentines to you all for Sunday, I hope you all have a very romantic, very yummy and very fabulous time.
Buon appetito
Serves: 6 as a meal, 8-10 as a side.
For the Salad:
1 cup freekeh or other grain (quinoa, bulgur, etc.)
1 head of cauliflower
2 sweet potatoes
1 tablespoon olive oil
A sprinkle of dried spices that you like, or a few sprigs of thyme or rosemary
1 large apple
For the Lemon Dressing:
1 bunch parsley (about 1 cup), minced
1 small clove garlic, minced
â…” cup olive oil
Juice of one lemon (more to taste)
1 teaspoon agave (we used Rice Syrup) (optional)
½ teaspoon salt
Pepper to taste
Rinse the grains and cook according to the packets instructions.
Preheat the oven to 425F/220C.
Chop the cauliflower into small florets. Peel and chop the sweet potatoes.
Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme/rosemary or other dried spices of choice, you can make this taste different every time if you wish.
Roast for 20 minutes, stir, and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.
While the vegetables are roasting, combine all dressing ingredients in a jar with a tight lid and shake to combine.
Chop the apple and set aside.
When the grains and vegetables are done, toss everything together.
You can do this when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot.
Calories 388
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