This is long overdue, but here are my pictures from my trip to New York. I had an amazing week with my Mum and I would love to make another visit. Another post will be coming soon containing all of my experiences moments I enjoyed from my trip!
I hope that when the next time I make a visit, I will be able to take my Nikon D3100 and get some better quality pictures.
This week I made a lovely vegan spaghetti and meatballs, Joe has even said it was the best meal I have ever made! It was quite simple and took barely any time at all.
– 1 400g tin of chopped tomatoes
– 1 onion
– 2 cloves of garlic
– Vegan meatballs (I used the Sainsbury’s own brand ones)
– Cook the meatballs in the oven, the packet I used took 15 minutes so I let them cook for 5 minutes before I started cooking the sauce. This is a good opportunity to cut your onion.
– Cook off the onions until they’re golden brown. Whilst doing this, start cooking the spaghetti.
– Add the garlic cloves and the tin of chopped tomatoes.
– Everything should finish cooking at the same time, so take the meatballs out of the oven and let them stand. Take the sauce off the heat and drain the spaghetti.
– You can then add the meatballs into the sauce mixture then top the spaghetti with it.
– Serve up and enjoy!
Ideally, I would have published this post on Saturday but it was Linc’s birthday so I wanted to make a special post for him. Regardless, here it is and I hope you enjoy!
Joe and I started slimming world last August, I lost one stone and Joe lost three so we did well. We decided to leave 2 months ago due to struggling to fit it around us being vegan and various personal circumstances that were occurring at the time. We are now in a more stable position and vegan quark has been released so low syn creamy pasta dishes, our favourite, are now much easier to create.
We decided it was about time to go back and as a part of this I have decided to do Food Diary Friday’s. I do not have the opportunity to record my meals everyday, especially with my new job, as I am often on the go although once a week is good enough to keep me on track.
On Friday I started with 25g of Frosties (Hex B) and 90ml of rice milk (1/2 of Hex A). I also had a bottle of water to accompany it.
For lunch I had to have something quick as I had a lot of work to do. I had a packet of button mushrooms (speed), fried with frylight (free) and mixed in with cooked baked beans (free). I also had 100ml of chocolate oatly (1/2 of Hex A) to make up the rest of my Hex A limit for the day.
To finish the day, we made Katsu curry for dinner using Yutaka Japanese style sauce (5.5 syns) with rice (free), onions (speed) and Linda McCartney sausages (1 syn). We initially were not sure about the addition of sausages but they were surprisingly great! Would definitely recommend trying them.
I finished the day on 6.5 syns, generally I have a little more but I am glad I got at least the minimum of 5.
Whilst this soup sounds bland, it is actually so gorgeous! Try it out, it might surprise you.
– 1 whole cauliflower
– 1 whole broccoli
– 5 small or 2 large potatoes
– 2 vegetable stock cubes
– Creme Fraiche and Crutons (optional)
– Chop all the vegetables into small pieces and put in a large pot.
– Prepare the 2 stock cubes as directed on the packet (usually with 1 litre of boiling water).
– Put the stock mixture into the pot with the vegetables and leave on a medium to high heat for 10-15 minutes.
– Once all the vegetables are softened, place everything into a blender and blend on a low setting.
– Season your smooth mixture with the salt then you’re ready to serve!
I like to garnish my soup with Creme Fraiche (Oatly vegan version) and garlic croutons for a different texture in the soup. I also heated some olive focaccia to accompany our meal.