Friday, 22 November 2019

Challenge Eight - The £19.25 One Shop Challenge - Day Three


The fridge food is looking very healthy at the moment, volume wise as well as 'healthy' wise if you know what I mean.


Whereas the food on the shelf has gone down greatly and will reduce even more in a minute when I grab that tin of chickpeas to make my lunchtime hummus.


Breakfast - 2 Weetabix and almond milk with a small glass of orange juice.
Followed later with a cup of coffee and my last banana.



Straight after breakfast I set to, to make the hummus for my lunch, again if I don't do things first thing they just don't get done!!


Keeping it really simple as these are all the hummus ingredients I have.  Outside of the Challenge I may have added some roasted red pepper, cooked beetroot or  and I could actually have done this some slow cooked caramelised onion.

Recipe

Hummus

1 tin chickpeas
couple of tablespoons of olive oil
2 cloves of garlic
seasoning
water

Drain and rinse the chickpeas.

 If you're not doing a Challenge and you have some cream of Tartar and some sugar you could save the aquafaba to make some meringues … but I am and I haven't, so I didn't!!

Add all the ingredients with just a dash of water to the food processor ... a Nutribullet is really good for this but it's murder to scrape out … whizz until it's nice and smooth, add more water if needed to get to a consistency that you like.  

I like mine quite thick.


Decant into a jar, and scrape out your food processor by any means available  😄 


Lots of lovely hummus, this will keep quite happily in the fridge in a sealed jar or tub for up to a week.



I had some on my bread with some assorted salady bits for my dinner.


Dinner - Hummus and Salad Sandwiches
with some additional salady bits on the side.

Very tasty, and of course with lots of hummus left I'm on track to have this again on Friday … and there's even enough hummus to eat with my crackers when I get the nibbles, if  I can keep from dipping into the jar every time I open the fridge.


Tea - Jacket Potato with spread and Homemade Coleslaw

I kept tea nice and simple and decided against having the planned 1/3 tin of beans as I was just not that hungry.  So it was just one potato with coleslaw.

Recipe

Simple Coleslaw

iceberg lettuce
grated carrot
finely sliced red onion
mayo
seasoning

Mix all the ingredients together using enough mayo to get to a consistency that you like.


Another good day with just nice simple, but healthy foods … just the way I like it.

Five a Day = 5


Sue xx






11 comments:

  1. Well your not going to starve for sure, good healthy tasty food.

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  2. I'd not thought of making coleslaw with lettuce (it'd have to be a crisp lettuce wouldn't it?). Good idea, thanks.

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    1. Yes it does have to be a Romaine or an Iceberg to really work … and it does have to be eaten soon after making. If you try and store it overnight you end up with a mushy mess … voice of experience speaking here … haha ;-)

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    2. I like to add grated apple and sometimes sultanas to my coleslaw too.

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    3. Alan likes his salads fruity too, and with salted peanuts sprinkled on top.

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    4. Someone gave me a sample of a salad they had made with finely grated carrot, peanuts, spring onion and orange juice. It was really delicious.

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  3. Interesting recipe for coleslaw. Here in Canada coleslaw is made with shredded cabbage and carrots. I might have to give your version a try very soon.

    God bless.

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    Replies
    1. Yes, same here in the UK, cabbage (red or white), carrot and onion, with some sort of dressing.

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  4. Once more, some really lovely looking food. Yum to the coleslaw!

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    1. It is tasty and nice and crunchy if you eat it straight away 😃

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