Last fall I was obsessed with pumpkin. The pumpkin I can get here in Libreville (citrouille) looks a little bit more like a mix between a squash and a gourd, but has the same seeds as the round, orange pumpkins I’d find back home. I made soups, slices, pies and ice cream with the pumpkin. I was super psyched when I found tins of pumpkin pie filling at a local store that sells some American products! There was only 4 cans left, and I bought 3 of them! I think my Facebook post went something along the lines of, “This Thanksgiving I’m thankful that Canadian Thanksgiving falls before American Thanksgiving ’cause I used picked up 3 out of the 4 last pumpkin fillings!” Hehe. It got to a point where Francois would say, “Please, no more pumpkin!” I even bought two little ones (that looked more like the ones used for jack-o-lanterns back home) for Halloween when I was in Ghana for a conference.
I had forgotten about my pumpkin kick until I mentioned my recent beet kick to my colleagues.
I made borscht a couple of weeks ago, and have recently been using the raw beets in juices or smoothies or just cutting the vacuum sealed ones and eating them by themselves.
Bit of a bag log on the food,
Sunday, April 27
Breakfast – Green smoothie
Lunch – hummus, carrots and green salad
Snack – darn Tyrrells crisps (I was corrected by my British friend that I can not say they are chips because they are a British brand) got me again! Need to stop buying them or send Francois to do the grocery shopping!
Dinner – I had taken salmon out to have for dinner, but we ended up going for a drive and ended up having dinner out. Had one of the typical local maki (small, sort of side-of-the-road restaurant) brochette de gambas (shrimp kabobs) and rice.
Monday, April 28
Breakfast – granola and almond milk
Snack – 2 mandarine oranges
Lunch – hummus, carrots, mixed green salad and salmon ( I had planned to eat the salmon the night before, but we ended up eating out instead)
Snack – Nii bar – I subscribed to Vegan Cuts and each month they send me a box (yes for a little bit more they even send to Gabon!) of vegan samples, and this bar was in one of their boxes.
Dinner – Francois had bought some potatoes and asked me to make an omelette with them, so I had a recipe for a Spanish tortillas and made that with zucchini.
Tuesday, April 29
Breakfast – green smoothie (bok choy, almond butter, 2 bananas, hemp protein and almond milk)
Lunch – salmon, mixed green salad and carrots
Snacks – plum, Oat Works Peach Mango drink, mediterranean Snack Baked Lentil Chips (both Vegan Cuts sample box products)
Dinner – leftover Spanish tortillas and brussel sprouts
Wednesday, April 30
Breakfast – Maca Double Chocolate Oat-Based Cereal (Vegan Cuts sample box product)
Lunch – I forget!
Dinner – We had friends over and I was quite lazy as we ended up buying some pre made finger foods to go along with some sliced baguette and eggplant spread we had bought in France. This went nicely with some of the white wine we bought during our wine tasting in South Africa at Christmas.
Thursday, May 1
No school so I went on a bit of a cooking spree!
Breakfast – Cabbage and apple fresh juice
Snack – I tried the beet smoothie from fellow beet lover at, http://stepheusebi.com/best-beet-smoothie/
Lunch – left over finger foods (baguette with eggplant spread and carrots and yellow peppers)
Snack – vanilla ice (made from the Mexican recipe book I got two Christmases ago) with caramel sauce left over from the coconut flan I made
Dinner – vegetarian chili (I had some recipes that called for black-eyed peas, but hadn’t seen them when the recipes called for it. Then found them one day at the store, but hadn’t had any recipes call for them since. In my continued efforts to clear out the shelves I decided to make the chili with them) and corn meal muffins (again on the shelves and trying to clear them out). The muffins have maple syrup in them which reminds me of home in these days when I’m missing it. I also had a slice of the coconut flan I made. When my mom was here in Gabon visiting a friend Val made it (merci Val pour la recette!) and we had then bought the ingredients to make it, but never had the chance. Both Francois and I both have said we’re not the biggest fans of normal flan, but this coconut flan is different, and we both quite enjoyed it!
Friday, May 2
Breakfast – juice (I forget what I put in it, but think there must have been a beet!)
Lunch – strawberry, banana cacao smoothie with added Vegan Smart nutritional shake (Vegan Cuts sample box product) and a mixed green salad
Dinner – left over chill and corn meal muffins
Saturday, May 3
Opps! I forget!
Sunday, May 4
Breakfast – cabbage, apple, carrot, beet, lemon and celery juice with 2 hard boiled eggs
Lunch – une tarte a la tomato (My new found French food love! On a pastry crust spread Djion mustard and then put slices of tomato, herbes de provence, olive oil and cheese), green salad, and cubed vacuum sealed beets.
Dinner – borscht
Monday, May 5
Breakfast – green juice (spinach, green apples, celery, and cucumber) and a hard boiled egg. This was my first attempt using spinach in a juice. At the market the day before I had asked another customer what the green were and she had told me they were a local spinach. I asked what a different green was (what I had seen else where as a local spinach) and she told me that both were local spinaches. So I tried it in a green juice and found it to be quite slimy. I drank it up, but am going to try my traditional baby spinach next time!
Snack – 2 sm. bananas and almonds
Lunch – spinach quiche (I need to learn to make my own pastry crust!) and green salad
Snack – I found this recipe to sauté flax seeds in olive oil and garlic, and as I have some to use I tried this recipe. I ended up burning them a bit (oops!) but they were still pretty good. I mixed them with a mashed avocado.
Dinner – Broscht (Had just finished heating the soup when the electricity went off! Our oven is propane, but it still would have been interesting cooking in the dark!)
Tuesday, May 6
Breakfast – cabbage, apple, beet, carrot, lemon, celery and ginger juice with 2 hard boiled eggs
Snack – 2 sm. bananas and almonds
Lunch – spinach quiche and green salad
Snack – roasted flax seeds and avacado
Dinner – avocado, lemon raw soup and olive pesto pizza (The olive pesto was again something from the shelves I was trying to use up which was a purchase from when I went to Ghana. Don’t think I would have these two things together again. I had planned to have salmon for dinner this night, but had forgotten to take it out of the freezer, so switched the meal plans.)
Wednesday, May 7
Breakfast – cabbage, apple, beet, carrot, lemon celery and ginger juice with goat milk yogurt
Snack – 2 mandarin oranges
Lunch – spinach quiche and green salad
Snack – carrots and hummus, darn crisps, and a chocolate, banana, peanut-butter milkshake (2 bananas, 1/4 cup of peanut butter, 2 TBSP cacao powder, 1 TBSP maple syrup, 1 tsp vanilla, 6 ice cubes, 3/4 cup almond milk, and a pinch of salt)
Dinner – salmon and brussel sprouts
I’ve been using the site www.mapmyrun.com to log what I eat and my workouts. I like the site as it gives me an ideas of how much protein, fat, carbs and such I’m getting and compares that for the recommended intake for my body size. It has shown me more about what foods are high in what components and what foods are not.