An Honest Kitchen

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What I'm eating

Saturday. Iku lunch today: tofu burger w/ steamed veg, pickled red cabbage & beetroot, & chickpea w/ beetroot. Plus they're amazing dressing
Thurs late lunch: Pad Thai with tofu and double the vegetables.
Hungry all morning & knew lunch was going to be late. Had half a tin of white beans, a banana, a peach & square of Beetrotinger cake.
Thurs breakfast: rye and pumpkin seed toast again. One w/ white bean paste / dip & t'other w/ marmalade. Plus some pineapple.
Made kind of polenta pie for Tues dinner. Polenta top & bottom, w/ filling of lentils & silverbeet cooked in tomato.Topped w/ cheese & baked

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About Me

Kathryn Elliott, a Sydney nutritionist, writes about diet and health — how to eat well in a busy life.

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Quicklinks

Posted by kathryn in Grains, Breakfast, Vegan and Ethics & Sustainablity

Gluten-free cooking: I was asked a couple of weeks ago about guidelines for cooking without wheat flour. At the time I posted some links and then this week I saw Gluten-Free girl has written a guide to using gluten free flours.
Ethical eating can be a minefield. Full of complex decisions about the value of food miles vs local eating vs fair trade vs organic. It’s hard to shop ethically and still stay within a budget. This week the Herald published an article covering the basics of ethical eating: moving up the food chain.
How do you reward yourself? The Transparent Hypnotist has blogged about using reward systems when trying to lose weight. It’s sensible advice – weight loss shouldn’t all be about denial. It’s about finding things you enjoy and “treats” that aren’t based on food.
Breakfast smoothie: Rather than offering her normal dinner menus, this week Cassie from Vegetarian Meal Plans has been blogging her breakfasts. And I love this smoothie: banana, date and walnuts smoothie. Fruit, plus protein, Omega 3s and sweetened with dates – what an excellent idea.
Big vegie stirfry: Green Gourmet Giraffe has a beautiful noodle stirfry. It features lots of vegies and nuts – always something I approve of. Plus the sauce contains tahini, which gives it a rich, creaminess and some extra nutritional oomph.
Vegetarian recipes: For the vegetarians out there, Cynthia from Tastes Like Home has gone a bit crazy this week. Her latest post features about a gazillion vegetarian recipes. They all look brilliant and you just need to email Cynthia to be sent copies.