Can’t believe how time is flying.. I’m happy to say that I am right back on track and pretty determined to do what it takes. It hasn’t been easy sailing all days this week sofar. I had a shoot that involved lots of sweets: cakes, bundt cakes, chocolate milk and more sugary stuff. I resisted the temptation and was pretty proud of myself. Than the next day I was stuck in a restaurant all day shooting more delicious food. Not all sweet thankfully but still that dessert with strawberries and mouse looked pretty awesome…
Again I resisted and the above dish with halloumi was my reward that evening. Pretty good too I have to say. It was supposed to be with the pearl couscous but the store was out of those, so I substituted with regular couscous and changed some veggies around to what I had leftover in the fridge and voila… Dinner was made.
I have to say that in general the food is really good. Even the mister thinks it is pretty decent and he tends to be the one complaining. So I’m happy with how things are going. I did step on the scale as well and I have lost about 3 kilo which is awesome too.
I feel good in general although I had a bit of a headache later this afternoon. Could be due to the heat as it was 30 ˚C today and pretty humid. I did drink a lot so as a result I have to pee all the time… 🙂 I also religiously take a glass of apple cider vinegar every morning. Well in water of course. I mean we sell the stuff ourselves so I have a good supply of really good quality vinegar around. No reason not to use it.
Dinner tonight was this delicious roasted vegetables dish which I changed a bit (and I forgot to add the feta) If there is one complaint I have about the IQS program is that I don’t think the dressings are very exciting. So I changed mine and it was gooooood. Find the recipe below!Print
I quit sugar #13: Roasted vegetables with rice
- Yield: 4 people
- 1/2 pumpkin
- 1 sweet potato
- 1 handful carrots
- 2 tbsp pumpkin seeds
- 100 gram rice
- 150 gram sugar snaps
- 70 gram Greek yogurt
- 1 tbsp avocado oil
- 1 tbsp pumpkin seed oil
- 1/2 tbsp balsamic vinegar
Preheat the oven to 200˚C.
Clean the pumpkin and cut into wedges. I like to remove the skin but you can leave it on if you want. Peel the sweet potato and cut into wedges. Cut the carrots into slices. Place all onto a baking tray. Making sure not to have too much of the vegetables covering each other. Sprinkle with olive oil and salt and pepper and place in the oven for 20 minutes.
In the meantime cook the rice and quickly cook the sugarsnap peas for about 5 minutes.
After 20 minutes check if the pumpkin is starting to get soft. If so add the cooked rice, the peas and the pumpkin seeds on top of the veggies and place back for a further 10 minutes.
Make the dressing by adding all the ingredients together and taste if it is to your liking. Serve with the dressing.