What I Ate Wednesday – March

March has been mad. Busy at work, and busy busy busy squeezing in exercise and food prep in every spare moment between entertaining (read: stopping lasting damage coming to) a very busy toddler. Today I’ve come to the end of the ‘shift’ cycle of the diet plan I’m on, so most of my meals have been low carb this month, with emphasis on protein, fats and veg. I have had a few slip ups. I’m not proud (I am). Cycle 2 of the plan starts tomorrow, so it’s welcome back carbs! This month’s meals:

Photo 11-03-2015 19 09 22

This stunner of a cauliflower would have been wasted as ‘rice’. Roasting it as a ‘steak’ until tender brought out the subtle flavours. Served here with paprika chicken, romano peppers and broccoli rice; because no matter how nice the cauliflower, it’s not really a steak.

I like my tuna steak rare. Here with a home made teriyaki marinade and steamed greens.

Speaking of steak, I like my tuna steak rare. Here with a home made teriyaki marinade and steamed greens.

An entirely different kind of fish! Although also with an Asian influence - this batter was so light and crisp like a tempura. Kudos to The Fish and Chip Shop for whipping this up without beer and in a separate fryer.

An entirely different kind of fish! Although also with an Asian influence – this batter was so light and crisp like a tempura. Kudos to The Fish and Chip Shop for whipping this beauty up without beer and in a separate fryer for a weekday working lunch. I had greens instead of chips, that makes it healthy, right?!

We like Quorn as lighter alternative to meat in stir-fries and sauces. You do need more of it than meat though to get the same amount of protein.

We like Quorn as lighter alternative to meat in stir-fries and sauces. You do need more of it than meat though to get the same amount of protein.

It would be remiss not to include this massive and very green vegetable & feta frittata - it's my go to make-ahead lunch, breakfast and tea in busy weeks!

It would be remiss not to include this massive and very green vegetable & feta frittata – it’s my go to make-ahead lunch, breakfast, and tea in busy weeks!

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