I don’t know about you, but this lockdown I have spent a lot of time eating and drinking more than I normally would. Savoury or sweet, red or white – you name it, I’ve inhaled it. For the past week I have chosen healthier options, and I’ve been tracking my calorie intake so that I am more aware of what I’m eating and drinking. It’s actually made food more enjoyable again because I’m eating fresh salads, more veg, less pasta and rice, and certainly not as much wine, crisps or chocolate. Which also means that when I do have a treat, it tastes all the better for having not had it for a few days.
Part of the problem has been that I’ve also been enjoying cooking and baking while spending more time at home. I’ve made granola, chocolate cake, bread, flat breads with tuna salad, turkey meatballs, baked sweet potatoes, and plenty of stir fries. One of my new recipes was this courgette and walnut loaf which I made over the weekend after seeing Hayley (A Model Moment) sharing her recipe via her Instagram. (I also tried Wendy’s courgette fritters, which tasted good but weren’t quite as easy to do – mine were too wet and therefore didn’t crisp up in the pan. I just want Wendy to make them for me.)
This loaf was super easy to prep and bake, and the kids loved it even though Kris wasn’t as keen. Kittie couldn’t get enough of it! It’s made with oil instead of butter (Kittie has a cow’s milk allergy) so it was nice that she could have a piece as a treat. I had mine warm, fresh out of the oven, with a coffee. The next morning I indulged with a dollop of natural greek-style yoghurt and berry compote (throw some frozen berries in a pan and simmer for 6-8 minutes, store in the fridge for a few days). I will definitely be making this again, and I even figured out the calorie content – 320 a slice! It doesn’t mean we shouldn’t eat it, just that we work the rest of our day around it. Right?