My life consists of one thing, and one thing only right now.
Finishing off the rest of my final year project and writing up my dissertation for it. At the risk of going on about how taxing this is, I’ll say simply that it has not been easy. I’m perpetually tired and stressed out, not to mention painfully homesick (despite having just been home, but that’s probably part of the problem). I’ve come close to a few nervous breakdowns, but the knowledge that it’ll all be over soon keeps me going.
As a result of all of this, I haven’t had much time to cook or prepare elaborate meals. Eats have been quick, and simple as of late.
For example, I had overnight oats every day without fail last week.
I make mine with 1/2 a cup of oats, 1/2 a cup of unsweetened soy milk, 1 tsp chia seeds and cinnamon, and then top with banana slices, raisins and walnuts and other fresh fruit like strawberries or dates.
They’re just so convenient, delicious and filling. As someone who gets hungry almost immediately after waking, I definitely appreciated not having to spend more than 3 minutes on breakfast!
Other quick breakfasts have been smoothies:
Blueberry, banana, spinach and kale topped with tahini, blueberries and some raisins to sweeten it all up.
The library lunchbox has made several reappearances, of course.
Lentil and quinoa salad on a bed of spinach and greens, with avocado, and lots of steamed butternut squash.
Snack options for long days at campus have included fresh fruit, as always as well as my home made salted cinnamon banana crunch trail-mix (totally just made that name up).
Almonds, cashes, walnuts, hazelnuts, raisins, chopped dates and banana chips – seasoned witha pinch of sea salt and a few shakes of cinnamon. Deliciously addictive.
And of course, carrot sticks and hummus.
Dinners have also been quick and easy, like this 5 minute “cream” of broccoli soup:
Steamed broccoli, onions, and garlic heated up in soy milk – then blended and topped with some white miso.
Green quinoa salad leftovers:
But the gold star of the week goes to this incredibly simple yet delicious lentil harvest pie, as shared by one of my favourite bloggers – Saudi based Robyn from Girl On Raw .
I can’t get over how absolutely incredible this tasted and just how EASY it was to throw together!
Jam packed with lentils, broccoli, zucchini, carrots, mushrooms, and onions, then topped with butternut squash and tomato slices, served with a plain salad of greens and avocado.
It also made for awesome leftovers and I didn’t even mind having it for 3 main meals in a row.
Delicious. Will definitely be making it again.
Safe to say I’ve had more than just an extra cup of veggies!
That’s all for now, alas a long day of dissertation writing calls. Have a great week all.