This is probably the most middle class lunch I’ve ever made, and I feel like I should spend the rest of the day watching reruns of The Simpsons, eating pom bears and drinking panda pops, just to get the balance right. I mean, I won’t, but I feel like I should.
Last night I went back to my parents house for dinner and to hang out a little while. It was nice, but my mum told me I look like I’ve gained weight on my face, which bummed me out well and truly. She didn’t mean it to upset me, it’s just one of those things that only really mums and sisters can get away with saying. Even though I got quite upset about it, I’m actually really, really glad she said it. For a while I’ve been sliding on a slippery slope back to my bad eating habits, and I’ve recognised it but not had that kick up the bum to do anything about it. I think somebody else being brutally honest with me is actually really beneficial for me in the long run. Sure, the initial statement stung, but I can now use that sting to motivate me to get back on track so I don’t have to feel it again.
So with that in mind, today I got up and made myself an egg white omlette with mushrooms and about 20g of mature cheddar. Not the most exciting breakfast but satisfying none the less. Lunchtime however was a different story entirely. I have just consumed this glorious feast of chorizo and monkfish salad, pictured above (and below). Whenever I make a salad I like to use the 3 basics as a base. Leaves, cucumber and tomatoes. Then I start to think about ingredients I can add that provide a whole bunch of flavour. I tend to go for garlic stuffed olives and artichokes, as I did here. I also added some red onion, although sometimes I’ll add spring onion, grated carrot, sweetcorn, herbs such as corriander or parsley or anything else I can find lurking around my cupboards that takes my fancy.The final step in salad building 101 with Lucy is to add the protein. I’m probably one of the least fussy eaters in the entire world, so the world is really my oyster here. Chicken, tuna, feta, mozzerella, nuts and seeds, salmon, eggs, hummus, prawns – I’ll pretty much take anything. Today I had a couple of posh ingredients though, as a result of my Ocado shop last week. Chorizo is unfortunately very high in fat, but more fortunately very high in flavour, so you really don’t need to use a lot to get that flavour packed punch you want to create. Once the chorizo was cooked I added that to the salad. After draining the pan of the excess chorizo fat, I then cooked the monk fish. Draining the fat meant getting rid of the excess calories, but retaining that smokey paprika flavour. It really was a lovely little Sunday treat.
The rest of the day is going to be very Sunday-esque. I envision a lot of youtube, netflix, getting my clothes sorted for the upcoming work week, dinner and a Sunday night workout before a shower and bed. I might even squeeze a nap in there somewhere. Bliss.