Now that there are plenty of recipes, I thought it was a worthwhile time to make it easier for you to find by certain ingredients or particular meals. Take a look or check out the links below:

• anything sweet
• baked goods
• casserole
• legumes
• other
• pasta
• porridge & other brekky
• rice
• salad
• snack
• soup
• spicy foods
• tofu
• vegetables

If you have any ideas on particular ingredients, you would like me to try or make something out of or any ideas on what else you would like categorised, feel free to make comments here!

After researching the net, I settled on this recipe but adapted it of course, to suit my taste!

This is generally made with pork or tofu, but had neither and added some vegetarian hot dogs very thinly sliced to the dish. This will certainly clear the nose, throat, chest and your mind! Worthwhile trying this very low calorie dish.

Serves:

• 6-8

Ingredients:

• 2.5 tbs garlic minced
• 1.5 tbs ginger minced
• 2 tbs chilli minced (to your taste)
• 1.5 pieces massel chicken style vegetable stock
• 250 grams oriental mushrooms sliced thin
• 2 tbs dry sherry
• 1 tbs soy sauce
• 1 tbs rice wine vinegar
• 2 tbs corn flour
• (optional) pinch salt
• 4 shallots (green/spring onions) sliced
• 1 tbs sesame oil
• (optional) 2 sanitarium vegetarian hot dogs, sliced very thinly
• 1 egg slightly beaten
• 4-5 cups water

Instructions:

1. Mix sherry, vinegar, soy sauce and corn flour until mixture is smooth. Place aside.
2. Add garlic, ginger and mushrooms in pot and stir until cooked. Make sure it does not burn or brown.
3. Add the water, place on high till boiling.
4. Simmer for 10 mins, adding the chilli (to taste), hot dogs and salt.
5. Add the sherry concoction and simmer for five mins.
6. Slowly stir the beaten egg in and add the finely chopped spring onions.
7. Add a little sesame oil into the pot, stirring and serve.

Lunch today was taken from the latest Australian version of Oxygen magazine. I’ve adapted it a little to make a vegetarian/vegan version without the tortillas. This is a very quick meal to make also!

It’s a little spicy but very delicious and nice warm dish for the coming cold winter. I wouldn’t exactly say a soup, but more like a casserole – just without rice or anything else!

Serves:

One

Ingredients:

• 3-4 vegetarian chicken nuggets, sliced
• 1/3 stock Massel Chicken-flavour vegetable stock
• 125 grams kidney beans can
• 125 grams kernel corn can
• ¼ can 410 grams diced tomatoes
• pinch chilli (to your taste)
• pinch salt
• pinch pepper

Instructions:

1. Slice nuggets into smaller pieces and cook until defrosted and brown.
2. Add all other ingredients, including using the water from the cans of beans and corns.
3. Simmer for ten minutes.

I love vegemite! Yes, I know it’s an aqcuired taste and mainly aussies love it, but these little numbers are delicious for breakfast, lunch or tea!

I made these this morning for brekky. I usually have the baker’s delight version for lunch occasionally when I can’t be bothered making a sandwich or want something quick to take before my hockey game.

These scrolls could be made with marmite or be made to a sweet version, give it a try! It would also be a great addition for bentos, which I’ll do at some stage!

Makes:

12

Ingredients:

• 1 cup flour
• 1-2 tbs butter
• pinch salt
• 1 tsp baking powder
• 1/2 cup milk (to dough consistency)
• 1/4 cup grated cheese
• 1 tsp vegemite

Instructions:

1. Preheat oven to 180 degrees celsius
2. Mix flour, BP and salt together
3. Rub butter into flour
4. Mix milk into mixture to gain dough consistency
5. Roll the dough to 1/2-1 cm thick
6. Spread vegemite on dough and place grate cheese on top
7. Roll the mixture into a sausage and cut into pieces, placing on a floured tray.
8. Heat for 10-12 mins or until golden brown.

Today’s bento consists of:

• Vegan Chestnut soup
• Fuji Apple
• Sultanas fresh from Mildura
• 1 piece of dark rye bread from South Melbourne market with nuttlex plant sterol margarine
• Weight watchers cocoa with cayenne pepper and cinnamon. I’ve brought the milk mixed in and will add hot water later on.

Bento Summary:

• falafels
• lettuce
• 1/2 hydroponic tomato
• garlic alioli / mayonnaise
• nudie banana and strawberry yoghurt (these are delicious and low in calories)
• mandarin

Exercise Summary:

• yesterday was 40 min i-train iclimb set 9, 495 calories burnt
  
• today will be training with weights and ab workout beforehand

Bento Summary:

• vermicelli noodles with chilli haloumi, mushrooms, garlic and olives, dressed with balsamic vinegar
• greek salad
• carrot pieces with homemade cheesy chickpea cumin dip
• microwave muffin with strawberries

Exercise Summary:

Workout today will be hockey and gym!

Exercise was minimal with only hockey and a little boxing before as a warmup and to get the eye in. We did win the game though 2-1 against Mentone. Although, I was a little flat. One brilliant save in there.

Exercise summary:

• x-trainer i-train session
• calories burnt today: ___ calories

Today’s bento is a simple one of a sanitarium schnitzel with vegies on the side and fruit (including banana and small persimmon (not in picture). I’m attempting to create a single muffin mixture to cook in the microwave using the small container. Today’s attempt, clearly did not work but hopefully I can get one sorted soon and I’ll post the recipe up when I do!

Whilst going to hockey practice twice this week, I’ve also done weights beforehand with some boxing in our gym upstairs at the club. This morning I’ve also headed up to spinning!

Exercise summary:

• monday: none
• tuesday: weights, boxing and hockey practice
• wednesday: none
• thursday: weights, ab workout, boxing and hockey practice
• friday: spinning
• calories burnt for week: 2212 calories

As for bento boxes, this is yesterday’s which contains German Potato Salad from La Dolce Vegan!: Vegan Livin’ Made Easy changed and a salad with carrot, lettuce and tomato with a mustard vinaigrette homemade dressing:

Tea was a green masala rice, which I’ll add the recipe on shortly for:

Today’s bento is black bean relish made with 1/4 cup black beans, chillies, onion and mushrooms. I combined a tablespoon of tomato sauce with vinegar and a dash of cayenne pepper and nutritional yeast flakes to spice it some more. So this is also vegan! I’ll be having this in a hamburger roll with a hydroponic tomato.

Today’s menu:

• breakfast: 3/4 cup rolled oats, 25 grams protein powder, pinch cayenne pepper, pinch stevia, pinch cinnamon
• lunch: black beans, chilli, mushrooms, hamburger roll, onion, tomato
• dinner: sweet potato, brown rice, onions
• snacks: fuji apple medium, 1 small banana, babybel cheese
• drinks: water, coffee, skinny latte
• calorie intake: 1346 calories

Exercise:

hockey training tonight

• to enter tonight
• total calorie output: ___ calories