Tag Archives: vegetarian

What I have been eating: School Struggles

When I set out to be a teacher, I expected a lot. I expected there to be difficult students, difficult mentors, difficult tests, difficult preparation. And I was right about all that, even if I dare say I have managed to get through it all more or less unscathed until now.

What I didn’t expect was that being a teacher means finding a new eating routine. I didn’t have as much trouble last year because I had quite a few lessons inbetween the ones I taught where I could decide for myself how to spend it (which means I could eat pretty much whenever I wanted to). But, this year, having lessons all morning when I’m at school, I just can’t catch a breath to actually eat something. I’m not big on scarfing things down, so I basically just eat nothing all morning. Which is fine, as, luckily, I am big on eating breakfast.

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Track it Tuesday: Vegetarian Eats

Eventhough it’s late, I can’t resist sharing with all of you what I had to eat today, staying true to my promise of keeping you updated on a day in my life weekly (for 4 weeks, as after that I start teacher’s ed. and can’t imagine managing to do this regularly). I had a day of eating vegetarian, almost vegan until dinner, so I thought I’d make that the theme of today’s post. I am not vegetarian or vegan or any “label”, I really try to eat intuitively, and usually have at least one meal a day which isn’t vegan. Every once in a while, I happen to have a vegan day though, without even trying. đŸ™‚

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Roasted Salmon With A Lemon Yogurt Dill Sauce And Broccoli

As promised in my Track it Tuesday post yesterday, I am sharing the recipe for my dinner last night. I absolutely adored last night’s dinner. You know when you are planning to make something new, and have a very specific idea about how it’s supposed to turn out? Well, I will gladly boast that with this dish, it turned out EXACTLY the way I wanted it to. The lemon yogurt dill sauce in particular makes me so proud – it’s made with sheep’s greek yogurt, and a whole bunch of fresh dill, which is the most amazing combo ever.

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Yellow Zoodles With Vegan Tomato Pesto

Boy, am I having a slow start today. I haven’t really been sleeping very well – for whatever reason, I have woken up around 4 or 5 am the past two days, and not been able to fall asleep again properly. My boyfriend gets up at 6, which obviously wakes me even if he makes sure not to disturb me, and at 8 am the painters working on the walls on our house start (and I wouldn’t need to sleep past 8 if I were able to get some proper sleep before). Needless to say, it hasn’t been the best morning.

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Super Simple Sundried Tomato Dip

This Sunday morning, my boyfriend and I went for a lovely picnic in the vineyards, as those of you following me on Instagram will probably have noticed already. His aunt wanted to share some of her own poetry, and had a few other friends who had some things to recite as well, so they made a little event out of it, invited family and friends, and we spent a few hours in the midst of nature, listening to poetry. It may sound strange or even a little boring to you, but I have rarely had such a peaceful morning!

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Vegetarian Roasted Tomato Tarte

I had planned on writing this blog post before lunch, but I did a barre3 workout right before (my first in a month at least), and was so crazy hungry afterwards that I couldn’t wait. I am giving barre3 another try now that I am feeling a little more relaxed and, more importantly, am able to combine it with running. I’m all about doing a million different types of “sports” at the moment. If tehre were a zumba course around, or pilates, I’d probably go there, too. For now, though, I’ll just stick to yoga, barre3 and running. đŸ™‚

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The July Salad: Coconut Sweet Potato Salad

This month’s salad may come as a bit of surprise. It would be logical to have a salad featuring seasonal berries, a salad that is light and according to the temperature. I wanted to do things a little differently for my “A Year of Salads” Category this month, though, and opted for a filling, satisfying salad that can easily be swapped out for a whole meal. No berries, no fruits, just simple, down-to-earth ingredients, that will fool you into thinking you’re not even eating a salad bowl, but a really huge lovely bowl of roasted goodness.

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Tomato Basil Grilled Cheese

Mondays have a worldwide tendency of being extremely sucky. Who knows why – because, seriously, the argument that it’s the day on which you still have the largest amount of work just doesn’t cut it for me. I think Mondays are so susceptible for general suckage (excuse my language) because they involve so much planning. You are forced to think about what you didn’t get done the previous week, and what you need to get done this week, what is coming up etc. It’s not about the work, it’s about the planning. At least for me.

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A Tired Brain And Another Tomato Mozarella Variety

I have been cramming stuff into my brain all day…even though it’s Sunday. Yes, I know that’s pathetic and sad, but frankly, I am just running out of time. I can’t seem to kick the flu that I have been carrying around for two weeks, and my second round of exams is in one week, therefore “taking a break” just ain’t an option. I have never been as afraid not to pass as before these upcoming exams…seriously. And I’m no low-maintenance exam-taker any other time of the year.

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Lightened-Up Italian Pasta Salad

I love combining salad and pasta and making “lighter” versions of pasta dishes, or more satisfying versions of salads – depending on how you look at it. I have posted about a Greek Salad Noodle Bowl before, and today I wanted to change it up Italian-Style. I have recently started testing whether I am able to have dairy products again (I haven’t dared to try pure milk), so I used a cottage cheese base for my dressing. I love cottage cheese!

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