So we’re into 1 year 8 weeks of Meatless Monday… Into my 19th week of pregnancy too and soldiering on 🙂

Here’s my week in 4:

I love, love, love the Girls with Glasses. I saw this video this week, and it just made me smile all the way through – how many of us who are pregnant/have been pregnant have heard one too many of these?
This is and should be my mantra for life! I have a horrid habit of overcomplicating things with the very best intentions because I am such a planner; when the thing (whatever it was I was planning) actually comes about, I then realise how much I complicate; the trick is to spot this trend before the event and also not over complicate when looking back on things too – hope this gives you as much food for thought as it did me!
My phone case was definitely looking more shabby than chic, so I figured it was definitely time for an upgrade; I just love how cheap they are, the variety you get and the speed of delivery from Amazon now (they definitely seem to have sorted out their couriers!) this is the one I went for this time, and it is even prettier in person 😀 – highly recommended

4. I’ve had some, passed-their-best, plums and flat nectarines in the fridge now for a couple of weeks, so I decided its high time I make some jam (you know, to live up to the name and all) so that I did and 6 lovely new jars I now have to enjoy 🙂

Right onto the food…

Breakfast:

Granola with semi-skimmed organic milk and a glass of grape, apple and raspberry juice

Lunch:

Meze, Petit Filous, a pot of strawberries, an apple, mini Maryland cookies and a slice of pie, which was going begging in the office.

Dinner:

Stuffed peppers with couscous (recipe below), a glass of fresh tropical juice and a couple of squares of dark chocolate to finish.

Stuffed Peppers

This method feeds 1 but could easily be duplicated. Also you can use any leftover veg/ herbs you fancy to add into the cous cous.

Ingredients

1-2 Bell Peppers top cut off and seeds scooped out
1 cup Cous Cous or a pack of flavoured cous cous, cooked to the pack instructions (usually to sit in around 150ml of kettle boiled water, with a plate over the top, for around 5 minutes until it has puffed up and then fork through)
1 clove Garlic finely chopped
1 Carrot topped and tailed and grated
1 Mushroom diced
2 Sundried tomatoes cut up with scissors – if not included in pre-mixed couscous
1 handful Cheddar Cheese grated for topping
A little Olive oil and or butter for cooking
Salt & Pepper to taste

Instructions

Set oven to 180'C
Add a little olive oil to scooped out pepper and bake for 10 minutes
Cook up the diced up carrot, garlic and mushroom, and sundried tomatoes in a little butter and season to taste with salt and pepper
Mix with cooked cous cous
Take pepper back out of the oven, fill with cous cous mixture and top with grated cheese, then bake for a further 20 mins before serving and enjoying 🙂