Meatless Monday {2020 – week 05}

So here we are: week 05 of Meatless Monday 2020… 

Here’s what we wore:

Me: Vest: Primark (similar), Long Sleeve Top = New Look, Dress = Joules, Tights & Cardigan = Tesco, Wrap = Inherited from Adam’s Nanna, Handbag & Lanyard = Cath Kidston, Leather Jacket: HidePark Leather, Boots: John Lewis

Boys: Tops & Jeans =  various 2nd hand sources, including Facebook Selling and Charity Shops, Jumpers = one gifted (from Next) one thrifted :), Shoes= Clarks, Vests & Coats = Tescos, Fox Hats = John Lewis (similar), Toddler Backpacks = Skiphop.

What’s in my ears:

I went back to one of my favourite Podcasts this week: The Radiant Warrior Podcast, I love this so much and so much of what they talk about just speaks to my soul. This episode, entitled Trigger Warning is so something which it a work in progress for me, as I am such a people pleaser and a seeker of approval, taking in an absorbing negative comments I get from people in all different circumstances in life is just part of life, and we cannot control that, people who do it usually (99.9% of the time) are doing it because of their own stuff and its actually nothing to do with you, but all we can do is control how we deal with it, internalise it, do we let it ruin that hour, that day, that week or do we find a way to let it go! I want to get to a place where I can. But as with everything I think the first step is recognition of a pattern of behaviour, and asking myself, “Does this serve me? Can I let it go?”

Join Ayurveda Counselor Aimee Pruitt and Yoga Therapist Lisa Dumas as they offer inspiring tools for evolving consciously from the paths of Ayurveda, yoga, western psychology and personal development. The two share personal stories and insights from their continued healing from burnout and grief (Aimee) and disordered anxiety (Lisa). Find out how concepts from yoga and Ayurveda can support you in managing the stressors of modern life, help you soothe an anxious mind and reclaim a courageous heart!

PodBean

Here’s my week in 4:

1. Family Walks: We continue to try and get out every weekend as a family for a walk with the boys, this really is treasured time for us, teaching the boys to appreciate nature and the world around them, getting us all some exercise and some fresh air too. I used to dream of the “wellies on and off we go” stage, both before kids and in the first couple of years, we are definitely now at that point with the boys and its so lovely to not be weighed down by all the changing bags and buggies these days, and I love that we’re bringing up two little adventurers who now regularly start their days by asking “where are we going on our adventure today Mummy?”
2. Reusable Pads: I am trying to make more and more eco swaps going forward, each one is quite an investment, but this weeks delivery of 3 more washable pads (from another etsy seller:Rag Hag Shop) now completes my collection – no more disposable pads for me, I am a complete convert. These are so much nicer to use, so much more comfortable. I do still use all cotton tampons during the day, but no more plastic 🙂 I would recommend this route to anyone, gradually just build up your collection of washable pads as and when you can afford to. I also love supporting cottage industry shops through etsy, the quality is brilliant and all natural fabrics, the other two shops on there which I have used and would recommend are Fanny Paddams and Pussy Pads.
3. Foam Soap Dispensers: Here’s another eco/thrifty swap which I did this week on my sisters recommendation, which I am really please with, foam soap dispensers, 2 for under £12 on Amazon, you can use the same liquid soap or shower gel which you would usually use 1 part to 5 parts water and the dispenser cleverly turns it into foam to just make your soap go so much further – hurray 🙂
4. Enough: I saw this poem on social media this week and thought it was a great message and one very much worth sharing with you,

What we ate this week…

Breakfast:

I had a cup of loose leaf tea whilst I did my yoga and then a cup of lemon, honey and ginger with my breakfast. The boys and I both had cereal with fresh raspberries and blueberries, the boys had apricot wheats and I had some granola. I then took a cup of my favourite tea to work with me in a travel mug.

Lunch:

I had falafel, pesto mayo and a jar of salad, with a pack of chickpea puffs, an apple, 2 clementines, and a pack of mini Maryland cookies to snack on throughout the day, I also had marquess tea in the morning and decaf earl grey in the afternoon. The boys had another Meatless Monday School lunch at pre-school.

Dinner:

For dinner the boys had their beans and toast, and wolfed it down, soon after getting in from school. I went back to one of my favourite veggie recipes I found last year: Mushroom and Sun-dried Tomato Pasta, followed by a black cherry yoghurt for pudding and vanilla rooibos tea and some orange matchsticks (currently my favourite chocolate) before bed.

Print

Sun dried tomato and mushroom pasta in a garlic and herb sauce

Italian-style pasta made with easy ingredients. Mushrooms and sun-dried tomatoes go exceptionally well together in this easy creamy pasta dish.

Ingredients

• 2 tablespoons olive oil
• a pack of mushrooms
• 2 garlic cloves minced
• 1/2 jar sun-dried tomatoes diced
• 2 heaped teaspoons of Marigold Swiss Veg Organic Bouillon or one veg stock cube dissolved in 2 cups of boiling water
• 150 ml single cream
• 1/2 cup Parmesan cheese shredded
• fresh herbs from the garden I used some marjoram, oregano, thyme and sage
• 500 g of Rigatoni Pasta or your pasta of choice

Instructions

1. Fill your pasta pan with cold water and place on the hob to bring to the boil

2. Heat olive oil on medium-high heat, in a pan which can accomodate the pasta later, add sliced mushrooms and garlic – and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.

3. Dissolve 2 heaped teaspoons of Marigold Swiss Veg Organic Bouillion in 2 cups of boiling water. Carefully add the broth to the wok – continue to cook the vegetables in the broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces by half. Add cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the fresh herbs.

4. Cook your pasta for 10 for dried pasta and 3 minutes for fresh.

5. Drain your pasta and add to your wok and turn over in the sauce before serving and enjoying 🙂

Please check out my Pinterest meatless inspiration board: #MeatlessMonday to gather some pinspiration:

Along with the official Meatless Monday board which I am also now sharing on:

Find out how I got onto Meatless Mondays in the first place by watching this video:

And check out #meatlessmondays on this blog to see all my Meatless Monday posts and recipes. Hope you have a lovely week. 🙂

Go on Pin it!