A vegetarian surprise

It's always important to expand one's horizons, and as a confirmed carnivore, making and enjoying some vegetarian food is testing. I'm not a fan of tofu or soy, however my friend Kara made a gorgeous tofu and beetroot casserole which was superb and packed with flavour, and I really don't like mushrooms which everyone seems to put in and on most vegetarian dishes. What I do like are courgettes (zucchinis depending on where you're from) and Jamie makes a rocking courgette and rice dish which can be used as a main - as we did when Marty's cousin Rebecca came to visit. It's very similar to making a potato bake except that it has rice layered with courgette. It is also a fantastic alternative for those of us striving to be gluten-free, or as close to it as we can! I'm sure you'll agree with me, as a foodie - or even just as someone who loves to eat, it really is quite hard to cut out an entire food group. I keep myself to 75% - 85% each week. This basically means I have roughly 2-3meals that I can play around with, as long as I watch the rest of the week. The only exception is at the moment having toast for breakfast - wholegrain, and the occasional sandwich for lunch. On top of the gluten-free thing one has to remember to keep enough proteins in the diet, and also eat enough low GI food to stay full for longer, and if any one's a follower of Chinese medicine eating brown rice and whole grains is important for Spleen function. It's exhausting keeping up with everything! Sometimes I feel I have to have a glass of wine to plan my week's meals ;)

The Courgette Gratin 

A side of curry pineapple

If anyone wants the recipe let me know and I'll send it along!

Ciao xoxo