It’s no secret that I like rice, and I find that with age I no longer possess the ability to simply eat what I want. Inspired by friends that have completely avoid (solid) carbohydrates, I have attempted to gently (hah) wean myself with a reduced intake alongside avoiding the easy (and tasty) protein – chicken.
Let’s just say that diving into this week without a meal plan or bookmarked tasty vegetarian recipes did not benefit my mood.
October 26
Not my best sushi, the mayonnaise based sauce didn’t suit. Lunch is still under sway of the DIIIIIE-t: steamed beans, stewed turnip with leek, celeriac and carrot salad, tomatoes, slow roast pork belly with tomato chutney, crabstick makizushi and simmered cabbage with caraway.
I am not in the best of moods with all this veg.
October 27
I am foreseeing more misfortune that’s making me even more angry on top of this DIIIIIE-t campaign. Lunch is beef and ale stew, celeriac and carrot salad, tomato, simmered cabbage and Mediterranean-style chickpea salad.
I am dying for something deep fried with a large side of plain white rice, gah!
October 28
Still angry, but on the other side of it, ready to apply cold bloody vengeance. I’ve packed slow cooked pork belly, so I guess that’s why I’m more calm with this DIIIIIE-t thing. Lunch is dill pickled runner beans and garlic clove, tomato, roasted pork with tomato chutney, chickpea salad and simmered mixed cabbage with smoked paprika.
I still could murder a fried chicken…
October 29
Hopefully there’s enough air and cabbage to still qualify as DIIIIIE-t food. Yakisoba-style noodles with mixed cabbage and chilli, crabsticks, spring onion, minced roasted garlic, raw carrot and capsicum and a lime for some contrast.
Bowled up, I forgot to bring the aonori but there were quite enough flavours that it didn’t need it.
Also strangely I didn’t feel bloated and the cabbage wasn’t obvious; yay to small victories!
October 30
OK, this DIIIIIE-t thing needs to die, I’ve been craving fried chicken ALL WEEK now. And I finish off the week vegetarian. Lunch is celeriac and carrot salad, tamarind seasoned mixed cabbage, tomato, lime slice, soy and ginger eggplant, and chickpea salad.
