Despite being woken yet again by a little cutey who doesn't seem to enjoy regular, unbroken nightly sleeps, I must say, things are looking up. Now, where's the coffee!
Yesterday, I managed a pretty spectacular amount of activity. It was a glimpse at my old self, pre-decent into unstable, crazy hormone lady whose get up and go got up and left.
I've only been on this latest dose of hormones for a few weeks, and I wasn't sure if they were suitable. I wasn't getting the ridiculous rage the previous ones gave me. Still, fatigue was high and my moods were low, with many teary incidents and feeling a bit more fragile than I'm comfortable with. However, yesterday, the amazing happened...
I walked my toddler to daycare.
Once home, I rode my bike to get a few groceries.
I started a full house clean, something I haven't done for about a year.
I deodorised the lounge.
Did several loads of washing.
Studied, and passed my first assignment; a child protection questionnaire.
Then, I walked to an interview.
Got the job! (cleaning a private home once a week).
Walked to get my daughter from care.
Once home, I made an amazing dinner.
Go me!
Honestly, this has given me so much hope! I WILL make it through this season. And I will educate as many people as I can along the way. Menopause is not a dirty word!
Now, to the mayo. Thanks to my bubbly, gorgeous friend, Kim Yeaman for posting an awesome vegan mayo recipe. I had to make it...tweaked of course!
Mine turned out to be a bit of a honey mustard mayo, or dijonaise, much to hubby's approval :)
EGG FREE MAYO
ingredients
- 1 tbs apple cider vinegar
- 1 heaped tsp mustard powder (less if making normal mayo)
- 1 tbs honey (omit if making normal mayo)
- 1/2 tsp salt
- 3 tbs tinned chick pea liquid (I used no added salt chickpeas)
- 3/4 to 1 cup olive oil
method
- place all ingredients, except olive oil into a container you can use a stick blender in.
- Mix to combine.
- while stick blender is still going, slowly drizzle olive oil. I admit, I got impatient towards the end and it still turned out fine. I also only added 3/4 cup olive oil, making a thick, spreadable mayo.
Seriously, this stuff is GOOD!
For dinner, I simply covered a chopped chicken breast liberally with this stuff, coated it in chunky crumbed salted cashews, covered it and baked it for 40 mins, removing the cover for the last 10 mins of cooking.
It was a winner!
A few simple ingredients, and you have a healthy condiment.
Making things yourself saves so much money, and you control the ingredients.
Yesterday's step count.
I admit, I'm just a bit thrilled,
especially after several exhausting months where hope seemed too distant a horizon.
There you have, short and sweet. Happy cooking all!
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