The Ten a Day challenge, join me

oldtractor

breakfast was a plum followed by a mushroom and yellow pepper omelette with tomatoes. lunch was leek and potato soup. snack was a pear. not sure about dinner i'm not really hungry. maybe beans on toast and some more fruit later.
I make that 5 or 6 portions. not hungry today though.

caronc

For years I've added loads of veg to meat sauce for lasagne mainly as a way to stretch the mince and get extra veg in to my kids when they were small. Last night I was making a big pan of ragu and it struck me how much veg there actually was in it: 3 onions (3), 3 carrots (3), 4 big stalks of celery (2), 2 massive courgettes (at least 4), 300g of mushrooms(3.5), 500ml passatta (3 based on a portion being 150mls) from home grown tomatoes and three 400g tins of tomatoes(6). So a good 20+ portions of veg and reasonable range as well. I usually add a couple of diced sweet peppers but didn't this time as my friend isn't keen on them. Cooked down this will make an 8 portion lasagne and a couple of portions of ragu for the freezer so an easy 2 portions at least of veg per serving. I'm not saying lasagne is the healthiest option - far from it but I was surprised how much it will add to my daily F&V intake:)

Fruittea

I do a similar lasange Caronc and I add red lentils and minced quorn. Made a big pot yesterday in the slow cooker and sometimes when I'm layering it up I add a layer of sliced mushrooms or squash instead of the pasta. It makes a really tasty dish. I'll be having that tonight with green beans. I recon it's about 5 veggie portions. And always handy to portions made up in the freezer.
Today's breakfast was eggs and it will be veggie soup for lunch. I'll have a couple of pieces of fruit so will no doubt make the 10 today.

Hollyberry

Yesterday was again redcurrants, blackcurrants, raspberries and blackberries with oats and soy yoghurt.
Veggie platter for lunch with a mixed salad, stuffed vine leaves, hummus, carrots, olives and gherkins. And a banana.
Dinner was mackerel with warm potato salad, spring onions, beetroot, celery.

So I think that will make up a ten.

Today started with blackberries and banana with soy yoghurt and oats. Not entirely sure what will be for lunch, but I'm thinking something along the lines of a frittata with spinach, mushrooms and cheese.
Dinner will be sausage bake with peppers, onions, apple, sweetcorn.
So I need to ferret in the fridge for a couple of extras. I know I have parsnips. Maybe some olives to go with lunch too.

caronc

Fruittea wrote: »

I do a similar lasange Caronc and I add red lentils and minced quorn. Made a big pot yesterday in the slow cooker and sometimes when I'm layering it up I add a layer of sliced mushrooms or squash instead of the pasta. It makes a really tasty dish. I'll be having that tonight with green beans. I recon it's about 5 veggie portions. And always handy to portions made up in the freezer.
Today's breakfast was eggs and it will be veggie soup for lunch. I'll have a couple of pieces of fruit so will no doubt make the 10 today.

I often add lentils to mince dishes as well - didn't this time as guests coming. I also like leeks used instead of the pasta but have never thought of using mushrooms or squah- thanks for the idea:A

Fruittea

Yesterday wasn't too bad:
Breakfast grapefruit, kippers - well it was Sunday. 1
Lunch vegetable soup 3
Berry Jelly 2
Dinner Courgette bake, spinach and broccoli mornay with roast potatoes about 4
A handful of dried prunes.
So I think I got my 10.
Today
For breakfast spinach and broccoli filling in an omelette with grilled tomatoes.2
Lunch probably be a mixed salad with beetroot hummus 4
Not sure about dinner I have some fennel - so no doubt I'll have that braised with some lentils and tomatoes. 3
Kiwi fruit and berry jelly are desserts
That would make around 11.

oldtractor

your menus are inspiring Fruittea

Fruittea

Thank you Oldtractor. I do quite a bit of meal planning as I'm also on the Grocery challenge. So it makes me think about what I have in the freezer and cupboards and what I need to buy.
I usually plan meals for a fortnight in advance keeping a table that looks something like this only with fourteen line.


Breakfast Lunch Dinner Must Use Shopping
Eggs Soup Prawns Fennel Cheese


I then highlight the meals I use and make sure I get a variety of things and always use things from the must use column first.
I'm also very lucky and I have an allotment and grow lots of fruit and veg and still have kilos of berries and veg in the freezer. Around December I usually order a weekly veg box and that keeps me ticking over and they often throw in some random veg like khol rabi/fennel - so it keeps me on my toes!

Winchelsea

Still keeping up quite well. Getting 10 most days, occasionally only 8 or 9, but definitely on a different level since 5 went out and 10 came in, IYKWIM.

To be honest I feel too lazy to set out everything I ate today, but it included prunes, apple, baked beans, banana, pear, mixed swede and carrot, green beans, butternut squash, onion and spring greens.
(10 I think.)

oldtractor

Wincelsea you are definitely right about the better than 5 a day getting up to 8 or 9 is great :-)