Have you ever wanted to see how somebody else lives? When they wake up in the morning & the people they see during the week? And, most importantly, what they eat? Us, too. And that's why we're bringing you THE GLOOBLES DIET, a deep dive into all of the munching and & imbibing of our dearest gloobles friends.
Remember our gloobles family member Victoire Eouzan? You probably remember following along on her fabulous tour of Oman, where she detailed the best shawarma in Misfat & the glories of freshly caught Omani fish. We don't know about you, but we were curious how one of Amsterdam's finest fills her days & her belly. This week on THE GLOOBLES DIET, Vic tells all, from whipping up her mother's winter vegetable soup to waking up with hot water & lemon & everything in between.
Friday, November 30
I start my Friday with my favourite (but not regular) breakfast, oat & soy yoghurt with granola from Eaten & some cinnamon sprinkled on top. I have a cup of classic Russian Earl Grey tea, which is both my favourite and my regular morning drink! I add a few splashes of lemon juice to be sure I'll catch enough vitamin C for the day.
For lunch, I have a roasted butternut squash with feta couscous & coriander. A few months ago, my sister-in-law opened a very good restaurant & deli in Marseilles called CarlottaWith. Once a week she shares her recipes, & the roasted butternut squash comes from her. Ever since I saw it, I had been craving it, & I had feta & couscous on hand to go with it.
After my hot yoga class at Hot Flow Yoga Jordaan (hot power flow), I'm not terribly hungry, so my mother’s winter veggie soup & anchovies seem like the perfect answer! The soup has zucchini, carrot, leek & fennel.
Saturday, December 1
On Saturdays, if I had a light meal the day before, I like to have eggs for breakfast. So today, I have eggs with freshly squeezed orange juice. The perfect fresh start!
Because I’m from a large family, I tend to cook for 10 people, even if there’s only my boyfriend & me at home... So I reuse the roasted butternut squash, but this time reinventing it with an arugula salad & squash seeds. Every time I cook any type of squash, I keep the seeds & bake them. That way I always have a nice topping for meals & salads on hand.
We have a perfect dinner at Buffet van Odette. Pumpkin ravioli are the best in the world… truly to die for! We sipped on some lovely red wine & end with the brownies! (That’s why I ate soup on Friday!!!)
Sunday, December 2
Before I head to my hot yoga class, I have some hot water with lemon juice to gently wake up my body. When I'm done with class, I enjoy a black coffee at Festina Lente whilst I catch up with a friend.
Come lunchtime, I'm staving again! I make a homemade toastie. It's sort of a croque monsieur (avocado, bacon, cheese & onion). It is delicious, & my boyfriend will swear by it. I promise!
For dinner, I have pumpkin soup & goat cheese toasted on pita bread, which is a great way to end this foodie weekend. Soup for health & goat cheese for pleasure.