The weather is finally warming up here in Seattle land, and the morning heat makes a cold bowl of overnight
oats quinoa that much more enjoyable. I love me a huge bowl of every grain imaginable hanging out with frozen fruit. It's just so stinkin' good.
overnight quinoa ~ rice milk, h20, cinnamon, nutmeg, berries, vanilla, agave. toppings: muesli, wheat germ, wheat berries, almond butter, almonds, half a banana, frozen blueburries.
spinach, zucchini, lemon cucumber, bell pepper, garbanzo veggie burgers all crumbled up, with some avocado, homemade salsa, and friendly fruits with carrots.
garbanzo lovin patties:
[makes 7 mini-burgers]
- 1.5 cups oats
- 1.5 cups garbanzos
- 2 green onions
- 1 red bell pepper, roasted
- 8 handfuls of greens (or 3...)
this is what happens when you leave your water bottle in a pre-k classroom... for like 6 minutes. isn't he cute? my friends are rad.
workout: rest day :)
homemade sweet whole wheat slice, with almond butter, chias, wheat berries, raisins. that is how I do. & it held me over for hours, which is almost odd..
green + purple beans...
purple beans are fake, btw. green on the inside? I feel cheated on.
I was going to eat a sweet potato with beans, or cinnamon, or love. But I decided I wanted to try something new today. As I flipped through my recipe book, I stumbled upon a very very intriguing recipe from Amanda, a "Pumpkin Mexican Chili Scramble". And I tackled it, with borrowed pumpkin puree and all.
frozen peas, small red + yellow potato, green + purple beans, carrots, spinach.
1 cup pumpkin puree with cinnamon, cumin, chili powder, red pepper flakes
roast in a dash of olive oil on medium heat for 5-8 minutes, until potatoes are soft/slightly golden, add water if needed. Add pumpkin puree + spices, cover for a good 3 minutes. Add egg whites (I did about 5, since I wanted this to make around 3 servings) and diced spinach atop, cover, cook. Once egg whites are settled, mix nicely into the entire scramble.
served over homecooked mashed pinto beans, topped with hubby's salsa and half a tomato.
It was soooooooo good. I was going to skip the eggs, since I'm sort of a huge fan of eating an almost 100% vegan diet (except my yogurt, yo!) because it makes my insides happy (err.. because I love the cute little animals?) but I am so glad I added the egg whites, they were soft and firm at the same time, and added huge magic to this dish.
Cinnamon + pumpkin, wow. One of a kind, such a great recipe!
le yogur de "mooo"
haha, not vegan, but oh so delish + cold.
low-fat plain yogurt, frozen strawberries + blueberries + ice. blend~