Posts Tagged ‘strawberries’

Two-Course Meal

Happy Tuesday! 🙂 I woke up this morning and was eager to try out Jillian Michaels’ 30 Day Shred DVD again. It wasn’t as hard as I remembered, so I guess that’s a good sign! And then my grumbling stomach reminded me that it was time for breakfast.

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I usually tend toward smaller meals and more snacks, but today I decided to try a bigger breakfast and see how that changes the day. Experiments are fun.

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Course one was oatmeal. On the stove, I cooked 1/2 cup oats, 1/2 cup skim milk, 1/2 cup water, 1/2 sliced banana, and 1/2 tbsp. chia seeds. After a few minutes when the oats were done, I added cinnamon and a tbsp. of almond butter on top. Yummm. There are not many things—if any—that I like more than oatmeal.

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And on the side I had another green smoothie! I made this one with the other half of the banana, 1/2 cup almond milk, 1/2 tbsp. chia seeds, a handful of frozen strawberries, and a couple handfuls of spinach.

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Simple but delicious. Yeah, it looks a little like swamp water, but you cannot taste spinach at all, I promise. Just tastes like a strawberry-banana smoothie.

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 Quote of the day: It takes a lot of courage to release the familiar and seemingly secure, to embrace the new. But there is no real security in what is no longer meaningful. There is more security in the adventurous and exciting, for in movement there is life, and in change there is power.

Veggie Power

I’m pretty much obsessed with any and all veggie and/or bean burgers, so I was plenty excited to see this recipe on one of my favorite blogs. It was on the menu for lunch today.

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I halved the recipe and only made a few changes: I didn’t have any pumpkin seeds, so I subbed almonds and chia seeds. Also, I added paprika and garlic powder while omitting coriander, onion powder, and cayenne pepper.

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Yum! I served the burger on a toasted Oroweat Sandwich Thin with hummus and spinach. On the side, I had sliced strawberries and a few baby carrots with more hummus. The burger was awesome; the flavor with the spices was really nice and I loved the texture. I’m so glad I have two more left over!

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And then came dinner! I was in the mood for veggies, so veggies it was.

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I roasted broccoli and mushrooms, tossed with a little olive oil and salt, at 375*. The broccoli was in the oven for 30 minutes; the mushrooms for 10. Love roasted vegetables.

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And on the side I made a mixture of whole wheat couscous and bulgur. To 1/2 cup of grains (for two servings), I added 3/4 cup water, brought it to a boil, then removed the pot from heat and let it stand for 5 minutes. I fluffed with a fork, added two tbsp. each of sliced almonds and dried cherries, and dinner was done!

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