|Apple Cinnamon Cereal|
We continue with the healthy food for the New Year, or as I like to call it - The Purge. Yesterday's breakfast was a Toasted Apple Cinnamon Cereal with almond coconut milk. The cereal was a granola style mix made with apple, hemp protein, quinoa, almonds, flaxseeds, sesame seeds, sunflower seeds, cinnamon, nutmeg, EFA oil, pomegranate molasses and orange juice. This was mixed together and slowly toasted in the oven. The result was dry, but not chunky like granola.
Lunch was a Buckwheat Hemp Salad with Cayenne Dill Dressing. The salad was simple - mixed greens, buckwheat, hemp seeds, nori and snow peas. This was more filling that the first salad on Tuesday.
The dressing was a blend of garlic, balsamic vinegar, EFA oil, water, tahini, dill, cayenne, agave nectar and salt. I go very light on the cayene because I do not like overly spicy foods. My post workout snack was the other half of the Ginger Pear Smoothie.
|Cayenne Dill Dressing|
Dinner was a Adzuki Quinoa Sesame Pizza. The crust was made in the food processor with adzuki beans, quinoa, sesame seeds. coconut oil and dulse. This was spread in a pan and the Red Pepper Pesto was spread over it. The cooked toppings were onion, dulse, basil and green onions. After cooking, I added cucumber and bean sprouts. The taste was good, but the consistency was not very pizza like. The outside of the crust hardened, the center did not. Next time I make one, I will need to cook it longer.
My evening snack was Vegetable Crackers with a Sunflower Seed Pate. The crackers were made with flaxseed, celery, tomato, almonds, sunflower seeds, carrot, cumin and salt. These were nice and crispy. The vegetables made the taste savory and not too seedy. These are easy to munch on without a topping.
|Pate on crackers|