I started Day 2 of Real Food Week with a new recipe – quinoa for breakfast!
First, I melted a tablespoon of peanut butter in the microwave and mixed it with 6oz of plain yogurt and a sprinkle of cinnamon.
Then I added about 1/2 c cooked quinoa.
I mixed up the quinoa & yogurt and then topped it with 3/4 of a chopped apple (all that would fit in the bowl!)
This was really good! Apples and peanut butter are a natural combination, and the quinoa gave the yogurt more staying power. Plus, it was something different.
We had a team outing scheduled for lunch so I didn’t pack any food from home. Of course something came up last-minute, and I had to stay back at the office. :( Right before the cafeteria closed, I ran down to snag something to eat.
I think I did pretty well! I got tomato soup and a salad-bar mix of chickpeas, beans, tomatoes, green peppers, and radishes with a little balsamic vinegar.
Katie took the lead on prepping veggies for easy snacking and meal-making. I came home to a fridge full of sliced veggies and diced fruit. In mere minutes I had a delicious dinner!
I started with a whole wheat English muffin and slathered hummus on both sides. Then I started piling on the veggies.