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Posts Tagged ‘Vegtables’

Why do I bother making sandwiches?

Behold: BEET JUICE.

I hope everyone is having an amazing Friday so far! The weather here has taken quite a drastic turn from the once sunny skies and 80 degree temperatures, to a bitter 40 degrees and dark clouds threatening rain. On gloomy days I like to relish in life’s simple pleasures; things that are relaxing and make me happy. I secretly love stormy weather in the Summer time because it gives me an excuse to cuddle up in blankets, make comforting food and watch movies for hours on end.

I feel extremely lucky to have some free time this afternoon to recuperate from a busy week. I even had time to make lunch: Bakery-made Muligrain bread, hummus, spinach, cucumber, mushrooms, sprouts, Roma tomato, and red bell pepper along with a jumbo glass of beet, Fuji Apple, carrot and celery juice. I always take time during the week to make a thoughtful meal in the morning and evening, however; lunch is usually a product from a campus eatery or a soggy sandwich concoction that I made hours before consumption. When I have the time I love making a fresh, and hearty lunch. There is nothing better than toasted bread. When you make sandwiches before hand they just aren’t the same.

This sandwich was MASSIVE and delicious. I honestly do not know why I bother with sandwiches/wraps because I tend to try to stuff way too many ingredients into such a small space. I think that the ultimate topping for this bread is hummus. The 7 grains and 4 seeds produce such a hearty texture and nutty taste; it doesn’t get much better than that!

I am officially obsessed with my Breville juicer. I don’t care what anyone says, I fully intend on juicing my heart out every chance I get. Today I made Beet, Apple, Carrot and Celery Juice. I can’t believe how much juice this produced, almost 16 ounces, and LOTS of foam.  I love the foam! Even at Starbucks, I always get the cappuccinos because of the yummy foam on top. (Okay, let’s pause to laugh.) This has such a great flavor but was missing something…ginger. I searched high and low but couldn’t find the small piece I had left :(. Next time I make this combination, I will definitely be adding a small piece of ginger!

I had a piece of Easter chocolate, to round out my carefully prepared lunch and can certainly say that the foods you eat can turn even the worst day upside down!

BEETing the Weather Blues,

Nora

What is the most unusual juice you have tried?

Has anyone tried any new recipes/ingredients lately? (I need some inspiration!)
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For some reason last night I was CRAVING eggs. I had a very breakfasty day starting with cold cereal and vanilla soy milk with fruit for breakfast and an almond/pumpkin butter sandwich and more fruit for lunch. It was EXTREMELY cold and wet out so I needed something warm and cozy for dinner.  To continue with my breakfast streak and add some veggies to my diet, my dinner solution was an inspiration from Musings of the Granola Girl: Veggie “Frittata” with a Berry Salad. I apologize for the poor quality iphone picture:

Frittata : 3 egg whites, milk, heaping handful of spinach, 4 baby bella mushrooms, 1/2 Roma tomato, 1/4 red bell pepper, generous handful of Parmesan cheese. Whisk together the egg whites and milk and let them set in a small fry pan. In a separate pan sautee mushrooms and spinach. Once the eggs have become firm, top with sauteed mushrooms and spinach, fresh tomato and red pepper slices, and top with cheese. Remove Fritatta  from the pan (the pan I used wasn’t oven safe), place on a lined baking sheet and broil for a few minutes until the cheese is melted and the tomatoes become slightly crisp. Finish with cracked black pepper and hot sauce.

Berry Salad: mixed greens, 4 sliced strawberries, handful of blueberries, ~1 TBS toasted sliced almonds, cucumber, clover sprouts, balsamic vinaigrette.

It was almost like a pizza with an egg base. I let the eggs set up for long enough so the bottom had a nice crispy crust to it, which was a perfect base for the copious amount of toppings I used. The salad was a perfect contrast to my savory dish, and provided an elegant  dinner feel to my breakfast main.

Loving Breakfast,

Nora

Do you like having breakfast for dinner? What is your favorite choice?

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