That’s all I have to say.
Well not really, but it is beautiful outside 🙂
I started off my morning with a crunchy bowl of Nature’s Path Flaxplus Pumpkin Raisin Crunch cereal with unsweetened vanilla almond breeze. Could there be anymore raisins in a bowl? I love it.
I made a big salad for lunch. You should recognize the veggies by now, I’ve got a lot of them in the fridge, spinach, snow peas, carrot, cucumber, red pepper, and pork tenderloin. And for dressing I added a bit of water to an almost empty bottle of honey mustard to get the stuff stuck on the sides.
In the afternoon I snacked on honeydew melon and a ya pear. I was rather amused to see the sticker on the pear said “yali” where you would normal find the variety name. I wonder who made that decision, since just “ya” is the variety name, like bosc, or bartlett, and “li” means pear in chinese.
I also had a handful of almonds before heading home for the weekend. The leftover smoothie from yesterday (kale, vanilla yogurt, orange juice concentrate) I had as a morning snack.
For dinner tonight I fixed up my BSI: Lemon recipe! One of the things I love to use lots of lemon in is hummus, but plain old hummus seemed kinda borning for a BSI entry. I was considering more savoury oatmeal blended CCV style, but didn’t want the dish to be too goopy, I wanted a bit more texture. Then my eyes, which were looking at the assorted oat pile on the pantry shelf started to stray. They skipped over the rarely disturbed pasta boxes, and landed on a much more interesting grain, quinoa.
So may I present Lemony Hummus Style Blended Quinoa
The ingredients for 2 servings:
- 1/2 cup quinoa, uncooked
- juice and pulp from 1/2 lemon (or 2 TBSP lemon juice if you don’t want to surpreme the fruit)
- zest from 1/2 lemon
- 2 Tablespoons tahini
- 6 cloves roasted garlic (remember, they get much milder after roasting)
- salt to taste (I actually didn’t add any)
First I simply boiled the quinoa in water, then drained it.
While the quinoa cooked I zested and supremed the lemon. Mainly because I love supreming citrus, so much fun 🙂 And I roast garlic in big batches and keep the cloves in a jar in the fridge, but otherwise it would take 20-30 minutes in a 400 degree oven lightly wrapped in aluminum foil.
Then I threw everything in the pot with the quinoa and gave it a whirl with the immersion blender. And promptly ate a serving over a bed of spinach and grape tomatoes for dinner. Best salad topper ever, lucious lemon goodness. Simply delicious. This definitely goes on my list of recipes to make again. The only change I might make is to cut the amount of tahini in half if I’m not going to use it as a salad topper because it does turn out very creamy with a full 2 TB. Must be the blending at work.
And for dessert my roomie spoiled me again (jealous yet?) by making oatmeal cookies. That boy just has too much time on his hands now that it’s exam season. And I might have had two. So many treats this week, gah!
And hopefully by tomorrow I’ll have one final awesome treat, but this one will last a lot longer, and I’ll be spoiling the roomie for a change. Stay tuned for that (I’m really hoping it works out).