Real Food Challenge: Day Two

Breakfast: Bowl of Kashi GoLEAN Crunch cereal with Honey, Almonds and Flax Seeds.  I love this cereal – it has as much protein as one egg and is a great energy boost after my morning workout.

Lunch: Salad at work – Romaine/spinach mix topped with tomatoes, mushrooms, cucumber, white raisins, sliced almonds, olive oil and balsamic vinegar.  I passed up the feta cheese, macaroni salad and coleslaw (I think that was a wise decision all around).

Snack: Arriving at home, I snacked on two handfuls of pepitas – toasted with a little salt.  Thanks to my mother-in-law for getting me hooked on these little seeds of deliciousness.

Dinner: One of my favorite light, summer meals – Quinoa salad with homemade hummus and whole wheat pitas

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Quinoa Salad:
1 cup quinoa, dry
1 can black beans, rinsed and drained
1 small box of sweet cherry tomatoes, diced in half (diced red pepper is a nice substitute)
1 bunch green onions, chopped
1/4 cup fresh cilantro, chopped (will use the remaining bunch for salmon burgers later this week)
1/4 cup flat leaf parsley, chopped
1 lemon
1 lime
extra virgin olive oil
sea salt and pepper to taste

Prepare 1 cup dry quinoa according to package directions.  Place cooked quinoa in a large bowl and add the black beans, tomatoes, green onion, cilantro and parsley.  Squeeze the juice of 1 lemon and 1 lime in the bowl.  Pour in olive oil to coat ingredients or until your desired amount (I drizzle about 2 Tbsp on ours).  Add sea salt and pepper to taste and mix all together.

Hummus: (D loves to help me make hummus because she gets to be the first to sample the end product; it usually takes a couple spoonfuls before she can give her final approval)
2 cans garbanzo beans (in water, no salt)
1 1/2 tsp salt
2 small cloves of garlic
1/4 c fresh lemon juice
1/2 c olive oil
Optional: 1-4 oz jar of roasted red pepper, drained

Mix in a food processor or blender, adding oil to desired consistency.

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