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
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
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.