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Monday, November 5, 2012

Sun. Nov 4th

Wasa Crispbread with Sunflower Seed Butter & Banana for Breakfast


Daily Tidbit:  I paid homage to my ancestors this morning by eating some Crispbreads for breakfast, a common breakfast food in Scandinavia, which is surprisingly filling.  I'm not sure I ate it the way they would have  (covered in Sunflower Seed Butter & Banana slices!) but it was fun to change up my regular breakfast routine of Oatmeal, Cold Cereal or Eggs.  If you are looking to add some more whole grains into your diet (or just try something different) check these outHere are some crispbread recipe ideas if you want inspiration:

www.wasa-usa.com/low-calorie-recipes.aspx


 
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Wasa Crispbread with Sunflower Seed Butter & Banana

Breakfast: Crispbreads with Sunflower Seed Butter & Banana

2 Wasa Wholegrain Crispbreads
1 tbsp Sunflower Seed Butter, divided
1/2 Banana, sliced & divided
5 oz Orange Juice
Regular Coffee, with a splash of Fat Free Milk & Plain Ground Cinnamon 
   

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IKEA's Big Breakfast

Lunch: IKEA's "Big Breakfast"
Scrambled Eggs
2 slices of Bacon
2 sticks of French Toast (I was served 3, as shown in the pic, but I only ate 2)
Fried Potatoes
Water


Seriously, this meal was impossible to turn down when I saw the price: $1.99!



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Pumpkin Hummus with Carrots

Snack: Pumpkin Hummus (recipe below) & 14 Baby Carrots



This Hummus is delicious, but with only 1 cup of Pure Pumpkin Puree in the recipe the flavor of Pumpkin is actually quite hard to detect. At that amount the Pumpkin just makes the Hummus more creamy and the tiniest tad bit sweeter.  To truly taste the flavor of Pumpkin in there, I imagine you would have to use 2 full cups of Pumpkin.  So don't be scared!  Try it and enjoy a creamier Hummus while reaping all the health benefits of eating Pumpkin!

 
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Veggie Loaded Chili (Vegetarian)

Dinner:  Veggie Loaded Chili (Vegetarian)

2 cups Veggie Loaded Chili
Red Wine 

This is another super easy dinner to throw together,  utilizing lots of Pantry staples: canned Beans, canned Peppers, Marinara evenAnd it is loaded with Veggies:  read High Fiber/ Totally filling Low Cal meal!  And, it was was ready to eat in 35 minutes.  And yes, even without adding any extra Salt, it tasted really good!  (full recipe below)

 
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Dessert: 1 Gala Apple, Water


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RECIPES:


Pumpkin Hummus Recipe:
Into food processor put:

1 clove Garlic
1 can Chick Peas (canned, drained & rinsed)
1 cup Pure Pumpkin Puree
2 tbsp Tahini
juice of 1/2 Lemon
Salt, to taste

While processing stream in 1 tbsp EVOO.  Serve!
  

*Note: This Hummus is delicious, but with only 1 cup of Pure Pumpkin Puree in the recipe the flavor of Pumpkin is actually quite hard to detect. At that amount the Pumpkin just makes the Hummus more creamy and the tiniest tad bit sweeter.  To truly taste the flavor of Pumpkin in there, I imagine you would have to use 2 full cups of Pumpkin.  So don't be scared!  Try it and enjoy a creamier Hummus while reaping all the health benefits of eating Pumpkin!



Veggie Loaded Chili Recipe (Vegetarian):

1 tbsp EVOO
1/2 Large Red Onion, sliced
1 tbsp crushed Garlic
1 tbsp Cumin
1 tsp Chile Powder
2 cups Organic No Salt Added Marinara
1 cup No Salt Added canned Corn
4 oz can diced Green Chiles
1 can Reduced Sodium Red Kidney Beans (drained/ rinsed)
1 can Reduced Sodium Black Beans (drained/ rinsed)
1 cup Baby Carrots, chopped
1 frozen/ thawed box of Chopped Spinach 
1 cup Water
  


Heat a large soup pot and add 1 tbsp EVOO to pan and swirl to coat bottom.  Add Onion and saute.  Give Onions a few minutes, and then add Garlic, Cumin & Chile Powder.  Heat for a couple more minutes, then add Marinara and mix everything together well.  Add the rest of the ingredients and bring to a boil.  Once at a boil, lower heat, cover and simmer for 30 minutes, stirring occasionally.  Serve hot!
 


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