Quinoa has always been one of my favorite grains because of its nutty taste and airy and fluffy texture. Compared to all other grains, this nutritional powerhouse has the greatest protein content. So the timing worked out pretty well today considering I had just completed some more strength-training. In this dish, quinoa and diced peaches were simmered in soy milk with ground allspice and then topped with flaxseeds and chopped hazelnuts. I wish the peach had been riper to help sweeten everything up a little more, but nevertheless I thought this breakfast was still filling and tasty. The glass of soy milk was a nice complement.
Snack 1: Apple & Pecans, 270C
Hmmm...this snack reminded me of pie. I wonder why. Must...not...think...about...pie!
Lunch: Curried Waldorf Salad, 280C
Anyone know what waldorf is? Anyway, this was an excellent salad! At first skeptical, the family ended up scarfing it down quickly. What a wonderful harmony of flavors: Red Delicious apple, tofu, celery, toasted walnuts, flaxseed, ginger, curry powder, and walnut oil. These topped some crisp endive leaves.
Snack 2: Tahini with Flax Crisps, 230C
The original recipe called for "Flax Crackers," but I was able to find only flax crisps. Does any of you on UMD know where I can get any? The crisps were still nice though. It felt like eating chips, but without any of the guilt! Flax is known for promoting heart health. And the tahini-lemon juice dip wasn't too bad either.
Dinner: Sesame-Crusted Sole with Baby Bok Choy & Wild Rice, 420C
I'm not a stranger to sole and bok choy. I've actually sauteed them with sesame oil in many dishes before, and those always went well. Today's dinner was no exception. The new food item this time however was the wild rice. It's actually a marsh grass and the only small grain native to North America, and is apparently a good source of B vitamins, Fe, Mg, Zn, and fiber. I love its earthy flavor and hearty, chewy texture.
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Today's workout: p90X Legs/Back, Ab Ripper X
2 comments:
Waldorf is the hotel where the salad was invented, right? I think in New York? Invented as in the first combination of apple, raisin, celery, etc. My mom has always loved waldorf salad, and I think that's the reason she gave me as to why it's named that.
Ah, that's interesting. Thanks for the tidbit! It was love at first taste for me as well, haha, and I look forward to having this again tomorrow.
Mark
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