This week’s breakfast combo replicates what I’ve been having in Buenos Aires almost everyday: toasts WW sprouted bread (in Buenos Aires, just simple bread, either WW or white); orange, almond milk, preserve and cream cheese.
I really like the cream cheese I had in Buenos Aires, it’s lighter and it has more intense flavor. I can’t find a bread in the US that is similar to that kind. Any recommendation on cream cheese???
Monday: 1 baked sweet potato and a salad
with the new dressing combo: 1 tbsp lemon grass infused olive oil and 2 tbsp balsamic. Can’t wait you how much difference it makes to a salad, you really need to try a good quality balsamic, it makes a whole world of difference to your salad. This salad has greens, tomato, celery, cucumber, tofu and egg.
Tuesday: baked salmon and salad
Wednesday: stir-fry shiritake noodles with broccoli, tofu and Tj’s turkey balls.
I used sweet chili sauce from Tjs.
Thursday: Stir-fry shiiritake noodles with frozen veggies and chicken
It was such a big meal that by the end I felt disgusting. My eyes are already bigger than my stomach. When I cook I’m afraid that there’s no enough food, but at the end, I always ended up making too much! As I don’t like wasting food, they all go to my belly, which is growing slowly! 😉
Q1: Have you discovered any secret ingredient lately? Balsamic!!!
Q2: What are you craving during spring/summer? Salad.