Food continued to be “boring” because I don’t want to spend a lot of time thinking/cooking when I can only eat a little. So I’ve been relying on quick meals that I’m sure I’d like and that covers daily nutritional needs.
Savory breakfasts: Rudi’s spelt bread, LC, tomato sauce and a fried egg. Almond milk on the side
iced decaf coffee with almond milk (latest obsession), egg sammie with LC and mustard
fresh peaches, spelt bread topped with 1/2 avocado and 1/2 LC
love the richness of avocado
sauteed veggies (red cabbage, collard greens, celery) with two scrambled eggs and two portions of firm tofu, seasoned with Goya Azafran, S+P.
More tortilla pizzas. This is how I make two at the same time 🙂
one topped with frozen spinach, olive roasted tomato and mozzarella.
the other with oyster mushroom, zucchini and mozzarella
and wonton, those that my mom made for me before she left. I still have more than 20 servings on the freezer. YAY!!!
I like to put some romaine lettuce and laver in the soup, with tons of white pepper.
lastly, more protein ice cream. This one has 1/2 cup almond milk, 1/2 cup silken tofu, 1 scoop of protein power, 1/2 cup greek yogurt, 1/4 tsp xanthan gum, 1/3 tsp guar gum, 1 tsp vanilla, 2 tsp almond extract, stevia to taste and 10-12 ice cubes,
and top it with more greek yogurt. Love it! 🙂
Q: What’s your favorite dessert lately?