Last week I’ve been more creative for breakfast. Well… at least more varieties.
#1 Fresh peach, iced decaf coffee and toasts with avocado, LC and fried egg
#2: porridge, fried egg and chinese greens salad
I made the porridge using 2 part of grounded corns (coarse polenta) and 1 part of aduki beans, cooked in slow cooker at high for 6 hrs.
boiled chinese greens (万年青) seasoned with tamari, vinegar, sesame oil and toasted sesame seeds
#3 strawberries pancakes, peaches and ice decaf coffee
for the pancakes, I used 1/3 cup bob’s mill high fiber pancake mix, 1 tbsp flax meal (diluted in 1 tbsp water), 2 tbsp strawberries puree, 1/2 tsp baking powder, 1/2 tsp vanilla extract
#4: strawberries pancakes, peaches and homemade soy milk
For the topping I simply mix 1-2 tbsp coconut flour with 1/4 cup coconut milk. So simple but so good! 🙂
For snacks at work I’ve been having black sesame seed soup (芝麻糊)
It doesn’t look so good but it tastes great and it’s a good source of healthy fat and calcium.
When I stayed at home, I made smoothies. This one has frozen strawberries, silken tofu, coconut milk, cocoa powder and ice.
Q: What’s your favorite snack lately?