Today, I tried to use a new recipe from a different food blog at each meal!
Breakfast: Buckwheat Bake
- 1/4 cup buckwheat flour
- 1 1/2 tbsp. of ground flax meal
- 1 egg white
- 1/2 banana
- 2 tbsp. vanilla soy milk
- 1 tbsp. agave nectar
- 1 tbsp. cocoa powder
- 1/2 tsp. cinnamon
- 1/4 tsp. baking powder
I blended the above in a food processor and placed the mixture in microwavable bowl sprayed with oil and cooked it for 1 1/2 minutes in the microwave(weird, right!). With a little agave nectar drizzled on top- it tasted like a cake with the added bonus of protein and fiber! Thank you Edible Perspective for this recipe!
For lunch I made Elise and I- Summer Red Quinoa( made with regular quinoa) on top of a bed of arugula sprinkled with FoodShouldTasteGood chips.
For dessert: chickpea blondies from LiveLaughEat. They turned out pretty well, but I think next time I’ll make them in a smaller dish, and add almonds.
This afternoon I made Pea Hummus. Kath’s recipe had lavender which I exchanged extra cilantro and 1 tsp. of olive oil! Pea hummus tastes like spring- I love it! I forgot to take a picture- oop! 
For dinner I made panang curry with edamame, sweet potatoes, peas, carrots, and onions over brown rice noodles. It wasn’t from a blog, but it tasted pretty good!
I’ve got an early client and then a spin class! I’m off to bed!
Note: Happy Birthday Jamie!
