Wednesday, January 4, 2012

Breakfast and Lunch

By far, cooking is one of my favorite things to do.  Today my brother asked me "Are you constantly eating all day? You're always cooking."  His statement may be a bit of an overstatement but I do like to spend a lot of time in the kitchen. It's hard for me to prepare a meal quickly because I like to take the time putting my efforts and focusing on what I'm doing. The kitchen is also a place where I get to experiment and create. Having a job where I get to be in a kitchen is also a plus. I have such a love for my job. I get to learn from an amazing woman and it never really feels like work to me.
Now that we are in a new year, I'm focusing more on my diet. I'm not trying to restrict certain foods, rather I'm trying to pay more attention to healthier foods. I definitely notice that when I eat this way I feel better and I worry less about what I'm eating. For instance, I used to freak out about carbs. Even whole grains like oatmeal, brown rice, and quinoa. I had it in my head that these foods would make me gain weight. I'm starting to notice that when I eat whole grains with a meal I feel more satisfied and I'm less likely to snack between meals or crave sugar, which I've had a big problem with. 

Lately for breakfast I've been making myself oatmeal. This morning I created a yummy concoction I called C's Oatmeal when I posted the photo to instagram. Chia, carob, coconut, and cherry.

I soaked the chia seeds for about 15 minutes prior to topping the oatmeal. I like the softer texture as opposed to the harder crunch. Mixed in with the oatmeal after cooking was a scoop of almond butter to give it more of a creamy consistency and one stevia packet. 

For my lunch today I made a vegan pizza on pita bread. To accompany my pizza I had a spinach salad with added butternut squash and tofu for protein.

For the cheesy aspect of my pizza I mashed up butternut squash and mixed in tahini, lemon juice, nutritional yeast, Braggs liquid aminos, and cayenne. It turned out to be some spicy goodness. I topped the pizza with spinach and sauteed onions, red pepper flakes and pumpkin seeds.

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