It’s been a nice, quiet Sunday. Pat and I went out for brunch at IHOP, and then stopped by Half Price Books. I also got back on the treadmill for the first time in too long, and it felt good to get moving again. I walked/ran 2.5 miles.
- 1 banana
- 2/3 cup frozen blueberries
- 1/2 cup frozen cherries
- 1.5 cups light vanilla soy milk
- 2 tbsp ground flaxseed
- 2 packets splenda
It was thicker than most of my smoothies, so I ate it with a spoon. It was so good!
Dinner was also inspired by Rachel – she posted a recipe for avocado hummus, so I used it in our dinner tonight. To make the avocado hummus, I mixed the following ingredients. I tried using the Magic Bullet, but it didn’t work so well, so my hummus was a little chunky.
- 1 can of chickpeas
- 1 avocado
- 2 tbsp chopped garlic
- 1/4 yellow onion
- 2 tsp lime juice
I used the hummus on a Flat Out wrap, along with Laughing Cow garlic & herb cheese, and topped it with Lightlife Smart Tenders in Lemon Pepper. This was a great combination!
For a side dish I made red quinoa. I mixed it with:
- 1/2 yellow bell pepper
- 1 tbsp chopped garlic
- lime juice
- feta cheese
I’m still getting used to the texture of quinoa. It’s pretty tasteless, so it could have used more feta cheese, but it was good on the side.
Doesn’t it look pretty? What is your favorite way to prepare quinoa?