Blueberry bagel with light cream cheese.
Hard Boiled Egg
OJ
Coffee
Banana
1 cup homemade soup
1/2 roasted skinless chicken with garlic & herbs
Apple
Steamed Shrimp
and Steamed Veggies
Orange
Wednesday, February 24, 2010
Monday, February 22, 2010
Roasted Cauliflower with Truffle oil from Kelli and the Magical Kitchen
Roasted Cauliflower with Truffle oil
5-6 cups cauliflower florets - about 1 1/2 in diameter (1 med cauliflower)
1/4 c evoo
1 Tbsp sliced garlic
2 Tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
2 Tbsp parmesan cheese
chopped chives
truffle oil for garnish
preheat oven to 500 degrees. place cauliflower in a large saute pan or roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic lemon juice, salt and pepper. Place pan in the oven and cook for 15 min, stirring occasionally to ensure even roasting.
Remove for oven and sprinkle with parmesan cheese, garnish with chives, drizzle w/ truffle oil and serve immediately while warm.
5-6 cups cauliflower florets - about 1 1/2 in diameter (1 med cauliflower)
1/4 c evoo
1 Tbsp sliced garlic
2 Tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
2 Tbsp parmesan cheese
chopped chives
truffle oil for garnish
preheat oven to 500 degrees. place cauliflower in a large saute pan or roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic lemon juice, salt and pepper. Place pan in the oven and cook for 15 min, stirring occasionally to ensure even roasting.
Remove for oven and sprinkle with parmesan cheese, garnish with chives, drizzle w/ truffle oil and serve immediately while warm.
Sarita's crazy good Museli
CRAZY GOOD MUSELI
Ingredients (set these out on the counter BEFORE you start mixing!)
(((for a flavor BOOST, go Organic!)))
3c Rolled oats
1/4 shaved almonds
2T cinnamon
1T all spice
1/4c unsalted sunflower seeds
1/2 pitted dates (chopped small, raisin size)
1/4c raisins
1/4c chopped pumpkin seeds
1/4c wheat germ
1/4c ground flax seeds
Throw everything into a zip lock bag and SHAKE IT LIKE A POLAROID PICTURE! Shake it, shake it...you get the picture.
Here are ways you can eat it:
Breakfast #1
You create the mix and set it up the night before you want to eat it. Use a 2:1 ratio of water in a bowl and put it in the fridge overnight (to absorb).
In the morning, add berries or banana chunks to it
Breakfast #2
The night before: slice up fresh pineapple and put 1/2 cup of your museli on each pineapple ring (in a baking dish) then bake for 30 minutes. Let cool then put it in a container in the fridge overnight. Eat it for breakfast after the museli has totally absorbed the pineapple juice - THIS IS CRAZY DELICIOUS!!
Breakfast #3
2:1 ratio again - use juice instead of water for a sweeter cereal (as in #1 overnight soaking).
You can have any of these dishes warm too.
I hope you enjoy!
Ingredients (set these out on the counter BEFORE you start mixing!)
(((for a flavor BOOST, go Organic!)))
3c Rolled oats
1/4 shaved almonds
2T cinnamon
1T all spice
1/4c unsalted sunflower seeds
1/2 pitted dates (chopped small, raisin size)
1/4c raisins
1/4c chopped pumpkin seeds
1/4c wheat germ
1/4c ground flax seeds
Throw everything into a zip lock bag and SHAKE IT LIKE A POLAROID PICTURE! Shake it, shake it...you get the picture.
Here are ways you can eat it:
Breakfast #1
You create the mix and set it up the night before you want to eat it. Use a 2:1 ratio of water in a bowl and put it in the fridge overnight (to absorb).
In the morning, add berries or banana chunks to it
Breakfast #2
The night before: slice up fresh pineapple and put 1/2 cup of your museli on each pineapple ring (in a baking dish) then bake for 30 minutes. Let cool then put it in a container in the fridge overnight. Eat it for breakfast after the museli has totally absorbed the pineapple juice - THIS IS CRAZY DELICIOUS!!
Breakfast #3
2:1 ratio again - use juice instead of water for a sweeter cereal (as in #1 overnight soaking).
You can have any of these dishes warm too.
I hope you enjoy!
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