Sweet Ginger Tahini Vegetable Plate with Attitude
Mainly a Sweet Creamy Ginger Tahini Sauce but this dinner had almost too many good combos and phenomenons going on to describe! #1 Today's breakfast and dinner really do go with the theme of the more ingredients and preparation the better the result. Garbanzo Beans with Tahini (just like Tahini with Hummus). Creamy Tahini with Creamy Avo. Cloves worked in the Kale with Turmeric, and then with the Sweet Potato. Nutritional Yeast really does taste like cheese, so combined with the hint of sweet rice wine in the Tahini Sauce it reminded me a lot of Fondue. Classic Mustard and Ginger Bite with the B-Sprouts. All combined into one super vegetable plate. Semi inspired by this lunch experience.
-Tahini, Sweet Rice Wine (Mirin), Ginger Juice
-Kale and Oyster Mushrooms Sauté with Olive Oil, Turmeric, Cloves, Garlic, Sea Salt
-Grilled Brussel Sprouts with Olive Oil, Ginger Juice, Coriander, Mustard Seed
-Steamed Carrots, Avocado, Baked Sweet Potato, Garbanzo Beans
My Usual Mediterranean WrapThis has become pretty standard for my lunches. Lemon and Hummus plus a bunch of yummy Med-influence ingredients for a delicious and nutritious wrap. #2 Easy prep the night before.
-Wheat Wrap, Diestel Pastrami Turkey, Long Grain Brown Rice
-Arugula, Cherry Tomatoes, Cucumber, Olives
-Hummus and Lemon
Mint Chocolate Chip Overnight
This time I really felt like I was eating Mint Chip Ice Cream. Pretty awesome. I finally have Spearmint extract and it's epic. #3 All kinds of yummy crackily crunchies in this bowl and more cacao nibs than you can see (sooo good)! Couldn't decide between Pecans to go with creaminess or Brazil Nuts for some bite so I went with a bit of both!
-55g oats, 160g soymilk, 1tsp Matcha Powder, several drops Spearmint Extract, Agave Nectar
-Galaxy Granola, Blueberries,
-Dried Cranberries, Cacao Nibs, Chopped Pecans and Brazil Nuts