Friday, May 6, 2011

Overnight Rice Pudding Breakfast and Mega Dialed Fishies

Special Oven Salmon Filet
 I got so full from this meal! A combo of Indian+Persian cuisines, influenced by my Rumi experience. #1 Oven baked a Salmon Filet with Saffron and Zereshk berries (which are like more bitter dried cranberries super tart and awesome) w/ a hint of Garam Masala.  The flavor was perfect. I also used ginger juice mixed in the olive oil but the effect was subtle. The berries were tasty in the rice too, and a 'basic' salad all went together nicely! The Dolma I got from the Mediterranean market next to Rumi and is up there with the best for sure. 3 for $1!

  • Salmon Filet Oven Baked 15-20min at 400º 
    • Saffron Strands, Zereshk Berries, Garam Masala, Olive Oil, Ginger Juice
  • Short Grain Brown Rice w/ Zereshk Berries
  • Spring Mix Salad w/ Basil, Cucumber, Tomato, Cucumber, Green Onion
    • Balsamic, Cider Vinegar, Olive Oil
  • A Mediterranean Market Dolma

     This fish was your classic Lemon-Garlic-Thyme combo with Parsley, also sauteed with the zucchini.  You can't go wrong! I was especially pleased with the butternut squash, since previously steaming it was not that amazing tasting, but this was all time.  #2 It was sweet yet garlic-y, clean tasting and mushy with more flavor from additional herbs and sea salt/olive oil! All the aspects worked harmoniously together.  I obviously enjoy successfully preparing food in continuously healthier yet still tasty manners (steaming vs roasting/sauteing squash but keeping it just as good).  Then another 'basic' salad which is always too good for how easy and simple it is. And some quality steamed mushrooms, no need for any topping. They are a bit more expensive than other vegetables but 100% worth it. I also love valuable things that are actually worth it.
  • Steamed Butternut Squash w/ Garlic, Lemon, Rosemary, Parsley, Sea Salt, olive oil
  • Tilapia Sauté w/ Thyme Parsley Garlic and Zucchini Squash (top w/ S & P, Lemon)
  • Steamed Brown Clamshell Mushrooms
  • Spring mix salad w/ AvocadoBasil
    • Balsamic, Rice Wine vinegar, Olive Oil

Easy Leftover Cinnamon Rice Pudding
  I wanted to try out buckwheat overnight oats, but also really wanted to finally incorporate leftover brown rice into breakfast, and ended up getting the best of both worlds! #3 Stoked to be able to use brown rice leftovers for breakfast, and simaltaneously enjoy a yummy rice pudding for breakfast.  And more soy-free yet still protein heavy enough thanks to super seedy deliciousness.  It basically turned out just like a yummy cinnamon rice pudding with lots of creaminess (nut milk+chia seeds) and seediness. A little fruity tang and sweetness from fresh berries.  I didn't mix in the chia seeds well and they formed delicious creamy clumps! Overall a mushy seedy creation with a nice thick and doughy yet crunchy texture!
The buckwheat is crunchy and nutty! Mix the night before and enjoy...
  • 200g Unsweetened Almond Milk
  • 1/2c Cooked Leftover Brown Rice
  • 2 t Buckwheat
  • 2t Chia seeds
  • 1t Sunflower seeds
  • 1t Pumpkin seeds
  • Cinnamon and Stevia to taste!
  • Fresh Berries

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