So after a nice run this morning in the most perfect running weather, I decided to opt for a bowl of warm cereal versus the cold I've been having all week.
I added a cherry soy yogurt, pumpkin seeds, walnuts, and a scoop of almond butter to the mix. It was delicious and entirely hit the spot.
Today is a bit of lazy Sunday here in our household seeing that I've been off from work one full week and tomorrow is the dreaded Monday I return (Actually, it's not that bad ;-), and Ryan has been off for five days and tomorrow is the dreaded Monday he returns. I keep saying we won't win the lottery until we start playing it...
For lunch today I decided to get a little creative, and started with this.
Today is a bit of lazy Sunday here in our household seeing that I've been off from work one full week and tomorrow is the dreaded Monday I return (Actually, it's not that bad ;-), and Ryan has been off for five days and tomorrow is the dreaded Monday he returns. I keep saying we won't win the lottery until we start playing it...
For lunch today I decided to get a little creative, and started with this.
I didn't have any hummus on hand, and I don't have a blender (it's on my most immediate to-buy list), but I was determined to make a sort of chickpea topping for my rice cakes.
So I portioned out a serving of chickpeas in a bowl, coated them with a teaspoon of olive oil, and grabbed some additional ingredients; i.e. a carrot, a garlic bulb, and some spices.
So I portioned out a serving of chickpeas in a bowl, coated them with a teaspoon of olive oil, and grabbed some additional ingredients; i.e. a carrot, a garlic bulb, and some spices.
I ended up transferring the chickpeas to a plate so I could really get in there and mash them.
Then I transferred them back to the bowl to add in all the other ingredients, and voila!
Fresh chickpea spread-topped rice cakes. Divine.
