After an early morning run and my latte, I fixed one of our favorite breakfasts. It is a blend of muesli and granola. In my cereal bowl I put in 1/2 c. regular oats. (uncooked) I top this with 2 T. quinoa flakes, 2 T. ground flax seed, 2 T. chopped almonds (sometimes use walnuts), 1/2 chopped apple, handful of blueberries and golden raspberries. I use what ever fruit is seasonal. I pour enough almond milk over this to make it a soupy consistency. This is a very high fiber mixture and will stick to your ribs! I like a blend orange juice and pomegranate juice to go with this mixture.
I buy golden flaxseeds in 2# bags. About once a week, I will grind up a cup or so and keep it in a sealed container in my refrigerator. I use a small coffee bean grinder and use it only for my flaxseed. Flaxseeds need to be ground for you to receive the most nutritional benefits, otherwise they just pass through your GI system. I love the nutty flavor of flaxseed and add it to muffins, breads, granola and smoothies. The nutritional benefits are staggering!
Across the hall in our apartment is a small room with 2 coin operated washers and dryers. Although I miss my own laundry room, I can get my laundry done in half the time. I desperately miss a clothes line though, especially for our bedding. So today, I got inventive and draped my sheets across our patio railing in lieu of a clothes line! I thought this needed a photo and as I walked outside to shoot the picture, I discovered this friendly snake a couple feet from our patio!
One of our neighbors is an family from Italy. Milena, is a sweet friend and I have been the recipient of many of her good Italian dishes! I love to watch her make pasta and even better…eat it! They are back in Italy for a couple months and she gave me permission to use any of the herbs I wanted. She has a cute little pot garden, and today I picked basil and parsley.
For lunch I fixed a Mexican tuna salad. My daughter-in-law, Lorenia, gave me this recipe, although I continue to tweak it depending on what ingredients I have on hand. I start with a small can of water-packed tuna. To this I add one jalapeno, finely chopped, 1/4 c. corn, 1 T. onion, finely chopped, 1 T. chopped cilantro, and 2 T. chopped and drained tomatoes. Season with salt and pepper and add enough guacamole to make it all stick together! Serve with tortilla chips. I got these chips from the health food section at HyVee.
I find that I usually cook a lot on Monday’s. I guess I am glad to be back in my homemeckie mode and in a routine! So, I gathered my Farmer’s Market produce and planned my menu. I have been eyeing this Roasted Beet & Arugula salad and decided to try it tonight. I scrubbed my beets and placed them in a roasting dish and drizzled olive oil over them. I placed them in a 350 degree and roasted them for 45 minutes. I also scrubbed some new potatoes and roasted them in a separate pan. When the beets were tender, I removed them from the oven and cooled them on the counter. Then I rubbed the skins off and sliced them. Here is the recipe.
Roasted Beet and Arugula Salad
1# beets, roasted and sliced, 1/2 c. thinly sliced red onion, 1/2 apple thinly sliced, 4 T. toasted walnuts and 3 c. arugula. Drizzle with the following dressing; 1 T. orange juice, 2 T. champaign vinegar, 1 T. olive oil, 1 t. Dijon mustard, 1 t. honey, 1 t. grated onion and salt and pepper to taste. This salad is delicious and I could have made my complete meal with this.
I also sautéed 2 small zucchini in a little olive oil and salt and pepper and sprinkled parmesan cheese on it right before serving. For our meat, I used my favorite and trusty stovetop grill and grilled turkey cutlets. I had one lone tomato left on my counter that I sliced and served.
These are the beets after I took them out of the oven to cool.