I made some raw granola a couple of weeks ago, so between the wonderful fruit smoothies, raw granola and almond milk, and kefir muesli, I’ve got breakfast down. Maybe that’s the problem. Occasionally, if I’m on the run, I’ll just have a piece of toast with almond butter and some fresh-squeezed orange juice. But other than that, my breakfast is just a rotation of the above. It can get a little boring, but it’s quick and easy.
Lunches have their rotation, too. Flax-crackers, raw cheese, and a big salad is the easiest, quickest combination I’ve come up with that provides me with the protein and greens I need, while keeping the calorie count down. If I don’t have the cheese, I’ll add some nuts to the salad. It might sound monotonous, but it’s not really all that unvaried — after all, no two salads are alike. Butter lettuce, spinach, kale, arugula, and romaine lettuce are my favorite salad “bases.” To those, I add a variety of diced or chopped or sliced veggies, sprouts, nuts, and sometimes fruits. Different salad dressings change the flavor significantly. And I like all the chewing involved — it’s very satisfying!
If I don’t want salad, soup makes its appearance. One of my recent favorites is miso soup, and I’m not talking about the kind of miso soup you get at sushi bars. Not that there’s anything wrong with that soup; I love it. But, I’m talking about the kind of miso soup that is hearty and full of fresh, raw vegetables. Hmm… maybe I’ll make some of that for dinner tonight.
This is a picture of some miso soup I made recently – the veggies and assorted other things floating about in it include carrots, green onion, zucchini, mushrooms, tofu, and sesame seeds. Of course, it also includes ginger and garlic. I use hot water when I make the miso and let the veggies, sit in it a bit to soften. They are thinly sliced, so it doesn’t take very long to make. Tofu isn’t raw, of course, but I need the extra protein. This is a complete meal.
Tags: breakfast, flaxseed crackers, lunch, miso, soup, variety
