Okay, this morning I was running late to work, so got my breakfast from Whole Foods Market Kahala's salad bar. They are offering an Rip's Big Bowl Breakfast cereal for $2.99/half pint and $4.99/pint with a choice of fruits and non-dairy milk (soy, rice or almond). I tell you it's cheaper than the breakfast bar. I bought the pint size because I needed it. I topped it with pineapple and also bought a banana in the produce department. I have to say that it filled me up and it tastes better with fresh fruit.
The cereal mix contains oats, Ezekiel Nuts, shredded wheat, other whole grains, flax seed meal, walnuts and lots of raisins.
Breakfast was so substantial, I did not have lunch until 1:30pm. I purchased a burrito at Whole Foods Market's burrito bar, because they have an Engine 2 approved burrito. It's the Vegan burrito with guacamole and salsa on a whole wheat tortilla. OMG, it was so good. I felt like I was cheating.
So for dinner I wanted to cook something that followed all of the approved foods, so I made a Thai inspired recipe that I got from my friend Vanessa.
Whole Grain pasta with an almond/peanut sauce tossed with fresh broccoli, carrots, onions and fresh basil. It was filling and delicious.
Here is the recipe of the almond/peanut sauce:
1 container of silken soft tofu (drained)
1 tablespoon peanut butter (no oil added)
1 tablespoon almond butter (no oil added)
1 tablespoon freshly grated ginger
1 tablespoon freshly minced garlic
1 tablespoon braggs
1-4 tablespoons vegetable broth (low sodium) - this is to control the consistency of the sauce
Put all of the ingredients listed above in a blender and blend until smooth and the right consistency to coat your pasta noodles. I would use the Quinoa/corn spagetti pasta for best results.
In a medium hot skillet, add about 1 cup vegetable broth, then add 1/2 cup of chopped onions. Saute onions in broth until translucent, then add chopped broccoli and carrots. Add almond/peanut sauce to mixture, add more broth if needed for consistency. Cook for about 1 minute, add salt and pepper to taste. Then add 1/2 cup of shredded fresh basil or Italian parsley. Toss cooked pasta right before serving.
For dessert, my friend Bob made the E2 Basics Chocolate Mousse. It was so good and he says so easy to make. We added fresh strawberries on top. My grandson was over and he loved it too!
1 package Silken Lite tofu
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/3 cup maple syrup or agave nectar
Blend all ingredients until smooth. Refrigerate until chilled.
Observations - I am eating more on this diet, than any other diet I've ever been on. I feel like I am cheating!
Day #3 - I say "bring it on!"