Week 2 - Day #9 Engine 2 Challenge

Having the Rip Big Bowl cereal for breakfast has been such an easy and fulfilling breakfast, but I know I will need to change it up soon.  I purchased two new cereals and both E2 approved - Uncle Sam Toasted Whole Wheat Berry Flakes and Flaxseed and Nature's Path Organic Millet Rice Fruit Juice Sweetened and will started using them tomorrow.

For lunch, I decided to purchase the NEW E2 burrito with the flaxseed torilla.  The burrito bar will let you get a vegetable item from the salad bar to put on the open face E2 burrito, today I got the garlicky kale salad to put on the burrito filled with rice, beans, sauteed vegetables, shredded cabbage, salsa and guacamole.  All for $7.99  It was so huge that I could not eat the entire meal, so will save it for tomorrow.

Tonight I wanted to have some pasta, so I made an easy Italian tomato sauce.  Here is the recipe:
1/2 diced white onion
1 cup white wine
1 tablespoon minced fresh garlic
2 diced medium sized tomatoes
1 cup reserved pasta water
salt to taste
1 cup vegetable broth
2 teaspoons fresh thyme
1 teaspoon chili flakes
1 cup shredded fresh basil
1/2 cup grape tomatoes
1 bundle of brocolli, blanched and chopped to 1/2 inch pieces)
1/2 box Quinoa pasta (cooking instructions on the box)
minced flat leaf parsley

In a very hot clean pot, drop the minced onions until brown, then add white wine and reduce for about 2 minutes.  Add garlic, diced tomatoes, pasta water and salt to taste, cook for 2 minutes.  Add vegetable broth, thyme, chili flakes, fresh basil and grape tomatoes, cook down for 5 minutes.  Before serving, add cooked Quinoa pasta.  Serve with fresh minced flat leaf parsley.

Breakfast - Rip's Big Bowl Breakfast
Lunch - Whole Foods E2 burrito with garlicky kale salad
Dinner - Quinoa Pasta with fresh Italian tomato sauce and a mixed green salad w/ E2 Fig Balsamic
Dessert - Small bowl of frozen E2 Chocolate Mousse