Since I came back from Vietnam, I’ve really been enjoying having fruit for breakfast. For all my life, I’ve been the toast with toppings kind of girl. When avocado on toast was trendy, I definitely jumped in the wagon. Now I see it’s getting a bit overhyped, so I don’t usually have that for breakfast (if there is something that you must know about me is that if everyone does or wears something special, I’ll probably don’t do it. Don’t know why, but I guess because I don’t want to fall into the “mass trend”? haha). So, I’ve been obsessed with overnight oats. Perfect for on-the-go mornings. But now I feel like I’ve reached the maximum of fitness guru advice: smoothie bowls.
This was my lunch. About 3 hours later I had this big plate with tomato quinoa, stir fried sweet potato with veggies, and a simple salad with tomato, avocado and carrot.
To make this, you will need:
1/2 cup quinoa
1/2 tin of tomato sauce (I’m using tomato-garlic because it’s my absolute favourite)
1 sweet potato
1/2 a red pepper
1/2 a red onion
Some cherry tomatoes
Salt & Pepper to taste (Fun fact: I never use pepper!)
I suggest you watch the Youtube video in which I explain the preparation step by step. 😉
For me, fruit is an amazing after workout snack. Especially if mixed with some kind of nut butter. At the moment I’m loving bananas with almond butter, chia and hemp seeds, or lady apples with cashew butter and cinnamon!
For dinner, my Japanese side took over and I decided to make some miso pak choy with tofu, along with some sticky rice.
To make the broth you will need:
1/2 cup of water
1 Tbsp koikuchi soy sauce (or regular soy sauce)
1 Tbsp mirin
1 Tbsp white miso paste