Phone Blogging...

Turns out I can blog from my phone. Huzzah! Keeping up on accountability posts just got easier.

Breakfast:
Flaxplus cereal (from Costco and very tastey), raspberry soy yogurt, 20 oz. Water with orange juice and oregano oil

Lunch:
2 slices Ezekiel bread toasted with 1/2 an avocado mashed into it with salt and pepper (comfort food), diet lemon lime soda

Dinner:
Quinoa salad with rice and black beans (soooo good), 20 oz. water

Got the salad recipe out FoodDay. I tweeked it a bit. Here's my version in case you're interested.

1/2 c. uncooked quinoa
1, 14 oz. can vegetable broth (divided) OR 2 t. Vegetable Better Than Bullion mixed with 2 c. water
1 1/2 t. cumin (divided)
1/2 c. uncooked brown rice
1/2 c. water
1, 15 oz. can black beans, rinsed and drained
1/2 red onion, diced fine
1/2 red bell pepper, diced fine
1 medium sweet potato, peeled, chopped into 1/2" dice and boiled till tender
2 c. corn, frozen or canned
1 bunch of cilantro cleaned, drained, minced
1/4 c. rice wine vinegar
2 T. olive oil
Salt and pepper to taste

1. Rinse quinoa in a fine sieve.
2. In a small sauce pan combine quinoa, 1 c. vegetable broth, and 1/2 t. cumin. Bring to a boil, cover, reduce to med-low and cook 15-20 minutes, until broth is absorbed. Cool to room temperature.
3. Cook rice the same way as quinoa, adding 1/2 c. to broth.
4. When grains are cool add all other ingredients and toss.