I was very much looking forward to breakfast. Just the thought of the sweet taste and smell of a banana on a pancake got me in the kitchen. Well, my children got me in the kitchen before that! I just used a simple recipe with some substitutions and so happy that I will make this again probably during the challenge if I have oats left. I have been making blender pancakes and waffles soaking grains for a while, but it was my first time using old fashioned oats and no oil.
My lunch was delayed and I just thought I would make one of my favorite late night bowls when I use to work nights and come home hungry. Simple noodles, eggs and something green would do the trick and that was lunch. But it made a large pot so I ate the leftovers as a snack around 4pm before going exercising.
Tonight I did have to share my stir fry dinner with the family, which was okay by me since it was more than I could eat. I decided not to eat rice or noodles with it, the cabbage julienne was like having noodles and I love the taste of lentil sprouts in a stir fry. I am happy I am growing them for the challenge (see last photo)
I am still missing a good cup of coffee, oh my 😦
Breakfast: Oat Banana Blender Pancakes
Add to the blender cup:
1 cup old fashioned oats
2 tsp baking powder
1/8 tsp salt
1/2 cup plus 2 tbsp milk
add 1 egg and re-blend
Pour the batter onto the griddle or cast iron pan on medium heat. Brown on both sides and serve hot.
Lunch: Noodle Egg-drop Soup with cabbage
4 leaves of cabbage, thinly sliced
1/4 of one onion, chopped
5 cups water
1/3 box of whole wheat noodles
2 Tbsp. oatmeal mixed with a little water as a thickener
salt and pepper to taste
Dinner: Stir Fry with Sprouted Lentils
Stir fry: 1/4 onion, 1/2 cup lentil sprouts, 1 small head broccoli, 2 carrots, sliced, 1 cup cabbage julienne, salt, pepper, ginger and garlic powder to taste.
I am using one cup of my lentil to sprout. Here how I do it.