My breakfast was red-and white. I had an egg white omelet (3 egg whites and half an ounce of parmesan cheese, cooked with 1 teaspoon of unsalted butter) with a side of sliced tomatoes and sliced beets. I love my little cast iron omelet pan so much--perfect for cooking omelets with small amount of fat.
Here's my colorful dinner.
I was feeling lazy so I made a soup from the leftover Curried Cauliflower and Purple Potatoes, a serving of leftover Garlic Soup (which I made last night and did not post about since I cooked it too long and it broke: not photogenic), and about 2 cups of organic baby spinach. Just put all that in my trusty Vita-Mix and hey presto! Super green soup! I also made a tomato and baby zucchini salad and dressed it with lemon juice and a kiss of salt. Couldn't resist garnishing my soup with the salad. Once the soup was done I helped myself to more of that fresh, toothsome salad. Note the glass of red wine! A nice shiraz was a great complement to the sweet spinach garlic soup (and of course both garlic and red wine help blood pressure stay normal).
No comments:
Post a Comment