Breakfast: - raisin bran cereal with soy milk - tea
Lunch: - baby greens with balsamic dressing, topped with dried apricots and sunflower seeds - spaghetti with garlic, fresh herbs and breadcrumbs* - iced pomegranate tea - dark chocolate
- quinoa, mango and red bell pepper salad* on a bed of greens with black beans and red cabbage slaw
To make the pasta, cook and drain one serving of spaghetti. Set it aside in the colander. Then heat 1tbsp of Earth Balance or olive oil in a pan and sauté two crushed cloves of garlic for a minute or two. Add 2 tbsp fresh chopped herbs (I used parsley and thyme), 1 tbsp breadcrumbs and a pinch of salt. Next, stir in the spaghetti, making sure that the whole thing gets properly mixed before serving.
For the quinoa salad, I tossed together 3/4 cup of leftover quinoa, 1/4 of a red bell pepper, 1/4 mango, 2tsp olive oil, 1 tsp Cholula chili lime sauce, and a pinch of salt. The flavor is really fresh, I love the combination of crisp pepper and the sweet mango with a hint of spiciness.