Well, after almost nine of months of posting this blog once a week, I think I've run out of unique breakfast suggestions :) See, 'What I Eat - Day Two' for details about this breakfast. In general, it's a gluten-free wrap available at Metro, a sliced apple, and soy butter.
This salad was so good, thanks to my friend Maxine for reminding me to try new recipes (and sending them to me)!
Cut up four large carrots (as above). You can use them raw, or steam/boil them. Add 1/3 cup raw pumpkin seeds, 1/3 cup dried cranberries, and 1/4 cup chopped cilantro.
Mix up the following ingredients and pour over top:
-two tbsp oil
-one tbsp lemon juice
-one large garlic clove, put through a garlic press
-one tsp. cinnamon
-1/4 tsp cayenne pepper
-one tsp. cumin
-1/2 tsp. smoked paprika
-one red bell pepper, sliced thin
-one can of sliced water chestnuts
-one can of mandarin orange segments
-one package of tofu [marinated in Bragg's Liquid Aminos, toasted sesame oil, and finely chopped ginger], pan fried