I tried out some new breakfast ideas for an alternative to my spinach-and-(mostly) egg white omelets. One was a success. The other, eh.
Blueberry Breakfast Quinoa
from Damn Delicious
This was the one I really enjoyed. Great flavors and really filling. I’ve also seen a version for apple cinnamon breakfast quinoa and other varieties to try.
Banana Chia Pudding
from Rooted Blessings
I didn’t love this one, but it was mostly a texture thing for me. The consistency was similar to tapioca pudding, which has never been my favorite. It was a little runny (maybe I used too much milk, what with the not measuring and all). I did add some Pb2 powder (like a peanut butter banana!), which helped to thicken it up a bit.
Any other healthy breakfast ideas?
In one of my first posts, I wrote about overcoming self-doubt. I’d like to revisit that topic. I think there is a step between experiencing doubt and overcoming it. I think we first must embrace it. Embrace it because doubt can be a good thing. Our first reaction to negative emotion usually is to try and make it go away, push through it, stop it somehow. We do this because negative emotions hurt, and we believe that if something hurts, it must be bad. But as Lesley Hazleton points out in her TED talk about doubt, sometimes these negative emotions open us up for something far greater. Doubt, for example, allows us to have faith. (If we had all the answers, why would we need faith?) Doubt allows us to feel accomplished when we prove to ourselves or to others that we can do something we (or they) didn’t think possible. I’ve learned that doubt shows us what we want. So maybe we don’t need to overcome it at all. Maybe by opening up to doubt, by moving with it rather than through it, we can experience something new.
I tried out a new recipe this weekend that made me so happy from start to finish that I had to share. Turns out it would be really good for a quick and easy weeknight meal. I had been drooling over Iowa Girl Eats’ Grilled Thai Beef Salad and decided to make a version of it. However, I was in the mood for fish after seeing some beautifully hot pink tuna steaks at the market, so I adapted her recipe slightly. I briefly marinated a tuna steak in sesame oil, rice vinegar, soy sauce, ginger, and garlic (I don’t measure things, so follow her recipe if you like exact quantities). The smell of sesame oil and garlic had me very excited for the flavors to ensue. I would probably eat just about anything that involved sesame oil and garlic. While that was marinating, I toasted some sliced almonds on the stovetop. Again, yummy smells making me very excited. After searing the tuna steak for about 1 minute on each side over medium-high heat, I piled that and the sliced almonds, along with a few grape tomatoes, on a bed of kale. I lightly drizzled the salad with more sesame oil, rice vinegar, and freshly squeezed lemon juice. The contrasting texture of the crisp kale and crunchy almonds with the melt-in-your-mouth, warm tuna was lovely.(How’s that for mindful eating?!) And there you have my Seared Tuna and Kale Salad.