What I Ate Wednesdays: Wednesday August 6th

Today was a day of yumminess!!!  Even made a new recipe up!

Breakfast was an easy and filling egg white scramble.  I sauteed an onion until it was translucent, and then added in 2 tbsp of nutritonal yeast and 3/4 cup of egg whites.  Once the egg whites were cooked, I plated it and topped it with some fresh chopped basil.  Easy, quick, delicious!  Of course, I enjoyed my coffee on the side!

Morning snack was a Mocha-Chocolate Smoothie.  Super easy to make!  I used 1/2 cup almond milk, 1 heaping tsp of ground coffee, 1 scoop of chocolate protein powder, 200 g of spinach and about 12 ice cubes.  Blend well in the Vitamix and enjoy!!

Lunch today was super yummy!!  I made a Basil Cucumber Pasta Salad with Shrimp!  Soooo good -- I'll have to make this one again real soon!

My first afternoon snack was a familiar favourite:  Turkey-zucchini meatballs with a side of veggies (red pepper, cherry tomatoes and pickles).

My second afternoon snack was an open-faced turkey and avocado sandwich on a slice of toasted Steady-Eddie bread, which was served alongside some garden-fresh cucumbers and an Energy Bite!

Dinner was another favourite -- so yummy!  Grilled steak, served with a side of grilled balsamic broccoli and grilled mushrooms.  YUM!!!!

Basil Cucumber Pasta Salad with Shrimp

I love this recipe -- it makes a great lunch, or you can also use it as a side dish.  You can add in any veggies you like, but I really enjoyed this combination.

First, set some salted water on to boil.  Once boiling, add in 50 g of corn pasta (I used Suzie's organic corn pasta) and cook until tender, about 10 minutes.  Feel free to substitute in your favourite pasta.

While you are waiting for the water to boil and the pasta to cook, place 200 g of frozen cooked shrimp in some cold water to defrost.  Once defrosted, remove the tails and chop into small pieces.

Prep your veggies: chop up ~150 g of english cucumber, and ~100 g of sweet red pepper.

In a medium bowl, combine the shrimp, cucmber and red pepper.  Pour in 1 tbsp of plain yogurt (or 1 tbsp of Renee's Dill and Cucumber Yogurt dressing) and stir to combine.  Chiffonade some fresh basil and stir it into the salad, along with salt and pepper to taste. Once the pasta is ready, drain and rinse under cold water.  Add the cooled pasta to the rest of the ingredients.  Stir to combine.  Feel free to add in a few black sesame seeds for a pop of colour.  You could also substitute couscous or quinoa for the pasta -- both would taste great!

Enjoy immediately, or the salad can be put into the fridge and enjoyed the next day.

Raspberry Lemon Mint Iced Tea

Who doesn't love a nice cool drink on a hot summer day?  I make this unsweetened tea all the time -- love it!  It's great to sip on when you want something other than water to hydrate.

The recipe is pretty variable, but here is what I do.  I add 2 tea bags (or 1 large iced tea bag) of a berry tea into a large pitcher, along with three earl grey tea bags.  I then add 2 litres of boiling water to the pitcher, and let the tea steep for about 5-7 minutes.  Then I removed the tea bag, add a large splash of lemon juice (about 1/4 cup), a few sprigs of mint, a few frozen raspberries and then top off the container with ice.  Let it chill in the fridge until cold and enjoy!