Tuesday, March 9, 2010

Ten hour work day menu

Started the day with porridge. Looks a bit grim but tasted great. The oats were cooked with milk, water, a mashed banana and cinnamon. On top, a teaspoon of macadamia nut butter and a drizzle of maple syrup. The banana makes it sweet enough, so I will skip the syrup next time.

Followed up with a latte chaser, care of our trusty Rancilio Silvia espresso machine. With the family barista away for a while, it was not quite the caffeine perfection we are used to in this house, but it was pretty tasty...

A yumbo sandwich for lunch - baked ricotta, slow roasted tomato and mixed lettuce on Sol Breads' awesome organic mega-grain bread.

After 30 minutes of cardio at the gym, dinner was a couple of slabs of tofu basted in Disaster Bay Chillies' fabulous kasoundi and baked in a hot oven for 25 minutes, served with yoghurt, steamed rice and sauteed kale dressed with pepper and lemon juice. Meets my standards for a workday dinner - preparation time about 8 minutes and taste factor high.

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