Since feeling extra full and satisfied from my strawberry egg white oats the other day I wanted to keep the feeling of fullness going.
Enter orange creamsicle poppyseed oats:
Doesn’t it look creamy? I’m not a big orange creamsicle fan at all, and hadn’t planned for it to taste like this but that’s how it came out.
Into it went:
1/2 cup rolled oats
1/2 cup soymilk and OJ
1/4 cup water
pinch of sea salt
2 egg whites
1/2 tbsp poppyseed and chia seed
Topped off with cashew butter and mulberries.
The egg whites really bulked it up and filled me up to the brim. Next time I’ll leave out the soymilk and add more water, plus add some orange zest. This should cut back on the creamsicle-ness.
Dinner was filled with all things tasty.
Baked salmon fillet ontop of a bed of crunchy romaine (from my CSA delivery), sun dried tomatoes and homemade garlic croutons. I coated the romaine in a quick avocado dressing, some pine nuts and chives.
Quick Avocado Dressing
Combine all in a blender and whirl until smooth.
1.5 tbsp lemon juice
1/4 tsp sea salt and pepper
1 large or 2 small cloves of garlic, minced
1/2 cup water
Toss with your favorite lettuce!