June 2, 2019 – It’s all about yummy: Skyr and fruit, California omelette and chickpea, cornichons, green onion, corn salad on tostadas

Perfect day, wonderfully healthy. Winning back my health

Breakfast: Barley, skyr and mango

Lunch : Birthday lunch with friends: California Omelette with English Muffin and fruit

Dinner: Chickpea salad tostadas

MEALS

Breakfast: Cooked hulled barley simmered in cashew milk (flavored with almond extract and cinnamon), Skyr and mango with reduced balsamic

Lunch: California Omelette with English muffin and fruit salad

Dinner: Chickpea, cornichons, green onion, corn salad on tostadas

Chickpea, cornichons, green onion, corn salad/sandwich filling

  • 1 1/2 cups of cooked chickpeas
  • 2 tbl garlic mayo (I used Just Foods Vegan Garlic Mayo)
  • 10 cornichons, diced fine
  • 2 green onions diced fine
  • 1 tbl dijon mustard
  • 1/2 cup corn
  • salt to taste

Method

  • Mash the chickpeas (to the texture you like)
  • Add cornichons, green onion and corn to the chickpeas and mix well
  • Add the mayo and mustard to the chickpea mixture and mix thoroughly
  • Salt to taste
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