Happy Sunday! Buddy Bear is taking a nap.
BREAKFAST: Trader Joe’s Gluten Free frozen waffles with 100% pure maple syrup
LUNCH: Small field green salad with mushrooms, avocado, broccoli and flax seed, also a sprinkle of EVOO and Balsamic Vinegar. I had a handful of Trader Joe’s Pita Chips too, so good. Did you know all the items with a “V” on the corner of bag or box at Trader Joe’s indicates it’s a Vegan item?
DINNER: Butternut squash cubes, salmon grilled with a little lemon, kale sautéed in garlic and a tad of olive oil and mushrooms. One butternut squash cubed fills up a large pan. Put two tablespoons of olive oil, a little salt, pepper and a tablespoon of garlic power/or two minced garlic cloves. Mix it all up, spread out on pan and cook at 400 degrees for 25-30 minutes. It’s wonderful.
I have been putting flax seed in salads, yogurt and oatmeal a lot lately, so I thought I’d give you a bit of information on them and some of their benefits:
FLAX SEEDS (from WebMD):
Although flaxseed contains all sorts of healthy components, it owes its primary healthy reputation to three of them:
Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.
Fiber. Flaxseed contains both the soluble and insoluble types.
Have a great Sunday evening! Love, Kathryn (aka, the “HauteAngel”)