I've never been one to post everything I eat in a day. While I find that type of food diary interesting, I always feel like my personal diet is too boring to merit chronicling.
But just for today, what the heck.
Breakfast was frosted mini-wheats with flaxmilk.
I just recently started branching out from soymilk, and learned that I love the creaminess of almond milk. This made me think I should see what other milks are out there, so I picked up this flaxmilk at Whole Foods.
Flaxmilk is the opposite of almond milk -- not creamy in the slightest. It's grayish and watery. So I didn't like it on my cereal. But I've also used it to make smoothies and banana soft serve ice cream, and it's just fine in those capacities.
For lunch, I made Nigella Lawson's Pea and Pesto Soup, one of my very favorite soups, a favorite of my kids as well, and such a snap to make.
For dinner, I made a four-ingredient pasta dish. My recipe is barely even worthy of being called a recipe, but we all enjoyed it, so I'll share it with you. How can you beat just four ingredients?
Creamy Rotini with Basil (serves 4)
1 lb. rotini pasta
1 jar chunky marinara sauce
1 8-oz. package cream cheese, room temperature (vegan cream cheese works great)
1 cup fresh basil, thinly chopped
1. Boil pasta 7 minutes in salted water until al dente.
2. While pasta cooks, pour marinara sauce into a saucepan and heat gently. When the sauce starts to bubble, turn the heat down to low and stir in the cream cheese. Stir vigorously to combine.
3. When pasta is done, drain it and return it to the cooking pot. Pour in the creamy marinara and stir to coat. Add the chopped basil, reserving some to sprinkle on top of each serving. Serve.
Whew, recording all these meals has worn me out! Time to go relax on the couch. Olivia has the right idea.