Straight from Rebel Recipes | Serves: 2 | Time: ~30 min.
Ingredients
For the crepes:
1/2 cup #buckwheat
1/2 cup plus 5 tbsp water
1 tsp apple cider vinegar
2 handfuls #spinach blitzed in a mini chopper of chopped finely
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp sea Salt
Twist black pepper
For the mushrooms:
2 cups #mushrooms of choice – chopped a little
Splash olive oil
1/2 tsp Salt
Twist black pepper
For the #pesto:
2 tbsp pine nuts
2 big handfuls basil
1 garlic clove
2 tbsp nutritional yeast
1 tsp sea Salt
Twist black pepper
Splash olive oil
Water to loosen
For tahini dressing:
Handful – Coriander & mint
1 tbsp tahini
1 garlic clove
Juice 1 lemon
Sea Salt
Black pepper
Water
Directions
To make the crepes:
Add the flour, spinach, spices and seasoning to a large bowl. Stir to combine. Add in the water, olive oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes.
Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even crepe.
Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
Flip and cook on the other side for 30 seconds to a minute
Remove from the pan and place on and cover with a clean cloth to keep warm.
Repeat the process with the rest of the batter.
To cook the mushrooms:
Add the oil and mushrooms to a small pan, fry on a medium heat for a few minutes until soft and browning slightly.
Turn off the heat and season well.
To make the pesto: Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.
To make make the tahini dressing:
Add all the ingredients to a mini chopper or pestle and mortar and blitz until you get a paste. Add more water to get the deserved consistency.
What I ate and drank today (3/25/2018):
94 oz of water
Half-caf coffee
White wine
Breakfast sandwich with egg, pesto, and spinach
Carrots and celery sticks with homemade mint/parsley hummus
Spinach crepes
Exercise:
Couch surfing
What I ate and drank today (3/24/2018):
Coffee
Water (probably not enough)
Mimosa
Beer
Pear salad
Strawberries
Carrots with hummus
Caesar salad
Corn pudding
Cheese cubes
Cherry tomatoes
Exercise:
March for Our Lives in DC!
~3 miles of walking
What I ate and drank today (3/23/2018):
96 oz of water
Decaf cortado from Cafe Kindred
Wine
Eggplant sandwich with chips from Cafe Kindred
Celery and peanut butter
Vegan pizza
Exercise:
~4 miles of walking
What I ate and drank today (3/22/2018):
96 oz of water
1 cup of half caf
Half a veggie waffle
Tom yum soup
Chop House happy hour
Restaurant week at Cafe Kindred
Exercise:
~3.5 miles of walking
Strength training, core
Some light yoga
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