Super seed apple Cereal

I thought the weather is going to be better, but this foggy day isn't mine. We had not much sunshine the last few weeks. I always feel tired and even in the news they told that many people got depression cause of the lack of sunshine. They even told that it's going to be the darkest month since 17 years. I really really looking forward to springtime. No longer wearing warm cloth!

Today my cat woke me up, by jumping from the window onto my bed. I was almost shocked and was suddenly awake. She was behind me, trying to go under my blanket - I smiled.

For breakfast I needed something fruity and as I had no leftover bread I made this great tasting cereal bowl. Just what I needed in the morning and I love cinnamon!

Super Seed Apple Cereal

Super Seed Apple Cereal

makes one serving
1 apple, cut into bite sized pieces(I recommend a harder apple, such as Braeburn.)
1 tbsp flaxseed meal
1 tbsp chia seeds
2 tbsp raw almonds
1/2 tbsp cacao nibs
generous sprinkling of cinnamon
1 cup unsweetened almond milk

Mix all dry ingredients into a bowl.  Pour in almond milk.  Enjoy!

 ---------------------------------------------------------------------------------

 

Stuffed Yellow Tomatoes with Walnut Feta 

The walnut feta, sprinkled on top, makes them extra special ;)

Stuffed Yellow Tomatoes

makes about 6
-6 large yellow tomatoes (green or red would work, too!)
-1 teaspoon olive oil
-3 shallots, finely chopped
-3 cloves of garlic, thinly sliced
-1/2 tsp sea salt
-6 crimini or button mushrooms, sliced
-6 artichoke hearts, from a can(in water, not marinated), chopped
-1 large yellow zucchini, diced
-1 tsp cumin
-3 tbsp nutritional yeast

Walnut Feta
-1/2 cup walnuts
-2 tbsp nutritional yeast
-1/2 tsp sea salt
-1/2 tsp olive oil

Preheat oven to 400°F.

To make Walnut Feta, add walnuts, nutritional yeast, and sea salt to a food processor.  Process until the walnuts become grainy, making sure to stop and scrape down the sides when necessary.  Add olive oil, and continue to process until small clumps form.  Do not over process, it will eventually become a paste-like texture.

 Using a sharp knife, slice the top of the tomatoes off, making sure to include the stem.  Take a large spoon and scoop out the insides of the tomato, leaving about 1/2"-3/4" thickness around the outside.

Preheat a cast iron skillet over medium heat.  Add olive oil, shallots, and garlic.  When it begins to sizzle, add the salt.  Saute until shallots begin to lightly brown.  Add mushrooms, artichokes, and zucchini, continually stirring mixture so that no sticking occurs.  Lightly salt, and saute until mushrooms release their moisture and the vegetables are tender.  Remove from heat and add the nutritional yeast and cumin.  Mix thoroughly until vegetables are evenly coated.

Fill tomatoes to the brim with the vegetable mixture, and then sprinkle on the walnut feta.  Place in a large casserole dish and bake in preheated oven for about 15 minutes, or until walnut feta is lightly browned.  If left in the oven for too long, tomatoes will begin to split down the sides.

Remove from oven and serve immediately.