Sincerely Carolina

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The Seeds We Eat.

by caroline

It's another b-e-a-utiful day! Wheee!!!

After this morning's nice run (can you say tank top and shorts?!), I got to work on some computer stuff and a few stories that are due tomorrow.

Before I knew it, I had sipped through my green juice and it was time for lunch, so I decided to make a pretty lil' spinach salad. I tossed in some kalamata olives (because I am OBSESSED) and sprinkled some Nutiva Shelled Hemp Seed on top. I have gone the flax, sunflower, pumpkin and chia route with seeds on a salad before, but this is the first time I have used hemp seeds. What a delightful and crunchy addition!

The deets: 174 calories, 13.5 grams of fat (1 gram saturated), 2 grams of carbohydrates, 11 grams of protein and omegas galore in every 3 tablespoons.

I had about 2 tablespoons and topped it off with Annie's Naturals Organic Papaya Poppyseed dressing (list of all gluten-free dressings here). Love this dressing!

Lunch got me pumped to work on a few other recipes I have been looking to try, including homemade energy bars and a top secret dessert for Day 27 of the Gluten-Free with Rachael Ray Challenge. It's looking yummy so far!

How about you? What's your favorite way to use seeds — sunflower, chia, hemp, you name it! — in recipes?

Cool (and seed-y) thought: "Every problem contains within itself the seeds of its own solution." — Stanley Arnold