{Weekend eats: Mango almond coconut quinoa, Peach gazpacho and C&G’s Egg salad sandwiches}

This morning I headed to the gym at 9am and did two back to back cardio classes (Saturdays classes are my fave) Today one of our classes was a 80s theme, there were some pretty awesome outfits like a leopard print one piece thong spandex suit and some sweet tunes like “Caribbean Queen” by Billy Ocean. Haha good times..

Afterwards I did a bit of browsing in The Cookbook Co. Cooks (bought a jar of stem ginger in syrup for my nightly ginger tea) then ventured downstairs to the Brulee Bakery for a baked goodie (they had dice-sized samples of tart lemon squares and marble cheesecake brownie which I tried.. numm). I bought this apple gruyere cheese scone and inhaled about half of this on the way home. It was a bit on the sweet side, I would have preferred this to be more savoury, still delicious though.

When I got home I made myself a quick post-workout lunch: mango almond coconut quinoa. This lovely mixture consisted of 1/2 cup of cooked quinoa, 1/2 a huge ripe mango cubed, slivered almonds, shredded unsweetened coconut, a dash of cinnamon and a few splashes of almond milk.. this was JUST what I wanted! Protein and carbs and some healthy fats, dee-lish.

For dinner tonight I wanted to make use of these gorgeous organic tomatoes we had..solution: Organic Peach Gazpacho!

This involved one incredibly juicy and sweet peach roughly chopped…

…into a blender with the lovely tomatoes..

…add a chopped shallot and about 1/2 a sweet green pepper..

Look at that lovely colour!

I put this in the fridge to chill and right before serving I add in a handful of super sweet corn kernels cut off the cob..

I didn’t strain my gazpacho cause I like the chunky textures.. finished with a drizzle of fruity olive oil and a dash of ground pepper..WOW, the flavours were fantastic, so refreshing and the addition of the peach adds a delicate sweetness.

To go with the soup, I made my version of an egg salad sandwich. It starts with 4 organic eggs.

  • Place eggs in a pot and fill with water, just enough to cover them.
  • Turn on the heat and bring it to a gentle boil and cover with a lid.
  • Turn off the heat and let the eggs sit in the pot for 7 minutes.
  • Empty the water and run cold water over the eggs to stop the cooking.
  • Let the eggs sit for another 5 minutes before peeling. These came out perfect. I prefer my egg yolks to be solid but still moist in the middle. No ugly grey ring here.

What a beautiful sunshine-y yellow. Quite the contrast to the grey sky we have today.

Chopped and into a bowl..

I added chopped homemade pickled carrots, fresh chives from mom’s garden, paprika, 2 tbsp of mayo, 2 tsp of dijon mustard and juice from half a lemon. Season with salt and pepper.

..served atop of bed of red oak lettuce and toasted foccacia bread for an open face sandwich..

Twas delightful. They boy really enjoyed it.. then again, he likes all things eggs I think..

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