My High protein and high fibre cereal turned out to be a bit disappointing in the satiety department! I was hungry after only 3 hours which is disappointing because the bowl was about 600 calories and packed with protein, fibre, and healthy fats.
What gives, cereal? It did last me much, much longer than a normal bowl of cereal would, so I guess that is progress.
There was a possible confound in my study though! I worked out after breakfast for 45 minutes on the elliptical, which I am sure increased my appetite more than usual. In conclusion, replication of this study is required, but I don’t see myself relying on cereal too much!
By noon, I was more than ready for lunch.
I had a big salad composed of mixed Romaine greens, carrot, tomato, warm red lentils mixed with hummus, with a drizzle of my Better than bottled balsamic vinaigrette.
I loved this huge bowl and gobbled it up.
Along side of my salad, I tried something new…
Have you ever heard of a Verrine?
I hadn’t…until I saw it on Tartelette the other day!
According to Wiki, A Verrine is ‘a confection, originally from France, made by layering ingredients in a small glass. It can be either sweet or savoury, making a dessert or snack.’
Cool, huh? Reminds me of a parfait. I searched Verrine on google images and I was delighted to see soooo many Verrine pictures!
I can see myself having a lot of fun with these! As you know, layering is totally my soft spot. ;)
The first thing you do is roast the peppers for about 40 minutes. I used 2 red peppers and some chopped onion.
Cook the quinoa on the stove top and just before everything is ready, make the avocado cream sauce.
Layer and serve!
This Verrine was DELICIOUS! I think I’m in love. :)
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Light and Fresh Avocado Cream Verrines
Lightly adapted from Tartelette.
Yield: 2 servings
- 2 peppers, chopped with seeds removed
- 1/2 onion, chopped
- 1/2 tbsp Extra virgin olive oil
- Pinch of Kosher salt & Black pepper
- 1 cup quinoa
- 1.5-2 cups vegetable broth (or water + couple pinches salt)
- 2 small avocados
- Juice of 2 limes (1/4 cup)
- 1/4 cup finely chopped Cilantro
- 3 green onions, finely chopped
- kosher Salt and pepper, to taste
Directions:
1. Preheat the oven to 400F and line a pan with parchment or non-stick mat. In a bowl, mix together the EVOO, salt, pepper, onion, and red pepper. Scoop onto pan and roast for about 40 minutes just until they begin to blacken. Watch closely after 25-30 minutes.
2. In a medium sized pot, combine the quinoa and veggie broth and bring to a boil over high heat. Reduce the heat to a simmer and cook 15 to 20 minutes until the quinoa is light and fluffy. Add more water or broth if it begins to dry out. Remove from the heat and let cool to room temperature.
3. In a medium sized bowl, mash the avocado with the rest of the ingredients (lime juice, cilantro, onion, salt and pepper) until smooth with a fork. Layer the verrine with a layer of peppers, a layer of avocado cream, a layer of quinoa. Repeat once or twice. repeat. Makes 2 servings.
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Enjoy your Saturday!
I have never heard of a verrines, but it looks delicious. Anything with advocado gets my vote!
what a beautiful dish! :)
finding that breakfast dish that gives satiety until lunch is like finding the holy grail :P
So cool! I thought is was a overnight oats creation at first. :)
You could even do this large-scale for a gorgeous party dish. I love pretty food. *sigh*
The verrine looks lovely and delicious! I love the layered look :)
I read your blog everyday. Love it. Love it when you tweet too. You continually inspire me to make vegan choices. I’d say I’m 98% vegetarian, and veganish…still like my dairy products and eggs. I have stopped eating most processed foods.
I am interested in your cereal creations. I love cold cereal with coconut or almond milk in the spring/summer.
I’m thinking a combo of spelt flakes and granola some chia thrown in…and what else??? It is fun to create!
Still loving the green monster in the afternoons. I take it to the office and have it about 3:30. Much better than a caffinated drink.
Thank you, Angela for your beautiful blog. <3
I make my VOO in a little dish like that. It always feels so luxurious! I so want to try this…but it scares me!
These look delicious! I’m on a real avocado kick lately. I bet the chocolate pudding from your chocolate torte would taste delish as dessert with some berries layered in!
This is so unique! I love the idea. Avocado makes anything better, don’t you think? :)
I love “layered” foods, too. There’s something inherently comforting about digging through all the layers. Yummy!
I’ve never heard of a verrine before! It’s so pretty. I love that it’s like a salad triffle.
I can’t eat ceral for breakfast without feeling hungry soon afterwards. Your lunch looks DELICIOUS! Thank you for sharing.
That’s gorgeous! Layered foods are so pretty. :)
You are the Queen of Layers! This looks so vibrant, and the different textures totally sell me on this one :)
This looks phenomenal. Is it served at room temperature? i love the colours and the layers.
its served warm or room temp…mine was slightly warm :)
Looks very yummy. I think I am going to have to try that recipe soon!
That IS disappointing about the cereal. It might be the exercise, or it might take a little more experimenting to find the right (if any) combination for your body.
That salad looks SO good, and thanks for the Verrines recipe! I’ve never even heard of that before!
Have you tried make your own nuts or seeds milk?. I like raw homeade hemp milk, cause hemp seeds are pack with protein amino acid omega3,6 fatty acid etc. and you do not have to soak them. Simply blend hemp seeds water little vanila, stevia or date if you prefer sweet taste. I think hemp milk have more protein then soy milk and it is much healthier this unprocessed way.
That sucks about the cereal! I find that “thickening” things like kefir or yogurt help with satiety, but that’s hard to do if you are a vegan unless you like soy yogurt…blegh!
This avocado verrine looks so delish and beautiful!
You hit the nail on the head with this one; fresh and light is just what I was thinking reading the recipe.
Gorgeous! It looks so fresh and spring-like!
The colors in that Verrine are so vibrant! It looks like it would be good as a dip too!