It’s amazing what happens on the scale when you cut out tons of carbs and wine and eat more vegetables! I’ll have to remember that…. :)
My carb-free quest continued last night at dinner. I broiled some salmon with lemon and butter and paired it with a Caesar salad.
Breakfast was an omelet made with egg beaters, pico de gallo salsa, shredded cheddar cheese and avocado.
After I took the kids to school, I stopped at Starbucks for a green tea.
Then it was time for a cooking class at Great News! Today’s class was entitled “Springtime Tea” and was taught by Phillis Carey. The tea classes are one of my favorites. I am obsessed with little tea sandwiches. The only problem is that I could eat a million of them.
The first recipe we tried was Lemonade Ice Mint Tea.
I’m not really into sweetened drinks but this one wasn’t overly sweet. It would be refreshing on a hot day.
The next plate contained three different tea sandwiches: Benedictine Cucumber, Dill and Cream Cheese Finger Sandwiches; Coconut Curried Chicken Open-Faced Sandwiches on Pumpernickel; Goat Cheese, Pecan and Hot Pepper Jelly Sandwiches.
I loved all of them. Amazing. The only bad thing I can say about them is that I didn’t get enough of them to eat. :)
The sweet plate consisted of: Cappuccino Chocolate Chip Mini-Muffins with Orange Butter and Blueberry Scones with Blueberry Curd.
Two more winners…especially the muffin! Now when can I make all this stuff!?!
Are you a fan of miniature sized foods?