We’re approaching finals again and I’m relieved that provincials have been removed. I still need to do a few final exams, but I think it’ll be okay. I predict that food will become my best friend during those stressful times, which is why I’m trying to eat really healthy now so I’ll be prepared for those food urges later on.
Last week, I made Style Sweet CA’s lemon mousse cake with raspberries and it was so good! There were a lot of eggs in it, but the result was mouth-watering. I changed a few things to make it healthier, and I was very pleased with the cake. Probably going to post it on Instagram soon since it looked so good.
This sandwich I made on Saturday for lunch was almost as good as Tessa’s cake, and I think it’s because of the combination of avocado (I practically eat this everyday), spinach, cheese and hemp seeds with homemade bread.
Avocado, Spinach and Brie Sandwiches
A simple, nutritious and delicious lunch with avocado. For some sweetness, add a handful of dried cranberries.
1/2 avocado, cut into slices
1/2 cup fresh spinach, loosely packed and washed
4 thin slices of brie
4 tbsp. hemp seeds
4 slices of bread, like my No Knead Crusty Bread
- On top of a piece of bread, layer two slices of brie, 1/4 cup spinach, half of the avocado slices and 2 tbsp. hemp seeds. Cover with another slice of bread and repeat for the other sandwich. Eat straight away. For extra sweetness, add a few dried cranberries in the avocado layer.