It has been 4 weeks since the lock down in NYC and 5 weeks since my family was affected by this virus. AJ is about 90 percent better, so more time is still needed.
Since the quarantine, life has changed for all of us and I hope most of you are settling into a new normal. I do not think it is easy!! But I am one of the fortunate ones to have a job and a roof over my head and I cannot be grateful enough for my blessings.
That being said, I am besides myself on the weekends and cannot figure out how to stay busy apart from resorting to screen time.
Luckily, cooking and baking is something I am resorting to and blogging the nutritious benefits of different foods from time to time.
To carry on the education on Vitamins, I will talk about Vitamin E.
Vitamin E is the third antioxidant, which means it is an anti inflammatory, and can help against chronic diseases and may help with strengthening our immunity.
After speaking to a close friend about making bread, I decided to try but there was no yeast available so I made a quick whole wheat bread with flax and sunflower seeds. It tastes delicious with any type of nut butter or simple butter and honey like I had it. I served it with a berry banana smoothie to add some color to my meal.
I used the recipe below but added sunflower seeds for an extra crunch.
http://www.eatingwell.com/recipe/260016/whole-wheat-quick-bread/
Since it’s Sunday today, I decided to make brunch, high in all 3 of the antioxidants ACE.
Avocado toast with scrambled eggs made in olive oil with red peppers and feta. I served it with melons and mango salsa.