One reason I’m so interested in food is that I’m hungry all the time. I need to eat 5 or 6 times a day or I get faint and wobbly. Besides breakfast, lunch, and dinner, I end up eating a snack in the morning and 2 snacks in the afternoon. On a really busy afternoon, I sometimes have to settle for one snack, but I end up very grumpy by dinnertime. I’ve been told by a nutritionist that if I would eat more protein I wouldn’t get hungry so soon after eating. I nodded politely at her advice, but in my head I was thinking, “Honey, I could eat steak and eggs all day long and I’d still be hungry.” This is just how I am.
This rice cake stack is a lifesaver for me on a busy day. I don’t need to turn on the oven or plan ahead, and it’s ready in two minutes.
Brown rice cake (brown rice should be the only ingredient listed on the package)
2 tbs. sunflower butter or nut butter
¼ cup chopped fruit
1 tbs. flaxseed meal
Spread the sunflower butter on the rice cake, then stack on the fruit. Sprinkle with flaxseed meal and you’re on your way!