A blueberry milkshake infused with Purple Berry and a tropical pineapple smoothie blended with some Maui Wowie may be common pre-workout drinks for most people. But it’s what you eat after the workout that ensures you stay energized and put-together for the rest of the day.
3 indulgent cannabis-infused breakfasts you need to try this week
Cannabis-infused meals have become the trend today. With more growers choosing to create extracts and edibles, you have plenty of choices in toppings and sides, which you can incorporate in your otherwise bland brekkies.
Here is our list of the top 3 cannabis-mixed meals which are bound to keep you satiated and happy throughout the day:
Lemon dill salad with cannabis dressing
Time: 10-15 minutes
1 tbsp cannabis-infused lemon-dill vinaigrette
1 15-ounce can of chickpeas
1½ cup cherry tomatoes cut
2 chopped hard-boiled eggs
½ mixed sprouts
1 sliced cucumber
1 sliced avocado
1 cup sliced almonds
Rinse the vegetables and place in a colander to dry.
Clean the chickpeas thoroughly and drain.
Toss all the ingredients in a bowl and garnish with the cannabis-infused vinaigrette. You can add salt and pepper to taste if you want.
Now, chow down!
Organic cannabis honey tincture-glazed salmon
Time: Prep time: 10 minutes; Cooking time: 50 minutes
½ cup plain honey
2-3 tbsp cannabis-infused organic honey tincture
2 skinned salmon fillets
⅓ cup reduced soy sauce
2 tsp ginger-garlic paste
A handful of sesame seeds
Start by preheating the oven to 350°F.
Whisk the honey tincture, plain honey, ginger-garlic paste, and soy sauce in a bowl. Set aside.
Coat the salmon fillets in half the honey mixture, place them in plastic zip lock bags and refrigerate for 20 minutes.
Line a baking tray with aluminum foil and place the fillets in the tray. Place the tray in the preheated oven.
Bake for 20 minutes.
While the salmon cooks, pour the remaining sauce into a bowl and cook on low-medium flame for 4 minutes. Allow the glaze to reduce and thicken.
Cool the salmon after baking and pour the reduced honey glaze on top. Garnish with sesame seeds.
Cannabis oil-infused mushroom and goat cheese omelet
Time: 10-15 minutes
1 tbsp cannabis-infused extra virgin olive oil
1 tbsp regular extra virgin olive oil
5–6 sliced cremini mushrooms
1 cup chopped spinach
2 tbsp goat cheese
½ cup sliced tomato
Salt and pepper to taste
Add the regular and cannabis-infused olive oil to a pan and heat.
Add the sliced mushrooms and cook until golden-brown. Set aside in a bowl.
Add more oil to the pan and heat on a medium flame.
Whisk the eggs and add salt and pepper. Pour the mixture into the oiled pan. Add the mushrooms to the omelet.
Once cooked, take the omelet off the heat and plate. Garnish half the omelet with spinach, goat cheese, and tomatoes. Fold the ungarnished side on top of the garnished side.