Hey there peoples! Hopefully I didn’t scare any of you away with yesterday’s delirium. I must have been intoxicated by the
beauty of the eggplant! 😉
I woke up this morning at 6:00am bit groggy (that’s what happens when you stay up reading blogs until midnight), but got a quick wake up with my workout for Team HEAB! I’ve never been much of a morning workout type of person, but with my schedule the way it is this week, I really have no other choice. I just don’t understand how my heart can be pumping the way it is half-way through my workout yet I am STILL yawning!
After my workout, I was starvin’ like Marvin! I was so hungry that I was having the hardest time figuring out what I wanted to eat (especially since I realized I was out of bananas…no warm creamy oats for me, they’re just not the same without banana). I am by far the most indecisive person I know so breakfast this morning ended up being a little bit of everything. It’s so much easier when you can get out of making a decision, no?
Smorgasbord Breakfast for One:
- 1/2 cup unsweetened vanilla almond milk (am I the only one who loves to drink this stuff plain?)
- 1 pour, poke, and spread egg with torn spinach leaves
- 1 Van’s multigrain waffle topped with TJ’s crunchy peanut butter
- 2 Applegate chicken & apple sausage links that I found at WF’s this weekend
- 1/2 cup fat free Greek yogurt topped with pom arils
Surprisingly, I didn’t even miss my big bowl of oats! This meal hit the spot and kept me full for almost 5 hours!
For lunch, I had leftover Eggplant & Tempeh from last night. I’ve decided that the recipe should state it makes 2 HUGE servings or 3 regular ones! I was so full after eating this that I wanted to lie down and nap! If you happen to see a petition floating around encouraging the implementation of American lunchtime siestas, please point me in the right direction ! 😉
Tonight I decided to go with something quick for dinner that would use up some leftovers that were starting to wither away in the trusty icebox.
Quinoa + leftover roasted veggies + wilted spinach + crumbly goat cheese =
The most ahhhhmazing one bowl dish ever!
Roasted Veggie & Quin-WHOA Dinner Bowl:
- 1/4 cup cooked quinoa
- 1 cup roasted veggies (potatoes, carrots, parsnips)
- 1 cup spinach wilted in the skillet I used to heat up the veggies
- a good sprinkle of crumbled goat cheese
- and some raw cranberry relish in the corner
I made this relish on Thanksgiving along with a more traditional recipe. This raw version is easy as pie, tastes phenomenal, and has no added sugar since the sweetness comes from the dates!
Raw cranberry relish:
From Foods for Long Life
- 6 ounces fresh cranberries
- 5 Medjool dates, pitted
Toss cranberries and whole dates in a food processor and pulse until you reach a relish-like texture. Sprinkle with cinnamon to taste.
I actually stirred this relish in with contents of my lovely dinner bowl and WHOA! It definitely, in the words of the super sweet Carrie over at Moves ‘N Munchies, rocked my socks!
Well guys, I’m taking my full belly and bootay to bed! We’re not even 2 weeks into the New Year and I’m already slacking on one of my intentions! Must.get.sleep! ‘Night!
How are you at decision-making? Does it come easy for you without second thoughts or are any of you like me and will avoid making a decision on anything, right down to what you eat for breakfast?!