Hola mi amigos! I hope everyone is warm and cozy in their houses this evening. It is a blistering 13 degrees here in Clarksvegas! Burrrr!
Guess what! It snowed…AGAIN! If any of you saw my tweet earlier today (yeah, I’m kinda getting the hang of it!), you’ll know I am on a mission!
In case you can’t tell, I was filled with more than enthusiasm when I left work today to this:
I had to go to Kroger on my way home…I was out of coffee and that my friends qualifies as an emergency! I couldn’t believe it took me FORTY-FIVE MINUTES to get home…it normally takes about seven!
Ok, no more complaining/negativity! It is what it is! But I’m totally serious…you see that groundhog, you tell him I’m waitin’ for him! *insert evil laugh here*
And now, onto our weekly installment of:
The day started out a WHOLE lot better with something new for breakfast! I finally got around to making Ashley’s baked buckwheat!
Deeeeelish! Nothing like a big fat *healthy* muffin for breakfast!
2 slices Ezekiel Bread topped with salmon salad & mini peps, Food Should Taste Good sweet potato chips and 1/2 cup bloobs.
Salmon Salad: (serves 1)
- 1/4 cup canned salmon
- 1/4 cup homemade hummus (chickpeas, tahini, lemon juice, S&P)
- 2 tablespoons finely diced zucchini
- 2 tablespoons finely diced celery
- 1 tablespoon finely diced onion
- 1/2 teaspoon Italian seasoning
- 1 tablespoon balsamic vinegar (add more as needed to mix)
Throw it all in a bowl, mix it up, and slap it one some bread! Bam…lunch!
I was a little disappointed with the FSTG chips…didn’t taste at all like sweet potatoes…just like plain tortilla chips. Oh well, at least I got them with a FREE coupon! 😉
Note: I believe that is a sheep sniffing a cats rear and in the background a moose and a cow are about to go head-to-head!
What? Don’t pretend that you don’t play with your animal crackers!
For dinner tonight, I decided to jump on the socca pizza bandwagon along with Heather, Ashley, and Emilia. I decided to follow Ashley’s recipe but changed a few of the spices as according to what I had on hand. I also added 1/2 tablespoon of nutritional yeast to give it a cheesy flavor.
I really should have taken a picture of the socca right out of the oven…it looked JUST like Ashley’s! Buuuut I guess I didn’t grease my pan well enough because I ended up with socca pizza crumbs instead of a socca pizza crust! 🙁
Quick fix: Throw all the ingredients together and call it a casserole!!
I whipped up a quick pizza sauce. Not really a recipe since every time I make it, it’s a little different, but here’s the gist of it:
- 1 garlic clove, minced
- 1/2 tablespoon olive oil
- 1/2 28oz can of tomato puree
- 1/2 teaspoon garlic powder
- 1/2 tablespoon Italian seasoning
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1/8 teaspoon stevia
- S&P to taste
1. Sautee garlic in olive oil until lightly browned.
2. Add in all other ingredients and simmer for 15 minutes in a covered sauce pan.
What’s in the bowl?
Sauteed onions, mushrooms, spinach, and tomatoes, pizza sauce, and socca crumbles, topped with nutritional yeast and sesame seeds.
Also during the day, I consumed 16 ounces of water from my Camelbak bottle and about 32 ounces of tea from my favorite travel mug (I won’t bore you guys with repeat pics).
So there you have it, another What I Ate Wednesday! Thanks to Jen for hosting!
Question for ya: I have a butternut squash that ra-heeeeealy needs to be eaten! What do you suggest I do with it?