So, I now know from all your comments that I’m not a total weirdo for liking almond milk straight up, but now there is a new question: Am I the only one that can eat her weight in fruits and veggies over the course of a day?? Below we have the day’s eats:
6:00am: 1/2 a PB Chocolate Chip Larabar for my pre-work out snack
First time trying this flavor. Not really a fan. I think it reminds me of an old protein shake I used to drink all the time that I got sick of. 🙁
8:30am: Veggie Omelet, Yogurt Fruit Salad, and a steamy cup of "H" Joe!
Yogurt Fruit Salad: 1/2 cup 0% Greek yogurt, 1/4 cup blackberries, 1/4 cup raspberries, and 1 mandarin orange, sprinkled with unsweetened coconut shreds and cha-cha-chia seeds! 😉
12:30pm: Veggie Burger Topped Salad
Bowl ‘O Salad: Spinach, mushrooms, mini sweet peppers, pea sprouts, carrots, red onion, Sunshine BBQ burger (crumbled), bread ‘n buttah pickles (my fave), and avocado.
5:00pm: Honeycrisp apple & 1/2 pack of PB
8:30pm: Antipasta on a bed of Spinach
Antipasta: Sauteed eggplant, onion, sweet pepper, artichoke hearts, and tomatoes Toppings: Parmesan cheese, pine nuts, capers, and chopped fresh basil
Right after I inhaled this bowl of goodness, I ate the rest of the 1/2 of kabocha squash (not pictured) that I got over the weekend! No more kabocha! Sad day! 🙁
Funny, it looks like I’m a vegetarian doesn’t it? This is actually a typical day of eats for me only bump up the veggie cravings by like 10! I just can’t seem to get my fill this week! I’m already 2/3’s of the way through the 3 pound container of spinach that I bought on Saturday!
At this rate, I may wake up in the morning to find I have leaves instead of hands and roots for legs! Hmm, hope I don’t end up green! Wow, I just imagined myself as a human vegetable and the first thing I’m concerned with is my complexion?! Lol!
How do you do on getting in your fruits and veggies? Are you a bit of an “overachiever” like me or do you struggle to get your 5 a day?
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 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
Great buy! These were oh so tasty: maple sausage flavor with a hint of apple! And since they are pre-cooked, all I had to do was heat them in a skillet for a couple of minutes.
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.
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!
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?!
There is just something about this royal-hued vegetable…
Up until three months ago, I had never tasted an eggplant. With such an odd irregular shape and unique color, the sheer foreignness of it kept me from even giving much thought to it being a food I might enjoy.
Then, one October day, while dreamily perusing the produce aisle, I spotted her! The most stunning and perfectly smooth eggplant maiden I had ever seen! So overcome by her beauty, I immediately seized her from her home atop the shelf and placed her in my cart without a single thought.
Later, when I arrived at my place of dwelling, toting my beloved treasure, I realized I had not the slightest inkling as to what to do with her! Therein came about the heroic action of Sir Google!
He told me to have no fear, but that eggplant was an easy item to cook and oh so delectable! “Do as I say and your taste buds shall be rewarded!”
“Go to this website and make this dish now!” So I did…
Honey Balsamic Grilled Eggplant
Served in a whole wheat pita pocket with baked sweet potato fries
Tasting these sweet honey laden slices was like to one drinking the nectar of the gods!
One does not have an experience such as this many times in life. I took my new knowledge bestowed upon me by Sir Google and swore to share with the world the wonderful flavor of eggplant!
“Huh? Oh, I’m sorry ma’am, was I in your way? Hmm, I guess I must’ve been daydreaming!”
As I stood there in the produce aisle, wiping the drool from my mouth, I looked up. What did I see? Why a stunning, perfectly smooth eggplant maiden!
Grilled Portobello-Eggplant Sandwich with melty Daiya cheese
Served with a side salad of spinach drizzled with balsamic vinaigrette
Grilled Portobello-Eggplant Sandwich: (1 serving)
2 thick, sturdy pieces of whole wheat bread
Marinara sauce (1 serving: 1/2 cup tomato puree, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic, 1/2 teaspoon onion powder, salt & pepper to taste)
1 large portobello mushroom cap
3 slices from a medium-sized eggplant
1/8 cup shredded mozzarella cheese (I used Daiya)
1. Toast bread slices in toaster or under the broiler of your oven.
2. Heat marinara sauce in a small covered pot over medium heat.
3. Grill whole portobello mushroom and slices of eggplant until tender and juicy, turning once.
4. Slice mushroom into strips.
5. Spoon marinara sauce on both slices of bread, top one with slices of mushroom and the other with the eggplant.
6. Top with cheese and place under broiler until melted.
7. Combine the two slices of bread to make your sandwich and slice down the middle.
8. Enjoy the sheer awesomeness of the best grilled sandwich ever created!
Eggplant & Tempeh Marinara over Whole Wheat Spaghetti: (2 servings)
4 ounces whole wheat spaghetti noodles
1 tablespoon olive oil
1/2 large onion, diced
1 heaping teaspoon minced garlic (or one clove)
2 cups eggplant, diced
1 cup sliced mushrooms
1/2 cup low-sodium vegetable broth
1/2 cup white wine (or you could use water)
1 cup tomato puree
1 tablespoon Italian seasoning
1/2 teaspoon smoked paprika
salt & pepper to taste
1 package organic tempeh, crumbled*
finely grated Parmigiano-Reggiano
chopped fresh basil, for garnish
1. Cook pasta according to directions on package.
2.Heat oil in large skillet over medium-high heat.
3. Add onions and garlic and saute until onions are tender and translucent.
4. Stir in broth and wine (or water) and add sliced mushrooms and eggplant.
5. Continue cooking, stirring occasionally, until all the vegetables are tender, about 12-14 minutes.
6. Add tomato puree and spices to create the sauce.
7. Stir in tempeh and cover, reducing the heat to a simmer for 15 minutes.
8. Spoon sauce over cooked pasta and sprinkle with cheese and fresh basil.
I think this dish would also work really well with small pre-cooked meatballs or of course you could always make your own.
Who said pasta dishes couldn’t be low-fat and packed full of protein and vitamins?
*I just cut my tempeh into cubes, but the pieces ended up a bit large in the dish. I think smaller crumbles would work better for both ease of eating and appearance.
Fusion of entertainment & enlightenment brought to you tonight by a very tired and slightly delirious Heather!
Goodnight ladies and gentlemen, I am off to go save the eggplant maiden from the evil Lord of Cheesealot bed! 😉
My name is Heather! I'm a southern gal with a passion for food, fitness, and photography...and alliteration if you didn't notice! Here you'll find a mix of random musings, delicious recipes, and hopefully a chuckle or two! Check out my "About' tab to learn more!
