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all in a day’s eats

Eek!  I can’t believe I’m just now getting around to posting.

I have been pulling some seriously late nights this past week, and it needs to stop!  It’s causing me to be so exhausted during the day.  I just love staying up late, though!

Lunch today was simple.

Two slices of Ezekiel bread, Morningstar black bean burger, hummus, a healthy dose of sunflower sprouts, and rotel tomatoes.  Yum!

And the biggest watermelon spread ever! I promise I didn’t eat all that…at least not for lunch;)

I’m pretty sure I’m going to morph into a watermelon before it’s all said and done. That or a sunflower sprout:)

I had totally forgotten that yoga was tonight until I started craving it this afternoon.  Then it hit me!  So, after tutoring I went straight to class, and did some lovely sun salutations, half series and child’s poses.  love. love. love.

Since I knew I’d be getting home sort of late from yoga, I spent some time this afternoon chopping up veggies and making a stir-fry sauce.  So, when I got home all I had to do was dump it all in the wok and cook some bulgur!

I included cabbage, bell pepper, pattypan squash, carrots, onions, zucchini and sunflower sprouts.  Obviously I added a sprinkle of chia seeds to top it all off!

The most important thing about stir-frying veggies is timing.  I always put my carrots in and let them cook for a bit first (same story with broccoli if you’re using it); then I add bell peppers.  Soon after the peppers I add in everything else except for the sunflower sprouts, which I toss in at the very end.

I would give you the recipe for the sauce I made, but it needs some revamping.  It involved low sodium tamari sauce, garlic, olive oil, maple syrup, seasoned rice vinegar and ground red pepper; it was a bit bland unfortunately, so I’ll spare you the details.  The incredible veggies were the star of this show!

Dessert was a brown rice cake with a thin layer of Maranatha Chocolate Almond Butter spread.  This stuff is just like eating icing.  It is so good!

With a cup of decaf iced coffee on the side.

Well, I hate to cut this short, but I gots to gets to bed!

Tomorrow is a special day here, but I’m going to wait ’till tomorrow to tell you why!  Any guesses?!

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babies…babies and more babies

Lots of craziness goin’ on up in here!

Last night some friends of ours called at the last minute and were in town, wanting to come see us.  They are fixin’ to move to North Carolina in about a month, and we’re going to miss them so much!

Fun fact: Molly was my roommate in college and Stewart was Jon’s roommate at the same time.  Fun times for sure:)

Now they have these two cuties:

Sophia

Lydia

After they left, Jon and I hurried to the kitchen to fix some dinner!  We were in a bit of a rush because my sister had called to see if we could babysit my fur-nephew this week; so, I needed to drive to meet her halfway between my hometown and our house.

While I wasn’t looking forward to the drive, it ended up being quite nice because the sun was setting and the two lane country hightway became almost magical.  So pretty.  No camera, though:(

Back to dinner.

We were going for something quick and easy, low mess, but delicious (of course:)

Presenting: Quick and Easy Pesto Pita Pizzas

Ingredients

whole wheat pitas
pesto sauce (we had some on hand, but you could also make your own)
tomato
chopped onion
canned artichoke hearts, chopped
soy cheese

1.  Spread pesto onto whole wheat pita
2.  Sprinkle on a thin layer of soy cheese (or whatever you prefer)
3.  Place tomato slices on top
4.  Spread chopped onion and artichoke hearts all over
5.  Place in the oven on a baking sheet for about 10 minutes at 400 degrees (This makes the pita edges nice and crispy)

The key to this recipe is to really lay on the veggies.  The more veggies the better!  You can also play around with all different variations.

Other great combinations:

Barbecue Chicken Pita Pizzas (pre-veggie days) – barbecue sauce, cheese, chopped chicken, onion and bell pepper

Basic Tomato Pita Pizzas – tomato sauce (doctored with italian seasonings), cheese,  endless array of veggies!

So, after dinner I hopped in the car and headed to pick up this our new house guest

baby Bentley

He and Olive are quite the pair.  She is really laid back and he is…well….not.  So, sometimes she gets a little bit (okay, a lot) annoyed with him.  Usually it gets better after they’ve been together for a couple of days.  I think Olive finally gives up on being a recluse and submits to B’s playful ways.  Let’s hope so anyway:)

They did get some play time in the backyard this morning.  I was having a hay day taking pictures until I looked down and saw 5 million mosquitos on each leg.  We high tailed it to the house!

I did also make it out for a run with Jon this morning.  We ran/walked just under three miles. It was so humid, you could have sliced through the air with a knife. We are going to have to get up earlier if we’re going to run outside; it felt like we were suffocating!

Once we got home, I convinced myself to head to the gym for the Butts n Gutts class I told you all about last week.  We did lunges.  We did planks. We did squats.  We jumped rope. Did jumping jacks.  Abs on the bosu ball.  Pretty much if you’ve ever heard of it or seen it, we did it.  It was great!  Tough, but great:)

Breakfast

I finally took the time to try the vegan overnight oats plus banana soft serve that Angela’s been raving about.  And while my pics don’t really do it justice – you really must have a clear bowl to get the full effect – it was decadent!

Last night before I went to bed I combined 1/3 cup of oats with about 1 cup of almond milk + 1 tablespoon of chia seeds.

This morning I made peanut buttter banana soft serve using 1 whole banana and about 1/2 a tablespoon of natural peanut butter.

Then came the magnificent layering!

I topped it all off with fresh blackberries

Oh glorious day!

Loved this.  Seriously loved it.

Well, I’m off to go try to salvage the babies’ relationhip before Bentley drives Olive over the edge!  I hope you all have a marvelous, chia filled day!!

If you get a chance, stop by Peas and Thank You and say hi to Mama Pea.  She’s doing a great cookbook giveaway, and I’ve got my fingers crossed for Eat, Drink and Be Vegan!

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a savory morning

As I mentioned a few days ago, I have been craving savory breakfasts!  I used to live on oatmeal, yogurt or cereal for my early morning meal, but lately the sweets just aren’t doin’ it for me.

On my way home from piyo this morning (and admittedly a bit during) I started brainstorming breakfast.  I knew I wanted something savory, but I wasn’t really feeling eggs.  I contemplated hummus and toast…and then suddenly it hit me.

Savory oats.

I think I first got the idea for savory oats from Angela.  But honestly, I really didn’t think I could go there.  “There “meaning…to a world where we mix things like black beans and veggies with oats.  So, if you feel repulsed by this idea (ahem, Jon), don’t worry.  One day you’ll find yourself pondering what to eat for breakfast, and boom, it’ll hit you too.  Maybe:)

I immediately went to work.  First, I sauteed some swiss chard and corn in a skillet with garlic powder, sea salt and black pepper.

Next I mixed up some humnut sauce by combining a couple tablespoons of hummus with about a tablespoon of nutritional yeast and some water for thinning.

Meanwhile, I cooked 1/3 cup of oats in 3/4 cup of water for a minute and thirty seconds in the micro.  Watch ‘em closely so they don’t overflow!

Lastly, I mixed the humnut sauce in with the oats, which created a cheesy, creamy consistency.  It was at this point that I started feeling pretty dang good about this recipe:)  mmmmm.

Once the chard and corn were finished, I laid them on top of the cheesy oats….and sprinkled on some chia seeds!

Barely able to contain herself next to the creamy oaty goodness:)

After our little photo shoot, I took my first bite and….

it was fantastic!  But still missing something.

How about some homemade salsa?

There…that’s it.

While savory oats aren’t my favorite breakfast ever, I definitely will be making them again and trying new variations! If you’re having trouble with the whole idea, just think of the oats as a grain rather than a breakfast food.  You wouldn’t think twice about adding humnut sauce and greens to bulgur or quinoa, would you?

Before I go, I’d like to say a huge thank you to my sweet blog friend, Heather from Where’s the Beach, for passing on the Fabulous Sugar Doll Blogger award.

The rules of this award are to tell 10 little known facts about myself and pass it on to three to five other bloggers.  So, here goes!

1.  I learned to ride a bike when I was 3 (no training wheels!)
2.  I used a pacifier until I was 4…get the picture?
3.  I played basketball from the age of 5 to 18
4   I am obsessed with anything that has birds on it
5.  I flew in an airplane for the first time when I was 20 years old
6.  I am a clean fanatic.  I absolutely hate being dirty.  worked out great in Thailand:)

don’t judge;)

7.  I am a chapstick fiend.  As my husband says “you are obsessively freaky about it”
8.  I changed my major five times in college
9.  I love rainy days more than sunny days
10. I never get tired of spending time with my husband

I pass this award on to

Sarah at Gluten Free Tries Vegan

Sarah is one of my very favorite blog friends…if you haven’t visited her blog…go NOW!

What do you think about savory oats?  Can you “just not go there?”  Or is your mouth watering just thinking about them?

Tonight Jon and I received a special visitor who will be staying with us until Sunday.  Can you guess who it is?

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day at the market

There are only 2 days left in my chia seed giveaway.  There will be two winners, and currently the entries are low, so get over there quick ’cause you have a great chance of scoring some seeds!  I’ve also posted the amazing benefits of chias and here are some posts with ideas of how to use them if you’re interested.

What a lovely Saturday morning we’ve had here at CSM headquarters:)

We managed to rise and shine this morning in time to hit up the Farmer’s Market.  We haven’t been in awhile for various reasons, and it was much more impressive today than ever before!  I was in heaven!

We made up a little early morning to-go snack before heading out the door

repeat from yesterday – brown rice cake with natural pb and sliced banana.  With a sprinkle of chia of course!

There’s nothing like the Farmer’s Market to get a person excited about eating healthy and fresh!  Everything is just so beautiful and natural.

swiss chard!  I’ve been dying for some swiss chard, but none of our grocery stores have it. This one is huge!

Thai basil- I feel a stir-fry comin’ on:) muahahaha

eggplant in the back.  in the front is a variation of squash called Patty Pan Squash – have you heard of it?

lemon cucumber.  The word on the street market is that it tastes just like cucumber- we shall see!!

fresh tomatoes in the sunlight

giant squash:)

tiny red bell peppers

best find of the day – sunflower sprouts!

Here is what I actually came home withsunflower sprouts, cabbage, patty pan squash, swiss chard, blackberries, red potatoes, giant zucchini, lemon cucumber, Thai basil and regular basil.

I am most excited about the sunflower sprouts!  Here is some info from the farmer

Amazing little guys!  I’m dreaming of putting them in green monsters, wraps, salads….the possibilities are endless!!!

Two years ago I never would have believed you if you’d have told me I’d be so excited over a plant. lol.

After the market, we stopped for some coffee at one of our little local coffee shops.  Actually, I was a barista here for a summer in college, so I have a special affinity for it.

iced decaf americano with a splash of soy

I’ve become obsessed with iced americanos lately.  I’m not sure why I had them add soy today because I really like it better straight up.  It just wasn’t quite strong enough today.

We drove around, scoping out garage sales for awhile, but didn’t find anything good:(  Now I’m off to clean clean clean!  Our house is way overdue for a deep cleaning, and I’m just the girl to do it:)  See ya later!

What is something that is true about you now that you wouldn’t have believed had someone told you in the past? Spill it!

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one week later

Happy Friday friends!

First off, I want to remind everyone to enter my 100th post chia seed giveaway!

I’ve had a couple of people ask about ideas for using chia seeds – click here for some of my past posts that include chias.  I’m working on a page of ideas for using chia seeds, as well as the amazing benefits…it should be up soon! I’ll keep you updated:)

Before piyo this morning, I ate half an apple pie Larabar to tide me over until breakfast; however, after I got home I was busy working on some things, and I just didn’t feel that hungry.  Me not being hungry for breakfast is about as likely as snow in the middle of July.  It happened, though.  And in true intuitive eating fashion, I didn’t eat again until lunch!

You know, though, that if I miss out on breakfast – lunch simply must be epic!

In this salad went

2 huge handfuls of baby spinach, chopped
1 tbsp chia seeds
1/2 summer squash, chopped
about 1/4 cup black beans
1/4 cup corn
generous dousing of balsamic vinegar
3 medium canned artichoke hearts, chopped
Morningstar black bean burger, cut into bite sized pieces
dollop of hummus

When I make my salads, I always throw all the ingredients (minus toppings – in this case black bean burger and hummus) together into a big bowl and mix it all up.  Then, I dump it onto a plate or bowl and add the final toppings.  My salads are always huge, so this makes it easier to mix everything up!

Confession:  I have a huge problem with building things.  Ex: stir fries, salads, plates at a buffet (oops!).  My eyes are always 10 times the size of my stomach.  Today I had to reserve about 1/4 of the salad mixture for later because it was embarrassingly huge.  I mean, I’m not ashamed of big salads, but today’s was just unreasonable;)

It was delicious, though!

This held me over for several hours while I ran some errands, planned some stuff for my tutoring session with Mohammad, worked on some Outbox tasks and answered some emails.

A little later, the hunger monster called again….snack time!

One of my favorite snacks – a brown rice cake slathered with natural peanut butter and topped with sliced banana.  mmmm.

It has been one week since I officially resigned from my teaching job.  And I just want to say to anyone out there who is dealing with a big decision like this – it does get easier!  You will be okay!

One week ago I didn’t know heads from tails as far as this decision was concerned.  I ended up making my final decision by deciding which way I was leaning to 1/2 millimeter more than the other…and then closing my eyes and jumping in with both feet.  It was dreadfully difficult.  There were times when I honestly felt like things were never going to be okay again. I knew that wasn’t true, necessarily, but I just felt so confused and distraught over the whole situation.

I can honestly say that now, 7 days later, I feel happier and more confident than ever.  Seriously, today was like rainbows and sunshine.  I know that every day will not be that way, but the overwhelming feeling that I made the best decision I could have ever made envelopes me. Everything I do, whether laundry, washing, dishes or just fixing Jon breakfast feels happier and freer than it has in a long time.  I don’t expect things to be perfect, but I also feel that no one should have to live day-to-day with dread and unfulfillment.

Again, for any readers who are going through a tough decision, just know that if you follow what your heart is telling you and turn your back on fear…you will be so thankful that you did:)  Remember…if you’re not scared, you can’t be brave.

Not sure what Jon and I will spend Friday night doing…but I promise that it will be relaxing!!  We always take Friday night off from work and just spend time together.  Amen to that.

Have a great night!

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