I had a heck of a busy day yesterday! At 1:30 I had to take the little pup to the vet in Boulder. I wasn’t super hungry for lunch yet but I had no idea how long the appointment would take so to avoid mid-afternoon hunger pains I decided to have 2 small lunches before and after my Boulder outing.
I also had some cauliflower florets and hummus — goodbye sweet red pepper hummus, I will be seeing you again soon.
It’s a good thing I opted for a pre-vet snacky lunch because I didn’t make it home till 4! They had to do blood work and yada yada but I did get to run a few errands while waiting for Puppy. I left WF with a jar of PB, 3 packets of Justin’s nut butters and a kombucha — ha ha a girl must be prepared for a 9 hour drive to Las Vegas by stocking up on the good stuff!
Dinner was Angela inspired (this seems to happen a lot…)
- didn’t use zucchini
- used 1.5 bell peppers (orange + 1/2 red)
- only used 1 handful of spinach (because I wanted to save some for another GM tomorrow??)
- used red onion
- used plain old flour tortillas
And guess what? It was just magical!
BY THE WAY, we used enchilada sauce instead of pasta and it really added a layer of heat that tasted awesome!
We paired it with corn that we grilled then topped with a small spoonful of light sour cream and a sprinkling of chili powder, salt and pepper. I’ve never grilled corn before and I’m not sure if we actually did it right since the kernels kind of shriveled up but they still tasted GREAT and our apartment smelled like popcorn, yummmm!
Just looking at these pictures is making me hungry for more! The enchilada and corn paired together so nicely and I didn’t even miss the cheese! Even Joey, who was a bit skeptical (“enchiladas without cheese?!?!”) gobbled his down and even finished mine. Yes, they were so filling I couldn’t even finish!
My goal for this mornings little 2-miler was to do under 9 minute miles. I finished in 17 minutes so I definitely succeeded.
I made my oats a little differently this morning. For steel-cut I usually boil 1 cup of water (or 1/2 cup water & 1/2 cup almond milk), mix in 1/3 cup oats, cover and cook on low for ~25 minutes. Ashley from the Edible Perspective had a post a few weeks ago on oats that suggested something a little different so I thought I’d give it a go.
- Bring 1 1/4 cup water to a boil
- Whisk in 1/4 cup oats instead of my usual 1/3 cup
- Cook 10-16 minutes or until liquid is almost all absorbed I set the timer for 17 minutes and had to add a good 7 more minutes. I wonder if it has something to do with my electric stove?
- Add 1/4-1/2 cup milk + slices of 1/2 banana + 1/2-1T chia seeds + 1t vanilla + 1/2t cinnamon I used 1/4 cup almond milk and the whole tablespoon of chia seeds
- Whisk to combine
- Cook 5-7 minutes I set the timer for 10 minutes and it was still sliiightly liquid-y but I was bored of waiting and too hungry so I decided they were done he he
Today has involved more running around like a crazy person who’s about to leave for an 11-day vacation (I will try to blog as often as I can) and listening to the thunder storm going on outside while I’m at work 😦
Do you like the rain? I usually do but right now I’d enjoy a little sunshine and heat 🙂
Happy Tuesday, foodies!