Hey, hey everyone! I’m still CRAZY EXCITED about my new web domain! I can’t get over it! I keep randomly telling people about it too, even people who don’t regularly read my blog… Haha I think I’m more proud of this than my amazing race time in my 10K this weekend!
So today is Wednesday, and you know what that means: What I Ate Wednesday! Okay, so it’s really what I ate on Tuesday, but it’s all good.
My breakfast was absolutely amazing, no joke. It was actually killing me not to add it into my blog post yesterday because I was saving it for today. After my 2 mile run and strength training workout, I went home and had some amazing Pumpkin Pie Oats.
1/3 cup oats
1/3 cup almond milk
2/3 cup water
1/3 cup canned pumpkin
1/2 tsp ground flax
sprinkle of cinnamon
To make the oats, I used a variation of the recipe I used Sunday that I got from the Healthy Everythingtarian. I put the oats, flax, milk, water and egg into a pot on the stove and whisked until the egg was all mixed in. Then, about halfway done with cooking, I added in the pumpkin and the cinnamon. Then, when it was done, I topped it with raisins and walnuts! The egg mixed in really gave it a great creamy texture, it smelled just like pumpkin pie, and almost tasted like it!
I had to meet with my first year law student mentee at 1, so I ended up eating lunch much later. For a snack to tide me over, I had a sliced Gala Apple… sorry no picture!
For lunch I had packed Clare’s Garlic Soy Eggplant and Zucchini , from Fitting It All In, that I made on Sunday. It was pretty good, however, I think it would have been a lot better fresh. It’s definitely not meant to be stored and eaten later because the eggplant was pretty mushy. It smelled so good when I made it! I’ll have to have it fresh sometime.
For my afternoon snack, I tried a Chocolate Peppermint Stick Luna Bar. I’d never had this type before and I actually liked it a lot better than I thought it would! I don’t like Luna Bars that are too dessert-like, but this was like a chocolate granola bar with a bit of peppermint on the bottom. Perfect combination!
After school, I headed home to make dinner! I still had the other half of my spaghetti squash from last night’s dinner, so I decided to try out Clare’s Spaghetti Squash with Huminara Sauce! (Love these recipes Clare, keep ‘em coming!).
I made a couple changes though – I didn’t have hummus so I kind of made my own… I put half a cup of chickpeas, a clove of garlic, and a smidge of olive oil in the food processor, and then also added in the other half of my canned tomatoes from last night. Worked for me!
Another change I made is that I used both zucchini and mushrooms, since I want to be sure to use my mushrooms before they go bad! That always seems to be a problem for me… I also don’t have nutritional yeast, so I put some string cheese on top! Haha it was the only cheese I had; I actually got it as SWAG from the Susan G. Komen Race for the Cure 10K this weekend!
I microwaved the whole thing so that the cheese would melt. Because I used the canned tomatoes, it was pretty watery, I had to drain it out! But it was absolutely delicious! What a good idea, Clare – hummus and marinara sauce! I loved it! It made it really like spaghetti!
Have any of you tried turning a vegetable into a pasta dish? I’ve done it with spaghetti squash and zucchini! I always love it!