What I Ate Wednesday #23

 

It was a super busy Tuesday with unplanned meals.  I had to rely on what was in the fridge, which was getting scarce, even though it looks far from bare.

At breakfast, I was craving one of my tofu scrambles.  I had a tub of tofu, one Field Roast Apple Sage Sausage, some frozen hot peppers, fresh Vidalia onion, two large portabellas, and just about the last of my Dayia Jalapeno Garlic “cheese”. It all came together in a wonderful, super tasty scramble. To top off this super breakfast. I chopped up some fresh tomatoes, onions, and some basil from my garden.  It balanced out the hot breakfast perfectly.

 

After this filling protein and carb packed breakfast, it was off to tennis camp.

We came home starved and had little time to prepare before our next venture out. 

Lunch was grilled Whole Wheat Sandwich Thins, topped with Roasted Red Pepper Hummus, chopped tomatoes, onions and basil. This was a delicious alternative to chips as a base. Only one hundred calories for two rounds.

Then it was time for a Jeep Ride for Mya and Prince.

I found a few extra rolls from the bakery today.  I checked the freezer, and I had a whole box of vegan breaded eggplant.  I also had a half a jar of spicy tomato sauce leftover from the Sunday’s lasagna.  They were all begging to be made into Eggplant Parm Sandwiches. Wish granted!

Me and Mya shared this awesome sandwich with some baked chips on the side.  Soooooo full!

It is going to be another hazy, hot, humid, hundred degree day here in S.E. Pennsylvania.  We will be trying to stay cool, maybe even catch an afternoon flick in the AC, or even the first two episodes of WEEDS we need to catch up on, yay!

Have a happy Wednesday!

 

New Dishwasher

 

So, I have a new dishwasher. 

It works really well.  Sometimes, it even gets assistance from the old dishwasher! They like to share the load.

I don’t think I will find it as amusing in a few months when Prince is 100lbs! 

 

Have a happy Friday!

What I Ate Wednesday #22

 

Happy WIAW!  Has it been hot enough for everyone?  Cooking when it’s 100 degrees has its limits. So does my exercise routine. I kept my time in front of the stove to a minimum this week.  A mixture of short stove cooked meals, a little grilling, and mostly raw salads and snacks. As for my workouts, I have stayed committed to my morning 30 minute cardio.  I weight train and tone 4 days a week for thirty minutes, but my 3pm cardio session has been spotty.  I am too hot and tired to get back on at 3pm.  I am hoping this cooled weather will reignite my 3pm workouts.

My WIAW posts are based off of my Tuesday meals. Waking up Tuesday morning, it was cool for the first time in weeks. No humidity.  The question was, what to make for breakfast on the cool morning. Then, I remembered my neighbor, Mrs. Umpstead, kindly gave me some zucchini from her abundant garden yesterday.  We went over to visit her new 18 year old horse, Bell. She and her family generously rescued her from being put down and gave Bell a lovely 9 rolling acres to live out the rest of her life. Mya was thrilled to meet her.  She fed her baby carrots and got to pet her mane. Bell was gentle and calm.  I will make sure to bring my camera next visit.  Anyway, the zucchini had me thinking about zucchini bread.  But it was 5:45am and I did not want to have 1 hour baking time before breakfast.  So, I then thought, muffins.  They only take about 25 minutes to bake and 15 to cool. 

I quickly located a low sugar healthy recipe, gathered the ingredients, preheated the oven and woke Mya up to help.  She would have been mad if I let her sleep though making muffins.  She hoped right out of bed, asked for some sips of coffee and then got to baking!

By 6:20am the muffins were in the oven, the timer was set, and I hit the elliptical while they cooked.  Baked goods for breakfast seem like such a “cheat” food breakfast.  These seem that way, but they were low sugar, just 1/2 cup agave, packed with 1/2 cup ground flax, 2 cups zucchini shredded, some chopped walnuts, coconut oil and whole wheat flour. They were delish!

  Mya is at a half day computer camp learning how computer games are designed and is even designing her own game and characters.  It is really amazing!  I wanted to prepare lunch before Mya came home.

The lunch menu consisted of using up some corn tortillas, Field Roast Mexican style sausage, and all the other “taco” fixings I could find in the fridge. I still had half of a zucchini left from my muffins, so I wanted to incorporate it into my lunch. I thought it would easily blend into my Mexican sausage crumbles for my taco base.

In the food processor, I combined my sausage links broken into pieces and chunks of zucchini.  I pulsed them until it resembled taco filling, and the zucchini was undetectable. 

I heated the mixture on the stove and added some frozen corn to it at the end.  I poured it in a bowl beside the chopped avocado, chopped tomatoes, diced red onions, shredded romaine,  black olives, Daiya cheese, and some vegan sour cream to mellow out the spicy filling.  While the filling was heating, I cooked the tortillas in my griddle until crisp.  They looked like this…

Then, like this…

After lunch, we visited a few bread customers, and then came home and played with Price and Booey.  They are getting used to each other now.

After the playing commenced, it was time for dinner.  It was now not quite as cool as it was this morning.  I did not feel like standing in front of the hot stove, so I decided to make pasta salad out of leftovers.  I had a whole bowl of leftover pasta and broccoli from last night’s dinner, and all the veggies that were not used from lunch, they were already prepped!  I mixed them all together with some blush vinaigrette with some additional peppers and cucumbers.  Viola, easy pasta salad ready in five minutes!

I was not that hungry at dinner, so I ate a small bowl. A non pictured mini bowl of cereal and berries with coconut almond milk was my 7:30pm snack since my dinner was light.

Can you ever see enough puppy pictures??? I can’t!

Have a wonderful WIAW!

What I ate Wednesday #21 Puppy Edition

 

Meet Prince, the new addition to our family!

Our search for a puppy is over.  We have introduced our 8 1/2 week old baby blue pit into our family.  He is a super sweet boy who is a laid back lover.  We are excited to watch him grow and interact with Booey, our 11 year old pit, Xander, our 2 year old, king of the house, kitty, and Cupcake, our sweet 1 year old Holland Lop.  Introductions have been going well, hopefully with all the showers of love, this little boy will easily adapt to our crazy family.

What I ate Wednesday was on the go today.

Since we were headed out early yesterday to pick up Prince, breakfast was a simple Red, White and Blueberry super cereal bowl to celebrate the fourth.

This was a combination of several cereals, hemp seeds, chia seeds, strawberries, blueberries, blackberries cherries and banana and some Almond Coconut milk to bring it all together! Yum.  It was just too hot for a tofu scramble!

Lunch on the go…

Time to run errands and take a drive to meet our new puppy.  I knew we would be out from 10:00 till dinner, so I packed us lunch to go, including my afternoon java fix! 

It was simple Lightlife “ham” and “cheese” on wheat with mustard.  I did not want sloppy sandwiches in the car that would get mushy.  We also had the remainder of a bag of chips, some super sweet watermelon and some granola bars for dessert. 

I only made myself half a sandwich, big mistake.  I ended up eating a few more chips than I intended.  I forgot how good ham, cheese and mustard on wheat was.  Usually I make elaborate sloppy sandwiches, this was simple and delish, especially with some chips stuffed inside!

Andy’s Plate

As soon as we arrived back home with Prince, who was unnamed at the time, he was in dire need of a bath. Dire need! Only a half hour to spare before the vet visit…

By the time we got home from the vet, we were STARVING! I quickly got some water boiling for my Rice Fettuccini.  I heated up another pan and began to sauté a lone zucchini I found in the fridge, some mushrooms and half a pint of cherry tomatoes.  Once the pasta was done I added a little butter, the veggies, some sea salt, pepper and a little vegan parmesan.  Viola, dinner. Fast.

I never eat past 6:00pm, but this meal was closer to 7:00pm.  No bread deliveries on the 4th, so a cup of decaf and some puppy bonding was how we ended the night!

Have a happy 4th of July! Hope you are all enjoying this gorgeous day remembering how blessed we are to be a free and independent country! God Bless America!

Best Breakfast Sandwich

 

Tofu Egg…

Daiya Block Style Cheese…

Field Roast Apple Sage Sausage…

Caramelized Onions…

Mushrooms…

Curly Kale…

on Wheat Bagel Thin…

This was one filling and satisfying breakfast.  It was perfect after my workout and kept me full till lunch.  Andy and I both ate and savored every bite.

Check out the stats:  354 calories, 12g fat, 26g protein, & 8g fiber… 100% delicious!

Can’t wait till WIAW. Have a great day!