What I Ate Wednesday #51

 

Happy WIAW! I hope you are having a great week!

What a day in meals.  I enjoyed each one so much, I could not name a favorite.

I began my day with some coffee followed my 45 minutes of cardio. By the time I was done, I was so hungry, a shake was not going to do.

Instead, breakfast was rye toast with smashed avocado then topped with tofu egg, and a little bit of Daiya cheddar with a sprinkle of sea salt and pepper.

 

Andy and Mya had A tofu egg, “ham”, and Daiya cheese sandwich on rye toast.

While cooking breakfast, I had some oatmeal muffins baking in the oven for later.  They were pretty easy to make and they tasted good, but I probably would not make them again.

 

They were basically a combination of rolled oats, mashed ripe banana, apple sauce, cinnamon, vanilla, walnuts, dates and some chocolate chips.  I think some protein powder would have been a good addition to these little baked oatmeal cups. 

Breakfast was followed by my strength training session, then some office work. I was hungry and exhausted after an unsuccessful negotiation  with the cable company. How annoying!

My annoyance turned to happiness, I was pretty excited for lunch.  Besides being so hungry, I could not wait to make some spring rolls and have another bowl of miso soup I made yesterday.

The filling for my spring rolls was a mixture of leftover Asian broccoli slaw, shredded red cabbage, finely chopped spring mix, finely sliced sweet red peppers gently tossed with some Asian dressing I made from sesame oil, soy sauce, miren and rice vinegar. I also used some sliced avocado and baked tofu in my rolls.

I soaked the rice paper wrappers in warm water and then laid them on a paper towel and began building. First, some avocado, then slaw and tofu.

Next, roll up and viola, spring rolls just like I buy at Wegman’s.

This was a light and refreshing lunch that gave me the energy to get through my afternoon. 

While I made lunch, I also prepped for my dinner. Chopping onions, celery, carrots, and potatoes. I sautéed them in a little coconut oil with some herbs and spices before adding some frozen peas, carrots and diced Gardein chicken in my cast iron Dutch oven.

Then I made a “chicken” flavored creamy sauce that started as a béchamel.

I poured it into the par cooked veggies.

Since I had some errands to run, I covered it with a lid and turned the heat off. I wanted to be able to just come home, pour it into a casserole and into the oven for a quick dinner.

Can you guess what I was making for dinner?

When I came home, I poured the thoroughly coated veggies into a casserole dish.

Then this lovely dish of veggies and creamy sauce was covered by an uncooperative pie crust. I cut out some heart shapes in the crust to keep with being festive for Valentine’s week!

It was put in the oven and baked for 50 minutes to perfection. While this beauty baked, I snuck in another 40 minutes on my elliptical.

Total deliciousness!

Save room for dessert! Keeping festive, I melted some coconut oil, added raw cacao, and agave and blended into chocolate.  I poured a little of the mixture into heart shaped silicone cupcake molds.

Then, I popped them in the freezer for 10 minutes before taking them out to fill them with a secret peanut butter mixture, and top them with some more liquid chocolate.  Back in the freezer for 15 minutes. And then, heart shaped peanut butter cups for dessert!

I hope you enjoyed these meals! I know we did. Have a wonderful Valentine’s Week!