I say this because I have a day’s worth of glorious eats and TWO recipes for you tonight!
Remember last night how I said I was enjoying the chocolate almond butter while writing? Unfortunately, I’m pretty sure this made me sick. I had a horrible stomachache for the rest of the night, and it just didn’t go over so well.
|you were delicious.. except my tummy didn’t like you|
I’m kind of wary of saying this because I don’t want to admit it, but I think chocolate is giving my stomach problems lately. I am thinking back tot he last couple of times when I made my chocolate protein muffins and the same thing happened then as well. Now that I’m aware, I’ll have to test out my theory… but will be really upset if chocolate is the culprit. Digestable or not, the snack bowl below totally rocked my world last night.
|1/2 organic pink lady, cherries, raisins, cashews, chocolate almond butter, and a tiny sliver of a pb&j larabar|
I just want everything at night… so I make it happen!
I roused myself out of bed this morning at the lovely hour of 6:30. I tried to get out of bed to make the husband breakfast today, but he wouldn’t let me. Moreover, I fell back asleep for a good hour. It felt good.
Today was another beautiful vegan overnight oats parfait with cherries and blueberries as the layers. I am really excited because I got another pound of blueberries at the store today for $2.88! I wasn’t out yet, but I figured I HAD to take advantage of the deal.
|i know you’re jealous of my breakfast, but we can still be friends.|
|you’re right.. that’s not close enough.|
|oh yes.. much better|
I did a lot of busywork today, including but not limited to:
- throwing away my bridal bouquet – some may call me heartless, but i will just tell them i’ll look at the pictures to remember what they looked like.
- measure my windows for roman shades with the help of my interior designer bestie
- finish up the most laundry I’ve ever done in my life
- run 4.5 miles in 40 minutes (what’s up 8:50 pace!!)
- make the most delicious guacamole I’ve ever consumed.. EVER!
|1/2 avocado smashed, 4-5 chopped grape tomatoes, 1/8 cup chopped red onion, salt and pepper to taste|
I had that guacamole for lunch atop a romaine salad with mushrooms and salsa. I also ate a pink lady (an apple, not a person) but the picture was too blurry and embarassing to even post it.
I got some new hummus at the store today! I am all out of my regular hummus (::tear::), so I figured this would suffice for the time being. I got roasted garlic and the original variety.
Verdict is it is very good, but I still like my guy better. I HAVE to get to Costco soon!
I gave the husband two choices this evening: spaghetti or chicken. He chose spaghetti with chicken. He and I have the same problem apparently… we just can’t choose! So, I set off to make him an easy marinara loaded with great veggies.
What you’ll need:
- 1 onion, chopped
- 1/2 zucchini, cut in small chunks
- 5 cloves (yes, 5!) garlic, 3 chopped, 2 in chunks
- 2 cans (15 oz) organic diced tomatoes
- 1-2 tbsp olive oil
- handful fresh basil
- salt, pepper, oregano, granulated garlic
How it’s done:
Start by heating a dutch oven to medium high heat. Before you do this, coat the bottom of the pan with olive oil.
While this is heating, chop your veggies to your desired consistencies – I like a chunkier sauce, so my vegetables weren’t as small.
Dump the onion, garlic, and zucchini into the dutch oven and cook until tender and translucent.
While your veggies are cooking, chop your fresh basil into small pieces. If you don’t have fresh basil, dried basil is also acceptable.
|doesn’t this just scream “summer”!?|
Add in your two cans of diced tomatoes and spices once vegetables are tender.
Let the sauce simmer for 45 min – 1 hour. The longer it simmers, the more the flavors blend together!
To be honest with you, when it comes to spices I couldn’t tell you whether I added 1/8 tsp or 2 tbsps. of a particular spice. I spice to taste, so it never comes out the same. I apologize if you are a strict recipe follower, but that’s just not how I roll.
This sauce was enough for the husband and I (I use a lot!), so if you are feeding more than 2 people, you may want to double the recipe!
I wasn’t feeling spaghetti tonight. I don’t know why, but I just didn’t want it. The husband is more than happy to indulge in brown rice pasta with me, but I let him enjoy his wheat laden pasta tonight for once. I got to work on a concoction inspired by Angela’s Speed it Up Spinach and Chickpeas.
In a pot went the following:
- 1 can chickpeas, rinsed and drained
- handful mushrooms
- handful chopped basil
- 3-4 cups fresh baby spinach
- 1 tsp lemon juice
- 1/2-1 cup Marinara Madness (above)
- 1 tbsp gluten free flour (to thicken it all up)
I let it all hang out for 15 minutes or so, and was served up this delicious bowl!
I’m not going to lie, I could have eaten it all by myself, but I reminded myself how much I enjoy my evening snack. All of the flavors blended together so well. It was a clean and light mix – I didn’t feel weighed down at all when I was done eating. This is definitely a keeper in my books!
Now it is time to go find said snack and catch up with you all! I am ready to relax, how about you?
Question: Do you cook more than one dinner in your household or do you make one meal and let others “deal with it”? For me, I don’t mind cooking more than one thing. I would never force anyone to eat something they wouldn’t enjoy. I also didn’t feel like I spent a lot of time modifying my meal to fit my needs.
Question #2: Who out there is going to Healthy Living Summit this weekend? I am going for the day on Saturday, and I couldn’t be more excited! I’m looking forward to meeting some of my bloggers!