WIAW: Pumpkin Alfredo Tortellini

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Oooh, it's time for another super fun and fabulous installment of What I Ate Wednesday!  Yay!

Let's get it started in here.

Breakfast Part 1: Toast

I've said it before and I'll say it again.  Half a piece of toast with peanut butter (or jelly...or both) is the best pre-workout snack for me.  I ate this ultra photogenic half piece of toast before 5 a.m. boot camp.  Is my flip flop tan line showing?

Breakfast Part 2: Protein Shake

Another photographic masterpiece, y'all.  Can't stop, won't stop.  This shake was actually pretty stellar.  It was a peanut butter, banana, honey oat shake.

Here's how I made it:

I drizzled honey all around my glass, then combined..

• 1 cup almond milk
• 1 frozen banana
• handful of frozen peach slices
• 1 scoop vanilla protein powder
• 1 tbsp peanut butter
• 2 tbsp oats
• sprinkle of cinnamon

Blended it all up and topped it with some fat free whipped cream.  Yum!

Also, coffee was consumed.

Morning Snack: Cukes & Hummus

If you have ever read another WIAW post from me, you are probably like, "Ok, I get it.  You like hummus."  Ha.  I do, indeed, enjoy the hummus.  I enjoyed it today with some cucumber slices.

Lunch: Greek Sampler

Oh, I am such a bad little blogger today.  I almost forgot completely to snap a picture of my lunch.  Luckily I remembered right as things were about to wrap up.  I shared this sampler platter with my sweet friend that included baba ganoush, tabouli, stuffed grape leaves, and of course hummus!  We had a small order of lamb meat on the side as well.

Afternoon Snack: Granola

I picked up this granola at Target this week and it was quite yummy.  I ate it out of the bag, but it would be great in yogurt or milk.

Dinner: Pumpkin Alfredo Tortellini & Spinach

I am going to have to make this recipe again soon, because it did not turn out too pretty in the pictures.  Also, because it is yummy and I want to face plant into it.  Hmm, that's a weird thing to say, no?

Whatever.  Here's how I made it.

Pumpkin Alfredo Tortellini

Serves 2

1 9 oz package of refrigerated cheese tortellini

2 tbsp cream cheese (I used Tofutti brand)

2 tbsp goat cheese

1/4 cup pumpkin puree

1/2 clove garlic, minced

1-2 tbsp grated parmesan

salt & pepper

Cook your tortellini per package instructions and sautee some garlic in olive oil in a separate pan.  If you don't want to do fresh garlic, just use a sprinkle of garlic powder.  Combine all other ingredients in a bowl and microwave for 30 seconds to make it "stirable."  Drain pasta and top with sauce.

I served mine over some fresh spinach that I sauteed in garlic and olive oil.

I also had some vanilla frozen yogurt later on, but slacked on my picture taking.  

K, hopefully I'll be back on Friday with some delicious soup.  Have a great day, all!