Hello, hello! Happy Wednesday to you all :)
We've had a break in the cold weather and finally get to walk the dogs again (as you can see above). Bizzy and Reggie are very happy about it, indeed. (My boyfriend is so nice to pose for a picture with them. He looks thrilled, no?)
Wanna talk about food? Ok, let's do it!
Breakfast: Half PB English Muffin & Fruit Smoothie
I made a quick breakfast this morning of half of a toasted wheat English muffin smeared with natural peanut butter. I also made a fruit smoothie that I didn't finish (until snack time). It contained: 1/2 frozen banana, 1/2 cup strawberries, 1/2 cup cherries, 1 tbsp cocoa powder, a sweetener packet and almond milk. Yum!
Oh, I also had coffee. It rarely makes it to the breakfast picture...
A.M. Snack: Muffin Top & Shake
I used to buy Vita Tops all the time, but found out Target had their own version of this 100 calorie delight for $2 less! So, I had a chocolate muffin top with the rest of my shake from earlier.
Lunch: Taco Stuff Sweet Potato & Roasted Veggies
This looks like a mess in a bowl, but it was the most delicious lunch ever! In the bowl is a medium sweet potato that I baked, topped with taco stuff (93% lean ground turkey cooked with diced chilies, corn and black beans) and cilantro, surrounded by roasted cauliflower and brussels sprouts. Pure amazingness.
Anyways, I ate this after we took the pups on a great lunch walk!
P.M. Snack: Cheerios!
I had brought an apple to work for afternoon snack but did not get a chance to eat it. So, I made a snack to eat when I got home of 1/2 cup of Chocolate Crunch Cherrios with almond milk. Bizzy watched.
Then I went to p.m. boot camp to get my twice weekly butt-kicking.;)
Dinner: Roasted Veggie, Chicken & Quinoa Casserole
Dinner was very tasty and simple to throw together.
I had made roasted cauliflower, brussels and broccoli on Monday, so my veggies were already cooked and ready for a casserole. In case you are curious on how I roast my veggies, I usually cut them all about the same size, toss them in some sort of oil (here I used 1 1/2 tbsp melted coconut oil), season them with salt and garlic powder and roast them for 25 minutes at 425 degrees. I heart roasted veggies. Forever-ever.
Here's how I made it:
Roasted Veggie, Chicken & Quinoa Casserole
2 large chicken breasts, diced and cooked
1 cup roasted broccoli
1 cup roasted cauliflower & brussels sprouts
1 recipe of faux-fredo sauce (below)
1 cup quinoa, cooked (I didn't have quite enough quinoa to make this, so I added some whole wheat couscous to make this a full cup)
salt & pepper to taste
1/2 cup of shredded cheese for the topping (I used Muenster)
Combine all except shredded cheese. Grease an 8x8 pan (with non stick cooking spray) and pour it all in. Top with cheese and bake for 25-30 minutes.
makes 1 1/2 cups of sauce
1 1/2 tbsp light butter spread
1/4 cup flour
1 clove garlic, minced
1 cup chicken broth
2 wedges Laughing Cow Swiss Lite cheese
salt & pepper
Heat a small skillet to low-medium and add butter and garlic. Once the butter has melted, add in flour and whisk. Pour the chicken broth in and whisk some more. Let this cook for about 5 minutes on low-medium heat.
If you like this, you should check out my cajun quinoa casserole!
Clearly I have no patience for food photography when I'm hungry-ha! Oh well...
For dessert I had a 100 calorie ice cream sandwich. Bizzy watched.
Here's a picture of my little Bizzy girl after our walk yesterday. Doesn't she look like a sleepy sea lion?
Ok, have a great week! Thanks for reading :)