WIAW: Sweet 'n Spicy Asian Glazed Grilled Drumsticks

Hello again!!! Well, we made it halfway through the week!  Time for What I Ate Wednesday fun :)

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Breakfast: Egg on Toast & Smoothie

For breakfast you know I had to have an EGG!!  I had an over easy egg on wheat toast with a super thick fruit smoothie.  The smoothie contained 1 frozen banana, about 3/4 cup of frozen fruit mixture (that had strawberries and mandarin oranges), a little honey for sweetness and 1 cup (approx.) of almond milk.  I also had coffee on the drive to work.

Snack: Nectarine

For morning snack, I enjoyed a super ripe nectarine.  It's hard for me to transport this type of fruit in my bag because it always gets torn up, so I cut it at home and brought it in a tupperware.  Loving peaches and nectarines lately!

Lunch: Salmon & Asparagus Salad

My boyfriend and I walked the dogs at lunch (it was very hot and humid outside) and then I made us some refreshing salads with leftovers.  I used leftover salmon (made from this Bobby Flay recipe), spring mix, goat cheese crumbles, radish sticks and leftover sauteed asparagus and peas.  Such a good salad!

Because lunch was so healthy and all...we could justify a vanilla cone from McDs!  I never eat at McDonalds--I think it's gross, but the 59 cent vanilla cones are ON POINT!  And I think they are in the 150 calorie range--SCORE!!!

After lunch, my guy and Bizzy came up to the office (nobody was there, so no big deal) and we booked some stuff for our vacation coming up in August!

I loooove having these two visit me at work! :)

Snack: Cream of Wheat

Around 4 p.m., I made an instant cream of wheat packet (maple & brown sugar flavor) and topped it with a few strawberry slices.  It was a pretty satisfying snack!

Dinner: Sweet 'n Spicy Asian Glazed Grilled Drumstick, Rice & Veg

For dinner, I grilled some chicken.
More specifically, I made Skinnytaste's Sweet 'n Spicy Asian Glazed Grilled Drumsticks(<--click for recipe).
These drumsticks were really tasty.  I love grilling!!
While the chicken was on the grill, I threw some rice in the rice cooker and sauteed some veggies.

Soy and Garlic Veggie Saute
serves 4-6

1/2 head of cabbage, chopped
2 heads of broccoli, chopped
1 cup frozen peas
2-4 tbsp low sodium soy sauce
2 cloves garlic
olive oil, for the pan

Coat a large skillet with olive oil and heat to medium.  Once the pan is hot, put the cabbage in to sear for 3 minutes or so, then slide the broccoli in.  Add soy sauce and garlic and saute for 10 minutes, stirring occasionally.  Throw in the peas and cover for about 5-7 minutes or until all veggies are tender.

I could seriously just eat these veggies for a meal--so yum!

After dinner, I had a glass of homemade sangria (<--click for recipe--it's a winner, although I used amaretto instead of elderflower liqueur because I'm not rich lol) and watched Sons of Anarchy.  I just started watching it on Netflix and it's really good so far!

Have a great week!!

Bonus Bizzy Picture!!  I love her face!

WIAW: Happy 4th of July..and Sausage & Quinoa Stuffed Portabella Mushroom

Hello there!
I usually like to start my What I Ate Wednesday posts with my favorite picture I've taken this week...and this one is one of my favorites EVER!  These are flourless chocolate brownie cookies with beautiful, crackled tops and a sprinkling of sea salt--I mean, come on!  Recipe will be at the bottom of the post.

So, it is July and Bizzy just wanted to say "Happy Birthday, America!"

She really loves pictures..can you tell?  She obviously is not a huge fan of the headband I got her, but that's okay ;)

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Breakfast: Cereal & Berries

For breakfast I had a cup of the new Honey Nut Cheerios Medley Crunch.  It was pretty good, kind of like mixing Cheerios with Honey Bunches of Oats.  I had some strawberries on top..and I added almond milk after the picture.  I had some coffee on the way to work, too.

I woke up with indigestion (which is strange--does not happen often to me) that continued throughout the day, so I did not eat a snack..unless you count Tums!

Lunch: Lettuce Wraps

For lunch I prepared some leftover ground lamb (the possible culprit of the indigestion? maybe) with black olives, cheese and sour cream in a lettuce wrap.  Carrots and a few flatcrisp crackers on the side.

After lunch we went to Starbucks to get a tea.

This is their new blackberry mojito tea lemonade.  I did NOT like this the second time around.  I tried it last week and asked the barista to make it unsweetened and it turned out perfectly herbal with just a hint of sweetness from the blackberry and a pop of tartness from the lemonade.

So, the deal with this drink is there's tea and lemonade--both which can be unsweetened, leaving the only sweetness to be the blackberry syrup.

The lady who made it for me yesterday insisted that unsweetened was not an option.  I should have argued with her but I was in a hurry to get back to work.

Long story long, this was waaaaay too sweet and speak up for yourselves..even if you're late..or you will spend $4 on an undrinkable tea!

Aaaand...rant over!

Snack: Cherries & Granola Bar

My afternoon snack included beautiful fresh cherries.  I heart cherry season.

And a granola bar.

Dinner: Sausage & Quinoa Stuffed Portabella Mushroom

Oh, my stars, these are some simple and delicious stuffed mushrooms!

 Sausage & Quinoa Stuffed Portabella Mushrooms
serves 4

4 portabella mushroom caps
1 cup uncooked quinoa
1 1/4 cup chicken broth
1 lb turkey breakfast sausage (I got the lean kind in a tube)--you could use any ground meat, really
3 wedges Laughing Cow-Swiss Lite
1/3 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
1/3 cup liquid egg whites (or two egg whites)
1-1 1/2 cups Italian blend shredded cheese
salt & pepper to taste

Cook your quinoa in the chicken broth.  I put mine in my cheap-o, little rice cooker I bought at Aldi a million years ago, and it cooks it perfectly.  Or you could cook it per the package instructions on the quinoa.  Cooking it in chicken broth adds alot of flavor!

Wipe the mushrooms clean with a damp paper towel.  Remove the stem and carefully scrape a spoon along the gills (underside) to remove those, as well.  Salt and pepper your mushrooms on both sides and set in a casserole dish.
Preheat the oven to 350F degrees.
Cook your breakfast sausage, breaking it with a spatula as it cooks.  Sprinkle salt and pepper on the meat.
Combine cooked quinoa, cooked sausage, cheese wedges, breadcrumbs, grated Parmesan and egg whites in a big bowl and mix until combined.
Scoop a heaping cup of mixture into each upside down mushroom cap--if you have extra mixture, distribute it evenly among the shrooms or save it for your morning omelet the next day.  Top with shredded cheese.
Cover the pan loosely with aluminum foil and bake for 30 minutes.

YUM!  I had a little spinach salad on the side.

*if you wanted to make this a meatless meal, add a can of beans or some crumbled veggie burgers in place of the sausage (and use vegetable broth instead of chicken broth for cooking quinoa)

For dessert, I had a big ole flourless cookie (as seen above).  They are so rich and sweet that you really only need one.  I'm kind of obsessed with the flourless cookies at Starbucks, but they are usually pretty crusty and dry from being out in the display case all I day (or just being old..I don't know for sure--I don't really mean to be dogging SB today, but whatever).  So instead of spending $2 for a dry, crusty cookie I made these fresh, chewy and choco-licious treats!

Also, they are a decently healthy cookie with NO flour and NO butter!  What what?!

Without further ado, here is where I got the cookie recipe--it's so easy!!  Barefeet in the Kitchen Blog

Thanks for reading and have a great Independence Day!