It's true; my roommate and I both share a love of making itemized lists (hence why I gave her this book for Christmas). Our apartment often looks as if a Post-It blizzard has struck--our laptops, the refrigerator door, and even the bedroom wall usually are host to a few brightly colored stickies with lists on them. Recently, however, I graduated from Post-Its to a more attractive way of recording my lists. Check out one of my latest purchases from Home Goods:
A Cook's Planner!Are you a list-maker? What do you make lists for? Do you take one to the grocery store? I usually take a list so that I don't forget specialized items for recipes, but I rarely buy solely what is written on it...I inevitably have a few impulse buys.
I am aiming to be on time to class today, so let's move onto the food!
Monday
One of my fun projects over spring break was to go through my pile of Clean Eating magazines and select a few recipes to try in the coming months. One from the most recent issue caught my eye: the Avocado Egg Salad. I veganized it by using cubed silken tofu rather than boiled egg whites. There's also some dijon mustard and paprika in there for some kick. I served it atop a bed of greens alongside some Ak Maks and grapes. Quite a green meal!
I have yet another snack to share with you all. I don't normally post snacks since they're pretty repetitive. Accordingly, I have been getting bored with my usual yogurt+Sunbutter combos, so I decided to mix it up. Here you see Tofurky-provolone roll-ups with a few almonds. Although I authored a snack post a while back, now I am asking you: what are your favorite snacks?
I had a sorority event that night, so I put together a quick wrap for dinner: artichokes, bell peppers, and mozzarella in an Italian herb flatbread, plus asparagus with walnuts and garlic salt, and a perfectly ripe orange.
For my smoothie, I combined mango, raspberries, soymilk, and the very last bit of my drum of Nutribody protein. I really like the color raspberries add to my smoothies! I topped it with another kind of granola that I found lurking in the cupboard: Bear Naked Mango Agave Almond. Sounds like my kind of thing, no? Check out those hunks of mango!
TuesdayMy oat bran addiction continues. This time, I cooked it in rice milk and vanilla extract, then added pumpkin and banana. I used cashew butter as the perfect topper. This took fo-evah to eat! Totally worth being late to class for it:)
Another recent obsession: homemade hummus. I make Greek hummus yesterday, as inspired by this recipe from Rachael Ray. Olives, parsley, oregano, tahini, chickpeas=tastiness. I served it with some whole wheat mini pitas, cucumber sticks, and an apple. Lots of green goin' on here, too...
In honor of St. Paddy's Day, I made an even greener meal for dinner: whole grain pasta with peanut lime sauce, edamame, snap peas, and broccoli. I got the idea for this one from Ellie Krieger. I also had some greens on the side.
My smoothie of the evening featured unsweetened peach Spirutein, peaches, raspberries, and soymilk. I used more of that heavenly mango granola on top.
Wednesday
With the warmer temperatures these days, I have returned to my 2-a-day smoothie habit. Today's featured that tasty pumpkin-banana combo again, along with rice milk and flax. On the side, I had a mini bagel with a Laughing Cow wedge.
Take a look at what I found waiting for me at my door yesterday:
CHOBANI! I know so many of you bloggers out there love 'em, so tell me how you like to enjoy them the most. How do you Chobani? (Yes, I have made Chobani a verb).Reminders:
-Eating Bender is giving away TWO amazing assortments of her favorite items. Enter by tonight at 8PM CST.
-Visit Say Yes to Salad for a chance to win some Oikos coupons. Those would come in handy on my recent mission to sample all Greek yogurts...Enter by today at 12PM PST.
-Enter my giveaway for a gift certificate to MixMyGranola by Friday, March 20 at 11:59 PM EST.
Alright, C Yode out!
