Happy What I Ate Wednesday!
That means it’s downhill into the weekend and I’m alright with that! As much as I love short work weeks following a long weekend, this one truly feels like we’re cramming 5 days worth of work into 4 and I’m ready for a little mini getaway! So I impulse bought a Groupon deal for two nights at a Napa resort and can’t wait to use it and need to soon! Perfect since I could use a change of scenery and wine tasting. :-) Anyway, back to WIAW!
Breakfast: Yeah, I know, another smoothie picture. But they just work for week morning breakfasts for me since my stomach is hardly awake when I leave the house at 7 AM.
This one had hemp protein powder, spirulina powder, spinach, carrots, frozen banana chunks, and frozen berries.
Snack: An apple at my desk, I’ve been heading to work a lot lately with a purse full of fruit.
Lunch: I remixed the plain steamed rice leftovers from our Thai takeout by stir frying it in a little olive oil and tamari and adding a mixture of frozen and fresh veggies that needed to be used up with a dash of ginger and garlic powder.
And chased it with a bowl of fresh grapes.
Snack: An interesting orange at my desk that was a grapefruit hybrid, the insides were slightly pink and had a mild grapefruit flavor and very good.
Dinner: I got creative with the Spanish quinoa leftovers from last night mixing in nutritional yeast and shredded Follow Your Heart Vegan Gourmet shredded cheddar, then stuffing into a red bell pepper and baked at 350 degrees for about 30 minutes.
And topped with more crunchy leeks. :-)
It was a tasty and gourmet way to enjoy leftovers, I’m feeling pretty resourceful after today. :-)