Sorry I didn’t post yesterday, I got caught up in schoolwork, job hunting, class, etc. etc. Don’t worry, nothing too exciting/blogworthy happened anyways!
Although, I did start off my morning with a batch of pumpkin pie oatmeal! I’m going to work backwards with my meal recap because I want to save the best for last 🙂
As usual, I was starving when I got home at 10:00pm from my Mindful Therapist class, so I poured a big bowl of Kashi Heart to Heart honey oats cereal with vanilla flax milk and an organic banana.
I was craving soup again last night and I like to eat light before my 7:00pm Mindful Therapist class, so I figured, “why not?”. I heated up a can of Progresso Tuscan Style White Bean soup, but when I stirred it in the pot, I realized it was pretty boring. I like thick, hearty soups with lots of veggies!
I decided to jazz it up a bit by adding some quinoa that I made on Monday, along with some frozen peas.
As usual, I topped it off with heaps of cheese 🙂
I also enjoyed a slice of buttered whole wheat toast (unpictured).
I was craving something sweet as my afternoon snack yesterday, so I grabbed a container of strawberry Chobani, drizzled on some honey, and topped it with Bob’s Red Mill coconut flakes.
Our landlady is away for 2 weeks, so she asked Cameron and I to take the dog out when her husband is at work. Each time we do, she’s knocking $10 off the November rent. Playing with a dog and getting money off rent? How could I say no!? :p
It’s been pretty rainy here lately so poor Maggie got a little muddy.
Consequently, so did my legs!
What’s weird about this picture is that I took it myself, with the camera facing down at my legs, and somehow the picture got reversed to look like someone else took it…
Yesterday’s salad lunch was a big bowl of my usual ingredients, this time topped with quinoa and the last of the croutons. I wanted to finish them up so I could hurry up and try those Snapeas! (Which by the way, I tried today and they are super tasty! A much healthier alternative to croutons)
I thought it kind of looks like a stuffing on top of my salad, which gave me the idea of putting quinoa in my Thanksgiving stuffing this year. I’ve got to remember that next month! 😉
And now for the pumpkin pie oatmeal!
1/2 cup quick cooking oats
2/3 cup liquid (I used vanilla flax milk)
1 tablespoon pumpkin butter
1/4 cup plain non-fat Greek yogurt
2 tablespoons pumpkin granola (I used Hannaford pumpkin-flax)
Cinnamon to taste
Cook oatmeal according to directions (some oatmeals take longer than others!). Stir in pumpkin butter and Greek yogurt until everything is mixed. Top with pumpkin granola and cinnamon. Enjoy!
I’m off to make dinner and watch Sex and the City and The Biggest Loser!