This is going to be a quick-hit What I Ate Wednesday because this week’s eats don’t look all that different from last week’s. Well, that and I need to get back to editing. I’ve set a self-imposed deadline of tomorrow before work to send the galley proof back to my editor.
As always, thanks to Jenn at Peas and Crayons for hosting the WIAW link-up. I’m happy to see her little chickpea has arrived safe and sound.
Breakfast was something a bit different: Carrot Cake Quinoa Bake. In the mix was cooked quinoa, shredded carrot, egg, almond mik, maple syrup, raisins and spices.
The bad news: This is the only photo I have. I snapped it Monday when I pulled the dish out of the oven. A serving was one-quarter of the bowl — and it was a generous helping. (It’s a deep dish, so it looks smaller than it is.)
The rest of the day’s eats looked like this:
Clockwise from top right:
1. A latte made with unsweetened chocolate almond milk, a packet of Stevia and black iced coffee from Starbucks
2. A GFG Pumpkin Spice Protein Shake. I resisted something less-than-healthy at Starbucks and whipped up a protein shake before heading to the office.
3. Almond & Apricot Kind bar. Not my favorite. The flavor is OK, but it’s so sticky …
4. GFG Sweet Egg Salad on Wasa crackers and Super Salad. Yes, that’s Kale and beets, among other things. Not my favorite, but I have a whole bowlful to get through.
5. Peanut Curry Tofu with roasted brussels sprouts. Never having cooked tofu before, I had my doubts about this one, but I wanted something quick and easy … and different. Last week’s pineapple chicken burgers and beef stew were delicious, but it was time to branch out.
Here’s my “Surprise! Tofu’s not so bad.” face:
I almost look like I believe it, right?
But seriously … I was pleasantly surprised. As I cooked it up, I had my doubts it’d even be edible. I guess adding the peanut butter and curry powder helped. The texture wasn’t the best, but flavor-wise it was pretty darn tasty.
After dinner, I had some chocolate “pudding” (read Greek yogurt mixed with cocoa powder, honey and vanilla). I didn’t snap a photo, but it looked something like this. (Same basic idea, different container.)
I also used different Greek yogurt.
Instead of buying Fage or Chobani, I decided to save a few bucks with another brand when I was at Sprouts the other day.
BIG mistake. It’s not creamy — and it’s more watery — and it doesn’t blend with the cocoa powder quite as seamlessly.
Next time, I’m splurging on the good stuff.