What I Ate Wednesday: Trick Your Mind

I get bored easily. Or, at least when it comes to food I do. Sometimes I just don’t feel like a salad for lunch or a protein/veg/carb plate at dinner. This week, I haven’t even felt like eating oatmeal (gasp!). So, I’ve made it my mission these last few days to simply follow what my mind is telling me and try something new. If eating the same thing every single day gets tiring, trick your mind by just mixing it up! 

Exhibit A: Make What You Crave

IMG_3972I’ve been dreaming of sushi lately but haven’t gone.  Who said that chicken can’t be sushi? This immediately crushed my craving and was a fun way to eat the chicken I prepped this week. 

Exhibit B: Go For Variety

 

 

IMG_3959I couldn’t figure out exactly what I wanted for breakfast so I decided to have a bit of everything. Spinach and tomato omelette, peach, and a piece of low carb toast with half-peanut butter, half coconut oil spread.

Exhibit C: Same Ingredients, Different Presentation

IMG_3939Sometimes I eat a Greek yogurt bowl for breakfast or a snack with a bunch of mix-ins. Instead, I took all the ingredients, tweaked the ratios a little and made a giant pancake. This made me feel like I was eating something different and kind of extravagant even though it was the same items.

 

*Thanks to Jenn from Peas and Crayons for hosting the weekly linkup! 

Have you made anything different recently?

 

 

 

 

Tuesday Thoughts

Loving this quick article about being happy with gaining weight. Not about scale progress, about mental progress.

This Buzzfeed article on Instagram Food vs. Real Food is perfect. Love it.

I don’t think any dessert could be any more perfect than these s’mores cakelettes. Now in my bookmarks bar.

Obsessed with this song lately. The lyrics are perfection.

Two words. Pumpkin. Push-pops.

 

What I Ate Wednesday

It’s Wednesday which means it’s time for another What I Ate Wednesday with Jenn from Peas and Crayons

What I Ate Wednesday: Short Sentence Addition

This past weeks eats started with this. What is this? Homemade coffee Oreo ice cream. Yes. I went to work, was talking about how I planned to buy an ice cream maker and lo and behold, we had one in the back. I’ve made about 6 batches of ice cream so far including 2 batches of this coffee Oreo, chocolate coconut, blueberry brown sugar graham cracker, chocolate chip and a few failed attempts at almond milk ice cream.

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My newest obsession: Carrot Cake Oatmeal. It’s creamy, delicious and tastes like a carrot cake. I’ve had it for breakfast, lunch and dinner all on different days. I’m all about vegetables in my oatmeal normally so this is just a vitamin and nutrient win.

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The perfect pick-me-up. Find this chocolate bar–it is perfection.

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Not working consistently has left me plenty of time to bake. This Pumpkin Protein Cake was the first thing I attempted this week and it came out delicious. I’ll be sharing this recipe soon.

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I also made these protein brownies–not ready yet but not terrible.

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Cucumber rolls–not a baked good of course but harder than they look!

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and these sweet potato cupcakes of course.

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Tantalizing Tuesday

I’m not sure that tantalizing will be a part of the final name for this little series I might start but for today, it works. 

Tantalizing: v. possessing a quality that arouses or stimulates desire or interest (from Merriam Webster)

Tuesday: 1. A day of the week that starts with “T”. 2. The longest day of my week when I should be doing homework but avoid it at all costs.

Recipes: 

I’m mildly obsessed with edamame and this spicy edamame burger looks divine.

4 words:  Triple. Chocolate. Quick. Bread. and it’s made with sweet potatoes. How great is that?

Wishing I had a sushi mat so I could make this volcano roll.

Lusting:

It’s 75 degrees here today and I’m wishing I had this cute pair of Sperry Top Siders to wear 

Archie grand notebooks are way too cute and I’m in love with this “Journalists I Met and Liked” one.

Random:

I purchased Peanut Butter and Co. peanut butter the other day for the first time and I am in love. The cinnamon raisin swirl is out of this world and it’s all I can think about when I need a snack.

 

What are you thinking about today?

Baked Egg Rolls

I’m pulling another recipe and photo from the old shelf today. Baked egg rolls are one of my favorite easy dinners to make. Not only are they incredibly versatile, but they taste great with basically anything inside them. Another good thing? If you make a bunch, they still taste good the next day (…and maybe even the next)! Since the picture is for veggie egg rolls, I’ll write out the recipe for that.

What You Need:

Package of egg roll wrappers (found usually in the produce section near the tofu)

Few cups sliced cabbage

Carrots cut into small strips

1/2 an onion, sliced

Olive Oil

Salt+Pepper

Sesame oil (if you have it)

To Make:

Preheat oven to 325 degrees then, in a large pan, drizzle in around 2 tablespoons olive oil.  Turn on stove to medium-high heat and allow oil to heat up. Add  cabbage, carrots and onion and saute in the oil until the cabbage reduces and everything is soft. Add salt and pepper to taste.

Lay out about 8 egg roll wrappers on a counter or pan. Put a small amount of filling in the middle of the wrapper. With one of the points facing towards you, fold it over the filling and roll once. Fold in each side and roll again so that it now looks like a small log.  Rub with a bit of olive oil and place open side down on a baking sheet.

Repeat for the remainder of the filling then put in the oven for 6 minutes. When the time is up, flip egg rolls over and cook for another 5 minutes or until the outsides are crispy and golden brown.

Serve with duck sauce or soy sauce on the side.

Some of my other favorite egg rolls include:

Buffalo Chicken–Marinate boneless breasts of chicken in buffalo sauce then cook. Shred chicken using a knife and fork. Fill egg roll with chicken and crumbles of blue cheese. Bake and serve with hot sauce or blue cheese dressing on the side.

Sausage–Cook links of sausage then cut into tiny pieces. Fill egg roll with sausage and shredded cheddar cheese. Bake and serve with hot sauce or spicy mustard.