Happy Wednesday, friends!!
First of all, if you haven’t already done so yet, be sure to leave a comment on Monday’s post, so that you can be entered in the giveaway! You have until midnight tonight to comment, and I’ll announce the winners on Friday!
This week’s “What I Ate Wednesday” (hosted by Jenn!) is going to be a little different. I’ve had a week filled with some delicious meals … so why not share them all??
Breakfasts are always the same …
You know it, you love it.
Here are just a few of the snacks I’ve enjoyed this week …
The Justin’s Chocolate Hazelnut Butter was bought at Whole Foods, and then spread all over some whole-wheat toast. It was delicious and tasted just like Nutella. You need to try it.
A. Spicy Tuna Roll with Brown Rice, from Whole Foods. This was my 2nd attempt at brown rice in sushi. I didn’t love it the first time, but this roll from Whole Foods was very tasty.
B. A “fake meat” chicken patty, served on a whole-wheat sandwich thin with ketchup and mustard, with a side of carrots. You can buy the soy chicken patties at any grocery store. MorningStar Farms is a good brand, but I went with Publix brand this time and thought it was just as delicious!
C. I bought this burrito in the freezer section of Publix, and I LOVED it. I think this is one frozen meal that even Brandon would eat!
D. I hit up the Whole Foods buffet again. This time I went with the sesame veggies (broccoli, cauliflower, shredded carrots, corn, and green beans), the spinach lasagna, and the quinoa salad with chickpeas and zucchini. I demolished the sesame vegetables and the lasagna. The quinoa salad … well, that one I ate with some hesitancy. It was my first time trying quinoa, and I wasn’t sure what to think. It wasn’t bad, but it wasn’t great either. It tasted very … healthy.
I already shared this recipe for Coconut Curry Stew on Monday.
On Saturday evening, Brandon and I enjoyed our Mellow Mushroom pizza while sitting in the sunshine and watching the community kids fly kites and ride their bikes. It was the perfect evening. Brandon’s half of the pizza had pepperoni and mushrooms, while my side (the “better” side, of course ) had tomatoes, onions, and banana peppers. I ate three huge pieces and enjoyed every bite!
Roasted pears and sweet potatoes. What’s that, you ask? How did I roast pears and sweet potatoes, when I don’t have an oven in our hotel room? Well, I’m so glad you asked.
Jenn at Peas & Crayons has been helping me think of ways to prepare healthy meals in the hotel room. She suggested buying a toaster oven, and last week, I finally took her advice.
It’s a cheap one ($19 from Walmart), but it does the job!
And in case you want to try this delicious recipe …
Roasted Pears and Sweet Potatoes
- 1 medium sweet potato
- 1 pear, chopped into small chunks
- 2 tbsp extra-virgin olive oil
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp cayenne pepper
If using toaster oven:
- Pierce whole sweet potato with a fork several times. Heat in the microwave for 2-3 minutes, until it just begins to soften.
- Carefully (it will be hot!) cut sweet potato into small chunks (maybe 1/2 inch each).
- Put sweet potato pieces into a large bowl. Add pear chunks. Add olive oil and spices, stir to coat.
- Cover the toaster oven’s baking pan with foil. Add the sweet potato and pear mixture onto the pan. Bake at 450 degrees for 20-25 minutes, until everything has softened and the mixture is starting to brown. Change setting to broil and broil for a few minutes (to get just a little more color on the mixture), keeping a close eye on the oven so that the mixture doesn’t get burned.
If using a conventional oven:
- Preheat oven to 400 degrees.
- Cut up your sweet potato into small chunks (you would NOT use a microwave this time).
- In a large bowl, mix sweet potato chunks with 1 tbsp olive oil and the seasoning. Spread out onto a foil-lined cookie sheet and bake for about 20-30 minutes.
- In the same bowl that you mixed your sweet potato with the seasoning, add your pear chunks. Add another 1 tbsp olive oil and stir to coat the pear. Add your pear to the sweet potatoes that have been cooking in the oven. Continue roasting for about another 10 minutes, until everything is fork-center.
I’ve had more desserts than I’m showing (I’ve also had more food in general than what I’m showing … ), but I only took pictures of the important dessert.
Remember how much I’ve been CRAVING frozen yogurt?? Craving satisfied. Finally.
I love Sunni Bunni’s catch phrase: “The ten minute spa for your tummy!” How hilarious is that??
Here’s what their website says about the product:
“SunniBunni is proud to serve its authentic, frozen yogurt to a new generation of health minded consumers. SunniBunni‘s yogurts are carefully crafted to contain the highest levels of beneficial, live & active yogurt cultures. These cultures include S.Thermophalus, L.Bulgaricus, L.Lactis and L.Acidophilus. These cultures are probiotic and must be present in the intestinal tract of the human body to ensure proper balance needed to strengthen the immune system, aid in digestion and overall good health.”
I have no idea what half of that means, but evidently it’s healthy. Which obviously meant that I needed a medium-sized cup, right? I kept my bipolar eating habit going by getting half raspberries and half Oreo cookie crumbles. Ah-mazing.
Oh, and for all of you super-smart detectives who noticed that SunniBunni locations are only in the Sarasota, Florida area, I should probably mention that I’m in Florida right now!! I’m so sneaky, aren’t I? The trip was completely last-minute. I drove down on Monday morning, and I’ve been getting lots of good, quality time in with my mom. I haven’t seen her in several months, so it was long overdue!
Question for ya …
Tell me something delicious you’ve eaten this week!
What are some of your favorite frozen yogurt toppings?
Do you own a toaster oven? If so, what do you use it for?
Favorite dish at the Whole Foods buffet?