Guys, seriously, I was SO productive today! I woke up wayyyy too early for a day off (6:45) but I don’t mind – since before 11am I had:
- Sorted clothes to throw out and give away
- Organized my dresser
- Done laundry (even my SHEETS!)
- Eaten a delish breakfast:
WW toast with plain Laughing Cow and two eggs + two egg whites, a nectarine, and strawberries
At 11, I had a root canal 😦 Fast forward two hours, 5 shots of novocaine, and a prescription for some intense painkillers, I continued my busy day with more errands, appointments, and a stop at the mall. Unfortunately, an entirely numb mouth and tongue left me with the inability to taste, chew, and talk without drooling. I tried eating a sliced Gala midafternoon – fail. Needless to say, it was more than a few hours until I finally got my tastebuds/feeling/appetite back for dinner. Having missed out on lunch, I was craving my usual noon-time meal.
La Tortilla Factory WW wrap with pepper turkey, avocado, red onion, S&P; carrots, broccoli, and roasted garlic hummus
Plus a side salad of mixed greens, tomato, mushrooms, and a new dressing – Trader Joe’s Champagne Pear Vinaigrette with Gorgonzola! And an unpictured Dr. Kracker’s Sunflower Cheddar Flatbread! The dressing was good – sweet, almost like a honey dijon, with visible chunks of gorgonzola. Definitely try it if you can find it. The cilantro is still my favorite, though :0).
Other notable bites over the past few days:
Celery, carrots, and cucumbers with salsa hummus for dipping
Recipe? Huge blob of hummus + a lot of salsa. Easy peasy.
This I was actually proud of! I had drained a block of tofu last week and had the slices sitting in the fridge, waiting for an idea for them to pop into my head. And it did – I just sprayed a pan with Pam, doused the tofu in Frank’s before, during, and after cooking – maybe a little less than 10 minutes total on both sides? Just till they looked brown and crispy – sooo good!
Oh. Wait. This was even better.
I had half of a spaghetti squash I needed to use up. I had just bought shrimp. I love peas. And cheese.
Shrimp–pea Spaghetti Squash
- 1/2 baked spaghetti squash (about 2 cups)
- 1.5 cups of thawed frozen shrimp
- 3/4 cup of thawed frozen peas
- Two Light Swiss Laughing Cow wedges
Rinse the frozen shrimp in a colander under cold water until they’re thawed out. Meanwhile (if it’s not just-baked), microwave the squash and peas until both are warm – be sure to mix the spaghetti squash around once in a while so that it heats up evenly. When the shrimp are thawed, throw all of the ingredients into a bowl, microwave for about another minutes, mix, and enjoy! I also added several shakes of fresh ground pepper – the cheese makes the dish perfectly salty and creamy. The pepper just brings out all of the flavors. Seriously, I LOVED this! So sad I’m out of spaghetti squash now.
Oh, I had toast and a salad too.
I continued the epic-ness with dessert. Something I’ve tried (and loved) before. Something popular all over the blog world. Something cold, creamy, and delicious.
- Two frozen bananas
- One tablespoon cocoa powder
- Chopped almonds
Bomb. More chocolate next time. As in, later tonight. Off to eat dinner #2 of many, watch True Blood, and get ready for tomorrow. Have a great night!