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Goood evening lovaaaahs. Hope everyone had a T-rrific Sunday. I spend mine at work with some SUPER SWEEET work peeps. Ahh they sure know how to make me smile Anways, quick quick post as I need to get this ass to bed.
Breakfast was overnight oats made in the bottom of an almond butter jar with some raspberry jam and half a banana. I probably got this idea from Jenna at Eat Live Run because she’s awwwesome and she started my crazy obsession with le cold oats.
I know it’s a terrible picture. I’m not sure if it is the camera or the operator…
SOoOoO I packed up my little lunchi in my cute little lunch bag (made by my mom of course) and peaced out for work.
Above is just some leftover sushi, a veggie burger, salad with some brussel sprouts and fennel, coconut water, a granola bar (my mom makes those super cute bags too) and an apple. AND I ATE IT ALL. I also brought more granola bars and some macaroons for D-bitches. Went for a walk during our lunch and it was sooo sloppy out. And apparently there was a race going on so we were kind of in the way. Overall, great walk ~ great talk.
BAM! That’s right. The boyf made low-fat french onion soup for suppa. Was ready 5 minutes after I walked in the door! YYYYEAAAAH! That’s what I call service muahahha. ♥
Oh yeah, the macaroons!! Well…I should of just left them like this:
and ate them straight out of the bowl. Instead I OVERCOOKED them. Really. They were haaard. Too hard for my liking. Note to self: NO DEHYDRATING OVERNIGHT. Sorry! No recipe yet. You can have it when I cook them like they are supposed to be cooked
No breakfast plans, no lunch plans, no supper plans. Maybe I will wake up and the food genie will have made them all for me????? Riiiiiiiiiiight.
Sweeet dreams!!!! Might be back tomorrow night for a late night post! Crazy Paije late night posting. Haha oh it works with everything.
You know those days where just about nothing goes right?? Well, that was my today. It was random and poopy. And I go back to work tomorrow
On the upside though, I found my secret bloggie valentine today! Soo worried she didn’t get the gift I sent and I didn’t even know she had a blog! And it’s awesome! SO CUTE! I also got an email from my best friend Paige! Yes we have the same name. No we don’t live in the same city I miss her like CRAZY!! I also got a few things cooked (and uncooked) this afternoon. SO I HAVE RECIPES and TONS OF PICS The day started off like this:
and then some of this:
Andrew woke me up with an orchard (MY FAVE) and a fruit salad (SOO NICE ♥) which I paired with some squirrley bread with almond butter and organic raspberry jam.
I did some stuff around the house, took dizzle for a walk, went to Dad’s Nutrition to get some groceries and then came back and made some lunchi.
=one supa full belly. (Yes that mustard made yet another appearance)
After lunch I lurked some blogs, read some more of my book (how boring am I??) and then started cookin. I decided to make my homemade granola bars and I’m eating one as I type. They are soo yummy. BUT they must be kept frozen or chilled because they will crumble to crap and fall apart on you. All measurements were eyeballed so you can add more or less if you want.
1 cup oats
1/4 cup pumpkin seeds
1/4 cup chia seeds
1/4 cup unsweetened coconut
2 tbsp hemp hearts
1/4 cup of millet puffs
1/4 cup mini dairy free chocolate chips
1/4 cup cashew pieces
1/3 cup honey
1/4 cup vanilla agave
2 tbsp coconut oil
1/3 cup almond butter
Mix all the dry ingredients together in a bowl except for the chocolate chips. Heat the honey, agave, coconut oil and almond butter on the stove on medium until everything is melted. Pour over the dry ingredients and mix well. Let cool for a bit before you add the chocolate chips unless you like them all melty. Press into a pan and freeze. After frozen for about an hour, take out and cut into bars and then refreeze. Waaaay easier to cut when they are not frozen rock solid.
At the same time as I was making the bars, I roasted up some beets for my supper salad. I LOVE roasted beets ♥
If you’ve never had them ~ you should. You’re missing out on purple yumminess.
Pour about a tsp ish of oil on top after you cut off the two ends, add some salt and pepper or any spices that you’d like, wrap up in some tinfoil and toss in the oven on 450F for about 45 minutes, or until soft when poked with a fork. EEaZZy PPeaZZy.
Sooo next up is veggie sushi. Hopefully you’re still here haha. I learned how to make sushi about 3
years ago. It is so easy to make and you can get all the ingredients at any grocery store. All you need to get started is nori (seaweed) and short grain sticky rice.
I cut up a cucumber, an orange pepper and an avocado. would normally use a red pepper but that’s all I had. Here is my little sushi station:
I then spread the rice down on the sushi making sure to leave 1 cm at the ends for rolling. Then sprinkle black sesame seeds over the rice. Next put your veggies in a line in the middle and rrrroll up. Don’t worry if your rolling sucks. It takes a big of practice to get it perfect You can also creep the internet for video instructions.
That easy! About 1 cup of dry sushi rice is enough for four rolls. And if you can manage not eat it in all of its rolled up glory, wrap it with saran wrap and cool it in the fridge for about 30 min. Use a clean sharp knife to cut and wash knife inbetween cuts if necessary.
Because I was eating supper alone tonight, I busted out the
section plate prison plate and filled its beautiful sections with a huge salad with roasted beets, fennel, avocado and goat chedda. The other section has steamed brussel sprouts with cheese sauce, found here on Danica’s amazing site. I cut up half of a roll of sushi so you guys could see what the finished product looks like.
PHEWWW! Longest post eva!! I also made my breakfast and lunch for tomorrow and some of these bad boys:
oooh that’s right, three different kinds of macaroons! Guess you’ll have to come back tomorrow and see how they turned out GOOOOOD NIGHT!!!