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Hope you’re having an incredible week
I am working my last night shift tonight and then I’m off for 4 days! I can’t wait!!
To say that I am only slightly obsessed with Ashley’s banana cornbread bake would be an understatement. I’ve eaten it 5 days in a row now!! It is that good. Oatmeal who?
Topped with a layer of homemade vanilla pecan butter. Can’t.get.enough. This keeps me full for like 4.5 hrs! Supreme.
Huge bowl of cantaloupe. Soo fresh and delicious.
My dad was in the city yesterday (awesome!!) and my mom had sent along some quinoa salad for me! She knows me soo well
Baby romaine, quinoa salad, chickpeas, avocado and a big blob of hummus. I’m DEFINITELY going to have this again today
I made another batch of vanilla macaroons for my parents. Not before sneaking a couple for me though. Duh.
I love these blond bad boys. They’re slightly crunchy on the outside, soft and yummy on the inside.
Was taken to work so please excuse the fancy shmancy bowls.
Kale salad massaged with a dressing of oil, vinegar, lime juice, garlic, cumin and salt, chopped pickles, green peppers and hemp hearts.
I <3 massaged kale.
Insert 3 brown rice cakes and a ton of hummus.
Because I work 12 hr shifts I make sure to bring tons of food so I don’t starve! I try to eat something every 2-3 hrs to keep my belly happy and to keep me awake
with some more vanilla pecan nut butter for dippage
One good thing about working a night shift is the opportunity to have breakfast again! I love having the x2.
This may not look like much now, but after 4 minutes in the microwave it turns into an quinoa apple pie ish breakfast delight.
It’s Leanne’s 5 minute Apple Quinoa Flake Bake and you should make it now! Tastes amazing and seriously takes only 5 minutes. Winning!
That’s about does it! I’m off for a quick run and then it’s back to work!!
Love & hugs,
Qs: Tell me something you ate yesterday!
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!!!