Well, guys, I pretty much feel off the food blogging wagon yesterday. Not that I overate and made bad choices– I just didn’t snap any photos of what I ate. I ended up eating lunch at my desk yesterday, so I was too distracted to take photos and the other meals/snacks took place at inopportune photo moments, such as celebrating an office birthday with chocolate cake, which happened to have an inch-thick layer of vanilla frosting. Holy yum! (It was SO divine, and totally worth the splurge!) But, I’m sure you know what I mean– it just wasn’t the right time to whip-out my camera and start snapping away in front of my new colleagues. So, I apologize for the lack of food photos. 😳 I was a bad blogger, but now I’m back on the wagon!
During my class last night, I was able to take a photo of my Vanilla Rooibos Tea Latte, which was made with soy milk and without vanilla syrup. In my opinion, it was the perfect customization— smooth and sweet, but not too sweet.
My morning bowl of oats was berry-delicious! (Come on, I know you guys love the “cheese factor” on CNC! )
In the mix:
- 1/3 cup dry oats
- 1/4 cup wheat berries
- 3/4 cup frozen berries
- 1 tbsp ground flaxseed meal
- 1/2 cup water
- 2 tbsp almond butter
You may have already known this, but frozen (and dried fruit) are nutritious options in the winter. Although many different types of fruits and vegetables are not currently in season, they don’t lose large amounts of nutritional value in the winter, which makes them a healthy and edible option. Choosing frozen or dried fruits can result in a healthy option during cold months.
Since I’ve been such a bum about photographing my lunches lately, I’ve decided to “preview” my packed lunches during my breakfast post.
This afternoon’s lunch is a roasted veggie salad— a bed of romaine lettuce mixed with grape tomatoes and snap peas, and topped with lightly seasoned (EVOO + S+P) and oven-roasted red peppers, zucchini, squash, and cauliflower that I prepared last night in preparation for today. Holy veggies, right?!
How To Quickie:
- To make roasted veggies: preheat oven to 375*F, cut veggies into bite-sizes pieces, toss in olive oil, salt, and pepper, spread veggies face down on a cookie sheet, bake for 12-15 minutes until edges begin to brown.
To accompany my salad, I also have some grapes…
Question of the Day
What is your one food “weakness”?
I have two, actually: cake with frosting and nachos!!! I can’t say no to either of them… ever!