…food, that is! I’ve been so hungry all day! I don’t know what the deal is. It was a fairly normal day of eats but I just couldn’t be satisfied. Unfortunately my insatiable hunger caused me to skip my yoga class so that I could get straight home to make the quickest dinner I could think of, which I then ate too much of, causing me to feel ridiculously full and blob-like. But, lets start at the beginning.
I have only one ezekiel muffin left in the freezer and I decided to save it for my trip to the airport early Friday morning. So, instead, I transfered my recent chocolate/strawberry breakfast obsession to a bowl of oats. And it was delicious.
Breakfast: strawberry banana chocolate oats and a cup o’ joe
[493 cal] a little high in calories, but I think it was worth it. 🙂
My bowl contained:
- 1 cup water, 1/2 cup rolled oats, pinch of salt
- 1 small mashed banana
- 1 tsp flax
- 1 tbsp dark chocolate dreams pb
- 1 tbsp dark chocolate chips
- 1 cup sliced strawberries
I consumed my breakfast at 7:30, a little earlier than normal, and I was starving by 10:30. Still…3 hours?!?!? Come on! Oats usually keep me way more satisfied than that. Luckily I had 1/2 a Clif bar sitting on my desk just waiting to be devoured by my ravenous self.
Mid-Morning Snack: 1/2 a chocolate chip Clif bar
This held me over ’till 12:15, my usual lunch time. I was really looking forward to my lunch because I knew it would be very warm and filling. It was, but only for about 3 more hours. What is going on?!?
Lunch: leftover root veggie pie. And yes, I used a photo from the other night. Its not too pretty straight out of the fridge…
Afternoon Snack: 1 small orange and 5 strawberries
My fruit obviously didn’t hold me over after neither oats nor root veggies stuck with me. At 5:30, snackless and with a loudly grumbling tummy, I decided to forego yoga in favor of an early dinner. When we got home my hubb and I discussed possibilities. Baked potatoes? Filling, but they would take over an hour. No. Veggie Soup? Same issue. Mexi-dip? Ding Ding Ding! We have a winner.
To make myself feel a little bit better about what we were about to eat I decided to cook up some brussels sprouts that were on their last leg in the veggie drawer. They were done about 10 minutes before the dip so they became the appetizer. I consumed many of them.
This is my new favorite brussels sprouts cooking method. I changed the spices up a bit tonight to go with my Mexican theme. I’ve posted about it here, and don’t think I’ll ever be able to cook brussels sprouts another way again. Except maybe like this. I’m easily swayed…
Dinner: mexi-dip, fresh veggies and sauteed brussels sprouts
[calories? not sure. because i’m not sure how much of everything i consumed. i’m chalking today up as a calorie counting failure, but at least i’m finally full.]
If you’ve been reading my blog for awhile you’ve seen variations of this meal pop up before. It used to be a weekly occurrence for us. Seriously. We’ve limited ourselves to about once a month now…yay us!
This dip contained:
- mashed black beans with taco seasoning
- sour cream
- orange bell pepper
- diced tomatoes (canned)
- cheddar and monterrey jack cheeses
To balance out the ultra-cheesiness of the mexi-dip, I served mine with fresh veggies. And a few blue corn chips.
Problem is, I couldn’t stop with what was on my plate. While watching the LOST re-run and new episode, the pan of dip was sitting to my side, calling my name. And I gave in. Several times.
And now I’m off to roll myself to bed. I had big plans to do laundry and get ready for my trip to Florida this weekend, but LOST kinda took over the evening. It happens. 🙂