This raining day started out with a mishmash breakfast of a beautiful bartlett pear, and egg with salt and pepper, and a breakfast cookie made simply of oatmeal, pumpkin, a few raisins, pumpkin pie spice, and a little stevia. Random, but delicious. I’ve been putting off a craving for pumpkin for a while because I needed to come up with something to do with the rest of the giant can. I’ll think I’ll try freezing some.
Lunch was a slightly unphotogenic hodgepodge of fridge finds, red pepper, carrot, cucumber, lentils, snow peas, tofu and asparagus edamummus. Again, random but delicious.
And in the afternoon I enjoyed a blended green monster of a banana, a russet apple, lots of spinach, and a couple spoonfuls of chia seeds.
When I got home I put the can of pumpkin to use to make sauce for a plate of steamed broccoli. The sauce contains red onion and mushrooms sauteed in a little olive oil, then tossed with pumpkin, soft tofu, salt, pepper, and dried sage. And with a sprinkle of lime juice on top, it turned into a delicious plate of food 🙂
And to finish the night, dessert was a delightful fruit and cheese affair. Pineapple and brie to be exact. This Allegro low-fat brie tastes rather amazing, I wasn’t missing triple creme brie in the least (well, that’s probably because I haven’t had any in years and forget just how tasty it is), and was perfectly happy to save the 40 or so cals per ounce.