I had something different for breakfast this morning. When I made oatmeal this weekend I made extra and froze some. This morning I took out one of those portions (oats and banana) and nuked it with extra water, chia seeds, PB2 and a few toffee sprinkles. And along with it I had a Starbucks Fruit salad from the pile that had taken up residence in the fridge overnight, and a delicious giant lychee.
For snacking I brought to work with me a container of kabocha, two ways. First as a sandwich with almond butter, and second cubed and drizzled with soy sauce. Plus I brought a shitake mushroom because I had an empty space in the container, and I wanted to try one raw to see if I liked it. I know I don’t like button/cremini mushrooms raw, but I thought I would give the shitake a try. The verdict? Not so much. But I did thoroughly enjoy those cherries for lunch dessert.
Lunch itself was a giant salad of romaine topped with carrot, red pepper, snap peas, and tofu marinated in soy sauce/sesame oil/apple cider vinegar. I seem to be developing a thing for soy sauce…and am running out….must stock up!
When I got home I had a tasty medjool, straight up.
Then for dinner I got a bit creative. My base was spinach flavoured shirataki noodles, steamed broccoli, and shitake mushrooms sauteed in a bit of olive oil. Then I hid some protein in the sauce. I blended a chunk of tofu with nutritional yeast, garlic powder, a splash of vinegar and water, salt and pepper. And I was happy to discover it tastes really good, and actually cheesy! But next time I either need to make a bigger batch, or use silken tofu, or both. I made so little the sauce was flinging itself away from the blades and didn’t blend very smoothly. So it doesn’t look very pretty, but it sure tasted good!