A traditional What I Ate Wednesday post just isn’t going to work today. I have too many meals that I want to show you so instead, let’s just take a look at some recent eats from the last bunch of days…
Oatmeal = breakfast. It just does.
Early morning oatmeal before getting ready for my run.
A filling bowl of warmed autumn oatmeal after one of my runs with lots of cinnamon roasted apples plus some roasted bananas in there too.
If you follow me on instagram, you may have seen my side dish roasted veggie lunch from The Little Beet.
I normally choose Maoz when I am standing in the dining district at Roosevelt Field mall but on this particular afternoon, I thought I wanted Red Mango but then walked by The Little Beet, saw the roasted sweet potatoes and made my decision.
All side dishes, no protein < – such a rebel.
Would you believe that I actually had leftovers the other night from my salad at The Cheesecake Factory? This never happens!
I am known for finishing my plate but maybe because we ordered the Thai Lettuce Wraps as an appetizer first, I was filled enough to leave some salad and skip over to dessert.
I will admit it was exciting to bring home the leftover salad and have it for lunch the next day.
I doctored it up with some leftover roasted sweet potato wedges and a lentil/quinoa mix that I had made plus extra avocado.
I got a lot of use out of the batch of lentils and quinoa I made a few days ago. In addition to adding it to the above salad, I made this yummy power bowl too with roasted Japanese sweet potatoes, broccoli and brussels sprouts topped with barbecue sauce and nutritional yeast.
I also added the lentil and quinoa mix to my favorite fall recipe.
I modified the recipe a bit because I just didn’t have the patience for all of the ingredients.
I roasted butternut squash, acorn squash and brussels sprouts but skipped the sweet potatoes, as much as I love them, because I just couldn’t cut up another thing.
I made the coconut rice via short cut method (I used the steam bag of brown rice medley and mixed in coconut milk), quickly whipped up the called-for guacamole and replaced the nuts, cheese and cranberries with the lentils, quinoa and some chick peas which were leftover in the fridge.
I made my cast iron skillet whole wheat lasagna per the meal plan Sunday night and really should share the recipe one of these days because it’s so easy and customizable.
I am still bent out of blogger shape that I didn’t get a picture of my Linda’s Fudge Cake dessert from Saturday night!
While the usual apples with peanut butter are still going on, I have been in the mood for hot chocolate.
I picked up this Sipping Chocolate from Trader Joe’s and simply adore it.
It says it’s not quite a hot chocolate and not really a chocolate milk but I don’t even understand those claims because this Sipping Chocolate mixed with warmed almond milk and some whipped cream tastes like a decadent hot chocolate to my taste buds.
I like my hot chocolate with a spoon. Anyone else?Recent Eats #oatmeal #cheesecakefactory #leftovers #hotchocolate #traderjoes #recenteats Click To Tweet
Do you often bring home leftovers from restaurants?
Hot chocolate – with a spoon or without?
What’s on today’s workout agenda?