It’s that time of the week again! The time where I try (but usually fail) to make my meals look pretty and appetizing for WIAW.
The BF is away on business at the moment (but luckily I have lots of friends coming to keep me company in this big house!), so I decided that this week I would cook and bake all of the foods that the BF doesn’t eat. I also wanted to keep it pretty healthy after all of the fried food and candy we ate in Nashville.
Unfortunately, I’m a bit under the weather today, so this post may be uncharacteristically short (you’re welcome).
Let’s start with breakfast, where I brought back an old favorite…
Guess what these are??
Breakfast: The Egg Muffin is Baaack
After bringing back egg muffins last week, I knew they would be making a regular appearance in my life. They’re just so quick and easy, and you can always experiment with flavor combinations.
Last week, the cheese and quinoa combo was a hit in this house, so I made a full batch this week. I ate my egg muffins with ketchup and coffee (check out the new mug from Nashville!).
So good to be back!
The morning included another hot and sweaty run with the pup and a strength training workout at the gym. It felt so nice to run with him again!
I’m thirsty mom!
The poor guy was pretty hot after 3 miles though. Can you imagine running 3 miles in 80 degree weather with a black coat??
Starbucks and Snacks
I was eager to jump into my Starbucks routine again, so I spent most of the afternoon working outside at Starbucks, while nibbling on some snacks: the Morning Bun and Protein Plate. I also drank 3 Passion Fruit Iced Teas. It never gets old!
I may or may not have looked like a hungry hippo.
At some point in the afternoon I also snacked on some raspberry and blueberry yogurt covered pretzels from the candy bins at our local grocery store.
I eat these pretzels for the colors.
They were a little melted from the hot car, but still quite tasty!
Lunch: Takin’ a Trip to Veggie Town
One food group that I completed neglected in Nashville was vegetables (unless you count sweet potato fries), so I was definitely looking to incorporate veggies into my meals this week.
Lunch was another monster salad, with a combination of arugula and romaine lettuce, topped with snap peas, mushrooms, carrots, peppers, cucumbers, tomatoes, green olives AND feta cheese. It was topped with the last bit of my fig balsamic vinegar.
If there were a salad eating contest, I would win…
I ate every last bit of it! The arugula added a nice bitter kick to the salad, and the feta cheese brought all of the veggies together for a delicious bite.
Later in the afternoon, I ate the remainder of the cucumber and pepper from my salad for a snack.
More veggies pleased!
I dipped them in creamy salsa (salsa with greek yogurt and cheese). I’m glad I was able to snack on the veggies, because I usually end up forgetting about leftover veggies from salads and throwing them away.
Dinner: The Forbidden Squash
One of the things I enjoy most about living the “suburban life” is cooking dinner for me and the BF. He’d gladly cook for me every night, but I truly enjoy the process of making us a meal, and I know he appreciates the effort.
Sadly, there are two things the BF dislikes for dinner: anything purely vegetarian (he needs his meat!) and squash. Yes, he hates squash, and as you all know if you read my blog, I love it…especially spaghetti squash.
I’ve made it for him a whole bunch of times in many different ways, and I just can’t get him to like it. I think it’s a lost cause. So, last night I had spaghetti squash on my mind!
I whipped up a rich and filling creamy avocado sauce that I’d like to share with you. I created it by reading a few recipes online and then improvising with my own ingredients in the kitchen. Here are the steps:
- Sautee 1/4 red onion and 3 gloves of minced garlic in pan with 1/2 tbsp salt and pepper. Set aside.
- Mash 1 avocado in a bowl and add to blender or food processor.
- Pour 1/2 cup of fat free half and half in blender; add onions and garlic.
- Puree until smooth consistency is reached, and then add back to pan.
- Stir on medium and pour in 1/4 cup half and half; add salt and pepper to taste.
- Stir in 1/2 cup freshly grated parmesan cheese.
The sauce was surprisingly perfect – the garlic and onion really added a punch of flavor and the cheese took it to another level. I added about half of it on top of my spaghetti squash, and it really completed the meal.
What a dish!!
I also prepared a side of sweet potato with cottage cheese and salsa for a protein kick.
Always room for sweet potatoes
I finished of the day of super healthy meals with this sweet treat.
How can you go wrong?
S’mores Jello Pudding. It was on sale at the store…and I’m such a sucker for a sale…and s’mores.
I’m hoping I can battle through this little cold and bang out a workout now. I always find that working out helps me feel better when I’m sick!
Question:
How do you feel about spaghetti squash? Fave recipes?
Do you workout when you’re sick? Any new circuit workouts to share? I need to spice it up!
That creamy salsa looks delicious! I will have to give that a try as something new to eat with my veggies (I usually just stick with hummus).
I love the morning buns from Starbucks! It must be a relief to get back into your routine. I love to travel, but there is honestly no place like home!
S’mores pudding? Are you friggin’ kidding me? 🙂
S’mores pudding?! No way. Where’d you find that delicious treat at?
At Stop n’ Shop! Check near the yogurt – if they have it by me, I bet they have it by you 🙂
The cremy avacado sauce looks so yummy! I’ve been looking for ways to makeover the Spag. Squash dish. I typically do one version with marinara and another as a mexican bake with ground turkey. This is a great take!
Oh I like the Spag Mexican Bake as well. It’s a good one! I would definitely recommend this sauce. Not everything I do turns out great, but this sauce did 🙂
I love going to Starbucks! I may or may not have had two drinks from Starbucks today.. no one will ever know 😉
I need to make that creamy salsa! looks yummy! 🙂
Definitely make it – so easy and so delicious!
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