Oops. I did it again.
Or maybe I’m still just wishing she’d get her butt over to VA Beach and make me some homemade sushi (with or without her jalapeno ranch).
OR MAYBE I’m looking for an excuse to party for my lovah Colleen‘s birthday. Go wish her a happy, wonderful one! She’ll be older than me for about three months. And we’re celebrating big next weekend. More on that later.
Anyway, my day started out as it usually does, with a big (K-) cup of coffee and bagelthin.
PUMPKIN CREAM CHEEESSE!
Yeah, I know. About every stinkin’ blog has six pupkin recipes splashed all over it right now, and yes, I know, it’s getting old. Sorry I sold out. I just wanted in on the pumpkinny goodness.
The best part about my cream cheese? You need no culinary talent nor elusive ingredients to put it together.
Pumpkin Cream Cheese
- 1 tub fat free cream cheese
- 1/4 can of canned pumpkin
- 2 tbsp agave nectar
- 1 packet NuNaturals stevia (any sweetener will do)
- 2 tbsp brown sugar
- 4 tbsp pumpkin pie spice
- 3 dashes cinnamon
- 1 dash allspice
My lunch consisted of leftovers from Monday night’s dinner. Bear Creek Minestrone zuppa!
You know the weather’s gotten colder when you’re craving some soup.
This just-add-water stuff is REALLY good considering it came out of a package. Can you tell I was feeling lazy?
And I added a little more pumpkin to my life with a Pumpkin-N-Spice Flax Plus Chewy Granola Bar. I bought a box of these from Wal-Mart last week, and I’m addicted.
And dinner? A serious improvisation.
I found myself dreaming about I’d made for dinner while lifting at the gym (normal.. I always think about food while exercising). I was in the mood for veggies. And barbeque sauce.
So I married the two. Quinoa presided over the affair.
Barbeque Quinoa Bowl
Prep time: 20 minutes (including quinoa boiling time)
Cook time: 8 minutes
- 1.5 cups quinoa, cooked
- 1/3 zucchini, sliced
- 1/3 yellow squash, sliced
- 2 handfuls spinach
- 2 large mushrooms, coarsely chopped
- 1/4 cup onion, coarsely chopped
- 5 broccoli florets, coarsely chopped
- 4 slices deli turkey, chopped
- 1/4 cup BBQ cause (I used Sweet Baby Ray’s)
- feta cheese
- salt & pepper to taste
- Saute veggies on medium for about 5 minutes
- Add in the quinoa, turkey, and BBQ sauce. Stir. Turn heat to low for 2-3 minutes.
- Sprinkle with salt and pepper, toss into bowl, and drizzle with a little more BBQ sauce and feta cheese. Enjoy.
Dessert was the usual around here.
Oh, hello chocolate peanut butter VitaTop. You never get old.
Aaaand there’s my Tuesday in food form, minus a few spoonfuls of peanut butter. Totally unpredictable, right? You’re welcome.
Please tell me I’m not the only one who repeats the same foods over and over.