A Short Week

I’m pumped because even though its only Monday it feels like Wednesday considering  Thanksgiving is Thursday and I’m off on Friday as well! Plus we are also having a Thanksgiving luncheon at work on Wednesday so the day should go by quickly.

Speaking of Thanksgiving, I decided that I am going to make a quinoa dish and roasted root veggies. All roasted veggies are usually delicious and I have been craving them so for an early start I decided to make some last night for dinner.

I used 2 small beets, carrots, parsnips, garlic and onions. I put the mixture of veggies in a baking dish, drizzled on a little evoo and sprinkled on some S&P. I baked the dish 425 for 45 minutes. The smaller pieces got a little crispy, so I will know for next time to reduce the heat or the cooking time or make the chunks of veggies larger. This dish was so tasty though. The only thing that was annoying was waiting 45 minutes when I was starving for dinner. I usually don’t like to split my dinner into parts but while waiting for the veggies I had a tuna cake and cous cous. The tuna cake was a new creation that Isaac came up- similar to the crab cake concept… only I have no clue what he may have put in there. He is the “whole kitchen sink” type when cooking.

(Sorry for the blur)

For breakfast this morning I ate a BREAKFAST COOKIE that I had prepared last night using the infamous Fitnessita’s recipe.  It turned out great. It reminded me of No Bake Cookies, minus the sugar and butter.

I used 1/3 cupt of oats, 1/2 a scoop of chocolate protein powder, 1 tbsp of barney butter, and an 1/8 cup of unsweetened hemp milk. It turned out lovely and so tasty. However, I was pretty hungry this morning and it didn’t feel me up like regular oats so I ended up eating a slice of ezekiel bread with perserves and some Kashi Go Lean from the box.

Have a wonderful Monday.

Tagged as: breakfast cookie, roasted root vegetables, tuna cake