I really wanted to wake up early on Monday and go running, but I woke up at 6:00 and said to Isaac – I can’t go running, it’s dark outside – and went right back to sleep. So I woke up at 7:30 instead, and decided to run in the evening.
For breakfast, I didn’t try the buckwheat again, not yet at least! But I did decide to try mixing ground flax in my oats after the stove was turned off. It worked much better and I was happy with the results of my non-gloppy oatmeal:
For lunch I packed. I had a salad and a baked tofu sandwich! I tried the new Arnold’s Multi-Grain Sandwich Thins – I like them a lot. Just enough bread and it’s really soft. I think it will be perfect for veggie burger bun or a PB & J.
I have decided since I am now on a regular schedule with work I should start with my routine of walking during my lunch break. So I walked about 20 minutes after eating my salad. Then came back inside and ate my sandwich.
This salad is actually for today’s lunch, but yesterday’s looked the same minus the broccoli.
After work I ended up going for a 5.5 mile run. After running 9 miles last Wednesday this run felt good – I love the fact that running long distances gets much easier after you do it for a while. The weather might also come into play because I had been running all summer in v. hot weather. Now that it’s cooler, running is also easier.
For dinner I looked up recipes involving shrimp and asparagus and came across this one.
Hot Garlic Shrimp and Asparagus:
Cooking doesn’t get much easier than this. I followed the recipe but used extra garlic and hot peppers. I also used veggie broth instead of wine, because I didn’t have any – if we have wine around, we tend not to save it for cooking purposes. I also decided to serve it with brown rice rather than bread. It was v. good, and so quick. The only thing that took a while was the rice and that was simple. I showered while it cooked.
For dessert I had fiber 1 cereal with some strawberries, Isaac and I watched TV, set up a desk, played a board game and headed to bed!
Which brings me to this morning where I thought I should try a new breakfast option.
Brown Rice Porridge.
I used the fully cooked left over brown rice from last night and combined the following:
1 cup water
1/2 banana
1 cup of cooked brown rice
2 Trolled oats
3-4 Sprinkles of cinnamon (love my cinnamon)
Heat these ingredients on high until it comes to a boil. Reduce heat to a simmer, cover, and cook for 7-8 minutes. The porridge will thicken up like regular ol’ oats. I sprinkled flax and had a spoonful of pb on top. This makes two servings so I just eyed it and put about half in the fridge for later or tomorrow.
Overall I really liked the rice for breakfast. It tasted mild and v. similar to my normal batch of oats, maybe a tiny bit more liquidy. I will definitely do this again when I have left over brown rice, but it would be a pain to cook the rice in the AM because the rice takes around 45 minutes to cook properly.
From the picture, I don’t know if you can even tell this is rice instead of oats:
Everyone have a great Tuesday!!
Brittany Mullins, HHC
