There are certain foods I get hooked on for a good while – I eat them all the time and then they kind of fall of the radar. Lately I switched things up a bit and brought back some old time favorites.
The sweet and savory egg and sausage sammie
An ezekiel english muffin with a strawberry olallieberry spread, 1 egg white, and 1 morning star veggie sausage. I love this combination of flavors and it’s super easy to throw together, plus it’s portable.
To cook an egg white quickly simply spray a microwave safe bowl with a little cooking (oil) spray, separate the yolk from the white and pour the white into the bowl. Cover the bowl with a paper towel and put it in the microwave for 30-45 seconds or until the egg is no longer runny. It comes right out of the bowl and it has a round shape perfect for putting on english muffins.
I like to eat the sammie open faced and then eat the other half of the muffin with a different spread. This time I put a little Earth Balance Buttery Spread and maca powder on the other half.
Remember when I first tried wheatberries? No worries, I didn’t either until I found that post! But, I’m pumped that I remembered to grab some from the bulk bins last time I went food shopping. These little gems have a sweet nutty flavor and are extra chewy. They are great because you can add them to almost anything.
My voluminous breakfast this morning of oat bran/oatmeal with 1/2 banana and cinnamon cooked in. Now if only I could get my hair to have as much volume as my oats. 🙂
Veggie chef salad with tofurkey, an egg white, zucchini, raisins, and tomatoes from yesterday.
Pumpkin pie yogurt with granola. They wheatberries are hidden in there- I promise.
Like dry beans, I let my wheatberries soak in water overnight. I drain the water, rinse them off, and boil them in fresh water for 30-40 minutes or until they are chewy. Learn more about cooking wheatberries here.
The pumpkin pie yogurt creation above is simply Oikos plain Greek yogurt, canned pumpkin, cinnamon, wheatberries, and stevia mixed together and topped with Special K Touch of honey low-fat granola. This box of granola was sent to me through the Foodbuzz Tastemaker’s program to review.
I’ve only had the small portion above mixed in the yogurt. I like the texture- it’s hearty, similar to Kashi’s Go Lean Crunch, but not as tough on your teeth (if you know what I mean by that). Although, the flavor wasn’t my favorite and after just now researching the ingredient list I am put off by the fact that the second ingredient is sugar, the third is corn syrup, AND it has High Fructose Corn Syrup. To be honest had I known this beforehand I probably wouldn’t have signed up to accept this sample as I try to stay away from added sugars. I wish I would have paid more attention the ingredient list before digging in this afternoon. Oh well, you win some you lose some.
To end on a good note, dinner was awesome! We’ve have a spaghetti squash from Isaac’s parent’s garden sitting on our counter since this summer and I had been wanting to put it to good use. I found this recipe from Vegetarian Times and decided to make it tonight.
Spaghetti Squash with Roasted Tomatoes and Ricotta
It was fun to do something different than simply put some marinara atop the spaghetti squash and this recipe turned out to be easy and quite tasty. I loved the roasted chickpea, onion, and tomato mix. So delicious!!
Alright folks, I’m tired and I want to try to make it to the gym in the morning before work so I’m hitting the sack. Night!
Question of night: Name one food that you used to be in love with but have pushed to the back burner lately. Do you think you will ever you reignite with the old flame or simply let it die out?