Another Wednesday rolling by, time is flying. Q has officially been deployed 4 months (1/3 of the way down) and we have 3 more months until I get to see him during his R&R, counting down the days! I cheated a little in the post and included last night’s dinner since we still haven’t decided what to make tonight!
The usual 1/2 cup of Trader Joe’s quick cook steel cut oats on the stovetop made with 3/4 cup water, 3/4 cup almond milk and topped with delicious homemade honey peanut butter I got from the Farmers’ Market last week. The peanut butter is out of this world and I cannot wait to try and make my own. It made all the difference.
Lunch – 12:00PM
I had errands to run, so after a workout I grabbed a smoothie from Urth Bar at the gym. It’s a mix of almond butter, almond milk, protein powder, a banana and some granola and it is GOOD. Yup $9 good.
Afternoon Snack -3:30PM
I created this Mexican Bagel for my afternoon snack and it is definitely going to be included in my “go to” list of snacks from now on. It took 5 minutes and was so flavorful. It included 1 toasted Thomas Everything Bagel Thin topped with 1/2 mashed avocado, black beans, corn salsa and a little salt. Did you know that you should always rinse your canned black beans before using them because they are packed with sodium? By rinsing them you can get rid of the excess water and some of the sodium.
Last Night’s Dinner – 7:30PM
Last night my mom showed me how to make a light curry sauce with onions and tomatoes. We put this on top of grilled Chilean Sea Bass and it was great and not too spicy! For sides we had baked kale and eggplant and brown rice cooked with cardamon and Indian spices. I apologize for the overcrowded plate, but everything was SO good and there are plenty of veggies on there so I don’t feel so bad!