Yesterday was a fully-loaded Saturday. I had a wedding shower and a housewarming party to go to, and I felt a tinge of tiredness all throughout the day. So when I got home around 11pm I was really looking forward to hitting the hay. I layed down, closed my eyes, deep breath in, deep breath out…. Deep breath in, deep breath out…. and then my eyes opened and I laid on my back looking up at the ceiling. I was wide awake. Completely, 100%, ready-to-go awake.
I contemplated watching TV at first, but then decided to put my newly found energy into getting some work cranked out. So I sat typing away on my laptop until 3:30am when I decided it was time to pull the plug.
Needless to say, I was less than enthusiastic about waking up this morning. 9:30 am rolled around (which is about 2-3 hours later than I usually sleep on weekends)… and suddenly a glimmer of excitement washed over me. I remembered the amazing overnight oats I had prepared the night before. Now I was more than amped to get up and tackle my interval training. All I had to do was keep visualizing the cool creamy oats….
Check this out:
These are not your ordinary overnight oats. This jar of JIF had about 2 tbsp of peanut butter left in it, so I mixed up my usual overnight oats in the jar and left them to hang out in the fridge overnight. This morning, I topped the oats off with some blueberries and strawberries:
I’m a sucker for a simple list of ingredients, so I was instantly intrigued. I wanted to scale the recipe back a bit to a single serving that I could fit in a mini ramekin, so I only used the following:
First, I sprayed a mini ramekin with cooking spray then dumped in the blueberries. I added the remaining ingredients to a separate bowl:
Next, I mixed up the crumble and plopped it onto the blueberries little by little to ensure even distribution.
Popped this baby into a 400 degree oven for 10 minutes, and VOILA:
Y-U-M:
This was yummy! Couple points though — if you are looking for a sweet tasting crumble, you will need to make some modifications as there is no sweetener in the recipe above. A couple of options for sweetening things up include sprinkling a packet of Truvia over the blueberries and/or using a sweeter peanut butter (as we all know I still love and adore JIF peanut butter to this day). Of course another option would be to add a big scoop of ice cream to the top….
Stats on the mini crumble: 115 calories, 21g carbs, 4g fat, 4g protein, 5g fiber
It’s FRIIIIDAAYYYYYYYYYYYYY!!!! Do you know what this means?!?! It’s our first Gionino’s Friday in many weeks! Alas, that will have to wait til after work…..
Just for fun this friday, I used snapshots of my personal myfitnesspal page to show the stats on my meals. Yes, that qualifies as “fun” in my mind 🙂
Breakfast #1
Fun fact about me: I steal…. Um… let’s call it “hoard.” Yes, hoard. I hoard the Smucker’s Blackberry Preserves from our free office breakfasts. “Steal” is too strong of a word for single serving preserve packet… Right???
I love these blackberry preserves… They have little bits of seeds and taste awesome:
Today I brought a Sweet Wheat Alternative bagel from home, and then we ended up having free bagels from Panera at work! I stuck to my guns, and went with my Alternative bagel topped with about 1 tbsp of Panera’s low calorie walnut & honey cream cheese, and 1 packet of Smucker’s blackberry preserves:
Check out the comparison on the sweat wheat Alternative Bagel and a whole wheat panera bagel:
Sometimes, life is just about compromises! It’s crazy how different those stats are, and the Alternative bagel actually tastes like a real life bagel (unlike bagel thins).
Sad news though. I only have 1 of my blackberry preserve packets left…. I hope we get some more soon!
Stats:
Breakfast #2
Was the breakfast I accidently left at home yesterday! It consisted of some dannon vanilla greek yogurt and slice up strawberries:
Perfection!
Stats:
Lunch
In anticipation of having PIZZZZAAAAAA for dinner tonight, I figured I’d go with a healthy salad for lunch. Today’s salad consisted of:
1/2 bag romaine lettuce
2 ounces chopped up grilled chicken (heated up in the microwave)
When I woke up this morning, I was STARVING. I thought that was pretty odd, since I didn’t eat dinner til around 8pm last night. Regardless, the grumbling monster in my belly needed food. STAT. I wanted something to hold me over til breakfast #1, so I downed 1/2 of a Thomas english multi-grain english muffin with 1 tsp JIF peanut butter in about 2 seconds flat.
My crazy hunger pangs reminded me of the Wanda Sykes comedy show I caught over the weekend on TV. She named her belly “Esther Roll,” and apparently Esther loves bread, beer, and cheeeeeessseeeeecake. Sounds like my kind of girl 😉
Wrapped it up burrito style and grilled on the George Foreman for about 5 minutes til nice and ooey gooey and the tortilla was crispy:
I wrapped this little guy up and took him with me to work:
Yum yum yummmmmmmm 🙂
Stats on the FNBW: 167 calories, 14g carbs, 11g fat, 9g protein, 6g fiber
Breakfast #2
I was planning on having yogurt with strawberries, but I somehow left the yogurt at home! Lucky for me I had a blueberry bliss Luna Bar in my desk at work:
I LOVE this flavor
Lunch
Nothing really sounded good for lunch today… Don’t you just hate when that happens?
I decided to make some healthified buffalo chicken. This time I used 3 ounces chicken, 2 tbsp Plain Fat Free Stonyfield Farm yogurt, 3 tbsp Franks red hot, garlic powder, and some black pepper, all atop a Mama Lupe’s Low Carb tortilla:
I also added some lettuce, tomato, and onion and had some carrots on the side:
Even though I wasn’t craving it, the wrap sure was tasty!
Stats on the Lunch: 298 calories, 27g carbs, 6g fat, 34g protein, 8g fiber
Dinner
Whelp, even though nothing sounded good at lunch by the time dinner rolled around I had a serious craving for pizza and salad. I love the pizza salad combo!
I ran to the grocery store to pick up some light mini babybels, but they didn’t have any! Ughhh… sometimes I hate living in a small town! I looked around the store and ended up with these guys:
I used a Joseph’s low carb tortilla as my base and topped it with 1/4 cup Classico Fire Roasted Tomato and Garlic sauce that I doctored up with Black Pepper, Red Pepper Flakes, Garlic Powder, and Onion Powder. Then I added 1/2 of a sliced up Jennie O’s Hot Turkey Sausage, 1 chopped up Sargento light string cheese, and some thinly sliced tomato and onion:
I baked this in the oven at 350 degrees for 15 minutes, then chopped with some sliced up fresh basil that I plucked from the backyard.
Voila!
And on the side I had a huge delicious salad with romaine, cherry tomatoes (from the back yard 🙂 ), onion, tomato, banana peppers, and 2 tbsp Ken’s Steakhouse Lite Italian Romano dressing:
Stats on the Pizza & Salad: 340 calories, 30g carbs, 16g fat, 25g protein, 10g fiber
Finished dinner about an hour ago… and I’m already getting hungry! What’s up with that?! I see a green monster smoothie in my future 🙂
