Wednesday! That means only two more days until Friday – the end of my busy week. Again, one of my favorite blogging days. Thanks to Peas and Crayons for hosting!
Hmm…let’s see my meals lately have been revolving around one orange ingredient.
For breakfast yesterday morning, I made pumpkin pie oatmeal based on this recipe. It was super easy, and super delicious!
Pumpkin Pie Oatmeal
- 1 cup water
- 1/2 cup oats
- 1/2 puree pumpkin
- 1/4 vanilla almond milk
- pumpkin pie spice
- 1 Truvia packet
I topped it with some almond butter (I’m on a mission to finish my jar!) and I was good to go. + a side of coffee, of course.
As I worked through the morning, I had an unpictured banana. A daily (sometimes 2 or 3 times daily in the case of Sunday’s post marathon eating festival).
For lunch, I’ve been loving making scrambled eggs. Yesterday, I scrambled two eggs with tomato, spinach, and turkey and sprinkled it with some seasoning. I also had a toasted pumpkin spice English muffin topped with pumpkin butter. It hit the spot!
Snackage has been random/whatever I can find. It usually comes in the form of a LUNA bar if I’m in class, an apple or a pear/random fruit, or Chobani. Yesterday, I had the remainder of my pumpkin pie almonds and a Nuts Over Chocolate LUNA bar.
Love the iPhone photo.
Okay…so this isn’t what I had last night, but it’s been my favorite dinner so far. I made a chicken and cheese quesadilla with a side of Taco Roasted Chickpeas. I also had some plain greek yogurt, salsa, and guacamole for dipping. The chickpeas were so good and easy to make. I mixed them with a bit of olive oil and Adobo seasoning and roasted them in the oven at 400 degrees for about 13 minutes. When I’m in a hurry, I’ve found that I tend to go for the Mexican stuff (quesadillas, tacos, fajitas) mostly because it’s easy!
Went to SweetFrog with a sorority sister. They have pumpkin pie flavor, so you know I got it. Plus, lots of Hokie colored sprinkles and other goodies!
I’m off to tackle another day! Hope you have a great Wednesday!