4.28.2012

I Love Food

Hi there
The weather has been incredibly lousy the past two days, and to be honest, I don't feel like doing a thing.
One of my roommates, Megan, and I went to a synagogue this morning for a "simulated culture shock" assignment for our study abroad orientation.
Let me just tell you, it was quite the experience.
After freezing in there all morning, we grabbed lunch and haven't been doing much since.
Last night we decided to give a recipe for Cauliflower Pizza Crust a shot. It was really good, but I think we may have put too much cheese on it. The crust couldn't really stay together in the middle under the weight of the cheese haha whoops.

After that, I decided to try this recipe for Black Bean Brownies.
I'm quite sad to say, that I didn't particularly enjoy them. It might have been the kind of beans I used, because the taste wasn't covered up.
I made a few adjustments to the recipe based on what the reviews said, and I didn't have any instant coffee to add, so maybe that's why you could taste the beans so much.
Sad day.

But on the subject of food, I like to snap a shot of my meals before I eat them [if I'm not too hungry and don't just dive right in]--



Nonfat vanilla yogurt with vanilla almond granola, strawberries and blueberries.
I could live off of yogurt and granola. 

Salad with romaine, tomatoes, cucumbers, carrots, feta, balsamic vinegar and olive oil. Pine nut hummus with pretzels and half of a banana.


Pre-formed turkey burger I cooked in a pan with bean salsa on top. Apple cinnamon Chobani yogurt and diet citrus green tea.


Wheat pita with turkey, avocado, lettuce, tomato and dijon mustard. Carrots with hummus and half of a banana.




One of my favorite sweet treats--
Chocolate rice cake with 1T of almond butter, heated up in the microwave for 15 seconds and sprinkled with cinnamon.
Literally. To. Die. For.


What I've been having for breakfast lately-- 
Spinach Feta Egg Cups
-1 Container of Egg Beaters [I'm usually wary of substitutes, but I figured that using egg beaters isn't that big of a deal]
-1/2 Package of frozen spinach
-1/2 cup of feta cheese

Simply mix the egg beaters with the frozen spinach and pour into a nonstick muffin pan. Top each cup with a sprinkle of feta and bake at 350ºF for 20-25 minutes. Store in an air tight container in the refrigerator for up to a week. Simple reheat for about 45 seconds in the microwave and enjoy!
Best part-- they're about 70 calories each.
I've been loving starting my day off with 1-2 of these and a 1/2 of a grapefruit.

Hope you guys enjoyed!
XO Kara

1 comments:

  1. Arrrrrrrr this made me so hungry. It looks so tasty! Especially the chocolate rice cake

    Do you have any idea how torturing this is? :(

    xxxx

    ReplyDelete