Thursday, September 12, 2013

Peppers, #2372394...

Wednesday Recap:

8:00am:  Coffee with creamer

9:30am:  Breakfast- Protein Pancakes with almond butter & syrup
OK, so remember my report last week that I had made my protein cakes with a whole egg and they came out light & fluffy?  Well, yesterday I made them with egg whites again (since I had leftovers from the CREME BRULEE, don't cha know) and they were also not only fluffy, but HUGE!  I made 3 with my usual recipe and thought two was more than enough since they were so big (Katie got the last straggler). all I can say is:  Use whatever egg parts & pieces you have on handJ

10:30-11:45am:  Power Yoga
Felt like heaven yesterday.  Probably helped that when I dropped Katie off at the gym daycare that she did NOT cry, and when I went to pick her up, they said she acted like she owned the place.  That's makes it about 10000% more NAMASTEJ

1:00pm:  Lunch- Blueberry Smoothie
Pretty blue, no?
  • 1 cup unsweetened almond milk
  • 1/2 cup blueberries
  • Blueberry yogurt
  • 1 scoop protein powder (mine is 80 calories, FYI)

3:00pm:  Snack- The return of CHOCOLATE SEA SALT ALMONDS
I actually left the line in Trader Joe's last week when I remembered I had forgotten to pick these up.  2 containers + another 10 minutes in line = worth it!

5:00pm:  Dinner- Chicken & Pepper Tostada & corn
So here's what a 'let's use up all the produce in the house' night will get ya!  (oh...and FYI, that 'extra bacon' I had made Tuesday was for our originally planned salad last night.  But once that got nixed, the bacon is now patiently sitting crumbled in my fridgeJ  Ya try to get ONE step ahead and...)

First, I took the LAST *HALLELUJAH* of our bag of peppers (want a bargin?  I think I paid $2 for this bag of plenty), removed the tops, deseeded them, gave em a rough chop and popped em in the food processor to dice up.  

While I was chopping away at the peppers, I had some diced chicken cooking up in a skillet.  Once it was cooked, I tossed it with some chili powder, cumin & salt.

Once the chicken was cooked through, I added my diced peppers and gave it all a quick stir...
I let that cook for a couple minutes to soften the peppers while I got the rest of my 'toppers' together...
  • Non-fat Greek yogurt mixed with cumin
  • Shredded cotija

(The rest I popped into the freezer to keep fresh until the next time I need tortillas)

I gave the tortillas a quick fire over the stove range, about a minute on each side.

Topped it with the cumin-spiked yogurt...

...the pepper chicken...

...and finished off with the cheese!
I don't think this meal even took me 20 minutes and was such a quick & DELICIOUS way of using up all the good veggies.

OH, and speaking of veggies, we also had some corn on the cob courtesy of a road side stand that I just HAD to pull into on my way home from my cousin's birthday party on Saturday.
BEST CORN OF THE SEASON!  SUPER sweet & VERY tender.  I think you get 2 good weeks of EXCEPTIONAL corn, so I'll be stocking up this weekend at the farmer's market...which my fridge is now READY for since we used everything we had!  Love when that happensJ

5:30-6:30pm:  Body Jam Class

Dessert came from when I went grocery shopping right from the gym and was walking through the aisles and realized I was DYINGGGGGGGG of thirst...with my water bottle in the car, OF COURSE!  I grabbed this Mango Coconut water and deemed this 80 worthy calories.  It was really good and very refreshing.

The rest of the night I spent on the couch flipping through my newest Food Network magazine...which made me SQUEEEEEAAAAL when I saw the cover...

Especially THIS:
GET READY!  I'm sure it's gonna be PUMPKIN GALORE on this blog soon!  I realized we have about 10 recipes we like to make this time of year NORMALLY on top of all the new recipes that are swirling around.  SO EXCITING! long as we can make it through this (HOPEFULLY) LAST day of disgusting heat & humidity.  The high for today is 90 and for Saturday it's 68!  Don't even get me started on the J-O-Y! J

Have a great Thursday!

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