[D]on’t stir…take your spoon straight down through the yogurt and pull some fruit up with the yogurt. I at first was reluctant…but then I said “oh what the heck…” I won’t stir my yogurt ever again…. It completely changes the dynamics of the yogurt.
I tried it out, plunging my spoon directly into a Blueberry Chobani.
Very smooth and very creamy!
What do you do when you can’t decide what to have for breakfast? Have it all! I threw quite a few ingredients into my bowl.
I warmed some frozen strawberries, sliced up half a banana, grabbed a handful (or two!) of Puffins, and scooped a generous spoonful of almond butter.
It mixed wonderfully with the yogurt.
The rest of the morning was spent reading in bed in total coziness, taken in the aroma of scented candles. In the past few days I’ve taken quite a few baths and burned through a lot of candles. It’s not so great for the environment, but I figure I’m just making up for the baths I didn’t take in the dorm bathrooms in college. Mid-morning, I snacked on a crisp Macoun apple.
Caitlin came over for lunch, and I heated up some leftover Smoky Greens & Beans. This time, I added in pieces of seitan. The physical therapist told me that since I’m going to be trying to build up muscle and heal myself, I’m going to need eat a LOT of protein. Each serving of seitan packs a whopping 18g! This was Caitlin’s first time eating it, and I think it was a hit! We ate the stew with warmed up pieces of lavash.
After lunch, we headed to Starbucks to get coffee and read. I couldn’t remember exactly what went into a dirty hippie… where was Luke when I needed him?! I ended up just getting a Double Grande Skim Chai. There’s always next time!
We ended up doing more talking than studying, but it was needed! I hadn’t seen this girl in three weeks. When I got home, I started dinner by peeling and cubing a sweet potato. I covered the cubes in a little olive oil, salt & pepper, an baked it at 400. About 20 minutes into the baking time, I added pressed and cubed tofu to the mix, making sure to coat the pieces in the extra oil mixture that covered the bottom of the baking dish. 10 minutes later I removed the sweet potato, and baked the tofu for 15 minutes longer.
I added the sweet potato and tofu to a bed of spinach with a white heirloom tomato, pomegranate seeds, and a little gorgonzola cheese. Aren’t the colors lovely?
Using pear-infused vinegar, pomegranate molasses, olive oil, sea salt & pepper, I whipped up a light dressing.
This was one of the best salads I’ve had in a long time, and felt perfect for a chilly Fall night.
After dinner, I went downtown to meet Lauryn for frozen yogurt at Red Mango. She moved to Manhattan over a month ago, but we seem to be operating under completely opposite schedules and this is the first day it worked out. I’m so glad it did!
We both ended up ordering the pumpkin frozen yogurt (tart and creamy, and perfect for Fall!) even though it was fuh-REEZING out and were were sitting right in front of the door. It came with free graham cracker topping, too! I’ve never been one to turn down a freebie…
We ended up talking non-stop for three hours, and literally closed the Red Mango down. Couldn’t have asked for a better Saturday night! I ended up getting home after 1, by which point I was already hungry again and ate a giant apple. I didn’t go to bed until after 2… I need to find a job ASAP because this rando schedule just ain’t doing it for me.
Well, I’m off to go meet my little red-headed friend for dinner. Hope you’re having a great night!