¡Feliz martes! ¡Sólo tres días más hasta el fin de semana!
(Lección de español: The above sentence means “Only three more days ‘til the weekend!” Pretty boring en ingles, if you ask me…)
I know we’re not halfway through the week yet—but I’m trying to be positiva .
Lunes began on a positive, pumpkin note.
Mama Pea’s pumpkin spice latte, con extra pumpkin spice.
Fun fact: I used to be head over heels for yogurt-covered pretzels—so much so that, on my 19th birthday, a friend decided to buy me a 5-lb bag of them. What seemed like a never-ending yogurt pretzel stash dwindled embarrassingly quickly. And I’m pretty sure I ODed because I just haven’t loved them the same way since. For the past few years, I’ve replaced my yogurt pretzel addiction with an equally delicious chocolate pretzel addiction. I secretly suspect that yogurt pretzels are still my numero uno; my taste buds just need to miss them long enough to crave a comeback. In the meantime, I’m all about the chocolate-covered goods.
And so, I flipped when I first read of this oat bran brilliance, and I can’t believe it’s taken me so long to make it.
PB&Jenny-Plagiarized Flipz Oat Bran
1/3 cup oat bran cooked in 1 cup water and 1/2 banana; topped with a trifecta of Truvia, Chocolate Better ‘N PB and honey wheat pretzels.
You can go two routes when consuming this prodigious pretzely oat bowl: (1) Keep it neat, and enjoy perfectly concocted sugary/chocolatey/pretzely bites or (2) throw aesthetic concern to the wind, make a mess and let the magic forces meld.
I chose door numero dos.
This was amazing. The pretzels got wonderfully soggy—which is always a good thing if you’re weird like me and love soggy textures. Seriously, I let my cereal “marinate” for a few minutes because I either like it dry—with no milk—or super leche-soaked. Soggy = mejor in my libro.
Speaking of letting cereal marinate… when I got snacky pre-lunchtime, I chopped up a manzana monster…
…and made fruit cereal.
Giant honeycrisp + almond milk + pom arils + Truvia + flax + cinnamon = AMOR.
It went in the fridge to marinate in the almond glory for about 10 minutes, and then, like every time I taste this simple wonder, I oooooh and aaaaaaaah and try to remember what life was like before fruit cereal…
I can’t recall, but I bet my days were comparatively tragic.
When lunch rolled around, I made the executive decision to go Greek.
I’ve been wanting to re-create the Greek wonder I made for la hermana on Sunday ever since I sent her off with it (read: seriously considered “forgetting” to bring it out to her car…)
Giant is a key word here because—despite a double breakfast, of sorts, I was starving. Just one of those days, I suppose.
As usual, here’s an innards shot since my wraps are always too stuffed to stay closed.
Don’t believe me?
Here’s an action shot of my possessed wrap opening on its own…
This tzatziki sauce is incredible; I’ve been dipping everything in it.
Along with tzatziki, into the whole wheat wrap also went: laughing cow, hummus, spinach, hummus-coated baked chicken, roasted red peppers, oil-cured black olives, onions and cucumbers.
And I wonder why my wraps don’t close…
I prepped a little too mucho Greek stuffing for even an un-closeable wrap, so I threw the extra innards onto a bed of spinach for a side Greek ensalada.
It wasn’t so much a side as it was a legitimate salad that I’d usually eat for dinner. But greens are bueno, so I let it slide.
So, funny story… Despite a double breakfast and a double lunch, I was ravenous come dinner. And since all this double action wasn’t cutting it for my ridiculous appetite yesterday, I decided to make dinner a triple.
First up were some cheetahs.
About 1/4 of which went into course numero dos:
C-Cubed (Cream Cheese Cheetah) Wrap
Whole wheat wrap with Laughing Cow wedge, 1/4 medium sweet potato (cheetahfied) and honey mustard.
Ohmygod. Best. Combo. Ever. I’ve got a feeling; this is going to become a staple.
Third and final dinner component: Sopa
I dug into the generous soup stash Dr. McDougall’s sent me last week.
They also sent some instant soups—which I’m saving for those inevitable just add hot water crunches—along with an amazing Crate and Barrel place setting.
BIG BOWLS ARE THE BEST.
This one is so perfect because it can fit the entire carton of soup (a double serving); and when I eat canned/carton soup—especially on B.P.D.s like yesterday—I almost always eat the whole thing.
This is a habit I fostered in college when canned soups were often meals. I lived on Amy’s Alphabet.
Last night, I opted for the Vegetable Soup. Not because I wanted it the most; the soups that look the most appealing of the bunch are definitely the split pea, lentil and black bean. But, because I have this weird save-the-best-for-last O.C.D. tendency, I went for the veggie soup. I had three cartons of those, and only one of all the other varieties. I know, I’m weird.
Anyway, this tactic backfired (not actually, since I still have two more boxes) because I LOVED the vegetable soup!
It was so packed with veggies, potatoes, lentils and rice. I feel like vegetable soups usually lag in the starch department—particularly the lighter versions—but this had all of the good stuff in excess. Me gusta.
Another example of my save-the-best-for-last tendency: When eating brothy soups, I always eat all of the broth first and save the solids to eat at the end. Great tactic for this sopa because it was like eating an amazing veggie stew toward the end.
I was SO FULL after.
For about an hour.
Again, it was one of those days.
Nothing a bag of Kettle Corn + cinnamon couldn’t fix.
I am SO FELIZ to have this back in my life.
Gracias, gracias, gracias for this gift, hermana.
Before I go, I want to let you all know that I’ll be M.I.A. from blogland ‘til Monday. I booked a very last minute trip to Florida, y mañana I’m off! I won’t have my computer conmigo so lo siento for my absence. My Reader is going to be fuuuuuuuun to open on Monday…