I’m a bit behind on my food intake ideas.
But first my: Be Thankful November Challenge #1 entries:
I’ve missed two days again. Boo. Anyways,
I am thankful for not having to collect other people’s trash to provide food for myself everyday. Yes, I took this photo this morning by my apartment dumpsters:
“One man’s trash is another man’s treasure.” ?
Maybe I’ll leave that one up to the squirrel and “his” dumpster…
And finally, I am thankful for Animal Planet. Yes, a TV channel I am thankful for. :p I don’t know why I almost always catch myself in these tear-jerking animal rescuer shows every time I hit the gym.
This morning before I stepped onto the treadmill, I had an almost breakfast repeat of the other day:
Easy microwaved pancake from the freezer batch I made the other day, topped with granola and organic blueberry jam.
Post workout snack:
Green Monster Smoothie:
There are SOO many different recipes for post-workout smoothies you can find anywhere on the web. Or create your own combination. They are very versatile.
In my scoop:
2 cups of fresh spinach
1 cup light soy milk
1 cup of frozen berries
1 cup of water
Add all ingredients into a blender and blend on high until smooth.
*use 4-5 ice cubes instead of water to make your smoothie a thicker consistency!
Easy does it!
Random post work lunch:
Honey smoked turkey
Yesterday for lunch I got creative and made a delicious lunch with well, appetizers:
Cornbread with Bean and Olive Dipped Triscuits.
Epiphany: honey drizzled over cornbread? Best. Idea. Ever. YUM!
…I agree. I was a little sketchy on the bean and olive dip when I first ran across it as well. However, I will say that it tastes MUCH better than the mush it looks like! ha. The kidney beans combined with black olives and tomato with a hint of hot sauce was well done.
Bean and Olive Dip:
*Serve on toast or with crackers.
(for 2 entree-sized servings or 4 side servings):
- 1 can dark red kidney beans, drained and rinsed
- 1/4 cup sun-dried tomatoes, packed in olive oil
- 2 handfuls raw spinach, torn into small pieces
- 1/4 cup whole canned black olives (no salt added)
- Lots and lots of hot sauce
- In a wok, combine the first four ingredients.
- Cook on medium high for 8 minutes (or until spinach is entirely wilted).
- Pour mix into large bowl, add pepper and hot sauce to taste, and mash into a dip. Alternatively, you could put it into a food processor to make it creamy. Serve warm!
Want to find all my recipes all in one click? Visit my homepage and click on my “Recipes” page: