On Sunday evening, Richmond got quite a few inches of snow, so Monday I decided to work from home and avoid the roads. It’s nice working from home, because I have a real camera to take pictures with So here a quick look at what I ate on Monday :
My roommate was sleeping a little later, and I didn’t want to wake her up with my blender, so I decided to have a bowl of yogurt. I topped my 0% plain Chobani with some frozen blueberries and some Hudson Henry Baking Co .’s “Good News” granola. I’d been meaning to review this stuff for a while. It might actually be the best granola I’ve ever had. (I know, I know, I love a lot of granola, but seriously, this stuff is delicious!) It’s not as clumpy as Love Grown (which I like, if I’m in the mood to eat granola straight out of the bag) but it’s perfect on a bowl of yogurt.
I tried both flavors (Cashew & Coconut and Maple, Pecan, and Coconut) and I loved them both. They do taste pretty similar, but I liked them. They’re pretty sweet, so they’re perfect on tart Greek yogurt. They’re also locally made in Charlottesville, which is awesome! You should all follow them on Facebook here . Moving on to lunch!
I made a soup, which turned into more of a stew, on Sunday night. It was perfect for the weather, and I had plenty of leftovers on Monday. I guess this was sort of a minestrone soup?
This was so filling, and so easy to make! I used my slow cooker for this one. If you want the recipe, let me know and I’ll post it!
In the afternoon, I snacked on some garlic roasted chickpeas. These are so delicious, and a super filling snack.
I posted the recipe for these here , if you want to make them. They take all of 2 minutes to prepare, and another 15 minutes-ish in the oven. I love eating them while they’re still warm. Totally worth the burnt fingertips.
Lindsay (aka my new roommate) is doing a gluten-free experiment, to see if gluten is causing some allergic reactions, so I whipped up this gluten-free dinner for me, her, and Alex. This was super easy to make, so it’s a perfect week night dinner. We called them open-faced quesadillas, but I’ll be the first to admit that eating them was a bit tricky. Still, they came out pretty well.
6 corn tortillas
1 tbsp olive oil
1 bell pepper (we used 1/2 red 1/2 green)
1/2 sweet onion
1 cup shredded cheese (I used a “Mexican” blend)
1 cup black beans
1/3 cup salsa
Heat the oven to 350. Brush the tortillas with a bit of olive oil and pop them in the oven. While those are toasting, saute the peppers and onions over medium heat until they begin to soften. Take the tortillas out of the oven once they start to get crisp on the edges (about 5 minutes). Top the tortillas with cheese, beans, bell peppers, and onions. Put them back in the oven for about 10 minutes, or until the cheese has melted.
We ate these topped with a little salsa, and some multigrain chips on the side. Not a bad gluten-free, vegetarian dinner. Yum!
After dinner, I sipped on some red wine and enjoyed a few handfuls of Peanut Butter Puffins . I can’t normally keep these in the house, because I want to dive face first in the box and eat them all at once… but I’m practicing self-control. Let’s see how this works out.