When it comes to breakfast, I’m a bit of a creature of habit. I rotate between oatmeal variations (baked, regular or overnight) & toast with allll the toppings.
Lately, sprouted wheat toast or a TJ’s English muffin has been hitting the spot! I top 1/2 with peanut butter/banana/cinnamon, and the other 1/2 with nonfat plain Greek yogurt and berries.
I switch it up by adding hemp seeds, chia seeds, sliced almonds, or broiled Quest bar chunks. So delicious!
Sunday morning’s toast went un-photographed as I scarfed it down in the car, in a hurry to get across town. Oopsie! ; )
Breakfast aside… last night after work, I just had to go for a run outside. Temps were in the upper 70s! I’m so grateful for this beautiful week we’re having in Austin … I wouldn’t want to be in New England this week. Yikes!
After my run, I threw together a quick weeknight favorite of grilled salmon, 1/2 sweet potato (pb & cinnamon added afterwards) and sauteed sugar snap peas. I was all out of fresh produce, so freezer veggies saved the day.
Otherwise, dinners all week have been these pseudo-Mexican vegan stuffed peppers. I’ve made tons of variations of stuffed peppers, and I like to have a go-to veg or vegan option since I don’t like to eat meat every day.
I stuffed 5 medium bell peppers with:
- lentils cooked in low sodium vegetable broth
- wild rice/lentil mix (came in a bag from Whole Foods)
- black beans
- frozen corn
- diced zucchini
- a can of tomatoes + chile peppers (jalapeno would also be good)
- hot sauce
They made for a pretty good & “clean” dinner, and they lasted me forever! Cooking for one has its benefits. ; )
- Have you ever topped your toast with yogurt?
- What are your favorite toast combos?
- Are you a creature of habit with your meals?