This post is a continuation of the Monday Munchies series where I show everything I eat over the course of single day (last Tuesday when I was constantly running around).
Still made time for proper meals, including breakfast, a.k.a. the day’s nutritional foundation!
Breakfast, 7 am:
Bircher muesli made with honey Noosa yogurt and almond milk. Topped with banana, fresh strawberries and chia seeds. Served with hot Yorkshire tea and skim milk.
Even though I’ve eaten Bircher muesli every morning for months, I’ve not remembered – or bothered – to make it the night before. As I mentioned in this post, I can throw together the ingredients 5 to 10 minutes before breakfast as long as I decrease the amount of liquid. Perhaps I should modify the original recipe?
Lunch, 11:30 am:
Peter has been joining me for lunch when I’m working from home. After a morning of huddling over Excel spreadsheets (a necessary aspect of developing school menus that conform to USDA regulations), I was ready for lunch. I was so happy to see Peter as he walked in the door, I nearly squeezed the air from his lungs in a giant bear hug. T-rex arms no longer, apparently.
We split this plate of tomato, mozzarella and fresh basil from our garden. I’ve enjoyed this combo several times since then.
Seaweed salad from a local Korean grocery store. It reminded me of a delicious seaweed salad I enjoyed in Beijing, only without the plethora of tongue-numbing Thai chilis. I’m still trying to find the appropriate seaweed so I can make this salad myself. Thoughts?
A bit of leftover curry from the previous night (recipe coming soon!). I also drank a glass of skim milk.
Finally, we split a chocolate cupcake made by one of Peter’s colleagues. She sent the recipe, so I’ll be making these delicious gluten-free cupcakes soon!
I had meetings all afternoon, including one I expected to last no more than an hour but ended up being three. It was like I was in a Star Trek time warp where each minute is tripled, because why not? It’s science fiction, after all.
By the time dinner rolled around, I was ready to triple my portions. That’s what happens to a Jessie without her mid-afternoon snack.
Dinner, 6:30 pm:
I made honey lavender pork loin with caramelized bananas last week. My only sorrow was that there was no leftovers for the next day. Curse my tendency to make small batches!
Served with a homemade vinaigrette over green bean and tomato salad, and a glass of skim milk.
Our fig tree is flourishing (albeit sucking up water like parched marathoner). Peter and I split our first ripe fig.
Q: What did you do this past weekend? Have you tried seaweed salad?
P.S. I’m still working on the underwater video from our Bonaire scuba diving trip. In the meantime, here’s a little taste of our night dive (a florescent anemone):