Forget about what Rebecca Black says, Saturday is where it’s at! We didn’t even do anything all that exciting today – studying, grocery shopping, easy dinner – it just was a good day.
Since I’m ridiculous about meals on the weekend I went with lunch – snack – dinner rather than breakfast – lunch – dinner. Besides, lunch for breakfast means you get in more veggies.
Yes, that is Wegman’s hot bar. Yes, I’m aware we have a problem.
Fruits (pineapple, berries, strawberries, watermelon),
Veggies (avocado, squash, mushrooms, carrots, brussels sprouts, broccoli),
and a mini crustless Quiche (with tomato and artichoke heart).
Adam and I split a Zone Perfect Sweet & Salty Trail Mix Bar for dessert.
The kind folks at ZP sent me some samples of their new Sweet and Salty line since they knew how much I adored their Cookie Dough stuff. Adam and I agreed that the bar was good, but not as good as the cookie dough ones. There was a great peanut butter flavor spread throughout it, and the bar lived up to its sweet and salty name. I’m looking forward to trying the other variety.
In addition to being repetitive and crazy, constant hot bar isn’t cheap! Adam has to purchase lots of random snacks and coffees this summer (he’s off for 2 months to study for a major exam and focuses better in public venues) so we need to save our pennies where we can. I tried to do an extra good job of stocking up on groceries this week; I’d rather spend a little more money at the store and save some money not going out for random things throughout the week.
One of my have-snacks-in-the-house-stop-buying-nachos-damn-it purchases was a 10ct box of mini 100-calorie popcorns, and one of those bags ended up being my afternoon snack.
I also grabbed a (sweetened) cappuccino from Wilson Farms.
Looking back at this post, it seems like I had more than enough to eat today, but you know I couldn’t keep my hand out of the cashews while I cooked dinner!
We whipped up a simple stir fry that ended up being delicious.
The inspiration for the dish was the 2 unopened bags of spinach that were starting to go bad, but these guys were the real stars –
Step-by-step, serves 3-4.
Heat 1 Tbsp evoo in a large pan or wok over medium-high heat. Add 10 cups of raw baby spinach.
Cover and cook until wilted.
Add 1 15 oz can baby corn, 1 15 oz can stir fry mushrooms,
5 green onions, sliced, and 2/3 cup salted cashews.
Top with 4 Tbsp Hoisin sauce and continue to cook.
In a small bowl on the side, whisk together 3 large eggs.
Make a hole in the veggie mixture and pour eggs into it.
Cook until starting to slightly scramble then toss to combine. Continue to cook stir-fry until desire doneness is reached.
I topped my bowl with Sriracha,
and Adam added some baked tofu to his.
I stole a few pieces of tofu and they were so tasty I’m planning on making them again soon so I can share the recipe with you guys.
When I’m feeling unsatisfied after dinner a yogurt bowl for dessert is always the answer.
This one centered around a Dannon Light and Fit Caramel yogurt.
I almost never eat fake-sugar yogurts (if I’m not eating Greek I’m buying Stonyfield because it is humanely sourced) but this guy was pretty fantastic. Topped with unsweetened shredded coconut, the last of the butter toffee almonds, and a few butterscotch chips.
Sweet dreams, readers!