I got so wrapped up in my research (I’m researching breastfeeding practices in Niger as it relates to the rampant child malnutrition there) that I looked at the clock to find it was 7:00 and I still had no dinner plans!! I had sort of decided on a veggie burger, but since I was hungry and freezing cold, the leftover mushroom-squash soup was much more appealing! I knew I wanted to give the frozen brussels sprouts a try too, so the plan was decided.
The soup got microwaved for a few minutes and topped with a sprinkle of toasted walnuts. I LOVE walnuts as a soup garnish!
I thawed out the brussels sprouts in the microwave by nuking them with a little water for about 90 seconds. Then I halved each sprout, heated about 1/2 a tsp of olive oil in a pan, and sauteed them until they were beginning to char – just how I like ’em! Let’s just say they were 90% as good as fresh and SO easy and conveninent!! I definitely have a new quick fix food. Topped with a little grated Asiago, they were absolutely delicious:
Lastly, I had to have a few crackers with my soup. I think the reason I always want them with soup is because the soup is such a soft texture and I need something super crunchy to balance it out. And they always take me a while to eat. I thought about having bread for some variety, but because of its softness and ability to disappear in 3 bites, it got vetoed.
From above with hot tea (unsweet, unmilked) –
Dinner was roughly 535 kcal, 21 grams fiber, and 22 grams protein.
I always talk myself out of having bars when I’m at home in favor of whole foods, but today I just wanted to get started on my research and although a smoothie was calling my name, I thought sitting down and working while nibbling on a LaraBar would be more practical with nothing to clean up. Of course I had hot tea (I was freezing!) I LOVE LaraBars and need to remember that! And the best part? It held me well into the evening with no hunger.
Off to read and bathe, my new nightly ritual (but not before I answer> some blog questions!)