What a great day! I feel SO organized right now. My goal this week was to work really hard even though I didn’t have many demanding assignments so that I can enjoy this weekend 100%. Well, I finished everything AND got the house in order today. I even went ahead and put on my PJ’s tonight so I just have to brush my teeth and get in bed to read 🙂
I had some things to do on the computer as soon as I got home this afternoon and by the time I was finished I was starving for my snack! So I had two 🙂 I did some walking around campus between my classes so I probably needed the extra replenishment anyways.
A Banana Muffin Top (I still have three left – I hope they don’t go bad because they are very moist in their tupperware!)
And a small Smoothie Soup with a bit of H2H on top.
I dined al fresco on the patio – where I worked on my computer all afternoon. It was divine.
I had planned on doing something with these leftover beans along with a bunch of kale, but I had no idea what. I suddenly remember kale chips and there was no turning back. I sprinkled the kale with 1 tsp EVOO and a generous sprinkle of kosher salt – OH MY. They are really just like chips!! I think I put on too much salt, though, because I’m very thirsty now. I’ve got a small amount left, so I think I’ll make some more for lunch tomorrow! (Here’s a link to the original recipe).
When it comes out of the oven it looks all soggy, but the kale is really crispy! It’s done when the edges start to turn brown:
For the beans, I wanted to do a patty of sorts and decided to try another falafel–type recipe.
I mixed about 1/2 a cup of navy beans with 1 tbsp whole wheat flour, the juice of 1 lemon (remembering how delicious the lemon falafel I had at a restaurant recently was…), thyme, S+P, paprika, ground coriander, a dollop of Fage, and finally a tbsp of polenta that didn’t add much.
I seared them in a skillet with a thin layer of olive oil. They were good, but a bit disappointing. I liked how they were crunchy on the outside and soft on the inside, but the flavors were just a little off. Not quite the falafel taste I was going for. But still good!
All three together –
Lastly, I re-heated and smashed a leftover butternut squash I cooked for the risotto on Tuesday night. Topped with brown sugar and cinnamon, it was fabulous!
This dinner was about 435 kcal, 18 grams of fiber and 19 grams of protein.
A half-cup serving of Stonyfield Farm After Dark Chocolate Fro-Yo. Delish!
Topped with a few Ghirideli Dark Chocolate Chips and a crushed Ginger Snap for crunch
And just for the record, I REALLY REALLY wanted/want more. But I’m saying no because it’s almost the weekend and I have plans for wine tomorrow and dessert + wine on Sat. and should probably not have double dessert right before the weekend starts! Plus it’s past my bedtime and I don’t have time for more!
I’ve got a 5:45 a.m. spinning class to gear up for 🙂