My breakfast yesterday was pretty good, although half of it definitely didn’t live up to my expectations.
After a 4.5 mile run on the treadmill, I quickly assembled a giant Blueberry Smoothie that I think contained the following:
1 cup Silk Almond Milk
1 cup frozen blueberries
1 serving Jarrow Chocolate Brown Rice Protein Powder
1 handful baby spinach
1 tsp xanthan gum (a thickening agent)
LOTS of ice
The gum and the ice made this smoothie humongous. I ended up drinking a good 1/4 of it directly from the blender after I had filled my Starbucks travel cup!
Once I got to work, I had part two of my breakfast, an Honest Foods Peanut Butter Chocolate Whole Food Bar.
Last summer I relied on the full versions of these bars as a hostess in a New York restaurant when I couldn’t get a chance to eat a real meal. These are the shorty versions of those bars, but they’re still pretty dense. The taste was great but the texture was ROCK HARD. I tried to bite into it and ended up having to just barely nibble it throughout the rehearsal. It was still really delicious, though; the rigidity of it just bugged me. I like it when my bars have a little give!
My packed lunch: tuna salad with avocado and feta, 1/2 Philly Soft Pretzel with mustard/ketchup/bbq dip, 1 GIANT apple.
After lunch, I got to work assembling the acoutrements to make a bread that I’ve been daydreaming about since she posted it on her blog.
Ever since Angela made Cherry Banana Coconut Butter Bread I have been DYING to eat it. I had about an hour and a half to kill yesterday before traipsing to the movies to see Inception, plus I had three bananas that were due to go south soon so I pulled out my baking supplies and went at it.
Due to lack of ingredients on my part, I subbed in a few things
Ground flax for the chia seeds
Agave nectar for the maple syrup (although next time I’m gonna use it!)
Walnut oil for the sunflower oil (it gave the bread a nutty fragrance
And I used coconut oil but that’s the same thing as coconut butter.
I’m SO glad I used the cherries I had just purchased at the market, they’re so big and juicy!
Unfortunately, since they were a little underbaked when we first took them out of the oven, Mom and I decided to leave the bread in just a little bit longer, but at a lower temp. Which made the bread look like this:
That didn’t stop me from eating it!
Paired with a Braeburn, Fat Free Fage, and strawberries/blueberries.
Upon first bite, I was saddened; the texture was there but the burnt taste was all over it. I ended up doing what I needed to do: I slathered it in Smart Balance.
At rehearsal I fueled myself for the day with a cup of cinnamon roll coffee flavored with skinny caramel macchiato creamer.
Egg White, Spinach, and Pesto Sandwich on a Whole Wheat Arnold’s Thin, along with a sliced peach.
I dipped the peach in a melted 1.5 tbsps of Maranatha Dark Chocolate Almond Butter.