Random assortment

I think you’re all wondering why I’ve stopped blogging on a daily basis.  Well, to tell the truth…I have no time.  These photos ‘on the fly’ are all I have time for right now in between my three (count them, THREE) jobs and my graduate work.  I just have no time to document every single morsel I put in my mouth.  But here.  Have some lovely photos from this past week and weekend.

Some lovely pear oats with cranberries and a big scoop of Dark Chocolate Dreams Peanut Butter.  I don’t know how many of you know about this stuff, but I have to measure it out by the tablespoon or else I WILL eat the entire jar.

I was pretty proud of this creation.  On a bagel thin I layered tomato paste and 1/4 an avocado, then topped it with 3 microwaved egg whites and 2 Morningstar Farms Veggie Bacon slices.  It’s always a difficult thing, trying to stuff as much as I can into a sandwich so I don’t get hungry during my classes.  I always pack an after-class snack of a protein bar or piece of fruit, but this sandwich has to hold me over for about four hours.  So it’s gotta have a little bit of everything!

 Of course, having a yogurt and a pluot helps too!

My intestines can only handle half a bagel at a time, so I make sure it goes the distance! I think this was smeared with honey and Smart Balance, and it’s a cinnamon/raisin Thomas Bagel.  This is my typical breakfast aside from oats.  I usually only have eggs once or twice a week.  I always want to just have a bagel with cream cheese for breakfast and call it a day, but my guts HATE me afterwards!  So delicious, though.

 Sometimes, when you come home from class and it’s freezing outside, you just want a big bowl of soup for lunch.

 Together with a sandwich thin smeared with hummus, avocado, goat cheese, Marmite, and tomato paste.  My favorite combination of the moment!

 This was absolutely wonderful.  I made spaghetti squash! I actually got to eat the entire thing by myself, as it was a pretty tiny squash and only yielded about two cups of cooked goodness.  I almost just ate it out of the skins, but decided it would taste better dressed up with some brussels sprouts, tempeh, and marinara.

 I honestly think I like banana soft serve better than regular ice cream.  But don’t tell that to my huge stash of ice cream.


 This weekend, I went to Virginia to spend some quality time with a friend.  For breakfast on Saturday, I had an amazing cooked egg with salsa and a packet of Nature’s Path Cinnamon Spice Oatmeal.  SO good.  I even put real brown sugar into both this and my coffee!

 Lunch was a can of hearty Chicken Noodle and an English muffin, topped with hummus and strawberry jam (I know, weird.  But good!)

 Together with a HUGE Granny Smith.

 On Sunday morning we went to an amazing place called Mimi’s for brunch.  I got an eggwhite omlette stuffed with veggies, served alongside chipotle adobo sauce, TONS of ketchup, fresh fruit, and an English muffin slathered with apple butter.  Absolutely awesome! I also stole a bite or two of my friend’s Buttermilk Spice Muffin.  SO GOOD.  I found the recipe and can’t wait to try it at home!!!

 After some stressing out trying to catch my train, I needed to calm down with a venti decaf Cafe Americano with a shot of Pumpkin Spice.  Absolutely lovely on this gorgeous fall afternoon.

 And another humongous Granny Smith.  These apples are starting to grow on me.  I used to haaaaaaate them.

 A layover at Penn Station meant a stop to a ‘build your own salad’ bar.  I stuffed mine to the brim with peppers, onions, fajita-seasoned chicken, beets, carrots, and fat free ranch dressing.  This picture does not do the size of this thing justice.  It was HUGE.  I think it weighed around five pounds.  And I ate all of it.

 Together with a small Pumpkin Spice cookie and Mint Chocolate Chip cookie I was sent home with.

 The next day, after a pretty amazing workout (I always miss a good sweat session when i’m away from the gym! It’s become such a stress reliever and a great start to my day), I decided to use up the rest of my Dark Chocolate Almond Butter.  Sigh…you were good to me, friend.

oat bran, almond milk, cottage cheese, pear, ginger, cinnamon, stevia to taste

Coming up tomorrow morning, a recipe for Double Chocolate Gingerbread Vegan Overnight Oats.  Try saying that four times fast!


Published by The Curious Ally Cat

I'm a 34 year old adjunct professor and writer in Connecticut. People seem to like me because I am polite and I am rarely late.

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