Yesterday started with half a baked banana chocolate chip donut and an hour long spin workout that kicked my butt! Got home just in time to shower quickly and get ready for work. Breakfast part two:
Like I mentioned yesterday, I don’t even LIKE lime flavored things, but this was delicately flavored, not a creepy fake green color, and the graham cracker and white chocolate pieces didn’t hurt. Don’t forget to enter to a win a case of the new Flip Chobani on yesterday’s post!
Lunch was my last leftover enchilada from a big batch I made last week, along with the cheesy rice and beans. I made them with TJ’s Soy Chorizo, a new-to-me spicy faux meat, along with peppers, onions, and mushrooms. I love Mexican, but have eaten these 6/7 days in a row!
Last night’s dinner came together at the last minute – I had a bunch of random ingredients in the fridge, but nothing that jumped out to me as a meal. Cauliflower, tempeh, roasted sweet potatoes, tofu, eggplant… after some Google and Pinterest searching, I ended up with a warm salad.
2 cups steamed spinach, cubed tempeh tossed in a bit of barbecue sauce, and roasted cauliflower loosely based on this recipe.
I took about 2 cups of cauliflower, tossed them in a beaten egg white, then sprinkled with paprika, chili powder, garlic powder, and onion powder, and spritzed with cooking spray. Roasted at 425 for 15 minutes.
I love the taste of barbecue sauce and this dish was a great way to incorporate that flavor into a full meal. The tempeh could easily be cubed chicken or another protein source, and the cauliflower would be even better dipped in additional sauce. And a sweet potato on the side for health carbs:
With a bit of greek yogurt and cinnamon for good measure.
Have a great day!