I have had zero energy all day. So unlike me! Tomorrow I shall make a Green Monster in the morning and see how I feel…..I’m blaming it all on my large, hot bowl of oats this morning when it was 95 degrees outside.
This afternoon I finished all the cookies and because I was so proud of myself for not stuffing my face with dough, I ate one warm out of the oven
SO GOOD! I made these with chunky peanut butter, dried cranberries and milk chocolate chips instead of almond butter, raisins and dark chocolate and I loved the new combo to mix things up!
Right after the last batch was coming out of the oven, I headed to Starbucks to meet Sarah. I brought her a cookie and she paid for my drink! I had an unsweetened iced passion tea—
LOVE Tazo Passion tea. Its amazing hot or cold!
I came home, packaged up all the cookies and then went to the gym to walk for 30 minutes on the treadmill while watching Oprah. She makes the time fly and my orthotics are getting more broken in and comfortable with every day that passes.
I didn’t want to eat so early when I got home, even though I knew Ryan had a meeting and wouldn’t be home. So….I busted out my new crackers!
I’ve seen these on a bunch of blogs and then when Greenwise had them on sale for buy one get one free, I knew I had to try ‘em. The ingredient list is awesome!
I munched on a few and loved them! They are very, very light and crunchy and would go really well with hummus me thinks. I love anything and everything caraway so these were perfect for me!
Not long after, I started dinner. On the menu tonight was a whole wheat pasta bowl with tofu and spinach!
- 2 ounces whole wheat penne
- 1 tsp-ish extra virgin olive oil
- 1/2 cup organic fire roasted tomatoes
- drizzle balsamic vinegar
- 1/2 serrano chili (!)
- 1 clove garlic, grated on microplane
- 1/2 zucchini, sliced
- 1 serving tomato basil baked tofu
- a big bunch of spinach
- parmesan to top
Basically I just sauteed the zucc + tofu pieces + garlic and chili in the olive oil for a few minutes then added the tomatoes and balsamic vinegar. Let it cook for about three-four minutes then tossed the hot pasta with it. Served the whole thing over a bed of spinach and really liked the “hot/cold combo”. I wasn’t sure serving pasta over raw spinach would work but it worked very well…..I just combined my salad and my entree into one! When Ryan gets home later he will be eating leftover Fleming’s mac & cheese and fish from last night. Lucky man!
I’m just so TIRED but I still have work to do so I didn’t want to have a glass of red wine because I knew it would put me right to sleep! Instead, I picked the first time from my new tea box!!
Ange raves about Stash tea but I’ve never tried it before! I picked the decaf creme caramel because it seemed like a good “desserty” drink. I was right—-very, very yummy!
I’ve grown to appreciate coffee and tea without any added sweetener but its been a long road. I get a bunch of emails asking how I can enjoy my beverages “black” and the answer is that you slowly have to wean yourself into it. Sort of like plain yogurt…you know?
When I was 18 I went with my mom out to Miravel Life in Balance Spa in Arizona and attended a tea lecture there. The woman giving the lecture said that tea was NEVER meant to have sweetener in it. You are pretty much ruining the tea’s natural taste when you douse your mug with sugar, splenda, stevia or agave. The beauty of tea is that each type has such a different taste and one should learn to appreciate it in its “naked” state.
Of course when I was 18 I sort of said “yeah right” and continued to dump packets of equal (GASP) and splenda into my hot drinks. It was only a few years ago that I slowly started to wean myself off the artificial sweeteners and add real sugar into my tea. Then, I started reducing the amount of real sugar in my tea until I didn’t need it at all anymore. The same goes with coffee only I hardly drink coffee at all anymore. Coffee + splenda = major migraine waiting to happen.
For instance, now, as I sip on this creme caramel tea I am able to pick up on the soft caramel notes along with the rich tannins of the black tea. Tannins are those things that are in red wine also—-the stuff that makes your mouth sort of “pucker” after you drink it. To reduce the amount of tannins in your tea, remove the tea bag after about three minutes. Since I was a little girl, I’ve always had a strange taste for black tea. I used to order it whenever my family went out to breakfast when I was as young as seven years old! I think it made me feel dignified or something. Anyways, its just one of those things—some people like it, some people don’t. If black tea isn’t your thang, try an herbal infusion instead. My favorites include chamomile, peppermint or raspberry. Celestial Seasonings makes a wonderful vanilla chamomile tea that I love!
And what goes perfectly with tea might you ask??