I was an epic fail today and completely forgot to take pictures of anything I ate. I blame the whole “getting ready to leave on a huge vacation” thing. This afternoon, the husband and I got some money exchanged, and I cleaned up the house some this morning, so at least we can call the day mildly productive!
Anywho, a quick recap of lunch and dinner.
My lunch was rather…eclectic. We’re trying to clean out the fridge before leaving rather than buying a bunch of new stuff, but I still wanted to work in my fruits and veggies. I polished off the final bits of the edamame corn salad (which I realize I forgot the recipe to earlier…so I’ll do that in a minute!) on some spinach, along with a carrot, half a banana, about a quarter of a gala apple (sliced up), and a piece of toast with peanut butter and some Trader Joe’s reduced-sugar raspberry preserves. It was quite tasty all the way around, even if it was a little…odd.
I made the ever fabulous Skinny Enchiladas tonight. They are a combination of two recipes I got off of Pinterest, and basically involve combining chicken, green pepper, onion, and a little greek yogurt and mexican cheese and spooning them into tortillas. You then cover with the sauce, which is a magical combination of onion, cumin, chili powder, garlic, fire-roasted tomatoes, and chicken stock. Add cheese. Bake. Wonder ensues. I had mine with a side salad with light Italian dressing and the leftover turnip fries from last night. Again, eclectic. But it worked!
Today was a very snacky day. I felt kind of hungry and tired all day and I think this contributed. After dinner I had a couple of bites of some Kemp’s chocolate caramel brownie frozen yogurt, half an iced sugar cookie we had sitting around, and a couple of random chocolate eggs that were also about. More than I had planned on munching–which I especially hate because I honestly didn’t even feel the need for dessert. Oh well. Tomorrow will be a better day.
Edamame Corn Salad (as promised!)
1 bag (16 oz) frozen edamame, shelled (I often use mukimame, which is pre-shelled)
1 bag frozen yellow corn
1 red bell pepper
1 bunch green onions
2 tbsp olive oil
2 tbsp dijon mustard
1/3 cup lemon juice
salt and pepper to taste
Directions: Combine all the veggies in a bowl. Combine the olive oil, mustard, and lemon juice in another bowl with some salt and pepper. Pour over veggies. Mix. Enjoy.