I was so excited about my breakfast cookie from this morning, that I couldn’t help but look forward to my food for the rest of day today too! Which is a good thing because I got VERY hungry right before my normal lunch hour. I soothed the wild screaming banshee stomach growls with the last of my spaghetti squash from Saturday:
Totally hit the spot because I may or may not have thrown in some extra garlic 🙂 I mean, I’m not breathing in anyone’s face so no harm no foul there! It was great because the “noodles” were still kind of crunchy but had softened up a little over the weekend! I then gave in to my sweet tooth by munching on this little guy:
I love Cuties…they’re so, well, cute! The vibrant orange and tangy sweetness really helped pick me up since this morning was kind of dragging along. I just love how food has the ability to help turn a not-so-awesome day into a much better day!
Finally, a couple hours later, I realized I was not only hungry, but needing to eat soon so I wouldn’t be too full for my walk. Enter the Roasted Garlic + Red Pepper Hummus that I turned into a fabulous wrap! Whole wheat tortilla, hummus, roasted asparagus, shredded carrots, and 3 slices of roasted deli chicken:
- 2 cans chickpeas
- 1/4 cup olive oil
- 1/4 cup water
- 1/8 cup lemon juice
- 1/2 bulb of garlic, roasted (break apart the bulb, but leave the skins on the cloves. drizzle with olive oil, then cover in foil – make a pouch around them. start in a cold oven set to 300 and roast for 30 minutes. take out and let cool before handling with your fingers)
- 2 jarred roasted red peppers
- salt to taste
Throw it all in the food processor and process for 2-3 minutes until creamy. Voila!
I hope y’all are enjoying the new blog so far! Dinner tonight is going to be some sort of pork with sugar snap peas and carrots…YUM!