Work has been relentless and I am getting more and more tired. Even so, I saw a recipe that looked fast, easy and delicious so I made it for dinner….and gosh, it was good! Details below.
Breakfast: The usual gluten-free oatmeal with flaxseeds and blueberries. I tell ya’ what, this breakfast is amazing. I know I keep saying that, but really, it is sooooo good. ANd the best part is the fiber keeps me full for hours.
Lunch: Leftover mung bean stew from the other day. I wanted more veggies and usually throw the hot soup over fresh spinach. I switched it up today by thinly slicing brussel sprouts and throwing them into the pot while the soup was heating up. Result? Very good and I got in some cruciferous veg.
Snack: I was hungry in the middle of the afternoon and I PROMISED myself I wouldn’t starve myself….so I ate a small gala apple with a tablespoon of peanut butter. Dory helped with both, but close enough!
Dinner: Check it out! Sheet Pan Honey-Sesame Tofu and Green Beans! I snagged the recipe from Kitchn.
https://www.thekitchn.com/recipe-sheet-pan-sesame-tofu-and-green-beans-235980
I doubled the amount of green beans because I need MORE veggies to feel full. Verdict? I am definitely making this again. Sweet and salty and chewy. Yum. I was still hungry so I broke out the organic hummus I got from Costco last weekend and ate it with some Milton’s Gluten Free Sea Salt Crackers.
Total fiber for the day: 53 delicious grams. Ha.
A little over what I’d like to be on calories, but another walk before I go to bed tonight ought to fix that. Cheers!
Sheet Pan Honey-Sesame Tofu and Green Beans