Today I was reminded of why I do not allow myself to purchase tic tacs.
That container was full this morning.
I was also reminded that I really enjoy overnight oats. A while back I mentioned I was rather bored with my standard oatmeal breakfast. Megan posted this link for overnight oat chia breakfast pudding on my fb wall, and I immediately was transported to summer. During those (too short) months I eat overnight oats in mass quantities. And while I prep my oats this way currently, I always heat them up at work.
So while I was prepping my weekly oats last night, I decided to make one overnight oat concoction.
1 container Stonyfield French Vanilla yogurt (6 oz), 1/3 cup vanilla almond milk, 1/3 cup oats, 2 TBS raisins, 1 TBS chia seeds.
For lunch I consumed a spinach, onion and roasted bell pepper salad w/homemade dressing,
and the last leftover quinoa chickpea stuffed bell pepper.
Later on I snacked on this lemon chobani.
I was so excited to try this flavor, but I was sorely disappointed with it 😦 The pineapple is so much better!
Still hungry I munched on a whole wheat banana protein muffin.
Hunger crisis averted. Upon returning home I set out to prepare two new recipes:
Caitlin’s Perfect Baked Tofu
modified: 1/4 tsp black pepper instead of 1/2 TBS
Gina’s Cilantro Lime Rice
modified: sushi rice (all I had) instead of long grain, added 3 cloves garlic (minced), quadrupled the cilantro and added 1/2 cup diced green onions.
Libb said the tofu tasted like maggots.
That was a tad uncalled for, I think. It wasn’t amazing, although I’ve never had amazing tofu. The marinade was very tasty, but I think I just prefer tofu mixed in with things, rather than on its own.
The rice, however, was very tasty, albeit rather sticky. Adding garlic and green onions was a very good decision.
On the side we had some nuked normandy blend veggies via Costco.
Now where are those tic tacs?