I had an interesting weekend. I had fun but did not do the best job of eating well. Someone brought Halloween sprinkle donughts to work on Saturday. Since I was crabby that I was there, I decided to eat two of them. After I left work, I decided to just get a big Greek Salad for lunch. It was delicious but after I was done I snarfed a huge bowl of granola and I blobbed peanut butter and coconut on. Then I finished the last half of chocolate bar with more peanut butter slathered on top of it. So not necessary and I wasn’t even hungry. Later that night, I had a date and went out for Ethiopian food and had a bunch of drinks. I woke up feeling super gross and headachey. I don’t know why I still do that. As I’m doing it I know that I will feel crappy the next day. One day at a time I guess. Date was very good, btw :)
So I made sure to hit the gym today and eat well and drink water and all that fun stuff. I am probably going to go to bed early too tonight to get a good start to the week. This afternoon was dedicated to cooking! I made some balsamic oregano roasted tofu for sandwiches and salads this week.
I had being reading about the Fudge Babies on Chocolate Covered Katie that I decided to make some of my own. I have two boxes of mint tea right now which is bugging me so I decided to put it to use.
MinTea Fudge Babies
1 cup walnuts
1 1/3 cup dates
3 TB coco powder
1 packet Amazing Grass Chocolate powder
splash on vanilla
the contents of two bags of herbal mint tea
Chopped the walnuts in a food processor until they are finely chopped. Remove from processor bowl. Mix the remaining ingredients in the processor until combine. Add the chopped walnuts back and mix until a sticky mass is formed. Roll into individual truffles or bars.
I had one after dindin tonight. YUM! Chocolatey, natural goodness.
For dinner I threw together a squash, kale and black bean soup. It was pretty tasty but the finish product would not photograph well. After 10 blurry tries, I gave up :( I didn’t really measure ingredients but I sauted onion, a jalapeno, garlic, half a red and green pepper. I then added butter nut squash, 4 cups of water, cumin, red pepper, chili powder and cinnamon and let it simmer for awhile. After the squash got soft, I took the potato masher to some of the squash but left a few chunks. I added 3 leaves of chopped kale, a can of black beans, and a bit of leftover frozen corn. It was pretty tasty and filling.