Niki's Neverending Adventure

Evenin’! How was your Tuesday? Mine was…ok. Not bad, but not too great either. The weather was yucky and I had to study all day.  I did have some yummy eats and had a good workout though!!

Breakfast:

Oats, Oats, Oats!! I try to vary up my breakfast for your sake, I’m sure you are so sick of seeing oats, but it’s what I want every morning!! Sorry guys!

The usual Banana Oatmeal with only 1/2 banana( I’ve been freezing the other half for my GM’s!) 2 tsp of pumpkin butter, and 1 TBSP cottage cheese stirred in at the end. Toppings were strawberries and 2 tsp Barney Butter and 1 tsp Cinnamon Raisin Swirl PB (to equal 1 TBSP). I couldn’t decide what nut butter to use this morning so I used 2 different kinds! Loved the variety!

Then off to study. Blah… At least I got to cuddle with this sweet thing:

I love how tightly she tucks herself into a ball! Precious!!

Later on in the morning, I took a study break to workout. Since I forced myself to have a rest day from running (I’ve ran the past 5 days in a row and my legs are begging for a break) I decided to walk on the treadmill and do some strength training. I walked 3 miles at a 4.0 pace. Not too hard but enough to break a sweat and get my heart rate up! Then I did a quick 15 minute total body strength training session! I was tired after that!

Lunch:

I had leftover brown rice, roasted chickpeas, and asparagus with some Texas Pete’s on top. I also had a pear and a Healthy Carrot Cake Muffin.

 

 

And of course, 2 Samoas for dessert!

Snack:

For my afternoon snack I had a Chai Latte and an apple with 1 TBSP Barney Butter. Love AB-apple combo!!

I also had a couple handfuls of Multigrain Cheerios (no pic).

Dinner:

I have been wanting to make this recipe since I saw it on IGE!! Vegetarian Enchiladas!!

Vegetarian Enchiladas

Based off of this recipe.

Ingredients:

1 Tablespoon butter

1/4 cup onion, minced

sprinkle garlic salt

sprinkle of red pepper flakes

1 10oz package frozen chopped spinach, thawed and water squeezed out

1 cup low-fat cottage cheese, drained

1/2 cup Greek yogurt (could use sour cream)

1 1/2 cup shredded cheese

8 corn tortillas

1 14.5oz can red enchilada sauce

Directions:

1. Preheat oven to 375 degrees. Melt butter in saucepan over medium heat and sauté onion until tender. Add garlic salt, red pepper flakes and spinach. Sauté until spinach is warmed through.

2. In a separate bowl combined drained cottage cheese and Greek yogurt. Add to spinach mixture, and stir to combine.

3. Wrap corn tortillas in a paper towel and microwave for 40 seconds, flipping half way through, until pliable. Add 1/4 cup filling to the middle of tortilla, roll and place seam side down in a baking dish.

4. Pour enchilada sauce over tortillas, top with cheese and bake for 20 minutes or until cheese is melted and sauce is bubbling. Enjoy!

 

Yum! These were GREAT!! I added shredded chicken to the fiancé's and he really like them too!! So excited about all the leftovers!!

I also decided to try to make my own tortilla chips!

All you do is cut up some tortillas(I used corn since that’s what I had on hand), spray with cooking spray, and sprinkle with salt. Bake at 450* for 10ish minutes. They were so good! I ate way too many with guac. Oomph! Very addicting!!

And for dessert, I finished off the Samoas! Don’t worry, the fiancé did some damage on them too, not just me! So glad they are gone though! They are too good to have around! I can’t control myself!!

I’ve come to the realization that I am VERY snacky during the afternoon and evenings. It has got to stop!

Does anyone have any tips to STOP snacking so much??

Well guys, a rerun of Glee is about to come on and I want to cuddle with my pup! So goodnight friends!!

Posted in: on Tuesday, March 9, 2010 at at 8:04 PM