Today’s lunch was awesome! I had been waiting for this all day :) It made the morning go by so much faster at work, too.
I made two mini sandwiches with some homemade Parmesan Herb Focaccia, sliced tomato, basil, and light laughing cow cheese wedges. They were so delicious, but they really made me wish it was summer already and not 30 degrees outside!
Along side my minis, I had some leftover kale, “fries”, and extra sliced tomato. Too bad there’s not enough bread left for a repeat tomorrow!
For a snack before BodyPump, I had a Fage 0% topped with an Orange Cranberry Gnu Bar. I wasn’t sure how I would like the bar crumbled on top of the yogurt, but I loved it! The textures were great together, and the flavor of the bar went really well with the tangy yogurt.
On to the recipe review!
The recipe is actually for the focaccia bread I used for my sandwiches. I bought the newest Eating Well magazine last week and found this amazing looking recipe. After getting some advice from Jenna, I decided to use the first official weekend with no college football to bake! What else was I going to do with my time with no games to watch? :)
I did have a few modifications, but not on purpose. When I went to mix the dough, I found out that I only had about 2/3 cup of regular flour, so I just made up the rest with whole wheat flour. I was afraid it wouldn’t turn out with that much whole wheat flour, but it turned out great! I also used dried rosemary and dried oregano instead of fresh since I couldn’t find any!
I give this recipe an A – It is so tasty and easy to make! It does take a long time to rise, but the amount of time you’re actually doing something (mixing, etc) is only about 30-40 minutes.
While not technically dessert, it sure did taste like it! So, following the advice of my Pampaw, I had one of my favorite oat concoctions ever.
Pumpkin Banana Oatmeal with Trail Mix
I made this with:
1/2 cup old fashioned oatmeal
1/2 sliced banana (Tiff, just pretend you didn’t see this) :)
a little over a cup of water
pinch of salt
Cook in microwave. Then heat up about 1/3 – 1/2 cup pumpkin and stir in with some cinnamon. Topped with some Trader Joe’s trail mix. SO good. The chocolate gets all melty – this is definitely one of the best ways to start the day!
See you later for a recap of lunch and recipe review!
After going back and forth for a while, I’ve finally decided to start my own blog! Thanks to advice and encouragement from my husband and my friend, Beadie, I think this is the right time.
Since I already told my mom and sister I would be starting this tonight, I thought it was only right to start with our dinner from tonight. This was a great meal.
Apricot and Mustard Stuffed Pork
This was actually really easy to make.
I had a 1.5 lb pork loin that I thawed in the fridge. Tonight, I cut it into 4 pieces and then cut a slit in the side of each one.
I took a can of halved apricots in juice and diced them up. Mix about 4 diced apricots with some whole grain mustard, diced onion, salt, pepper, and apricot jam. Stuff each pork slice with a little of the apricot stuffing. I put salt, pepper, and a little whole grain mustard on the outside of the pork and baked at 400 degrees for about 25 minutes.
On the side, we had whole wheat couscous with the rest of the diced apricots and kale cooked in apricot juice, onion, and whole grain mustard.
Pork is the hardest thing for me to cook and cook well, but it turned out really good tonight!
Stay tuned for tomorrow – I am excited about lunch :)