Happy happy Wednesday! I know I’m usually cheering for the middle of the work week, but today I’m off!! That’s right- I’m off for the holidays and will soon be with my family in NY and I can’t wait! Our days will be filled with holiday goodies, snacks and of course, wintry delicious meals. In the meantime. Here is today’s What I Ate Wednesday – yesterday’s meals. Featuring breakfast for dinner and BACON!
Admittedly, the day wasn’t the healthiest. Or at least it didn’t start off that way- because I started the day with a gingerbread cookie! I just made these and they are so so so good!! Here is the recipe.
Lunch was some egg white oatmeal with brewer’s yeast and flaxseed for BF-ing, plus some fruit salad.
And some delicious crunchy peanut butter. Yes, I ate more than just that spoonful 🙂
For dinner I had a GREAT brinner and beer. And the photo was awful!! I’m so sorry – but instead, imagine a holiday beer – Shiner Holiday Cheer – and eggs, egg whites, spinach, nitrate-free bacon and toast.
Aforementioned awful blurry photo. If you blur your eyes it almost looks normal!
And cookies!! B brought home some cookies for work and I tried a few. My favorite were the coconut macaron and that green tree sugar cookie.
There we go – another What I Ate Wednesday. Some questions for you:
- What’s your favorite holiday beer?
- How often do you do brinner?
Disclaimer: Stemilt sent me some complimentary Skylar Rae cherries, and I loved them. All views are my own.
Happy What I Ate Wednesday ! Hopefully you’re enjoying a great week and you’re enjoying some beautiful fall weather. It was actually in the 70s this week and last weekend, which is not fall for Cleveland, but I’ll take it!
Here are some of my eats from last Thursday. The day started out with some egg white oatmeal. I’ve been hooked on this for the past few weeks and on this day was no different. I made a ton which was so good and kept me full for most of the morning. I also had some pumpkin spice chai tea.
I ended up having some boobie balls (recipe here) as a snack before a late lunch. Sorry for the blurry balls 🙂
Lunch was leftovers – and they were so good! I had some veggie hash the night before with sweet potatoes and zucchini and I put it on top of a bed of spinach with some BACON. OMG I love bacon and it had been forever since I last had some – it was the perfect lunch. Paired with a local apple!
Snacks that afternoon included some mixed nuts AND a homemade apple streusel muffin.
This picture doesnt do it justice, but these muffins were amazing. They were the bomb dot com. Does anyone say that anymore?
Dinner was fresh from my freezer with some add ins. My mom had made some chicken rollatini for me and brought it the last time she visited – it was SO GOOD and it was so nice not to have to cook! I had that on top of some Ohio City pasta and roasted zucchini.
That was it for my What I Ate Wednesday eats.
Some questions for you:
- Do you like bacon? Any kind in particular? I like turkey or regular. I bought regular pork bacon that was nitrate free and had that with our hash for leftovers.
- Do you plan meals so you have leftovers for lunch? Yes, if I can!
In need of a last minute appetizer before the Super Bowl? Looking for a new signature dish for potlucks? Here it is! Bacon bleu cheese guacamole. Yum. I first had this glorious combination at Lopez and was hesitant at first, as I have a strong dislike for bleu cheese. BUT there’s just something glorious about the combination of the avocado, the salty bacon and the tangy bleu cheese that makes it perfect! So B and I decided to make some for ourselves .. and guests … making a few additions – red onion and tomato. Here’s our recipe:
Bacon Bleu Cheese Guacamole
Perfect for a potluck, serves 6-8 as a main appetizer; serve with tortilla chips
What you need:
- 5 avocados
- 1/4 lb of bleu cheese (chunks or chopped into chunks)
- 6-8 slices of thick cut bacon
- 1 medium sized tomato
- Half a red onion
- Garlic powder, to taste
What you do:
- Finely dice the red onion.
- Chop the tomato into cubes, about 1/4 inch thick.
- Cook the bacon. Let it get crispy, and then cool.
- While bacon is cooking, mash the avocados.
- Once the avocado is at the consistency you like your guacamole (I like mine smooth with some chunks), you’re ready to add in the other ingredients. Add in bleu cheese chunks to taste.
- Finely chop the bacon and add to bleu cheese-avocado mixture.
- Add garlic powder to taste.
- Add in the onion and fold in tomato.
Enjoy with tortilla chips!