Happy Hump Day y’all! It is officially fall here in Texas with temperatures in the 30’s and 40’s this week! I think I just had my air conditioning on about 2 weeks ago with our average temperatures in the 80’s so this is an abrupt change. Nonetheless, this weather is making me crave soups, pumpkin spice, apples, and squash. Finally! Living in Texas is great when you can lay by your pool in March, however we don’t really get the ‘seasons’ here and I miss the smell of red and orange leaves falling off trees and the crisp air of fall so I am kind of excited.
I didn’t have time to do my usual meal prep this week with flying in late Sunday from Nashville and then getting delayed (you know how that goes). But, I took some time after work on Monday to broil some white fish with lemon (Swai and wild-caught cod are my favorites) and to steam some broccoli. That is about the extent of my meal prep this week. I also did ALL my grocery shopping at Target! I usually grocery shop at two different stores just because they all have different products I like. This usually means I go to at least HEB and Sprouts, and then Target (sometimes Walmart…) if I have the time. Trader Joe’s is a little farther away and I go there probably once a month. Anyone else like to shop at 2-3 different stores?
Tuesday started off with a delicious bowl of hot chocolate pumpkin peanut butter protein oats. Yes, I combined a million flavors but I had to use up an empty jar of nut butter crack that Jif likes to call their “JifWhips”. I have tried the Maple Brown Sugar and Pumpkin Spice varieties and wanted to try their Chocolate Peanut butter flavor as well (found at Target). However, I don’t think I can buy it again because it is SO addicting and hard to eat only two tablespoons! The texture is very different from regular peanut butter as well-more like whipped icing-so I think I plan to stick to organic, natural peanut butter from now on. I can’t promise anything though 🙂 I make my oats with 1/2 cup old-fashioned oats and 2/3 scoop Vega chocolate plant protein powder cooked in water for 2 minutes in the microwave. Then I stir in 1/2 serving of pumpkin and top with 2 tablespoons of organic peanut butter and a sprinkle of cinnamon.
Sometimes I crave green smoothies for lunch but not today! I wanted something warm, something quick, and a balance of protein, carbs, and fats. That’s exactly what I had. Broiled lemon swai with smoked paprika (tastes like bacon-get some if you haven’t tried-you can find in the spice aisle!), Trader Joe’s taco seasoning blend, and Sriracha, a cup of broccoli with nutritional yeast, and a brown rice cake with about 2 tablespoons of natural peanut butter.
I had a meeting with other local dietitians around dinner time so knew I needed a hefty snack to tide me over until my workouts. This means only one thing. Quest high protein, high fiber bar (my favorite), a large banana, and a handful of almonds.
I also ate a Nutella peanut butter protein cup that a friend at the gym made me! The recipe seems super easy-he said she just combined 2 tablespoons peanut butter, 1/2 cup vanilla protein powder and 1/4 cup milk and baked it in a muffin tin and then topped it with Nutella! Was a little dense but the Nutella totally made up for that.
This is where you start to realize I didn’t meal prep enough. Dinner was a huge plate of vegetables (brussel sprouts, broccoli, and greens beans) gone unphotographed. I am CRAVING fibrous vegetables after an indulgent weekend away and this hit the spot. This soup is also pretty good! Butternut squash soup found at Target and an Apricot La Croix. It was late and I was tired ok? Oh and a side of rice cakes, peanut butter, banana, and sugar-free honey. I did a leg day at the gym and hope all those carbs went straight to my glutes 🙂
Dessert was directly after getting out of a hot shower and bundling up in sweatpants and two layers of sweatshirts. I swear my blood has turned warm down here in Texas. Has anyone else seen these protein cookies on social media? They are super easy and super high in protein cookies. I made these mint chocolate flavor by combining 1 scoop Cellucor mint chocolate chip protein, 1 serving pumpkin, 1 egg white (or 46 g from the egg white carton), 1/2 tsp baking powder, 1/2 tsp vanilla extract and baking them at 350 for 12 minutes. They are SO delicious and I have a serious sweet tooth so these are PERFECT for that since they are single serving, high protein, and a great texture. I HIGHLY suggest you try making these. I have to give credit to the creator, Kim Hoeltje, as she has her own YouTube channel where she shows you how to make these and other awesome recipes!
Well that is all for this Tuesday of eating. Thank you for the fun link-up Jenn and I can’t wait to see y’all back here next week or even in between then for some of my other fun planned posts this week!