Here’s a dirty little secret. I cover up one corner of toast in 99% of my photos because they have one bite taken out of them already.
I don’t know why, but I always take a bite out of the bread before I put it in the toaster. What can I say…I’m special. Or I lack patience. Either way it doesn’t make for a nice photo, so I always manage to cover it up with another piece of food or crop it out of the photo entirely.
My first breakfast is above (GF toast with Earth Balance & greens with a fried egg on top). But lately I end up eating two breakfasts. It’s amazing what getting up early and breast feeding will do to a girl’s appetite. I don’t even recognize the old Elise who regularly skipped breakfast and opted for coffee over all else. Granted, that morning trend was mostly during my college and New York days, when time was rarely on my side. It’s amazing how styles of eating evolve.
This is my newest obsession: Udi’s gluten free blueberry cashew granola clusters. I love me some clusters.
The larger clusters tend to rise to the top of the bag, so those got plucked out right away. Straight to my face. :) But the rest of the bag was spoon and bowl status.
I never realized how much I love blueberry flavor in granola. But ever since this home-made batch I’m obsessed. For the FODMAPs people, you can read a more thorough post about the ingredients on my other site.
Hmmm…what was in this thing? Greens, carrots, tomatoes, avocado, Daiya mozzarella, and 365 tortilla chips. Random or Mexican themed?
I always save the bottom of the bag crushed chips pieces for this purpose. Excellent salad topping!
Afternoon snackage in the form of a Lundberg brown rice cake with banana mash and peanut butter. This banana was so close to going south that I don’t think it could even be considered a solid. That means it was super sweet though.
I should have added sea salt on top. I’m alllllll about the salty sweet combo. I never used to get why people thought chips belonged in a PB&J, but now I can definitely see the allure. Bacon French toast, however, still demands some convincing.
The nutritional stats are pretty comparable, but the ingredients of tofurky’s smoky maple bacon are slightly more FODMAPs friendly. Both have soy and wheat, but tofurky’s doesn’t have dried onions or “spices”. It does have molasses though. I dunno. It’s basically a wash.
They taste pretty different. There’s a much more pronounced tempeh flavor to the tofurky kind. For those who like the flavor of tempeh, this is a good thing. But if you’re on the fence with the characteristic nutty taste, maybe go with the Lightlife kind instead.
Since the protein in my lunch was pretty much absent, I made a macro bowl thing with both the tempeh and hardboiled eggs.
The squash is a kabocha I roasted earlier in the week.
I should have waited for one of the cooler days to crank the oven, but no. I chose to roast this guy on the nearly 90 degree day.
Before and after. Sliced into wedges, rubbed in olive oil, and cooked for 35 minutes at 375.
All I did was add a bit of Bragg’s aminos. Oh and cut off the skin of the squash. Some skins aren’t terrible to eat, but I don’t recommend it with a kabocha. Do other people eat the exterior of the squash or is that another
dirty little secret Elise-ism?
After this bowl was finito, I had another few slices of tempeh plain. And another kabocha wedge, which I ate like it was a slice of melon (classy).
I had candied ginger and dark chocolate on the late night. And by “late night” I mean after P went to sleep at 9 pm. Pretty much right before my own bedtime.