My First WIA(last)W

By October 10, 2012Fuel

Last Wednesday morning, like so many these days, was a smoothie kind of morning.  I made some carrot juice, and then turned it into a slice of pie.

 Sweet Potato “Pie” Smoothie (serves 2)

-juice of 8 medium carrots (about 1.5 cups)
-2 T peanut butter
-1/2 cup plain Greek yogurt
-1 banana (fresh or frozen)
-1 cooked medium sweet potato (chilled fresh or frozen)
-3/4 cup frozen pineapple/mango/strawberries/other
-cinnamon, nutmeg, ginger and ground cloves (to taste)
*blend and top with swirl of whipped cream and crumbled graham cracker

Fun food fact (FFF): Sweet Potatoes have more potassi-yum than bananas!

For lunch, which came only 1.5 hours after “breakfast” today, I broke out the spaghetti squash and marinara for a super easy veggie-packed meal to fuel the rest of the day.

Spaghetti Squash Marinara (serves 4)

1) cut 1 whole spaghetti squash in half, and spread 2 T olive oil (1 T per half) over the flesh, with a sprinkle of salt and pepper.
2) roast, flesh-side down on baking pan lined with foil at 450*F for 30 minutes, until softened through and slightly browned.
3) scrape flesh from squash with large metal spoon.
4) heat 2-3 cups marinara sauce in medium pot with 4 minced cloves of garlic and 1/4 c. fresh basil.
5) toss squash with marinara.
6) serve with grated parmesan cheese.

At work, to keep my blood sugar from dropping too low, I had a juicy peach with a handful of Trader Joe’s Happy Trekking  mix

…half of a Sport Cookie” that we are testing out at the shop,

…and a bowl of my mom’s chicken tortilla soup with half of a toasted corn/wheat tortilla.

There is my Wednesday, in food 🙂


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