I’m a Towny

Hey Everyone!

Sorry I have been so MIA for the past few weeks. I have a good excuse, if you let me explain.

If you follow me on Twitter, then you would have seen that I recently moved into a townhouse with my roommate/best friend/twin (no she’s not my actual twin, but we are pretty much the same person with a few exceptions). Not going to lie when I tell ya’ll that living off campus is SO much better than a dorm. I really enjoyed the whole decorating/moving in process. It is also nice to be cooking every night. Naturally, to kick off my junior year I made a beautiful bowl of oat bran, which I haven’t done since high school. Enter an epic creation:

Banana Chocolate Peanut Butter Oat Bran

Ingredients:

  • 1/2 cup of oat bran
  • 1 Tbsp of Peanut Butter
  • 1 Banana
  • 1 cup of Water
  • Sweetener to taste
  • 1/2 Tbsp of Cocoa Powder
  • 1 mini sized Clif Dipped Chocolate Peanut Bar (or 1/2 of full size bar)

Instructions:

  1. Turn on stove to medium heat
  2. Combine water, oat bran, cocoa powder and sweetener in a small sauce pan
  3. Place on stove top until the oat bran begins to swell – cook to your desired consistency. Longer for thicker/dryer oats and shorter for runnier oats
  4. Remove from stove top and pour oat bran into a bowl
  5. Top with sliced banana, peanut butter and Clif bar
  6. Enjoy!

I know what you all are thinking – why couldn’t you just make your oat bran in the dorm via microwave? Well, I am picky. I love my oat bran on the stove because I find the taste/consistency is SO much better – super thick, dense and almost cake batter like. Trust me, once you have ‘em stove top you never go back.

What was your first meal in your new pad?

Italiano!

Did you guys honestly think I could not go a few post without a new sandwich creation? Because, I can’t. I just enjoy them way too much. Lately the theme has been Italian inspired and I’m certainly not one to complain considering Italian food is one of my favorite cuisines.

Roasted Red Pepper Eggplant Grilled Cheese

Ingredients:

  • 2 slices of bread  (I used Whole Wheat Oatmeal)
  • 2 slices of Muenster cheese
  • 2 Tbsp of Trader Joe’s Red Pepper Spread
  • 1 baby eggplant, sliced
  • Season to taste (I loved basil, garlic powder, salt & pepper)

How To:

  1. Heat a small pan to medium heat
  2. Drizzle the pan with olive oil and add sliced eggplant with seasonings; while eggplant cooks heat another pan/skillet to medium heat
  3. Stir fry until the eggplant cooked and remove from pan
  4. Assemble the sandwich, spreading the red pepper spread on both slices of bread, 2 slices of cheese and the eggplant in the middle.
  5. Head sandwich until golden brown on both sides
  6. Enjoy :)

You know this baby is good when cheese is oozing from the center. Just sayin’

Simply the Best

“better than all the rest”

This song can only describe my breakfast.

Now, I know I say this with about 97% of my meals (specifically breakfast) but this was the. best. breakfast. ever. It all started with this bad boy. I don’t think I really need to go into detail about how great this stuff is. I should go into details about how sad I was to see it empty, but I will spare you all my sadness. I knew I would have this jar for breakfast, but I wasn’t feeling oats or a sweet potato. Such a tough life…decided what to put in an almost empty jar, I know. All it took was a peek into my fridge & freezer to see what needed to be used. Of course chocolate was involved. A jar needs more than just a vita top, even though they are quite large. Lately I have been obsessed with blended cottage cheese, like can’t get enough/must have every day. I blended 1/2 cup of 1% Cottage Cheese + 1 T Cheesecake Pudding Powder to fill up the almost empty jar.

Layered the two fillings and voila- breakfast is served!

The only downside to this meal was when it was all gone :(

Macro Managing

Suffice to say, it has been one heck of a summer. I had an awesome internship experience with a fabulous RD, caught up with old high school friends, shopped for my apartment (!) and spent quality time with my family. Oh and I got to spend a week in paradise for the week, aka Hilton Head. Life is good, but I am itching to get back to school because Virginia Tech is one of my favorite places on earth. Not to mention I am missing my roommate & friends like crazy. Oh and ABP Coffee, but that is to be expected. Since life has been a tad crazy, I haven’t been too crazy in the kitchen but I did find time to heat up my favorite Macrovegetarian meals.

Udon Noodles

I could pretty much sum this box up in one word: ginger. Seriously, the ginger flavor was overpowering. Let me preface by saying that I am not a huge ginger lover. Sure, I love small amounts of the spice added to my stirfrys for some Asian flare, but not to the point where its all I can taste. For this noodle box, all you can taste is the ginger. While its not terrible, I just would not get this again. One the plus side, the noodles were nice and al-dente, just the way I like my pasta. Also, there were huge cabbage chunks for a nice crunch.

Rating: 2 Coffee Beans

Shanghai Dumpling Box

Welp. I hate to say it, but I think I found a meal that I would never eat again. These dumplings had a weird taste – they were bitter and minty. The mint flavor was a little overpowering. It wasn’t the kind of mint flavor that cleanses your palate either –  more of the “oh my goodness why does my food taste so bitter” kind of mint. Sure, the dumplings were nice and soft and made with whole wheat flour (not to mention the box contained 80% of my daily calcium!) but the strong bitterness just overpowered the great texture of this meal. Oh well, you win some & you loose some.

Rating: 1 Coffee Bean

Have you ever bought a product by a favorite brand that you just did not like?

I’ve Got Some Beef

in my sandwich that is!

First off – can we just give a BIG Congrats to all the lady marathoners today!? Epic race. I do feel bad for Desiree Davila because she had to pull with a hip flexor injury :(

Confession: about 4 months ago was the first time I had ever had roast beef. I was always a turkey & chicken kind of gal when in game to my lunch meat. One night I decided to switch it up at my favorite sandwich spot and I was so glad I did! Not only does roast beef taste great, but it is a lean option when choosing red meat and has more iron than chicken and turkey! Iron can only benefit runners – healthy red blood cells allow for more oxygen to be transported to muscles during intense exercise, thus preventing fatigue! And I must say, roast beef taste pretty darn good!

Sautéed Spinach & Garlic Roast Beef Sandwich

Ingredients:

  • 2 generous handfuls of spinach
  • 1/2 tomato, sliced
  • 2 slices of Boars Head London Broil Roast Beef
  • 2 slices of bread (I used whole grain oatmeal by Pepperidge Farm)
  • 1 Laughing Cow Garlic & Herb Cheese Wedge
  • 2 TBSP of Part Skim Ricotta Cheese

Preparation:

  1. In a small skillet/pan, crank the dial to medium and lightly coat the pan with cooking spray/olive oil
  2. While the pan is heating, combine the ricotta & laughing cow cheese wedge. Feel free to add extra seasonings & spread onto two slices of bread
  3. Slice tomatoes.
  4. Once the pan is heated, add the spinach and saute for a couple minutes – until spinach is deep in color and a little wilted, but not dried out.
  5. Place spinach on one slice of bread.
  6. Top the spinach with the sliced tomatoes & roast beef.
  7. Place other slice of bread on top to complete the sandwich
  8. Enjoy :)

Now tell me – what is your favorite sandwich creation?