I know I haven’t posted a WIAW in a few weeks, but I promise I haven’t been hiding my food from you guys. I’m not doing Cheese Whiz shooters with mayo as a chaser—my eats have been perfectly normal. The problem is that my brain has hit its max load these past few weeks and I couldn’t, for the life of me, remember to shoot photos of my food. But! Finals are now over (HAPPY DANCE) and I successfully remembered to capture all my eats for a whole, entire day. Every single bite. Amazing, right? I’m pretty proud of myself. It’s the little victories, friends.
Hopefully this is a sign that there some RAM being freed up in this noggin of mine. That would be nice. Because this sucker ain’t upgradable.
I pulverized all the backlog of to-do items in my inbox and before I knew it, I’d skipped right past breakfast and morning snack time. I took a break and got up to get some food in my belly. Vanilla yogurt, oats, granola, strawberries, chia seeds and some mini, vegan chocolate chips. Yum!
After a few more hours of work, Babyface brought me a Mason jar full of iced coffee. So delicious. So bad for the brain pain.
I started to feel a nasty case of the jitters (too much coffee, not enough food) so I went and heated up some leftover ham ‘n’ beans plus a square of cornbread. Jiffy box variety. It’s hard to beat $0.39 for cornbread.
(P.S. Like my new teal photo background? Fun! And incredibly overused in the remainder of this post.)
For lunch dessert, I grabbed a dark chocolate Hershey’s kiss. I love these for lunch dessert. 20 calories and just enough sweetness to finish off a meal perfectly. A bag of them lasts us for weeks and weeks because we only eat one at a time. Plus they are pretty purple. I like purple.
For dinner, I tried out a new pantry-clearing dinner. We have a boatload of quinoa and canned black beans, so I (fittingly) tried this well-reviewed recipe for Quinoa and Black Beans. It was a really delicious dish! Big fan. Easy, simple ingredients and vegetarian—it’ll be put into regular rotation. Although it was super filling. I only got about half way through this bowl before handing it over to the Hungry Hungry Babyface to finish.
On the side, we had a Mexican-inspired salad: greens, tomatoes, cilantro, avocado, green onions and lime dressing. Plus a glass of white wine.
And if I hadn’t already talked about coffee enough—dessert was homemade decaf coffee ice cream (topped with some coffee beans and chocolate chips). Babyface requested I make some coffee ice cream, so I did this weekend. I hadn’t planned on posting it to Wholefully because there are a billion coffee ice cream recipes out there, but this one was life-changing, so it’ll probably end up here at some point. Babyface said, “This is probably the best ice cream I’ve ever had.” And it’s made with low-fat milk and no annoying egg-custard that most ice cream recipes require. So. Good.
I’m now going to go throw away every coffee ground in my pantry. It’s time.
What’s the best thing you’ve eaten this week?
No contest. The coffee ice cream. I can’t stop thinking about it.