The back of my cupboard.

Yesterday’s eats for lunch/dinner/snack weren’t very exciting, but included: T-K-Y from Potbelly’s, some cantaloupe, spicy gazpacho (left over from the Wine Party — delish!), Boca burger, veggies from last week’s farmer’s market (kohlrabi, carrots, cucumber, green pepper), and some couscous with sauteed vegetables in Lawry’s Mesquite Lime marinade.

I hit up the gym yesterday to make up a little for losing Sunday’s long run — I know those are the one runs/week that I shouldn’t miss, but obviously my body wasn’t going to let me run it.  It said “just don’t do it.”  So, afterwork I made it to the gym for 3 miles of hills on the treadmill at 9min/mile, plus a 1/2 mile sprint at 6min/mile, and a 1/2 mile cool down.  Then I hopped over to the stationary bike where I did 10 miles on “hills” in 36 min, and followed that up with some arm/ab workouts.  I hit it hard, and it felt great — my body obviously needed Sunday off.

Postworkout snacks included:

And I also had a half serving of oatmeal, some peanut butter and a glass of orange juice upon returning home.

This morning, I woke up and dove into the cobwebbed covered corners of my cupboard, digging for food finds.  (Okay, they weren’t covered in cobwebs, but they might have well has been…I had  no idea what was back there).  As I’m moving out of my apartment in 2 1/2 weeks I figured it was probably time to stop buying groceries (except some fresh fruits/veggies) and use up everything random I have acquired over the past few years while in Chicago.   What did I find?!  TWO large cans of pumpkin — one real pumpkin and one pumpkin pie can.  I knew exactly what to do with the can of real pumpkin.  I opened it up and added it to this morning’s cold oatmeal and had Pumpkin Pie Oatmeal (see recipe below):

and an apple:

Pumpkin Pie Oatmeal

1 serving cold steel cut oats
1/2 c pumpkin
1 tsp pumpkin pie spice
1 tbsp chia seeds
1 tbsp Amazing Meal
1/4 c almond milk

Stir together, and eat dessert for breakfast.  I had seen others in the blog world indulge in pumpkin oatmeal, but hadn’t yet ventured there myself.  The verdict?!  I love eating dessert for breakfast.  This will be making an appearance many more times in the next week — I have a huge can of it to use up, afterall!

Now…I need suggestions on what to make with enchilada sauce (that doesn’t involve enchiladas…) and what to do with a pumpkin pie can (that doesn’t involve making a pumpkin pie…).  I’ll try anything at least once as long as it is dairy free!  So, send me those suggestions!


2 thoughts on “The back of my cupboard.

  1. Pumpkin pie pancakes!

    And hmm with the enchilada sauce…what about mixing it with canned beans and rice? Do you have canned beans and rice?

    • I am TOTALLY making pumpkin pie pancakes on Saturday. And…I will find beans, they are cheap — and rice. ha. Do I have rice? I buy rice by 20 pound bag… so that would be a yes.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s