I’m ahead of the “trendy” curve.
This is a first.
Why does EVERYTHING good need to be turned into vodka? I like a good drink, and I admit that a sriracha Bloody Mary sounds good… but PB&J? Really?
The point was going to be that I like sriracha before it was cool. Before the pumpkin obsession. Before even the bacon obsession. So there.
Pass me a pumpkin-bacon-sriracha martini.
This WIAW felt like it was going to be “meh” after a rushed food prep. Looking back it didn’t turn out too badly. I’m pressed for time, but having quick proteins has helped – on busy weeks I rely on no-salt deli turkey and rotisserie chicken. With a few simple flavor adds, semi-homemade tastes pretty good! Read on for my eats, and then check out Jenn’s blog for everyone else delicious creations!
It hasn’t cured my cold, but the day still began with my apple cider morning cocktail.
I crave random things when I’m sick, so breakfast was even more random than usual. Cinnamon-ginger egg white scramble with strawberries, topped with hemp cereal and Apricot-Riesling Greek yogurt cream cheese from Atlanta Farm Fresh.
I lost track of time, so this was more like lunch. I had my salmon with snow peas and Roots spinach hummus (a Whole Foods find), but I got pulled into a meeting that had lunch brought in… so I added a little supplement in the form of a chopped salad and a cookie.
I went back for seconds on the cookies.
Shredded rotisserie chicken (naked from Whole Paycheck) made an appearance again this week. I meant to make a giant batch of a hearty soup Monday night, but I made it super-thick so it’s more like casserole. Whatever. It included swiss chard, sweet potato, onion, garlic, and a ton of Indian spices.
I ended up working really, really late so I was especially grateful for my desk snacks. I love this bar.
Dinner was late, but I had to make something warming when I finally did get home. Skinny Noodles shirataki noodles were a quick and easy base for this marinara and turkey dish. I used Whole Foods’ no salt tomato sauce, but added mushrooms, cayenne, nutritional yeast, and a drizzle of balsamic reduction.
Total comfort food. I used my 150 Calorie Chocolate Cake recipe to make a pumpkin version with vanilla protein powder, pumpkin puree, and pumpkin pie spices. I alternated between shoveling this in my mouth and trying to savor each bite… it was SO good!
The icing on this cake was the icing – Cocoa Pumpkin. I mixed cocoa powder, cinnamon, pumpkin puree, coconut flour, almond milk, and liquid vanilla Stevia to make one helluva fluffy topper. With a dollop of Tru Whip and cacao nibs.
Maybe I should make a sriracha flavor. With a shooter. 😉
I’m back home but sick and crazy busy… blogging is taking a back seat this week, but I promise to have a fantastic (my mom’s assessment!) #strangebutgood recipe up on Friday!
Would you buy sriracha vodka?
How are you surviving the holiday insanity? Vodka?