i made this stir-fry for lunch yesterday (tuesday, 1/24):
i decided to bring my lunch to work this week. i work at a big bank and we do have a cafeteria, but to be honest – it’s not that healthy, and after 3 months of the same old slop, i needed a change! this stirfry is made up of:
- broccoli + broccoli stalk (don’t throw that part out – it’s great if you saute it)
- red pepper
- can of tuna
- frozen corn
- fresh cilantro
- garlic + chili powder
- cooked in bacon fat (i save this each time i make bacon)
i had a sesame bagel alongside the stirfry. i’m really into bagels this week.
i also vowed to bring breakfast. i don’t usually like to drink my calories, but i have found several drinks to be quite delicious as of late, in particular:
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You know, I really enjoy my manly breakfasts, but sometimes all a girl wants is some sweet cherries, creamy yogurt, and peanut butter. Loooots of peanut butter.
In this case, loooots of PB2. Yep, I still order PB2 – I try not to use it too often as it’s expensive, but I pull it out at least a few times a week. I’m still plugging away at the shipment I got over a year ago (16 jars, I think).
This breakfast bowl consists of:
- Fage 2% Greek yogurt (almost a cup?)
- ~1/2 cup of chopped cherries (I keep typing “cheeries“)
- 2 tablespoons of PB2, mixed with 1 tablespoon water
- a few drops of vanilla stevia
I’ve had it every morning this week for breakfast! I wonder when I will get tired of it.
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Last week I picked up these beautiful local strawberries from Whole Foods in Columbus Circle. They were perfectly ripe. They were small and sweet and I think if they had been left out another day they would have gone bad – which means that they were at their absolute peak.
I can’t have fresh, local strawberries without whipped cream and this time was no exception. A while back I gave up processed food and that includes whipped cream from a spray can. So I got heavy whipping cream instead, and made it in my food processor.
Strawberries & Cream
- Fresh strawberries
- Heavy whipping cream
- A few teaspoons of sugar or the equivalent of stevia (stevia is optimal – I try not to eat much sugar at all; note if you use liquid stevia it is probably best to add it at the end or else it will interfere with the cream’s ability to whip up right)
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