Sunday was just a massive eating day, it was what lead me to install the daily goals this week, to try to take baby steps to get myself back on track. Monday and Tuesday goals were completed and I felt great about myself when at the end of the day I could claim that I met all three goals I set. One of the things I ate Sunday though use to be a dinner staple and I forgot how easy yet how delicious it could be, stove popped popcorn. You don’t need very much to make this popcorn that is so light and airy and much more fresh than microwave.
Stove Popped Popcorn
- 1 TSP Olive Oil
- 3 TB Corn Kernels
Take a pasta pot with a lid and put the olive oil in the pot on medium high heat. When it starts to heat up a little bit put the popcorn in and place lid on leaving a crack open for the moisture to escape. Shake every few minutes to make sure nothing is sticking or burning. Kernels will start to pop a few minutes in, this is where the shaking becomes more important as you want the un-popped kernels to fall to the bottom and the popcorn to come to the top so it doesn’t burn. You will know when it is done when a few seconds goes by with no popping. Take out and top how you would like, I just added some salt to ours but I’ve done parmesan cheese, cayenne pepper and garlic salt as all different toppings.
After that snack I went outside and saw that my flower I planted forever ago finally bloomed. It was so beautiful too! Well worth the wait!!
Since the boyfriend and I went a tad crazy on the weekend with eating junk and drinking I decided to make a healthy dinner on Monday night, it consisted of pesto shrimp seen here, chipotle brown rice seen here, and then brussles sprouts roasted like the potatoes I do here. It was very filling and satisfying to know we were eating healthy. I know it wasn’t the most flavorful thing I have put on the table but it was low calorie and healthy which is what I was going for. They can’t all be Buffalo Chicken Quesadillas!
I was craving some pumpkin flavors so Monday night I put in some pumpkin pie overnight oats to see if I could quench that craving. I was a tad nervous because I didn’t have a recipe but they turned out SO good I know I’ll be having this again during the cold season.
Pumpkin Pie Overnight Oats
- ¾ Cups of Oats
- ½ Cup of Milk
- 1 Tsp Chia Seeds
- 2 TB Canned Pumpkin
- 2 Tsp Cinnamon
- ½ Tsp Nutmeg
- 2 TB Sugar
Combine all ingredients and put in the fridge overnight for a fantastic breakfast the next morning. The pumpkin keeps everything very moist so I didn’t need any milk the next day to break this up.
For lunch I made a huge salad that had roasted beets, sweet potatoes, goat cheese, tomatoes, avocado, leftover dinner from the night before and some arugula. It was fantastic and a vegetable packed lunch.
After work I headed over to bowl with my company for a United Way fundraiser. It was fun to hang out with people after work, but I’m not a huge fan of bowling at all and am glad that I don’t have to do it again for awhile!
Happy Hump Day!!