Woo! Two WIAW in a row! (Thanks Jenn.)

I have a Memorial Day recap coming shortly, but for now, let’s dive into my eats post-long weekend. I don’t know about anybody else, but I definitely was dragging Tuesday morning! Luckily once I got to work and got back into the swing of things, I think I managed to shake off the funk! Without further ado, here we go!

Breakfast: I was planning on having maple blueberry bread, but since I slept in a little, I woke up hungry and wanted more protein. Cue a flapjacked muffin! Plus an apple on the side.

Although I wasn’t crazy sore from Memorial Day Murph (recap coming soon), I felt tired so I decided to sleep in a bit and hit up a yoga class, since I started work later. I went early for 15 minutes of abs, and then got the stretch I needed in!

Lunch 1: I forgot to take a picture because I found myself running super late packing my lunch in the morning, but I had a protein smoothie. 1/2 a packet of flapjacked chocolate smoothie mix, 1 cup of milk, and half a cup of frozen blueberries. I usually use a little less milk, but more milk made this far easier to drink! This smoothie is seriously a lifesaver, that makes me a significantly better person, and significantly better at my job. Having lunch 1 at normal lunchtime makes it easy to wait until my late lunch break (3:30 on this particular day).

Lunch 2: Leftover grilled chicken in salad with blueberries and burrata, my current obsession. Side of Glutino crackers.

Burrata is sort of similar to fresh mozzarella, but creamier and softer.

Afternoon snack: Granola bar.

Dinner: I actually got off work early, today, which was perfect given I was making my own soup! Since my soup didn’t have protein, I snacked on leftover mahi mahi with ketchup, and some carrots and hummus while cooking.

For my main meal, I made a soup based on a lot of leftover ingredients, but also something I’d been wanting to try. This falls into the Quick and Easy category! Homemade soup on the table in 20 minutes? Sign me up!

Note that this is more of a meal idea than a strictly measured recipe!

Miso Noodle Soup

Ingredients:

Stir fry veggies

Green onions

Miso paste

Soy Sauce

Garlic

Ginger

Chicken or Veggie Broth

Rice Noodles

1. Saute stir fry veggies in a bit of olive oil, soy sauce, and garlic. On the side, start heating up the broth. *Note: you can just boil the veggies in the broth for faster/easier soup, but I think the flavor is better if you sauté first.
2. Chop up green onions and add to broth, along with stir fry veggies.
3. Stir in garlic, ginger, and several tablespoons of miso, to taste.
4. Add in rice noodles and place at bottom of pot, then simmer for about 10 minutes.

That’s it!

I enjoyed my soup with a couple of crackers.

Dessert: I was craving a big bowl of ice cream, so that’s exactly what I had. I made a bowl with marble banana bread from my freezer stash with salted caramel Halo Top, and whipped cream with sprinkles.

A little bit later, I wanted something more so I had a couple of Free 2 Eat chocolate chip cookies (allergen free). They’re SO good!

What did you eat today?