Foodie Fail.

Remember when I spoke about the GM I was about to make?  (It was only a whole week ago! Geeze.)

Here it is my friends: Turned out as a pretty good snack for post kickboxing class.

^Tried to get creative with the bowl, and alas, the GM was too monstrous for the bowl.  It started overflowing the edges.

It was tasty nonetheless.  Enjoyed while watching The BL. Yes, it was a whole week ago!

I believe this was my pre-kickboxing dinner- because the class is situated during my usual dinner time, Tuesday eats are always a little bit weird. (1 can tuna, 1 celery stick, 3 dried apricots, almonds, a spoonful of sunflower seed butter, and a drizzle of honey.) It was good!

Thursday breakfast I believe: egg whites with scallions, green jalapeno sauce, piece of toast with a smear of MaraNatha creamy PB, drizzle of honey. 1/2 ruby red grapefruit on the side.

Friday lunch? I cannot remember.  The poached eggs were delicious, but the sauteed mushrooms on botttom were not so good.  I got overzealous- and it turned out kinda gross.  The sliced heirlooms were yum though!  Cracked pepper makes everything taste good.

Don’t let the voluminous  KERF bowl of oat bran beauty fool you: this bowl was NOT SO GOOD.

So I cooked the oat bran to my desired consistency, and then added the chocolate whey at the end, (like I normally do with my vanilla protein powder.)  However, the chocolate is a different brand, and usually coagulates when you add it to steaming hot liquids. (Like this bowl of oat bran for instance, or a cup coffee. Yes, I’ve tried adding chocolate protein to my coffee.)

Needless to say, eating little granules and chunks of protein, in an already relatively unsweetened bowl was not enjoyable.

Thought I could save it in an almost empty Dark Chocolate Dreams jar-

Well, I guess it was alright.  At least the bottom was fantastic!

The best tuna salad ever: (Ignore the acorn squash in the background, it was not worthy of this picture.)

The celery and carrot add volume to the tuna, and the honey mustard makes it sweet!  No mayo needed.  I add enough mustard to get a pretty wet mixture.  (Tuna can be dry.)

A very frequent snack: Honeycrisp sliced with cinnamon, and vanilla protein drink (that is so fluffy and thick, that is hardly drinkable.)

I basically made the above tuna salad, but with chicken.  (Works better with tuna.) with carrots and salsa on the side.

Alright- well there you have it.  A pretty un-eventful week of eats, but this past weekend I ate pretty well.  Plenty of oats coming up soon, what with the recent lack of oats on my blog.  (You’d think we were in a recession?!) Ahaha.

Also, I’m making pies this year for Thanksgiving!  And no, they will not be vegan or low-fat.  I am a firm believer in making the real deal come the holidays, and splurging on something delicious, so I take the liberty of making the pie, the way I would make it. Not to say this raw pumpkin pie would not be AMAZING. Psh, I must eat three or four Averie inspired cookie dough balls a day, so come Thanksgiving I plan on treating myself to some homemade dairy filled, pumpkin pie.  Look out for a holiday pie post!

Plus- the real deal still consists of wholesome, real ingredients!  I even roasted/pureed my own Sugar Pie pumpkin over the weekend for prep (so tempted to use kabocha!), used unsalted, sweet butter, and organic, unbleached AP flour for the dough.

Thanksgiving is my favorite holiday, what’s yours?  Are any of you going anywhere special this week for break?

xo, Bekah