… in more ways than one!
I ended up eating both of my “emergency snack” mini muffins today around 5pm (along with a Russell Stover orange cream-filled chocolate from the box that materialized in the conference room right next to my desk) because Gina, Kate, and I decided that we would, in fact, meet for our 3.5 mile run through Central Park with the NIKE Running Club. We try to go a couple times each week, mainly because NIKE provides heaps of fresh fruit, bagels, muffins, and pastries after each run. I always stuff as much fruit as I can into my mouth (and sneakily pack more into my empty lunch tupperwares) and intercept the staff as they’re throwing out the leftover bread products so I can hand them to homeless people on the subway.
But tonight, we got bad news: no more food!!!! Gina, Kate, and I looked at each other in horror because that meant we had to run 3.5 miles, not only with no promise of food waiting at the end, but also with an hour + commute on the other side before we could get home for dinner. On the subway ride, we split an orange (also courtesy of the conference room at my work), but needless to say, I was ravenous when I got home at 8:45. But before eating, I had to prep tomorrow’s breakfast and lunch and also deal with this windfall of 13 overripe bananas I scored from a work donation:
bananas BEFORE ... not appetizing, I know
bananas AFTER, chopped for freezing ... still not appetizing!
I filled two 32 oz. yogurt containers. I know they don’t look great now, but they are going to make amazing banana bread oatmeal someday … just wait!
I had to think fast for dinner, since it was nearing 10pm. Even though I don’t have to get up at 5 tomorrow since I got my workout in tonight, I still need to be sleeping by 10:30 in order to be functional tomorrow. I stuck a dark chocolate pomegranate VitaTop in the oven for 15 minutes to get the chocolate chips all gooey, and then I sauteed half an apple and half a banana (I found some slightly less mushy pieces from tonight’s haul) in a tsp of canola oil until golden brown:
pre-work
step 1
step 2
step 3
Everyone knows that VitaTop + yogurt + fruit = brownie sundae!!
And now it is time for the mad dash to my bed. Good night!
Tales of Expansion: Baby Butternut Edition 
Sarah — you’d be so proud! The other day I used my leftover Au Bon Pain tomatos (from a tomato and cheese mini salad) in a Thai-style pasta and veggie dish I made! Also — I have a question — what would you do with soda that has gone flat? How would you turn it into something really delicious (in particular, how do I save diet coke that has gone flat)?
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Wow feld, you’re on a roll!! I am proud. Unfortunately, I can’t give you a healthy suggestion for your diet soda since diet soda is inherently unhealthy, but I do have an option. I’ve never tried this myself, but I’ve heard of people having great success with using diet soda in cake mix in place of oil, eggs, etc. Here’s more info from HungryGirl (scroll down to the second question): http://www.hungry-girl.com/askhg/askhgdetails.php?isid=1589 .
And if you aren’t in the market for cake-eating this week, you could always make it and freeze it for the next time you need to bring something to a party!
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SO smart!!!! Thank you!!!!!!!!!!!
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I made do with leftover sauteed veggies made into veggie fajitas last night after our run. Low carb flour tortillas and salsa added. Plus a 100 calorie Jello pudding snack for dessert. I’m attempting to roast veggies right now but I’m starving so I hope they finish soon!
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Nicely done, Gina – certainly a heartier meal than what I came up with! Let me know how the veggies turn out tonight …
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