Happy Wednesday! It’s time for another round of daily eats!
Thanks again to Jenn for hosting WIAW. For those of you who don’t know, Jen over at Peas and Crayons hosts WIAW every week – check out her blog for more information on it and to find some new blogs to read.
Because I forgot to make my overnight oats the previous night, breakfast was a yogurt bowl – vanilla greek yogurt topped with pumpkin flax granola, a drizzle of honey and a sprinkle of chia seeds. Tasty, but nothing hits the spot for me in the morning quite like overnight oats! I also had a granola bar between classes to keep me satiated until lunch.
Lunch was an everything bagel with cream cheese along with an apple. One of the perks of being back in Houston is my proximity to good bagels! I’m very picky about my bagels and only like really good, authentic, “New York-like” bagels. I will almost never eat a bagel from the grocery store – once you’ve had good bagels, you can’t go back! Delicious!
Dinner was good ‘ol mac ‘n cheese! I used to eat velveeta boxed mac ‘n cheese all the time as a kid. Healthy? Not really. Cheesy and delicious? Definitely. Since then, I’ve experimented with ways to amp up the health factor on boxed mac ‘n cheese. First, I usually buy Annie’s Organic Deluxe instead of Velveeta because I like the ingredient list better. Next, I add veggies. Occasionally I’ll just mix in some roasted veggies and call it a day. My favorite thing to do is puree veggies and hide them in the sauce. You can barely taste the veggies, so you still get that great childhood taste. I highly recommend trying it next time you want an easy dinner!
First, slice a large zucchini and a large summer squash and roast them at 425 for about 15 minutes.
Next, use an immersion blender to puree the veggies.
Then mix it in with your cheese sauce and you’re done! Simple, healthier, and delicious!