What I Ate Yesterday

Here’s a “What I Ate Wednesday,” but of yesterday.  It was a delicious day that started out with these pancakes that I CAN’T GET ENOUGH OF!  I jazzed them up with some banana slices and almond butter in addition to some honey.

Then after work I was feeling a bit lethargic, but thought I would still feel better after a run.  I ran, sans watch, influenced by Olive to Run’s May Challenge.  It was only 3 miles, but it was just one of those days when you can’t get your legs to move.  I kept turning my wrist in to look at my time…but there was no time!  It was actually quite refreshing and it allowed me to focus on my latest obsession — The Great Gatsby soundtrack.

For dinner I made spaghetti squash hash browns.  Did you know there was even such a thing?  Or that this could be done?  They tasted almost identical and I think this is even easier to make.

Spaghetti Squash Hash Browns
Adapted from Empowered Sustenance
INGREDIENTS:
1/2 medium-sized spaghetti squash (about 2 cups prepared)
2 Tbsp. olive oil
DIRECTIONS:

  1. Prepare the spaghetti squash.  The easiest way to do this is poke holes all over it and microwave for 8-10 minutes depending on the size.  Remove from microwave, cut off the ends, and slice in half.  Remove the seeds.  With a fork, string out the squash.
  2. Take half of the spaghetti-ed squash and remove all excess water.  Option to wring using a clean kitchen towel, or I pressed it between a few paper towels, several times until it was dry.
  3. Heat olive oil over medium heat.  Add the dried spaghetti squash in an even layer and press down with a spatula.
  4. When you see the edges begin to brown, wait a couple minutes and

Savory Breakfast Oats

Before we left on our Jtree trip, I made a menu that tried to roll over ingredients from dinner to breakfast to condense our load and pantry.  No room for excess/full bottles of condiments and booze!

We made this for the ULTIMATE pre-hike, hearty, loungy Sunday camping brunch.  Basically…we killed the camp food game!  Honestly, if I had a restaurant I would serve this to you.  So give it a shot, camping or at home, and let me know what you think!

 

Savory Breakfast Oats
Serves 2
INGREDIENTS:
1/2 cup rolled oats
1 1/2 cup water
2 Italian sausages (pre-cooked)
1 container sliced baby bella mushrooms
1 avocado
1/4 cup feta cheese
2 eggs

DIRECTIONS:

  1. Boil water and add oats.  Cook until water is absorbed.
  2. Separately, simmer the mushrooms until cooked.
  3. Heat the sausages until internally warm.  Cut into slices.
  4. Cube avocado and crumble feta.
  5. When you’re almost ready to serve, cook eggs.  We tried to make these a little runny, but they kind of steamed all the way through.
  6. Evenly divide between two plates and layer oatmeal, mushrooms, sausages, avocado, cheese and egg.