I am loving having the day off today! My husband is at work, so it’s just 100% Elina time. I think there is even a nap in my near future 😉 That’s what I call a day off!
It was hard getting out of bed this morning at a reasonable hour (I set the alarm to 8am but snoozed a few times until finally getting up around 8:40) but my yummy breakfast + coffee woke me right up and I was ready for a nice and relaxing day (I swear I’ll get something off my to-do at some point!).
I loved the mango in my yogurt yesterday (that’s actually how I got addicted to my yogurt combos- mango!) but I fought the urge to have the exact same thing for fear of boring you to death and used an orange. Radical, I know! Ok, not only did I use an orange but instead of just grabbing a serving of trail mix, I actually put some thought into my toppings and came up with this beauty:
This is what you really see:
- 1 orange, sliced into bite size pieces
- 3/4 cup of TJ’s nonfat european style yogurt
- handful of Barbara’s peanut butter puffins
- smaller handful of Erin Baker’s double chocolate chunk granola
- 5 whole hazelnuts
- dried sweetened cranberries
All the flavors worked really great together, although I am a bit of a yogurt addict and pretty much any fruit + nut + cereal/granola combo will make very happy. The orange added a nice fresh burst of flavor, the cranberries added a bit of sweetened tartness and the pb puffins and chocolate granola, well those are obviously awesome together!
I also brewed up a nice big cup of cinnamon hazelnut coffee with some skim milk and agave nectar. Yum!
Fast forward a few hours, after doing a whole lot of blog reading (yay, I love catching up on my blogs!) and a little bit of Food Network watching, I decided to make lunch…
I couldn’t decide between a salad and a tortilla pizza, so I kind of combined both. I used 2 TJ’s low carb ww flour tortillas, sprayed them with some EVOO Pam and threw them in to toaster oven. While they were getting nice and toasty, I prepared my toppings:
- About 3.5 oz of grilled chicken and pork tenderloin (leftovers) which I mixed with bbq sauce (my new food obsession!)
- 1/2 green apple
- 1/2 oz of shredded 2% Italian cheese
- TJ’s pizza sauce
- mixed greens (so I could kind of call it a pizza salad 😉 )
Add toppings to the toasted tortilla pizzas, bake/broil in the toaster oven for about 7 minutes until the cheese is nice and melty. The end result:
Yum yum yum! Seriously I am a little obsessed with bbq sauce ever since that bbq chicken/avocado pita sandwich I made last week. I want to make everything bbq chicken and have little bbq chicken babies. Ok, that’s enough crazy talk for today Can you tell I’m super relaxed and enjoying my day off?
Funny enough, when I turned the Food Network while watching tv, the woman was making a bbq short rib pizza with leftover bbq short ribs. She added some jared jalapenos and frozen corn as toppings. I think I have to try that next! The apples were a fun addition this time around, though.
All right, it’s time to take a nap do something productive! How awesome is it that it’s Friday?!