In all seriousness, yesterday someone Googled “nilla wafer diet” and landed on my blog.
Hmm, a nilla wafer diet? I feel compelled to address this.
Dearest anonymous Nilla wafer enthusiast,
While I clearly love the Nilla as much as the next chica, I do not advise constructing your diet around its sweet, wafery glory. If, however, you are set on doing so, see this post for some Nilla foodspiration.
An advocate of Nillas-in-moderation
I realize my last post boasted a whole lot of Nilla, but I (sort of regrettably) assure you, Nilla wafers and I do not see each other on a daily basis. We’re more a one night stand that recurs every few years. And this, I believe, is for the best.
Need evidencia? I present to you a full day of no-Nilla, normal foodie eats.
Nilla-free breakfast: Black and White Cookie Yoatgurt
El negro: 1/2 cup oats cooked in 1 cup water, scoop of almond butter, 1 tbsp. cocoa powder and Truvia. La blanca: 1 container plain Fage 2% con cinnamon.
You’ll have to take my word that there were no Nillas layering the bottom of the bowl.
This early Chinese New Year-inspired, yin and yang creation was the most delicious way I’ve started my día in quite some time.
The only problemo: It was almost too filling. Have any other yoatgurt lovers found this? Perhaps I’ll have to 86 the nut butter or use 1/3 cup oats instead of 1/2.
This is not to say I didn’t fully clean this mess up.
And enjoy every last creamy, chewy bite.
This was my first bowl of yoatgurt since Miss Janetha introduced it to blogland, but I’ve actually unknowingly been enjoying this so-called yoatgurt for years. For as long as I can remember, whenever I stay at hotels with continental breakfasts, I’ve combined a pack of instant oatmeal with a container of whatever yogurt they have on hand. I’m happy it now has a formal name because I’ve certainly gotten my fair share of “what are you eating?”s over the years. Now, I can smugly respond, “uh, yoatgurt” and witness non-food blogger confusion reach new heights. Bueno.
Despite feeling as though I’d never be hungry again, that was, shockingly, not so.
The star of lunch was my favorite veggie tuna mix, which, like pollo, I’d not had in over a month. No idea why. But I missed it.
In the mix: 4 oz. tuna, 2 dollops of Fage, 2 tbsp. honey mustard, lemon pepper seasoning, krazy salt, red peppers, onions and celery.
…which was clearly too much for my dos pieces of honey whole wheat toast.
So an open-faced sandwich it became. Mi boca didn’t mind this, as I believe it thought it was getting dos sandwiches. My shirt was pretty feliz, too, as it didn’t leave the table decorated in tuna.
Served con a whole lot of asparagus. A few green cheetahs. No Nillas.
Just in the nick of snack time, I stumbled upon this mouth-watering recipe and made the executive decision to step away from the trail mix and bake up a double-punch, fruit-and-veggie treat.
Roasted Butternut Squash Con Manzana
Butternut stump, de-seeded and filled with one chopped honey crisp. Topped with 1 tbsp. water, 1 tbsp. maple syrup and cinnamon. Covered in tin foil and baked for one hour at 400°.
Por favor, make this now.
This is quite possibly the most delicious way I’ve ever eaten a butternut squash, and I’m mildly depressed that I discovered this just as winter squashes are going out of season. Triste.
My squash baby kept me full well into the dinner hour. But, come 10 p.m., I got hungry (and felt sort of gypped on the cena front). So I whipped up dinner in less than 5 minutos.
Despite looking moderately sophisticated, this was actually one of my go-to college meals.
1 bag Uncle Ben’s 90-second Brown & Wild Whole Grain Medley, topped with leftover roasted eggplant and a generous pour of Soy Vay!
This rice is the most flavorful, quickie brown rice I’ve found. And its ingredient list is pretty innocent, too. Bueno!
And the Soy Vay! You all know how I feel about Soy Vay. It has an uncanny ability to make anything taste better. Anything. But especially veggies.
And since an entire bag of brown rice clearly didn’t meet my carbzilla requirements, I had half of a freshly baked, super fluffly whole wheat pita with melty Jarlsberg. On my finest china.
Dessert was, oddly, not popcorn. Nor Nillas.
Rather, it was my new favorite super salty store brand mini pretzel rods and big scoop of creamy Barney Butter.
Oh, sweet and salty flavor combinations, you never cease to woo me. Be mine?
Before I go, in an attempt to avoid another unannounced hiatus, I wanted to give you a heads up that I’m not sure what my posting schedule will be like next week. I haven’t mentioned this, but post-kitchen renovation, we decided to continue on and renovate the living room. So, for a good part of next week, I am being forced to evacuate the premises to allow los chicos to do the nitty, gritty construction stuff. In other words, I’ll be couch surfing and may not have my computadora and/or internet. However, when I return, I have some very exciting news to share. It involves comida. And vida. And those were the most pitifully vague hints ever, so you’ll just have to wait it out ;).
Feliz fin de semana! Feliz Dia de los Enamorados! Feliz Chinese New Year! Any exciting plans? Anyone attempting to combine Valentine’s Day and Chinese New Year festivities?