Beans and Greens: Another Brix in the Road

Today started off pretty well and then quickly crumbled into a mess of overeating and self-pity. Isn’t that always the case? I woke up with a headache for the 2nd day in a row, thanks Michelob (and pollen)!

Breakfast was enjoyed at my desk – the standard oats with walnuts, almonds, and shredded coconut.

This was enjoyed with coffee and water.

Followed by carrot and cucumber munchies-

you might notice the Annie’s Green Goddess in the background. I was suckered into trying this stuff because it is ubiquitous in blogland. Blech! I read tahini and vinegar and was expecting a different flavor. Maybe I should post this stuff for free on Craigslist. It wasn’t cheap, y’know, and some poor grad student might need a bottle of Annie’s. I digress.

After working out during my lunch hour I had a hard boiled egg. Yes, I’m the person that stinks up the office with eggs, broccoli, tuna, sardines, and other lovelies.

People in my office have been known to fry fish…in the office…with a deep fryer. (You might be a redneck…) Ugh. So I feel like I have free reign.

For lunch I had a quesadilla, made by my handy dandy sandwich press. Insides included sharp white cheddar and pinto beans. Keeping it simple.

Afternoon snack you ask? I had chai tea, a plum, and unpictured Luna Bars plural. They were purchased in box form (first mistake) at Target on sale (oooh, sale), for afternoon snack treats. Well, I’ve realized sometimes it’s hard to eat just one. They’re light and tasty. Clif bars are much much heavier.

Dinner was toast with pb, and toast with Laughing Cow swiss and blackberry jam. The cheese+jam was the best.

We also dug into my birthday chocolate that my mother gave me. It is called Brix, and was heavy as its name. 60% dark chocolate, melts in your mouth. It was supposed to be paired with wine, but we paired it with milk. I had almond and the boy had cow.

It says, “Suggested Wine Pairing: Zinfandel, Syrah, Merlot, Shiraz. Tasting Notes: The smooth cocao pairs perfectly with lighter, fruit-forward wines, enhancing their aroma.” I’m so there!