Seeing as today is Thursday, I know I’m a little late to the party, but I really wanted to participate in WIAW this week:).
Because I’ve been so busy working on my thesis, I haven’t had a lot of time to cook. Although a lot of my meals have been a bunch of random food items grabbed out of the fridge and stuffed in my face, there have also been some good (but still quick) meals in there. You don’t always have to eat unhealthy when you’re short on time!
For breakfast this past week I’ve been eating a lot of Rokit Fuel Stud Muffin oatmeal.
A while ago I won a contest on Kate from NaturaStride‘s blog (yay!) and I was able to order some Rokit Fuel:). Naturastride’s mission is “to provide distance runners and endurance athletes with organic and natural alternatives to performance nutrition products including energy bars, drinks, snacks, and other wholesome foods.”
In other words, I could read and had heard of every ingredient in my Rokit Fuel. Love it! Lately I’ve been warming it up with some milk and throwing in a handful of blueberries. Perfect (and quick) way to start my day!
Lunches have been a lot of “whatever is in the fridge” salads. This one had spinach, yellow peppers, grape tomatoes, almond slivers, a packet of tuna, and some tabouile on top.
When I was in a hurry and didn’t have any good ingredients in the fridge, I grabbed a quick salad from the Safeway salad bar (and an iced coffee from Starbucks the size of my leg. Consuming coffees the size of your leg is a well known side effect of thesis crunch time. True story.).
When I don’t have time to cook a real dinner, one of my favorite quick meals is a pizza made on a whole grain sandwich wrap.
Throw the wrap in the oven for five minutes while you chop up your toppings (this one had some red peppers, onions, and leftover turkey bacon), put a little spaghetti sauce on the wrap and top with mozzarella cheese and toppings:). Yum.
And for dessert I have been eating leftover Fourth of July dessert pizza:).
Fruit Dessert Pizza
1 package of sugar cookie dough
1 8-oz package of cool whip
1 8-oz package of cream cheese
1/3 cup sugar
Fruit topping of your choice
Directions: Roll the sugar cookie dough out in the middle of a pizza pan or cookie tray (remember that it will rise and expand, so leave room on the edges). Bake for 20 minutes or until golden brown. Let cool. While cookie dough is cooling, beat sugar and cream cheese together, then gently mix in cool whip. Spread on cool cookie dough and top with fruit of your choice. Enjoy!