Hunger hit me like a ton of bricks this afternoon. One minute I was doing homework and the next I knew I needed food in my belly ASAP.
And of course when this kind of crazy hunger strikes, no food in the apartment will do. Oh no, of course not. Apparently, when crazy, hungry Lindsay strikes, only restaurant food will do! (I really need to stop eating out so much….).
Luckily, Pockets, a sandwich, salad, and calzone place that boasts fresh and healthy food, delivers to our building. So a quick phonecall and 45 minutes later, I was looking down at my lunch, a popeye’s pocket.
The best thing about a pocket is how the warm gooey bread melts the cheese in the salad. Yummy! I literally scarfed this entire thing down. What can I say? I was hungry and it was nearly 2 o’clock. Way later than I’m used to eating!
I didn’t just do homework all day, I also spent a good amount of time in the kitchen prepping some things for this week.
I made two types of roasted tempeh: one with sweet chili sauce, liquid aminos, and teriyaki sauce (on the left) and another with Bone Suckin’ Sauce (on the right).
I covered all of the crumbles in the sauces and then roasted them at 350 degrees for 30 minutes, stirring them once halfway through.
I also made a variation of these Apple Cheesecake Muffins for Ian for breakfast this week because like I’ve said before, if he can’t grab something and go in the morning he won’t eat.
Unfortunately, we couldn’t find the Sweet Kiss spread mentioned in the recipe, so I substituted the last of our Orange Cranberry spread and some plain whipped cream cheese in it’s place.
These haven’t been taste-tested yet but I’ll let you know when they are!
The pocket did a great job of filling me up and I wasn’t very hungry when dinner rolled around. I figured that I should eat something though so I topped some Whole Foods broccoli sesame salad with the sweet chili tempeh.
It hit the spot! I’ve never roasted tempeh before but I definitely will again. The roasting brought out a really rich nutty flavor in the tempeh. SO good!
There’s always room for dessert though
Ricotta cheese, pumpkin butter, and pumpkin granola.
Friday Night Lights time!
What did you do this weekend? Any baking/cooking projects?