I woke up late yesterday so I had to get breakfast at work and with a full service kitchen on site, that isn’t a problem. I had The Chef make me a scrambled egg sandwich on whole wheat bread with cheese. The last time it was good but this time it was really good. The eggs were super fluffy and it had the perfect amount of cheese.
I didn’t pack lunch either, so lunch was on The Chef again. I didn’t want staff lunch since it was cheeseburgers so he made me an egg salad sandwich
and a small salad. I didn’t realize until after lunch that it was my second time eating eggs in one day. Talk about being repetitive.
For lunch dessert, The Chef was trying to get rid of leftover cake from a party the night before and I happily obliged. It is chocolate caramel crunch cake topped with fresh whipped cream. To keep myself in check, I only had 4 bites and threw the rest in the trash. I hated seeing it go to waste but I knew that eating that huge piece of cake was not a good idea on many levels. It was delicious and to my surprise, 4 bites was enough.
Once I got home from work, I was feeling a little hungry and didn’t have a dinner plan in place so I had another orange. You guys are probably sick of seeing oranges but I love them this time of year!
For dinner, I finally settled on baking up some butter bean burgers from the freezer. I coated them in a healthy dose of olive oil and them baked them in the toaster oven for about 20 minutes.
We topped them with ketchup and mustard and skipped the bun. On the side, we had steamed asapragus tossed with olive oil, garlic and sea salt.
Finally, for dessert, we had rice pudding with chocolate chips. It was from a box again but it was really good.
Question: What is your favorite topping for steamed vegetables? I always go with the olive oil, garlic and sea salt, it is an oldy but goody.