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I’ve Been Converted

First off.

Wow. Thank you all so much for the amazing response on my last post about my troubles with fitting blogging into my currently hectic life. I am so glad that so many people could agree, and it made me realize that there is no pressure on me to pump out a subpar post every day just so that I can “keep up” with blogging. It also really reinforced that my life must come before hobbies, like blogging. I love blogging, so I hope to be able to post as much as I can and remain a part of this growing community, sharing my story.

Today’s thankfulness: I am SO thankful for the fact that I had an early release from school today, AND have a three day weekend. Need I say more? :) 

Since I missed What I Ate Wednesday yesterday. (oh no!) I thought I would share with you a little bit of the food I have been eating.

Ever since virtually cutting out gluten from my diet, I have not eaten pasta. Growing up in an area with heavy Italian influence, pasta is a staple in everyone’s diet. Oddly enough, I have not missed pasta at all since going gluten free. It just has not sounded very appealing… but the other day, I decided it was time to get my pasta fix.

A couple weeks ago at Kroger’s, my mom found this Quinoa pasta on sale, so she picked me up a couple boxes.

I wanted to try this pasta out, and to my delight, this quinoa pasta had a great flavor and I honestly did not think it tasted different from any other pasta!

Pasta, being straight carbs, is not the most satisfying and filling meal to me. I still wanted to get my veggies in, but still have a hearty dish.

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So, since I am not Italian and do not normally have real pasta sauce laying around, I decided to crack open a jar of this stuff.

I thought it was great, and added a little Italian Seasoning and Oregano to give it an extra punch of flavor! And thus, I had a great meal of Easy Veggies and Pasta! It included:

  • 1/2 cup of Pasta Sauce
  • 2 small zucchinis
  • 1 cup of green beans roasted in black pepper, Mrs. Dash, and Italian seasoning
  • 3/4 cup of pasta

Easy, huge, and delicious! I made Zucchini Noodles following how they did on the a Zucchini Ribbon recipe on Food Network.

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Onto other food news in Savannahland, I told you guys a while back that I did NOT like Greek yogurt, and that I really wanted to like it.

Many of you gave great advice and said that if I kept trying different types in different ways, I would eventually like it.

You were right! I have officially jumped on the Greek yogurt train!

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My favorite ways to eat it are with some Stevia, and some pudding mix thrown in.

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These are all pictures of today’s breakfast which was a mix of

  • 1 cup Plain Greek Yogurt
  • 1 tablespoon of ground flax
  • 1 tsp chocolate pudding mix
  • 2 tsp cheesecake pudding mix
  • splash of almond milk
  • large handful (or two) of Attune Crispy Brown Rice Cereal

<3 it was delicious.

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So thanks guys, for encouraging me to KEEP EATING GREEK YOGURT, and to keep trying different ways, because I have a new favorite snack/breakfast/food. Smile 

Today’s Questions:

  1. Do like healthifying traditional comfort foods, or do you prefer to indulge on the original versions sparingly?
  2. Have you tried pasta made of things other than traditional wheat, like this quinoa pasta? Thoughts?
  3. Do you eat Greek yogurt? What’s your favorite way to have it?
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