We made it halfway through the week, friends! In case you missed it, be sure to check out the Holiday Gift Guide For Her that I posted yesterday.
But wait, there’s more! Looking to gift someone a rad suit? Book an appointment online at Pursuit’s Columbus or Cincinnati store (where we got Jeff’s wedding suit!) before 12/15/19 and put Hummusapien in the notes. At your appointment, you’ll receive a special suit discount, a gift from Alchemy, AND an entry to win a FREE Pursuit suit ($349 value!!) just in time for the holidays!
Back on the pancake grind! These were my fave whole wheat pancakes leftover from the weekend with almond butter, maple syrup, and strawberries. Delish!
Leftover chili to the rescue! So fabulous on a freezing day, am I right? I made this recipe and added some grated cheddar. It was divine!
Today’s snackage included roasted garlic hummus with sriracha and rice cakes plus an apple with peanut butter.
Dinner was a big pan of tuna noodle casserole and it was the BOMB. One of these days I need to actually write down the recipe!
First I boil a 12oz package of whole wheat egg noodles (I always have leftover noodles, so closer to 10oz is what you need). Then I sauté a diced onion, a couple stalks of diced celery, and an 8oz package of sliced baby bella mushrooms in butter/olive oil for about 10 minutes.
Set aside the veggies and then add a bit more butter to the pan. Whisk in a couple spoonfuls of flour to make a roux. The add cashew cream (about 1/3 cup cashews blended with 2 cups water), a lot of kosher salt, pepper, and garlic powder. Keep whisking until it’s thickened.
Add back in the veggies, two drained cans of tuna, a cup of frozen peas, some nutritional yeast, and the pasta and season to taste. Dump into a 9×13 and top with bread crumbs and paprika (I just toast bread and chop it up). Bake for 20 minutes at 350F and devour!