I could not get enough to eat today.
There is something about the day after a long run that leaves me starving all day! I’m not sure if my meals and snacks were too light, but I could just not get full.
Despite my very filling waffle breakfast, my stomach started grumbling around 9:30. I broke into my cantaloupe a little on the early side.
30 minutes later I was hungry again. Cantaloupe is not very filling.
I held off until just before noon then bounded out the door for lunch.
I have been craving sushi for the last couple of weeks, but have been unable to find a good sushi place around my apartment. Yesterday at Publix I caved and bought a combo sushi pack from the sushi counter.
Publix sushi is actually really good. I especially like the fact they offer brown rice sushi.
With my sushi I had left over yuca
And left over asparagus.
When I finished eating I wasn’t full at all, but knew I had ate enough. I went to work and figured my stomach would catch up with my head. That never happened.
I barely survived by 1:30 meeting before breaking into my afternoon snack.
Blueberry Oikos + Glo-Nola.
Again very yummy, but I still wasn’t satisfied. 
I left work starving and made myself an early bird special as soon as I got home.
I still had about a cup of pumpkin puree left over from our pumpkin fiesta on Saturday and had been casually googling how I could utilize the last bit in my dinner tonight. After g-chatting with Anne I came up with a winner…
Pumpkin Falafels
This recipe is based off Anne’s brilliant Pancake Mix Falafels that won her the BSI last week. I just made a few tweaks, you can find the original recipe here.
Ingredients:
- 1/2 C whole grain pancake mix
- 1 C garbanzo beans
- 1 C pumpkin puree
- 1 tbsp minced garlic
- 1 tsp baking powder
- 1/2 tbsp pumpkin spice
- 1 tsp ground flaxseed
- 1/2 tsp dried coriander
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 tbsp olive oil
- juice from 1 lemon
Instructions:
First, preheat oven to 400. Then toss all the ingredients into a food processor and whirl it around until it’s pretty much evenly mixed.
Form the mixture into flattened balls (it should make about 5 or 6) and place on a cooking sheet. Pop in the oven for about 15 minutes.
Mine expanded in the oven, if I were to make this again I would make 8 or 9 smaller smalls instead of the 6 larger ones.
I stuffed two of the Pumpkin Falafels in a Whole Wheat Pita with Tomato, Spinach, Cucumber and Plain Greek Yogurt.
Wow!! These pumpkin falafels came out great! Its a a great fall twist on a classic recipe.
On the side of my falafel pita I had the other 1/2 of my Apple from this morning.
And a side spinach salad topped with cucumber, olives and a greek yogurt dressing.
Dinner was finished before 6:30 and dessert was ate not to long after that. I just can’t seem to gent enough to eat.
Pumpkin Surprise Cookie topped with Pumpkin Ice Cream *swoon*
Now, the kitchen is officially closed. The dishes are done, the lights are out and a hot cup of tea is waiting for me. I am more then ready to call it a night.
Good Night.
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