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The Story of My Hunger

by Meghann on October 19, 2009

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.

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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.

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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.

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Publix sushi is actually really good. I especially like the fact they offer brown rice sushi.

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With my sushi I had left over yuca

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And left over asparagus.

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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.

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Blueberry Oikos + Glo-Nola.

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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.

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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

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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.

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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.

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And a side spinach salad topped with cucumber, olives and a greek yogurt dressing.

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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.

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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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