Figure 1. Pre-run snack: 1/2 banana and 1/2 cup black coffee. Waking up 30 minutes early to fuel myself before running has revolutionized my runs. I am faster, stronger, and feel so much more energetic. What if I have been running under my potential all these years? Mind blowing.
Figure 2. Breakfast: Kashi GoLean Original mixed with Cascadian Farms fruit & nut granola, 1/2 cup pumpkin puree, cinnamon, and almond milk.
Figure 3. Lunch: a spinach salad with carrots, grape tomatoes, pickled beets, toasted pecans, chopped dates, hummus, balsamic vinegar, and s & p, with two whole wheat graham crackers on the side.
Figure 4. Afternoon snack: a Fuji apple and cocoa-dusted almonds. I also snuck an unpictured pita chip with pimento cheese and a tasting of chicken salad from a friend. Yum.
Figure 5. Dinner: baked chicken marinated in light Italian dressing and topped with tomato paste, pine nut couscous, and roasted green cabbage with olive oil, s & p, and a touch of fennel. For you cabbage roasters: is the key to keeping them pretty leaving the core in while roasting? I always pre-core them and they fall apart. Still delicious...but just sayin'.
Figure 6. Dessert: dark chocolate covered almonds.
And that concludes another What I Ate Wednesday (featuring what I ate Tuesday, January 10).