Figure 1. Breakfast: a bowl of Kashi GoLean Original mixed with Quaker Oatmeal Squares, 1/2 sliced banana, and almond milk. I also had 1/2 banana (un-pictured) before my morning run.
Figure 2. Lunch: a spinach and romaine salad with roasted Brussels sprouts, grape tomatoes, carrots, an over-easy egg, white wine vinegar, and Sriracha. A toasted whole wheat English muffin on the side.
Figure 3. An egg yolk close-up. A runny yolk mixed with vinegar makes a delicious and protein-packed salad dressing.
Figure 4. Afternoon snack #1: a Pink lady apple and salt and pepper cashews.
Figure 5. Afternoon snack #2: another banana before my evening cycling class.
Figure 6. Dinner: leftover chickpea pot pie with cornbread crust and roasted asparagus topped with leftover cheddar-beer sauce.
Figure 7. Dessert: a piece of dark chocolate filled with smooth ganache flavored with Rwandan origin coffee.
And that concludes another What I Ate Wednesday (featuring what I ate Tuesday, March 20).