Figure 1. Breakfast: a bowl of Kashi GoLean Original mixed with applesauce granola, 1/2 sliced banana, and almond milk. I also had 1/2 banana (un-pictured) before my morning run.
Figure 2. Lunch, inspired by Julie @ Peanut Butter Fingers: a toasted whole wheat English muffin sandwich with a fried egg, melted sharp cheddar cheese, and strawberry jam. A spinach salad with white onion, grape tomatoes, white wine vinegar, salt, and pepper on the side.
Edible Perspective 3 Greek Yogurt Dips: a sliced Pink Lady apple with protein-packed chocolate peanut butter Greek yogurt dip.
Chocolate Peanut Butter Greek Yogurt Dip. Combine 1/2 cup plain Greek yogurt, 2 T cocoa powder, ~3/4 T chocolate PB2 powder, and a hint of vanilla extract. For a thinner consistency add a bit of water or milk. If you want to add sweetener, consider a teaspoon or so of agave nectar or maple syrup although I find with a sweet Pink Lady apple, this isn't needed.
One 1/2 cup serving: ~110 calories, 15 grams of protein.
Figure 4. Dinner: pan-seared teriyaki chicken tenders, roasted red pepper and basil quinoa, and roasted zucchini and squash (tossed in salt and Mrs. Dash garlic and herb seasoning).
And that concludes another What I Ate Wednesday (featuring what I ate Tuesday, April 3). And a note about April's veg-pledge. Although I (more than) happily support the pledge, I find that I err on the side of eating too many (gasp) veggies!