Breakfast: a bowl (x2) of Kellogg's All-Bran, corn Chex, a sliced banana, and almond milk.
Figure 3. Afternoon snack: homemade healthy peanut butter honey granola and fresh summer blueberries.
Figure 4. Dinner: eggplant pizza (as inspired by momma & Kath). I topped roasted eggplant discs with marinara, dried herbs (garlic powder, basil, oregano) and cheese (two had feta and two had goat). After the cheese got nice and melty under the broiler I enjoyed these pizza's on top of a bed of raw spinach and with an ear of summer-fresh corn.
And that concludes another What I Ate Wednesday (featuring what I ate Tuesday, July 31).