Figure 1. Breakfast: a bowl (x2) of Post Shredded Wheat, Arrowhead Mills puffed wheat, a sliced
banana, and cow's milk.
Figure 2. Lunch: a spinach salad with carrots, white button mushrooms, grape tomatoes, cottage cheese, and tahini thinned with apple cider vinegar.
Figure 3. Afternoon snack #1: a
leftover (out of the freezer and warmed) orange-apricot bran muffin with plain Greek yogurt.
Figure 4. Afternoon snack #2: a big of pretzels from the vending machine. Sunday's 13 mile run made today carb-tastic!
Figure 5. Dinner: cinnamon sweet potato fries dipped in honey alongside a delicious veggie-egg scramble. For this version I sauteed eggplant, mushrooms, and green onions in olive oil, garlic powder, red pepper flakes, and coconut aminos until done. Then I scrambled 1 egg and 2 egg whites, mixed the eggs with the veggies, and topped with cashews for crunch.
Figure 6. Dessert: dry Cascadian Farms vanilla almond granola and peanut butter.
And that concludes another What I Ate Wednesday (featuring what I ate Monday, October 22).
Mmmm, your dinner looks like dessert :O)
ReplyDeleteWill you come over and cook dinner for me? All of my dinners lately have been pretty lackluster, and yours looks so amazingly tasty.
ReplyDeletedrooling over your dinner! have a great day!
ReplyDeletecinnamon sweet potatoes dipped in honey sounds fantastic
ReplyDeleteWould you mind sending me one of those muffins? Bran muffins are great!
ReplyDeleteHow fun the pretzles are labeled "hungry size" - way better than too small servings, right?
Love those vending machine Pretzels! Especially when they are dipped into Peanut Butter :) Happy WIAW!
ReplyDeleteThose muffins sound good!! And I love the looks of your dinner. Especially because of the sweet potato fries. Squash is the perfect food for fall!
ReplyDeleteOh, I need to try the tahini ACV combo! And it's been TOO long since I've made a good egg scramble...need to get on that!
ReplyDelete