what i ate wednesday: issue 56

 Figure 1. Breakfast: a bowl (x2) of Kellogg's All Bran, Arrowhead Mills puffed wheat, a sliced banana, and cow's milk.

Figure 2. Lunch: a romaine lettuce salad with carrots, cucumbers, grape tomatoes, cottage cheese, an Amy's Sonoma burger, ketchup & balsamic vinegar. Carrot sticks and peanut butter on the side.

Figure 3. Afternoon snack: a whole wheat pumpkin muffin adapted from Amanda's delicious recipe.

Figure 4. Check out my sleek muffin carrying case!

Figure 5. Dinner: leftover roasted butternut squash alongside a veggie-egg scramble. For this version I roasted eggplant and sauteed yellow bell pepper, onions, and garlic with olive oil, s&p, red pepper flakes, and balsamic vinegar until done. Then I scrambled 1 egg and 2 egg whites, mixed the eggs with the veggies, and topped with sunflower seeds for crunch. Delicious!

Figure 6. Dessert: dark chocolate pudding mousse and whipped cream.

And that concludes another What I Ate Wednesday (featuring what I ate Monday, October 29).