Breakfast: a bowl of Kashi GoLean Original mixed with Post Great Grains Raisin, Date, and Pecan cereal, 1/2 sliced banana, and almond milk. (Before this I had an un-photographed 1/2 banana and coffee).
Figure 2. Lunch: a spinach and spring mix salad with grape tomatoes, raw green cabbage, yellow bell peppers, chopped dates, peanuts, hummus, and balsamic vinegar. For the record, the combination of a simple salad with dates, peanuts, plain hummus, and balsamic vinegar is absolutely fantastic. I crave it almost every day. Please try this!
Figure 3. Afternoon snack: a Golden Delicious apple and peanut butter.
Figure 4. Dinner: shredded Brussels sprouts (one of my very favorite veggies!) with balsamic, pine nuts, and golden raisins alongside a baked sweet potato topped with goat cheese.
Shredded Brussels Sprouts with Balsamic, Pine Nuts, and Golden Raisins
Recipe inspired and based closely on Jenna's delectable Caramelized Brussels Sprouts.
12-14 large Brussels sprouts
1 tsp olive oil
1 clove garlic, minced
2 tbsp balsamic vinegar
3 tbsp toasted pine nuts
1 tbsp golden raisins
Slice Brussels sprouts until very thin. Heat olive oil in a large skillet over medium-high heat. Saute the garlic for 30 seconds, stirring constantly. Add the Brussels and saute for 4-5 minutes, stirring occasionally. Take the skillet off the heat, add the salt and vinegar and cook 30 seconds more. Toss with pine nuts and raisins. Enjoy!
Figure 5. Dessert: two of the most beautiful cookies ever invented, Girl Scout Samoas.
And that concludes another What I Ate Wednesday (featuring what I ate Tuesday, February 28).