Figure 4. Afternoon snack: an apple and cocoa-dusted almonds.
Figure 5. Dinner: two slices of Ezekiel sprouted grains toast - one topped with smashed avocado and kosher salt and one topped with leftover grilled corn, mushroom, and roasted poblano taco topping with chipotle crema. On the side I made a warm Brussels sprouts salad with sesame seeds. I love my veggies!
And that concludes another What I Ate Wednesday (featuring what I ate Tuesday, February 5).