Hooray for Wednesday! This means I’m almost halfway through the week and therefore only two short days away from Friday! One of my girlfriends posts on facebook the other day, “Why does Friday take forever to arrive but Monday always comes around too quickly?” Amen to that! However, thanks to Jenn at Peas and Crayons, I have the middle of the week to look forward to as well! (I don’t know why I love sharing my food choices with everyone. I think probably it’s because I’ve taken pictures of my food for so long, even before I started this blog, that this is now a justification? Maybe?)
So, let’s get to it, shall we? Welcome to today’s edition of What I Ate Wednesday! Hop on over to Jenn’s page to join in on the fun!
As usual, these are my eats from Tuesday. And also as usual when I’ve just returned from a trip home, I was still crazy tired from getting only a few hours sleep the night before, followed by a 3+ hour drive in the middle of the night. Breakfast was the usual affair of scrambled eggs and vegetables – I scrambled two eggs with sauteed spinach, orange bell peppers, and yellow squash, and then I topped the eggs with some sliced tomato and a half an avocado that needed to get used:
I paired my protein and fat with a sweet white peach. I love white peaches – they taste so much better to me than the regular yellow freestone peaches, and they remind me of my summers working on a produce farm. Clearly, this peach got banged up a little bit in lunch bag yesterday but still tasted great!
And then of course I added copious amounts of black coffee. I heart coffee. I may even devote an entire blog post to my undying love for coffee…I haven’t decided if I’m at that point yet. 😉
If you’ve read my blog post on Routine, you’ll know that I packed my lunch for Tuesday on Monday night. And if you know that, you also know that usually my lunch consists of dinner’s leftovers. However, I was so tired on Monday that I could only muster up the energy (and appetite) for a salad for dinner, which left me scrounging for something to make for Tuesday’s lunch.
So, defeating the entire purpose of making just a salad for dinner, I made a chicken foil wrap for lunch. In a sheet of aluminum foil I layered some yellow squash slices, sliced roma tomatoes, a chicken breast, and orange bell pepper slices. I topped the whole thing with a heavy dose of greek seasoning and some olive oil, wrapped it up, and threw it in a 375 degree oven for 40 minutes.
To go with my chicken and vegetables I also packed some snap peas, celery, and carrot slices and the last remaining grain and dairy free zucchini brownie from this weekend. (See my sisters guest post on these here!) I try not to eat too much sugar, but I would definitely (and did definitely) make an exception for those!
I’m currently in the middle of trying to clean out my freezer, so for dinner I pulled out two hamburger patties I had and seasoned them with one of my favorite cajun rubs – it’s a blend of salt, pepper, paprika, chili powder, cayenne pepper, garlic powder, and onion powder and it’s 100% awesome. I cooked them up in my grill pan and served them over some romaine lettuce leaves and topped them with spicy dijon mustard and roma tomato slices. Simple but delicious!
On the side, I put together a summer vegetable bake – a combination of green zucchini, yellow squash, chayote squash topped with a cheesy pecan crust – recipe coming soon!
And that, in a nutshell, was my Tuesday! I didn’t snack much thanks to the size of my meals, although I did sneak a spoonful of almond butter before my workout, which was good because my workout kicked my butt. I love it when that happens!
How was your Wednesday? What have you been eating lately?