Well, hello stranger! I’ve been SO busy the past couple of weeks. One of my best friends was in town and I was spending as much time as possible with her. It’s always so nice to catch up with your closest friends, right? The ones who really, really know you.
Now this week I am getting back to my routine, well, trying to at least! A HUGE part of this is my eating. Confession, I was off the rails for the better part of the month. I actually feel like straying from the norm was good for me, and this is a big deal for me to have come to this realization. Believe me, it’s hardly been the case most of my life!
Lately I’ve noticed on the Twitter that people are really into #WIAW (What I Ate Wednesday) so I thought, what better way to get back into the blogging groove than to impress (or bore) you with what I filled my boots with yesterday!
Breakfast has been exciting this week since I located Dorset Cereals granola in a local Ocean State Job Lots (come on, you know you love that place too!) My boyfriend had some while I was visiting him in Scotland and I thought I would have to suffer separation anxiety from it like I do from basically all Cadbury products, but alas, I do not! I stocked up on several boxes of different types of granola, but this week I tried their honey flavor, and it’s tres delish! It’s got a blend of almonds, pecans, oats, pumpkin seeds, and the whole kitchen sink, really! A serving size is 1/4 cup, which is 150 calories and 8 grams of fat, but it’s loaded with protein and low in sugar (which, by the way, is NOT corn syrup!) Plus, the box is all cute and Britishy (word)? Literal sad face; I so miss it there!
I am trying to cut back on any unnecessary spending ( seriously, I’ve cut out my solar nail habit and all!) I thought I could help save a few dollars this week by bringing my lunch to work with me. I decided to buy a mix of things to throw together as a salad. I LOVE chopped salads. They are my fave, but nobody in my neck of the woods gets that concept — so I guess making my own salads is for the best! My salad was a mix of spinach, raw slaw mixture (carrot, cauliflower, broccoli, and cabbage), onion, sunflower seeds, and goat cheese. For dressing I used Raspberry Merlot vinaigrette made by Bolthouse Farms. I’m not bragging, but it was a pretty fantastic salad and I’ve been eating them all week for less than the price of one and a half trips to the salad bar!
I actually prepped for my dinner on Tuesday night by baking four medium sized sweet potatoes. My creation was a sweet potato and green bean cold salad with honey mustard dressing. This is a pretty quick, low stress salad. The most work is really the fact that you have to bake the sweet potatoes and let them sit in the fridge for nearly 24 hours before chopping them, cold, to prepare the salad. For the green beans, I steamed them while I was chopping the cold potatoes — don’t get in a tear just yet, I did rinse and cool them after! I added the chopped cold sweet potato, cooled green beans, and a half a white onion into a bowl. I then topped the entire salad with a 1/4 cup of honey mustard dressing. I used my new fave Briannas Dijon Honey Mustard. Add a pinch of salt and pepper and you’re ready to eat. It’s high in fiber, vitamin A, iron, and delicious!
Dessert …oh yes, dessert!
My latest sweet tooth obsession has to be Chobani’s 2% Coconut Blended yogurt. It is fabulous all by its lonesome, but my favorite thing to do is throw in a 1/2 tbsp of mini dark chocolate chips and a few sea salted almonds. OMG, it’s like eating an almond joy — packed with much more nutrition. Hey, who can’t rationalize this dessert? This treat is packed with protein, healthy bacteria, antioxidants, potassium, and it’s freakin’ delicious. If you’re a fan of coconut and chocolate, I highly recommend you give this lil’ treat a try!
So, there you have it! What I ate Wednesday, as reported on Thursday. Now that was some good eatin’!