A very atypical WIAW

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So with the busyness of summer and managing my job, working at church, and being a dog mama, it’s been quite a while since I jumped in on the What I Ate Wednesday party! Sad, right?

Thankfully, I’m back this week with a very atypical WIAW. I normally stick to capturing a full day of eats on a weekday, but someone I caught pictures of all of eats last Saturday, so I wanted to share!

I typically stick to a pretty standard eating schedule: three meals, three snacks, but we were celebrating my sister’s 21st birthday, so it was definitely all over the place!

I started off with a few handfuls of unpictured Honey Nut Cheerios around 7:45 a.m. before heading out for a run with my sister. After our run, we quickly showered, got ready, and headed to brunch at White Rose Bar & Grill. Kate & I split a veggie omelet and crab omelet with tri-colored potatoes and wheat toast.

Kate birthday food

 

I ate all of my omelet, one slice of toast, and almost all of my homefries. I don’t know what it is about purple potatoes, but I absolutely love them…fabulous meal! I ended up staying full for hours. Around 3:30, I started to get a little hungry so I picked up a fruit cup and nut & fruit mix from Starbucks while we were out shopping. (Sorry, I snapped the photo after I had finished everything up!)

Starbucks WIAW

 

On the way home from our shopping adventures, we stopped by Chipotle and I enjoyed a salad with chicken, brown rice, fajita vegetables, mild salsa, and corn salsa…and some chips on the side, of course!

Chipotle

 

That was it! I was (comfortably) full all day and got to enjoy two of my favorite meals — breakfast and Chipotle!

Do you have a strict eating routine or do you mix it up? 

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WIAW: Zucchini edition

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Ever since my dad gave me a ton of zucchini, I’ve been eating it like crazy!

You’ll see what I mean soon enough…because it’s What I Ate Wednesday time! Here are my zucchini-filled eats from last Wednesday…

I started off my day with two chocolate almond nut mini-balls before my workout followed by my “green oatmeal“…

Zucchini Bread Oatmeal

I took a break from work around 11 a.m. and enjoyed a sliced peach.

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For lunch, it was time for more zucchini! I made a great roasted vegetable quinoa (with lots o’ zucchini) + a side salad with romaine lettuce, red cabbage, onion, and carrots topped with TJ’s fat-free balsamic vinagrette.

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When the afternoon rolled around, I was more than ready for my snack — a healthy PB & (strawberry) bowl!

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I ended up working a really late day at work, so by the time I got home around 8 p.m., I was starving! To the hunger rescue: two egg whites + mozz cheese on a whole wheat english muffin, roasted red potatoes, and sauteed asparagus. Everything came together really quickly which is exactly what I was going for!

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So, there you go — a full day of eats! What’s the best thing you ate this week?

A grown-up PB & J: WIAW edition

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It’s Wednesday! And, you foodies know what that means…(If you don’t, then head to Peas & Crayons for the scoop!)

I hate to admit this, but I went through a phase in high school where I ate PB & J for lunch. Every. Single. Day.

And, no, I’m not talking about having natural peanut butter and homemade strawberry jam on a whole wheat bread.

I’m talking processed white bread, peanut butter that was far from natural, and grape jelly with lots of added sugar. I may or may not have enjoyed this with a Choco Taco on the side. (P.S. I miraculously never gained weight during this sugar-laden time of my life. Thank goodness!)

But, anyways, I still love the taste of PB & J. What I don’t love is refined sugars, processed ingredients, and empty starches. That’s why I’ve started to create my own “grown-up” concocotions of PB & J…first, my healthy PB & (Strawberry) J bowl and now this…

PB & J oatmeal

 

It’s Healthy PB & J Oatmeal! Here’s what’s in the mix (one serving)…

  • 1/4 c. steel cut oats, cooked (Or use 1/2 c. regular oats)
  • Splash of unsweetened vanilla almond milk
  • 3 strawberries, sliced
  • 1 Tbsp. natural peanut butter
  • 1 Tbsp. natural strawberry jam
  • Additions: hemp seeds + flax seeds
  1. In a bowl, combine oats and milk. Microwave for 1:10.
  2. Top with strawberries, jam, peanut butter, and any extra additions. Enjoy!

Mmmm, so yummy!

Here’s what the rest of my day looked like…(Trust me, they’re not as pretty. The rest of my eats were all on-the-go!)

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11:45 a.m. –> apple

WIAW6.18_lunch12:40 p.m. –> Mini turkey burger topped with TJ’s reduced-guilt guacamole + lettuce + white onion on quinoa flax bread from Whole Foods (it’s amazing) + baby carrots on the side

WIAW6.18_snack4:00 p.m. –> 3 oz. plain 0% CHO + 3 oz. plain 2% Mango CHO topped with sliced almonds, puffed wheat, and oats

WIAW6.18_dinner6:00 p.m. –> Roasted sweet potatoes + roasted brussel sprouts + watermelon (It was a very colorful — and tasty — dinner!)

Unpictured: 2 Hershey Kisses while at a meeting + my nighttime snack (1 banana, warmed in the microwave, with 1 tbsp. natural peanut butter, 2 tbsp. oat bran, and a splash of milk)

 

 

 

A very berry WIAW!

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What’s the best part of summer? The berries!

Okay, well, I”m sure there’s many other things as well, but as a foodie, I’m all about the berries, and today’s What I Ate Wednesday is a testament to that. Not part of the WIAW trend yet? Head over to Peas & Crayons to see what it’s all about! This week’s eats come from yesterday…

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Breakfast: (You saw this yesterday!) 1/2 c. oats, 1 Tbsp. chia seeds, unsweetened vanilla almond milk, 1/3 scoop vanilla protein powder, natural crunchy PB, strawberries and blueberries

Morning snack: Pink lady apple

Lunch: 1/4 c. quinoa with chicken and bean crockpot “chili” + baby carrots on the side

Afternoon snack: 3 oz. plain greek yogurt + 3 oz. black cherry CHO with puffed wheat and oats mixed in (I am loving these mason jars for my yogurt!)

And, then came dinner…

I was planning on photographing a yummy pasta dish that came together fairly quickly yesterday, but it just so happened that my side dish stole the show. I mean, if you put this together, would you be able to resist photographing this plate of summery, clean eating deliciousness?

Spinach strawberry feta salad

 

Fresh spinach, sweet strawberries, crunchy walnuts, a dusting of feta…

 

Spinach strawberry feta salad

 

I’d love to share the “recipe” per say, but does anyone really measure salad ingredients? Here’s what was in the mix:

  • 2 handfuls spinach
  • Chopped strawberries
  • Small handful of walnuts
  • Sprinkle of feta
  • Trader Joe’s fat-free balsamic vinaigrette dressing

What’s your favorite part of summer? What’s your favorite “summer” food?

Let’s partayyyyy, WIAW style!

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Happy Wednesday, Levelites!

It’s time for another installment of What I Ate Wednesday…if you’re not familar, get yourself over to Peas & Crayons to see what the fun is all about!

This week is all about one thing: pizza! Red onion, mushroom,  and kale pizza, that is.

Kale, mushroom, and red onion pizza on whole wheat crust

This pizza is the pizza of all pizzas…homemade whole wheat no-rise dough (yes, it’s done in less than 15 minutes!), fresh veggies, a touch of sauce, a whole lot of kale. The recipe is simple: Make your dough, cook for about ten minutes, remove and add your toppings, stick it back in the oven for ten minutes or so and bam! You have yourself a beautiful, healthy pizza.

But, that’s actually not everything I ate last Wednesday. Let’s back up a bit… (Sorry, the pizza was just that good. I got excited!)

Banana cottage cheese pancakesI started off the morning with three small banana cottage cheese pancakes topped with some peanut butter, TJ’s maple agave syrup, and flax seed.

WIAW6.5_strawberriesFor a snack, I enjoyed some fresh strawberries. These were the best ones I’ve had all season so far!

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When lunchtime rolled around, I enjoyed some leftover healthy “fried” rice with shrimp and tons of vegetables with a fresh cucumber salad on the side from a friend!

WIAW6.4_snackFor snacktime, I had 3 oz. apple cinnamon CHO + 3 oz. plain CHO mixed with some peanut butter, puffed wheat, and raw oats.

Kale, mushroom, and red onion pizzaDinner time included two slices of my kale, red onion, and mushroom pizza with some baby carrots on the side!

A post-marathon 26.2 WIAW!

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It’s Wednesday, which means it’s time for WIAW and a short break from all my marathon talk!

This week’s eats come from Monday, the day after my marathon. Normally after long runs I’m absolutely ravenous, which didn’t seem the case on Monday…however, I still got in lots of recovery carbs and protein (and some treats!) to celebrate the end of my journey to 26.2!

I started the day off with “Apple Pie Oats”…

Apple Pie OatsApple Pie Oats
Serves 1

  • 1/2 c. oats
  • 2/3 c. liquid (I used unsweetened vanilla almond milk; you can use a combo of milk + water if you’d like)
  • 1 egg white
  • 1 Tbsp. flaxseed
  • 1 small apple, chopped (I kept the skin on, but that’s optional.)
  1. In a small saucepan, combine oats and liquid over medium-high heat. Stir regularly.
  2. Once the liquid begins to be absorbed, add in your egg white and apples and cook for about a minute or until egg is cooked throughout.
  3. Stir in your tablespoon of flaxseed and mix well. Remove from heat and serve — preferably with a big ol’ scoop of nut butter!

After breakfast, I had a pretty busy day so I snapped my eats on the go!

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Morning snack: Baby carrots

Lunch: One large sweet potato with sauteed peppers, corn, and black beans served with fresh pico de gallo and unpictured TJ’s quinoa lentil chips

Afternoon snack: I had an Apple CHO all ready to go, but when someone came back with half price Starbucks fraps for the office, I couldn’t resist! I had a Mocha Cookie Crumble and it. was. phenomenal. (Almost cherry shaved ice status!)

Dinner: 1/2 c. whole wheat angel hair pasta with shrimp sauteed in 1/2 tbsp. butter + 1/4 tsp. garlic + steamed broccoli + balsamic vinegar

Evening snacks: A small homemade granola square sent from my mother-in-law (amazing!) and part of the fruit from an Edible Arrangement I received as a congrats on my marathon! 🙂 (Dollop of plain 0% CHO on the side)

Unpictured: Lots of water! In retrospect, I should have had some Gatorade as well to replenish the electrolytes, as I was feeling pretty sloggish still on Tuesday morning!

What’s the best thing you’ve eaten this week?

 

Healthy pizza dough: no patience required

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It’s What I Ate Wednesday, and this week, I’m bringing you one heck of a pizza recipe that doesn’t require any patience.

That’s right, people — a no-rise pizza dough that’s delicious, wholesome, and ready in less than ten minutes. Are you in?

We’ll get there, I promise. But first, a big thank you to Jenn over at Peas & Crayons for hosting and a quick tour through my eats leading up to the miracle no-rise dough. (I’m really overselling it here, I know. But, it’s pretty darn awesome!)

My day started off with a big bowl of egg white oats (1/2 c. oatmeal, 1/2 medium banana, unsweetened vanilla almond milk, 1 tbsp. ground flax, 1 egg white, + crunchy peanut butter). So delicious! I’m not sure why but I just recently discovered my L-O-V-E for crunch peanut butter. I may or may not have finished an entire jar in a week…

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When snacktime rolled around, I was all ready for 1/2 of a leftover apple and the other 1/2 of my leftover banana from breakfast. Unfortunately, the banana was quite brown so I stuck with the apple…

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When lunchtime rolled around, I had a small turkey burger with homemade chipotle dressing and spinach on a slice of whole wheat bread with carrots on the side. (It was no bacon stuffed cheeseburger, but it was still pretty good!)

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For my afternoon snack, I stuck with my usual: 3 oz. apple cinnamon CHO + 3 oz. plain CHO with puffed wheat and oats.

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And, then it was time…

Healthy no-rise pizza dough

Healthy No-Rise Pizza Dough
Makes one large pizza

  • 2 1/4 tsp. active dry yeast (or one package) 
  • 1 c. warm water
  • 1 1/2 c. whole wheat flour
  • 1 c. all-purpose flour
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  1. Preheat oven to 450 and spray a cooking stone with some cooking spray. 
  2. Meanwhile, combine your cup of warm water and yeast, and allow it to sit for five minutes. (Yes, you have to be a little patient.)
  3. In a separate bowl, combine flours, olive oil, and salt and blend well. (I used the dough hook on my Kitchenaid.)
  4. Add water/yeast mixture to flour mixture, and mix until well-combined. Use your hands to knead and form a ball. Allow that ball to sit for five minutes.
  5. Next, lay out a thin layer of flour on your counter and roll out your dough. When it’s even, place it on a greased pizza stone.
  6. Cook for about ten minutes, remove, and add your toppings. Continue cooking for another 10-15 minutes until cheese is melted.
  7. Enjoy!

How to level up this recipe:

  • For added flavor, add 1/2 Tbsp. oregano and basil to your dough. 
  • To keep this as light and healthy as possible, pile up your pizza with veggies! I used a little sauce and cheese and piled it high with spinach, broccoli, and red onion.

How to level up this recipe:

  • You can easily use all white flour instead of wheat. 

For my dinner, I enjoyed the above slice of pizza x2. I didn’t capture my nighttime snack, but I enjoyed one of my banana cinnamon mini-muffins!

What’s your favorite pizza recipe?