There was something about getting my craft desk clean and organized last week that helped me get organized in other areas of my life. I’ve been trying to be better about weighing and logging my food because it helps me to stick to healthier choices when I eat.
I decided to take a photo of everything I ate in one week and post it here. I started on Monday morning, April 8.
Breakfast: Kale, mushrooms & egg white scramble with toasted Pane Siciliano. Tangerine & raspberries.
Morning snack: Cherry tomatoes.
Lunch: Black bean soup, with yogurt, lime & cilantro, Ry Krisp crackers, red cabbage & fennel slaw.
Afternoon snack: cucumber and celery sticks.
Dinner: Chicken breast, brown rice with lemon zest/rosemary olive oil, and asparagus with mushrooms.
Dessert: jelly beans!
Tuesday breakfast: Oatmeal with apple, dates & cinnamon.
Snack: Greek yogurt with blueberries.
Lunch: Leftover chicken, brown rice, asparagus & mushrooms + edamame and a side of celery sticks.
After lunch: Ginger Mints.
Afternoon snack: roast parsnips and carrots with orange glaze.
Dinner: Fried tofu, rice noodles, chard and mushrooms with soy/cilantro/sesame oil & honey.
Dessert: Chocolate covered almonds.
Wednesday breakfast: Fresh juice. Carrot, sweet potato, apple, orange, celery, beet, tangerine, lime & ginger.
Snack: Apple, Ry Krisp crackers & babybel cheese.
Lunch: Panzanella – bread salad with leftover Pane Siciliano, butter lettuce, tomato, cumber, edamame, and cilantro in a vinaigrette, topped with leftover chicken.
Afternoon snack: banana & peanuts.
After work, another snack (cold, in front of the fridge): leftover orange glazed parsnips & carrots.
Dinner: Tasty frozen dinner from Trader Joe’s – cod, rice & ratatouille.
Dessert: Chocolate covered sunflower seeds.
Thursday breakfast: Banana dog (whole grain tortilla spread with peanut butter, wrapped around a banana) with a tangerine.
Snack: Carrot sticks and edamame.
Unplanned snack from the office stash: peanuts.
Lunch: Black bean soup, yogurt & cilantro and green salad.
Afternoon snack: Light graham crackers and dark chocolate with raisins & pecans.
Dinner: Chicken breast with yogurt and green tomato chutney, rice medley, cherry tomatoes and sauteed kale
Dessert: I crave something warm and sweet and make a single serving apple muffin-in-a-mug in the microwave.
Coming soon: What I Ate In One Week, Part II.
Thanks for the visit.