Yesterday, I took pictures of everything I ate throughout the day so I could share it with you! This is a fairly typical day. Usually I do the Green Monster for breakfast, but I was attending a Boot Camp class and wanted the extra protein from the eggs before and the smoothie after. I made enough of my lunch to have leftovers for today, and it's a recipe easy enough to double for a large batch that would last me a week. Dinner is pretty typical - fish, veggies, whole grains. More dinner ideas can be found in this blog from last summer!
What I Ate Monday:
1 egg + 3 whites scrambled with a cup of zucchini
1 slice of Ezekiel toast with a teaspoon of butter
1 cup of cherries and blueberries (frozen organic)
1 cup unsweetened coconut milk
1 big handful spinach
1 tbsp peanut butter
1 tbsp raw cacao powder
1/2 scoop Designer Whey 100 calorie protein powder
Farro Black Bean Toss (recipe at the end)
1 cup raspberries
green tea with honey
Sauteed stir-fry veggies (Cascadian Farms frozen organic)
5 oz sockeye salmon, marinated w/ soy sauce, honey, garlic, and lime juice
"Fried" Rice (brown rice, sauteed w/ cooking spray, onion, low sodium soy sauce, and an egg)
I also had 3 pieces of this "healthy" chocolate/pb fudge. I make it in a 9x9 baking dish and chop it into about 40 pieces (then they are about 50-60 calories a piece)
Farro Black Bean "Salad"
2/3 cup dry farro - prepare as directed on the package
1 can black beans (rinsed and drained)
1 large tomato, chopped
1 summer squash, chopped
1/2-1/4 of an onion, chopped
1 clove garlic, pressed
1/4 cup feta cheese
Finely chopped fresh herbs (I used rosemary, thyme, and basil)
salt, pepper to taste (optional)
- Cook the farro according to the package directions. While this is cooking, chop up you veggies.
- Saute the squash, onion, and garlic using olive oil or cooking spray until soft.
- Add the tomatoes and cook until hot.
- Toss the veggies with the farro, beans, fresh herbs, and feta.
Find more food fun at these blogs!