Allison and I contemplated, when we posted this a few weeks back, starting a new series called “What I Ate.” Now, this series didn’t start because we thought that what we ate was so intriguing. No, we started it to show how we attempt to create balance in our eating patterns. So, without further adieu here is my “What I Ate” for last week!
Monday:
Breakfast: Oatmeal (3/4 cup dry, cooked in water), teaspoon pomegranate seeds, sliced 1/2 banana, dash of cinnamon (from here on out referred to as simple “oatmeal.”)
Snack: Sliced medium pear
Lunch: 1 cup brown rice + diced zucchini + deiced 1/2 bell pepper + 1/3 cup of peas, with a dash of gluten free soy sauce
Snack: KIND Bar
Dinner: three fish tacos from Wahoos (1 fish, two shrimp)
Dessert: Pressed (gluten free, dairy free) with fresh fruit
Tuesday:
Breakfast: GF toast, 1 tablespoon almond butter, sliced 1/2 banana + lemon cayenne water from pressed
Snack: 1 x-large hard boiled egg, 5 pineapple slices
Lunch: Same as Monday
Snack: 1 Suja Green Juice
Dinner: Sweet Potato/Black Ban tacos with cashew crema (DF), salsa, 1/4 avocado + asparagus on the side
Dessert: 3 cups air popped popcorn
Wednesday:
Breakfast: Oatmeal
Snack: Pineapple Slices
Lunch: Avocado toast (GF bread, 1/2 mashed avocado, two watermelon radish slices, red pepper flakes) + 1 artichoke, 1 cup carrots (on the side)
Snack: Acai Chia Bar + 1 cup of sliced strawberries
Dinner: 5 oz Salmon (marinated with lime juice, salt, pepper, and dill), 12 brussel sprouts (cooked in a pressure cooker), 3/4 cup brown rice (with a dash of GF soy sauce)
Snack: 3 cups air popped popcorn
Thursday:
Breakfast: Oatmeal
Snack: Bowl of berries (7 strawberries, 10 black berries, 1/4 cup blueberries)
Lunch: 1 artichoke + kale/white bean soup (from Whole Foods, GF/DF)
Snack: KIND BAR– Pistachio Blueberry
Dinner: 2 poached eggs, 10 asparagus spears, 1 cup sweet potatoes (roasted in olive oil, garlic, and pepper)
Snack: 3 cups of air popped popcorn
Friday:
Breakfast: GF Toast (1 tablspoon Abutter, sliced 1/2 banana, 1/2 teaspoon chia seeds)
Snack: Small Apple
Lunch: 1 cup carrots + quinoa kale soup (from Trader Joe’s, GF/DF)
Snack: Suja green drink
Dinner: 3 shrimp tacos: 5 pieces of shrimp cut into thirds, 1 cup cabbage, 1/4 small avocado, salsa, 1/2 bell pepper sautéed (on the side)
Dessert: Pressed soft serve (GF/DF) + 2 glasses of Sauvignon Blanc
Saturday:
Breakfast: Oatmeal
Snack: Chia Bar (Chocolate Peanut Butter)
Lunch: Shrimp Sitr Fry at Whole Foods
Snack: Green smoothie (Blueberry, Mango, pineapple, kale, spinach, parsley)
Dinner: Seared Ahi (4 oz), 3/4 cup brown rice, artichoke + 2 glasses of rose wine
Dessert: 6 cups of air poped popcorn
Sunday (travel day to Europe):
Breakfast: Oatmeal, Lemon Water
Lunch: Split Pea Soup from Trader Joe’s (GF/DF)
Snack: Olive platter + glass of champagne at airport
Dinner: Made my own for the plane: 1 cup brown rice, 1/2 cup shelled edamame, 1/3 cup peas, zucchini noodles with lemon juice and a dash of GF soy sauce
Dessert: Chocolate covered bananas (GF/DF, purchased from Whole Foods)
