It’s Wednesday, which in my blog-writing mind translates as the day where I share what I have been eating.
I realized I had a collection of meals worth talking about so instead of sharing a day of food and linking up with the What I Ate Wednesday fun, I put together a little bit more variety.
Okay so variety doesn’t exactly apply to my breakfast as I eat the same thing every single morning.
Pre run oatmeal:
Post run favorite:
Saturday’s oats in a jar which I ate with a smile after my long run.
My son is a bit more varied with his morning meal.
The coconut flour waffles from the weekend reheat real nice in the toaster, topped with banana and syrup.
Lately I make him french toast using cinnamon raisin Ezekiel bread and add the bananas to the skillet so that they get warm, sprinkled with cinnamon.
Smoothie bowl from Monday:
In the mix:
- Cooked oatmeal
- Frozen blueberries
- Frozen spinach
- Frozen pineapple
- Skoop B-Strong
I topped it with Love Grown Foods oat clusters and dipped my spoon in peanut butter before digging in 🙂
Yesterday I got a little creative on the savory side and made this awesome salad topped with black beans, corn, diced sweet potatoes and shrimp cooked in a maple Dijon sauce that I made all by myself.
I added avocado and was full for hours. It was so crazy good and satisfying which made me happy because I needed a new salad trend in my life, especially one with lots of protein.
I don’t eat fish often at all but sometimes a good does of protein from wild shrimp is needed and exactly why I will never be strictly vegetarian.
I took a picture of this meal in action while it was cooking in the cast-iron skillet.
Sweet potatoes, vegetables and quinoa cooked in a tomato sauce topped with Nutritional Yeast – a recipe post may be coming soon. So good!
Sweet potatoes, black beans and avocado made for another really simple dinner.
There were roasted Brussels sprouts in there too but I ate most of them, along with some broccoli, while they were cooking in the oven. As usual.
A lot of this happens on a daily basis…
Any time of the day, multiple times a day sometimes — it’s just perfect.
And I made this oatmeal raisin chocolate chip cookie cake yesterday as a dessert to bring to a dinner I was attending last night.
It’s my original (and famous because so crazy delicious) oatmeal raisin chocolate chip cookie recipe, just sometimes I throw it in a pan and bake it as a cake to save myself some time and to make it more portable.
I used the jumbo raisins from Trader Joe’s and will never bake this again without them! It was amazing!
Now that I am hungry from putting this post together, it’s time for me to eat. Enjoy your Wednesday 🙂Recent Eats #oatmeal @healthyskoop #cookies #recenteats Click To Tweet
Favorite lunch lately?
Which meal do you vary the most – breakfast, lunch or dinner?
What kind of coffee are you drinking today?