Welcome to another week of Wednesday eats for me over here on the blog! Even though the link-up party is not going on, I still want to share my eats with you! These are actually my eats on Monday as I had the day off work for President’s Day and I could take pretty food pictures with natural lighting!! The small things in life…
I also wanted to do a quick picture recap of my Valentine’s Day weekend since it was SO refreshing and perfect weather here in Texas.
A dozen roses delivered to my work, outdoor bootcamps with my Valentine, Nutella and Cookies and Cream frozen yogurt topped with cookie dough, Oreo crumbles, brownie bits, Heath Bar, and 1 frosted animal cookie, hiking in 80 degree weather, and lots of tacos from a new taco place in town (the roasted cauliflower, mexican street corn, avocado, and cilantro one in the front was the BEST)!
Now my eats from Monday…
breakfast//1/2 cup oats, 1/2 scoop ProZero whipped vanilla plant protein, organic raspberries, a mix of coconut butter and peanut butter (2 tbsp total) and a little fat-free Reddiwhip to make it pretty
lunch//meal-prepped wild-caught snapper (3 oz) with 1 heaping cup steamed broccoli, olive sea salt and basil plus (unpictured) sweet potato chunk dipped in peanut butter
Have you checked out seafoodwatch.org? I love it to look up seafood varieties when I’m at the store and ensure I am buying sustainable, safe fish varieties.
preworkout//2 servings Puffed Kamut, 1 cup almond milk, 1/2 scoop ProZero whipped vanilla plant protein mixed in, plus an apple and 1 tablespoon peanut butter (unpictured)
I wish I had tried this cereal sooner! This combination was heavenly.
dinner//spinach, feta, tomato and basil omelet made with 1 egg, 1/2 cup egg whites and 1 oz fat free feta, steamed broccoli, and a big pile of leftover organic edamame and mung bean noodles (you can see the package a few posts back on my Instagram feed-I made this on Friday for a date night and it was on it’s last leg)
Added some variety to my meals. I am not a big cheese fan in general but I love Mediterranean and Greek food and this was really, really good!
dessert//3 slices Silver Hills “Little Big Bread” (19 grams of carbs for 2 slices so these are on the smaller side but love the sprouted grain taste!) with 2 tablespoons peanut butter, 1/2 T Trader Joe’s low sugar raspberry preserves, 1/2 large banana, and a Cinnamon Bun protein shake made with MTS vanilla whey, water, ice, xantham gum, cinnamon, Walden Farms maple syrup and topped with PB2, more pancake syrup and fat-free Reddiwhip!
Hope my meals give you some great new meal planning ideas.
My reverse dieting plan for the next week: add 10 grams more carbs to get to a total of 220 grams of carbs daily! Current macros are 210 carbs, 140 protein, and 85 fat (about 2165 calories I believe). I don’t track macros currently but use it as a guide to ensure I am eating enough at each meal. I usually don’t have too much of a problem with protein sources or with my fats but like to add up carbohydrate macros about once a week as I have a problem with eating too little of them overall!