It’s WIAW time! Blog parties are fun, and if you agree, hop over to Jenn’s site to check out other WIAW entries.
If you all read Monday’s post, you’ll know I’ve boarded the healthy train this week. Yup, the train is right on track. I’ve been working out despite my inexplicable lethargy, and I’ve been eating relatively well.
Breakfast consists of my regular three-part breakfasts. I have a pre-gym brown rice cake and a post-gym hardboiled egg. I’ve really taken a liking to these eggs! Sometimes, if I wake up hungry, I throw a little peeb (peanut butter) on the rice cake. It hits the spot. Once I arrive at work, I have a parfait full of plain, nonfat Greek yogurt, homemade granola (not very sweet or tasty, but filling), and ½ cup of berries.
Lunch is another veggie bowl. Woohoo! I’ll be posting the recipe tomorrow, so stay tuned. Hint, it involves red quinoa that I ordered from Amazon… and veggies… duh.
I pair the veggie bowl with five almonds. Why? I sometimes feel like munching, and that’s just enough to satisfy my greedy taste buds.
Snack includes veggies (carrots or celery, usually) with one 90-calorie serving of 2% Daisy cottage cheese. I love that stuff, but I don’t understand how something so seemingly natural has such a long shelf life. Maybe I shouldn’t question a good thing – just roll with it Tiff…
Dinner is the same for three nights this week. I’m having half a humongous chicken breast with barely boiled asparagus (0.3 lbs of it to be exact), and a leftover slice of eggplant. I just learned the eggplant is great on the countertop grill – no oil needed!
Oh, and I also had popcorn after dinner Monday and a couple servings of ice cream (light organic strawberry) after dinner Tuesday.
Kevin’s dinner three nights this week has been a little more interesting, so I’ll post it too. I made him a tuna-noodle casserole with peas and celery. The store did not have any natural or whole-wheat egg noodles (grocery store = fail), so he got the regular kind. Luckily, I’m the only one who actually enjoys wheat pasta/bread/etc.
Instead of two cans of condensed cream of celery soup, I made the creamy sauce for the casserole with cashews, unsweetened almond milk, and a few herbs. This was my first cashew sauce experiment, and it was a winner! The sauce was sort of bland, and it dried out a wee bit in the oven. However, the dish still tasted good, and the tuna was not overpowered by soup flavor.
Bad Things = cooking two separate meals leads double kitchen clean-up
Good Things = leftovers for both of us for three nights – Wahoooo!
What are your thoughts on leftovers? Do you make extra so you get leftovers, or do you avoid them when possible?