I absolutely love food and I am strangely fascinated by what other people eat in a day. I think that’s why I love reading other ‘What I Ate Wednesday’ blog posts. Today I’m jumping on the What I Ate Wednesday bandwagon and posting a photographic run down of everything I put in my mouth yesterday.
Breakfast (around 7:15AM): Tropical Strawberry Shakeology with pineapple chunks, unsweetened coconut milk, and ice. YUM! I bought coconut milk for the first time last week and I don’t think I’ll ever go back to almond milk. Oh my word–coconut milk is delicious.
Snack (around 10:00AM): I had a bowl of fresh blueberries. I’m going to be so sad when blueberries are no longer in season because they are my favorite.
I left around 11:15AM and knew I’d be gone over the lunch hour so I ate a bowl of Black Bean Quinoa salad that was left over from dinner the night before.
I was STARVING when I got home around 1:30 so I snacked on a bowl of cherry tomatoes. I like these yellow ones–so sweet and juicy–and very inexpensive to buy in bulk from Costco. 🙂
Tomatoes didn’t keep me full for long so around 2:30PM I ate a piece of leftover grilled chicken. One thing I learned from doing the 21 Day Fix is that I have a hard time getting enough protein each day. This piece wasn’t huge, but it was enough to fill me up for a while.
Random odd fact about me: I like to eat my leftover meat cold. My family thinks I am strange.
Around 4:30PM I was hungry again so I mashed up one-half of a ripe avocado and diced up some yellow cherry tomatoes and some onion and mixed it all with some salt and garlic powder–voila–guacamole! It was the perfect late afternoon snack with some organic tortilla chips. Delicious and filling!
I made buffalo chicken tacos for dinner around 5:45PM. I won’t say this is a meal I particularly enjoy, but it’s quick, easy, fairly nutritious and my family eats it without complaint. I didn’t make any side dishes to go with this. Not even one veggie. Some nights that’s just how we roll.
For these tacos, I throw a couple of chicken breasts in the crock pot or in my Dutch oven and cover with (weird and unnaturally orange) Franks buffalo sauce. Shred and add more buffalo sauce to shredded chicken if needed; keep warm. Heat a skillet over medium heat (I actually use my griddle so I can do 4-5 tortillas at a time) and spread a teaspoon or so of olive oil in pan. Add corn tortillas and top with shredded cheddar cheese and shredded chicken. Cook until cheese melts and tortilla starts to barely brown on the bottom then remove and top with sliced celery, blue cheese crumbles and/or blue cheese dressing if desired. You could even add more buffalo sauce. Fold up like a taco and enjoy.
Keeping a log of what you eat is a great way to see your overall patterns and even your nutrition deficits. Looking back over my day, I realize I didn’t eat nearly enough veggies. I guess that means I’ll have to double up today. 🙂