It has been a sleepy, wet week here in Houston, but I am very excited for our first What I Ate Wednesday (WIAW)!
While combing through health and fitness blogs, I stumbled upon http://www.peasandcrayons.com/p/wiaw.html and loved the idea. Who isn’t interested in what other people are eating?
The rain makes me crave comfort food, and what is better than pancakes on a drizzly morning? My goal this summer is to increase my fruit and veggie intake, so I decided to be adventurous and mix spinach into the pancake batter.
I was cautiously optimistic about the outcome, but thankfully they were wonderful and an awesome addition to my recipe arsenal.
I pretty much followed Stuft Mama’s recipe, except I added an extra tablespoon of oats to make the consistency a bit thicker.
I topped the pancakes with a tablespoon of Trader Joe’s Almond Butter, a sliced banana and a light drizzle of Agave nectar. What a great way to start a rainy day!
I was still so unbelievably stuffed from the pancakes that I skipped my usual snack. I did make a cup of organic green tea (I recommend Prince of Peace) and topped it off with a lemon.
My eyes were bigger than my stomach when lunch time finally rolled around. I decided that after such a filling breakfast, that a salad and salmon filet would make a good afternoon meal.
Strawberry + Feta Cheese + Balsamic Dressing
3 sliced organic strawberries
1 tablespoon of crumbled feta cheese
Drizzle of Newman’s Organic Balsamic
Sauteed Salmon Filet
1 salmon filet, seasoned with salt/pepper to taste
1 tablespoon of olive oil
After seasoning both sides of the filet, pour the olive oil into a pan and cook on medium heat until flaky.
The salmon was delicious, but I couldn’t even eat a quarter of the filet after all of the salad. Luckily, my mom was starving and gladly took the fish off of my hands.
The salad and salmon were so easy to make, and provided such a powerful punch of Omega-3s and other antioxidants. You must try this!
I had to work this afternoon so I grabbed a hand full of almonds and another big mug of green tea to go. I find that I have so much more energy when I have small snacks like this throughout the day.
I was stuck at work until late, so I did not have a lot of time to whip dinner together. I decided on simple broiled tomatoes with a side of blueberries and homemade kale chips would hit the spot.
1 sliced tomatoes
Sprinkle of shredded Mozarella cheese
salt and pepper to taste
olive oil cooking spray
Slice the tomato into thin slices and season with salt and pepper. Sprinkle the top with mozarella cheese. Spray the cooking sheet with the olive oil spray and broil on High for 5 minutes.
I was so hungry, I forgot to take a picture before devouring them!
Homemade Kale Chips
2 handfuls of rinsed and dried kale
Salt and pepper + garlic salt to taste
Preheat the oven to 450 degrees Fahrenheit and spray the cooking sheet with olive oil spray. Sprinkle the seasonings onto the kale and bake for 10-15 minutes. *Tip- try not to open the oven door until at least 10 minutes have passed, it lets out a lot of heat!
I don’t always eat dessert but I was craving chocolate. I grabbed a frozen Trader Joe’s Chocolate Mochi, and it hit the spot!
There you have it! My schedule kept me away from home all afternoon and into the evening, but with quick and easy recipes on hand I was able to avoid reaching for cheap junk.
Tomorrow I am checking out the new Zoe’s Kitchen with my sister, Kerrin, who is a vegan. I will post pictures and a review this weekend.
Until then, stay dry and happy eating!