It’s been awhile since I have done WIAW- What I Ate Wednesday. I decided to jump back on the bandwagon as we move into the holidays to help hold me accountable (nothing like taking pictures of everything you eat to make you want to make some better choices). I am hoping that I can share with you some ideas for some light and healthy snacks and meals.

 


So for those of you new to WIAW, essentially it’s a collection of bloggers that record a day in their life in terms of what they eat. In the past, I have found it a great way to find inspiration for everyday eats. Food blogs can be great for getting ideas for fancy meals, but I am always curious to see what people actually eat on a regular day. Not what you brag about cooking or that one healthy meal you had two months ago, but plain ole everyday snacks and meals.

Breakfast

WIAW breakfast Ezekiel Sprouted Grain English Muffin with peanut butter and jelly with fruit

 

Ezekiel Sprouted Grain English Muffin WIAW

 

  • Ezekiel Sprouted Grain English muffin with natural peanut butter and strawberry jam
  • glass of no sugar added cranberry juice
  • bowl of watermelon and pineapple
  • not pictured: slice of cranberry bread with butter

I started the day with a larger breakfast than normal because today I had Master’s Swim at lunch. Normally, I just have a half of English muffin, but then I usually need a snack right about the time I go to swimming. This kept me full all morning and I love the creamy peanut butter on the crunchy sprouted grain muffin.

Lunch

WIAW lunch: tuna salad, dill dip, fresh veggies

  • tuna salad (recipe below)
  • dill dip (recipe coming soon!)
  • baked potato chips
  • baby carrots
  • celery sticks
  • 2 peanut M&M’s

Not surprising, I was really hungry after swimming today. We did an endurance set and it was the most I have swam in months. Recently, I have been obsessed with salads and dips. It’s an excuse to eat some veggies, and the salads (tuna, egg, chicken) are a great source of protein. For my cookbook, I developed a bunch of these salad recipes and they may be my favorite section of the book. I can’t do salads like these on bread, I need something crunchy. The veggies and baked potato chips (see brand below) made a great, light lunch with my tuna salad and dill dip.

Baked Sea Salt Potato Chips

It may seem weird that I only ate 2 M&Ms.

frozen peanut m&ms

I keep peanut M&Ms in the fridge and usually just need 1 or 2 to get satisfy my sweet tooth and let’s be honest, I only had 2 left, or I would have probably had a few more.

Snack

 fresh seedless watermelon

  • Watermelon

I have been craving watermelon the last few weeks and it’s gotten to the point that I MUST have watermelon in the house at all times. We go through about two small, seedless melons a week. It’s a great way to calm my sweet tooth and it’s so refreshing. I keep it cut in the fridge so I can just grab some when I need something sweet.

Organic Valley Granola Bar WIAW

  •  Organic Valley peanut butter chocolate chip granola bar

After prepping the turkey meatloaf, I didn’t have much time before yoga. I knew I needed something to get me through the class and take my mind off my rumbling stomach. I love these bars because they contain all real food ingredients and they are smaller than regular granola bars. Oh, and of course, I love the peanut butter and chocolate combo.

Post Punk Kitchen Vegan Cornbread

  • Vegan cornbread with some butter

A few months ago, I made some of this cornbread from Post Punk Kitchen for some vegan friends and I have hoping for an excuse to make it since then. We made chili on Sunday and I had my excuse. I made this cornbread with whole wheat pastry flour, coarse grind corn meal, and lots of corn that we had frozen from our CSA this summer. Yum!

 

Dinner

Turkey Meatloaf dinner WIAW

  • Turkey meatloaf
  • Mashed potatoes with Greek yogurt
  • Steamed broccolini
  • Watermelon (for dessert)

I was really craving some comfort food for dinner. I love meatloaf. It’s one of my guilty pleasures. Manatee, however, is not as keen on it. So, when I make it, I need to make a version that I know he will like. This means tons of veggies and lean ground turkey. Last winter, I made a recipe from Beachbody that he really liked. Unable to do the same recipe twice, I of course felt the need to make some improvements. I got a little carried away with the vegetables and didn’t think about how tripling the veggies and increasing the meat may end up with a bigger meatloaf. Let’s just say I made enough to feed a small army. But, hey check out all the veggies that went into it!

Even though it made a ton, I would definitely make it again and will be sharing the recipe in the next few days. It was all the comfort of your traditional meatloaf without any of the guilt.

The potatoes were something I just threw together. Yukon Golds boiled and then mashed with 0% Greek Yogurt, a little butter, splash of soy milk, and some pepper and garlic powder. Very tasty on a cold night.

 

Tuna Salad Recipe

As promised, this is the recipe for that yummy tuna salad I had for lunch. It’s easy, it’s quick, and for me, it’s classic tuna salad at its best.

Tuna Salad WIAW

Yield: 1 [1/2] cups * Prep time: 5 minutes * Cook time: 5 minutes

1 12-ounce can of tuna packed in water, drained
[1/4] cup onion, diced
[1/2] cup celery, diced
[1/2] cup mayonnaise
[1/2] TB. Dijon mustard or yellow mustard
[1/8] tsp. ground black pepper
[1/8] tsp. kosher salt
Dash of hot sauce, optional

1. Put tuna in medium bowl and separate it with a fork. Add onion, celery, mustard, and mayonnaise. Stir until combined. Serve immediately or store in a sealed container in the refrigerator for 1 day.

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Today I ended up eating a lot of comfort foods. What are your favorite comfort foods?

 

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