Happy What I Ate Wednesday! We’re halfway through March, and only a week away from the official first day of Spring! The weather has been all over the place here in NYC. In the span of two days, it went from being in the 60s and sunny to snow in the 30s, followed by a few frigid days and (wait for it) more snow. That whole “in like a lion, out like a lamb” thing does not apply (anymore) in the northeast.

I was relieved to have a full weekend without a bunch of plans—after a hectic workweek (and another one on the horizon), I needed to catch up on some writing work and simple human things. To lift me out of a late-winter funk, I made plans with friends and family for Easter weekend—who cares if it’s a month away? It’s good to have stuff to look forward to. It also felt great to go to a Saturday morning yoga class.

For today’s food diary link-up, I’ve got a recipe that’s perfect for those upcoming spring celebrations and what I actually ate this past chilly Saturday. Enjoy!

Spring-Snack-Mix

 

Spring Celebration Snack Mix

Ingredients:

  • 6 cups popcorn (from either 1/2 cup corn kernels, popped, or a popped corn like SkinnyPop)
  • 1/4 cup coconut flakes
  • 1/4 cup multi-colored candy-covered chocolate

Directions:

Combine ingredients in a large bowl. Toss well to combine.

Okay, is it spring yet? 

As for the “what I ate” part of this post…Here’s what I ate through the rest of Saturday.

Breakfast: I made a big ‘ol smoothie bowl (read: in major denial about the cold weather) based on this recipe and then topped with a drizzle of coconut oil and a mix of seeds.

smoothie-bowl-seeds

Lunch: On the rare occasion I have lunch at home, my go-to is a salad with whatever veggies I have handy tossed in and baked fish (I have a stash of frozen wild Atlantic cod that makes this super easy).

salad-and-fish

For lunch “dessert” I had about 1/4 cup of blueberries that were leftover from an event earlier in the week and topped it with ~1/4 cup of this healthy ricotta cheesecake dip I’d made the night before.

blueberries-ricotta-dip

Snack: After a bunch of writing, practicing my presentation for the Lady Project Summit, and running some errands, I took a break for some 2% plain Greek yogurt mixed with cocoa powder and topped with a teaspoon of SunButter.

Dinner: Chicken Zucchini Feta Meatballs Over Zucchini Noodles and Veggies.

meatballs-and-zoodles

Snack: A sliced banana with a spoonful of ricotta dip

 What was the best thing you ate last weekend

 

WHAT I ATE WEDNESDAY NEW BUTTON PEAS AND CRAYONS - What I Ate Wednesday #310: Almost Spring

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