Welcome to another installation of “What I Ate Wednesday!” For more about the series, visit Peas & Crayons.
This week, it was back to crazy-Wednesday. Despite the crummy NYC weather, it was actually a pretty good day, though. Magically, I woke up before my alarm feeling really good and enjoyed reading a New Yorker profile on The Pioneer Woman while I worked out. The day at the clinic went smoothly, and I even had time to catch a short nap before heading out to class. The rest of the night was spent working on a take-home final. So close yet so far to the end of the semester!
As for the “what I ate” part of this What I Ate Wednesday…
Breakfast: Chocolate overnight oats topped with strawberries.
Lunch: Leftover brown rice, roasted broccoli, baked tofu, and garlicky braised cabbage. An apple for dessert.
Snack: Kefir with (Trader) Joe’s O’s and sliced banana and berries.
Dinner: Homemade yellow split pea-and-cabbage soup with nutritional yeast; an Ekekiel English muffin topped with homemade hummus and roasted red pepper.
Snack: A scoop of Whole Foods chocolate ice cream with a chocolate chip cookie and chocolate shavings leftover from the baking of said cookie.
Over & out.
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