Friday, May 2, 2014

What I Ate (During Work) Friday: How I use my preplanned meals/snacksthroughout the week

This past week has been filled with a lot of delicious, and hearty meals.  Some indulges as well! I made an apple crumb pie that was really wonderful.  All the meals that I made this past weekend have been so helpful in cutting down the time it takes me get ready the night before and the morning of work.  

Breakfast was a 2 of the ginger nut/date ball that I posted the link at the beginning of the week, and 1/3 of a green smoothie that I made with cherries, banana, mixed baby dark greens, almond milk, celery, flaxmeal and MRM veggie protein powder.

Lunch was a white bean spread, alfalfa sprout, avocado, tomato, avocado sandwich on whole grain bread. I drank pineapple coconut water to help satisfy my sweet tooth. In the peacock mug is water with ice. 

The white bean  spread is the same as the lemony herb white bean dip that I made at the beginning of the week.  When I spread it on my bread and load vegetables on  top of it (eyes roll to back of head)) YUM! 

Post workout snack, after lunch, I went for 1 mile walk up and down the hills in downtown Tacoma.  When I got back to the office, I had lemon herbal tea and the other 2/3 of my cherry green smoothie from earlier. 

Final meal while I was at work was the cilantro-lime, black bean, quinoa dish I said that I was going to make made, except I put pineapple in in and did not add any added oils as the recipe that I posted indicated. I ate these with three warmed up corn tortillas. Also very flavorful mini meal. 

I hope the next post I do will be another workout. I had fun doing that!

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