It's time again for another What I Ate Wednesday! Yay!
Breakfast: Egg White Sandwich
For breakfast I cooked up 2 egg whites and topped them with colby jack cheese. A whole wheat English muffin makes it a yummy sandwich! I put the berries on my plate, but totally did not feel like eating them, so I saved them for later.
No time for a morning snack today! The office where I work is very busy this time of year. Sometimes I lose track of time when buried in paperwork.
Lunch: Salmon on Salad
For lunch I brought out some leftover Pesto Baked Salmon (<--click for recipe by GZ on The Kitchen! Love that show!) and a little leftover spinach brown rice and broccoli. I put it on a bed of romaine lettuce and baby spinach with a little lite caesar dressing. Very fresh and delish.
Oh--I totally forgot to take a picture of my dessert, which was a chai latte powder mix. It was a nice, sweet finish to the meal.
After lunch, I started snacking on candy--dangerous!
Lemonheads are my absolute favorite candy (and have been for years). Although I could go nuts on them and eat a million, I portioned out exactly 20 pieces for 100 calories. #treatyoself
Afternoon Snack: Yogurt & Berries
Around 4 p.m., my tummy told me I needed a snack. Out came the berries from breakfast and a yogurt I had stashed in the work fridge.
Looks gross, but it did the trick.
Dinner: Eggplant Falafel Burger, Sweet Potato & Roasted Veggies
Sometimes I want something a bit different for dinner. We had some wheat buns that we didn't end up using last week, so I was trying to think of an easy veggie burger to make. So, I made this delicious greek inspired "burger" along with a microwaved sweet potato and roasted cauliflower & broccoli. Winner winner, veggie dinner!!
makes 4 patties
1 medium-large eggplant, peeled & sliced into circles
1 can chickpeas, drained
1/4 cup diced red onion
2 cloves garlic, minced
handful of fresh herbs (I used parsley and cilantro)
1/2 tsp greek seasoning
salt & pepper to taste
1/3 cup Italian breadcrumbs
olive oil, for cooking
Brush the eggplant circles with olive oil on both sides and salt and pepper lightly. Cook the eggplant until done. You can roast it in the oven if you want. I used my stove top grill pan and just grilled it on both sides until it was done (maybe 5 minutes on each side).
Throw cooked eggplant and all other ingredients in food processor and blend until combined. Split the mixture into 4 and patty it out. It would be ideal to chill this for a little while in the fridge..but ain't nobody got time for that.
Cook your patties on an oiled griddle and be very careful when flipping them. Cook for about 8 minutes on each side.
Serve with lettuce, tomato and tzatziki sauce on a wheat bun!
1/2 cup greek yogurt
1/4 cup cucumber innards (split the cucumber longways and scoop out the middle with a spoon)
pinch greek seasoning
salt & pepper
Mix it all up with a spoon and you're done!
Then I had one of these ice cream sandwiches.
I love ice cream sandwiches, because they are preportioned treats. Sometimes I might go overboard portioning out my own desserts ;)
So for 180 calories, these babies are worth it!
Well, have a great rest of the week! Here's a Bizzy picture...just because.