WIAW: Sweet 'n Spicy Asian Glazed Grilled Drumsticks

Hello again!!! Well, we made it halfway through the week!  Time for What I Ate Wednesday fun :)

source

Breakfast: Egg on Toast & Smoothie

For breakfast you know I had to have an EGG!!  I had an over easy egg on wheat toast with a super thick fruit smoothie.  The smoothie contained 1 frozen banana, about 3/4 cup of frozen fruit mixture (that had strawberries and mandarin oranges), a little honey for sweetness and 1 cup (approx.) of almond milk.  I also had coffee on the drive to work.

Snack: Nectarine

For morning snack, I enjoyed a super ripe nectarine.  It's hard for me to transport this type of fruit in my bag because it always gets torn up, so I cut it at home and brought it in a tupperware.  Loving peaches and nectarines lately!

Lunch: Salmon & Asparagus Salad

My boyfriend and I walked the dogs at lunch (it was very hot and humid outside) and then I made us some refreshing salads with leftovers.  I used leftover salmon (made from this Bobby Flay recipe), spring mix, goat cheese crumbles, radish sticks and leftover sauteed asparagus and peas.  Such a good salad!

Because lunch was so healthy and all...we could justify a vanilla cone from McDs!  I never eat at McDonalds--I think it's gross, but the 59 cent vanilla cones are ON POINT!  And I think they are in the 150 calorie range--SCORE!!!

After lunch, my guy and Bizzy came up to the office (nobody was there, so no big deal) and we booked some stuff for our vacation coming up in August!

I loooove having these two visit me at work! :)

Snack: Cream of Wheat

Around 4 p.m., I made an instant cream of wheat packet (maple & brown sugar flavor) and topped it with a few strawberry slices.  It was a pretty satisfying snack!

Dinner: Sweet 'n Spicy Asian Glazed Grilled Drumstick, Rice & Veg

For dinner, I grilled some chicken.
More specifically, I made Skinnytaste's Sweet 'n Spicy Asian Glazed Grilled Drumsticks(<--click for recipe).
These drumsticks were really tasty.  I love grilling!!
While the chicken was on the grill, I threw some rice in the rice cooker and sauteed some veggies.

Soy and Garlic Veggie Saute
serves 4-6

1/2 head of cabbage, chopped
2 heads of broccoli, chopped
1 cup frozen peas
2-4 tbsp low sodium soy sauce
2 cloves garlic
olive oil, for the pan

Coat a large skillet with olive oil and heat to medium.  Once the pan is hot, put the cabbage in to sear for 3 minutes or so, then slide the broccoli in.  Add soy sauce and garlic and saute for 10 minutes, stirring occasionally.  Throw in the peas and cover for about 5-7 minutes or until all veggies are tender.

I could seriously just eat these veggies for a meal--so yum!

After dinner, I had a glass of homemade sangria (<--click for recipe--it's a winner, although I used amaretto instead of elderflower liqueur because I'm not rich lol) and watched Sons of Anarchy.  I just started watching it on Netflix and it's really good so far!

Have a great week!!

Bonus Bizzy Picture!!  I love her face!