I have noticed my fridge is becoming bare, and I have been using the same ingredients for the last few days in my meals. I actually like using the same ingredients in different ways, and I'm getting a bit tired of the same recipes from the book. So, I'm thinking that in preparation for my next grocery list this weekend, I might try making up my own recipes on most days. Although, I will probably still use some of my standard favorites from the book...
Well, since I said yesterday that I could eat this breakfast everyday, you better believe I ate it again today.
BREAKFAST (9:00 am)
Fruity Waffle Sundae:
1 cup frozen Trader Joe's Very Berry Cherry Blend (cherries, blackberries, blueberries, and raspberries), thawed
1 Van’s brand whole grain waffle
¼ cup part-skim ricotta cheese
2 TBSP chopped pistachios
Dash Vietnamese cinnamon
LUNCH (1:00 pm)
Bean and Guac Wrap with Balsamic Slaw:
(I created this one to use up some food in my fridge.)
1/2 cup shredded carrots, 1/2 cup shredded purple cabbage, and 1 cup fresh spinach
1 Trader Joe's whole grain tortilla wrap
1/2 cup white beans
1/4 cup all-natural guacamole
Dash balsamic vinegar
I was starving when I got home for lunch, and the devil side of my brain was screaming "snack while you prep". My angel side yelled back saying "no, just hurry up and make something quick before you can even think about what to snack on". I hurried and pulled all ingredients out of the fridge to make this wrap, and I was so proud of myself for not snacking before this meal. This is my weakest problem lately; I need to start planning for my next meal an hour before I actually plan to eat.
I had my daily dark chocolate right after lunch.
SNACK (4:00 pm)
Cinnamon Yogurt with Banana and Almonds:
1/2 of a banana, sliced
6 oz. honey vanilla Greek yogurt
2 TBSP almonds
Dash Vietnamese cinnamon
DINNER (7:00 pm)
Mediterranean Broccoli Couscous Platter:
2 cups steamed broccoli
½ cup whole wheat couscous
3 oz cooked chicken
2 TBSP pistachios
1 TBSP lemon juice and dash pepper
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