What I Ate Wednesday #61: A Day in the Life

Have you entered my thinkThin giveaway yet?

It’s been a while since I’ve gone through a full day’s worth of my eats as opposed to my fun dinners out so I figured now is a good time to do just that! Although these meals aren’t exactly the prettiest, I think they’ve been pretty darn tasty!

Breakfast

Protein TVP Oats Nut-tritious Foods Nut Butter Micheles Granola

Possibly the best ever.

My favorite protein TVP oats topped with some winnings! A couple months ago I won some amazing Nut-Tritious Foods nut butters from Kelsey. This batch of oats is topped with 1 tsp cashew butter, 1 tsp almond butter, and 1 tsp chocolate-hazelnut butter. And of course my apple quinoa granola from Michele’s!

Mid-Morning Snack
I made my own fruit on the bottom with frozen blueberries!

Homemade Blueberry Fruit on the Bottom Greek Yogurt

Frozen fruit on the bottom..

And then it froze some of my yogurt too.. ha. Whoops!

Blueberry Greek Yogurt Dark Chocolate Cherry Soyjoy

All mixed up and topped with a little dark chocolate cherry crumble!

It was quite good, though, once I mixed it up and crumbled a little dark chocolate cherry Soyjoy bar on top!

Lunch

Kale Buffalo Carrots Beets Avocado Dr Praegers California Veggie Burger Cucumber Tomato Caesar Crunchy Peas

This is the most attractive salad you’ve ever seen. I know.

I always thought frozen veggie burgers were gross until I actually tried some [go figure..]. This is a Dr. Praeger’s California veggie burger and I must say I love it! I also love those little crunchy peas on top.. way better than croutons, if you ask me [you did. I heard you.] The dressing combo was a little buffalo sauce and a drizzle of caesar. It was a good one!

Afternoon Snack

thinkThin Crunch Blueberry Mixed Nuts

Blueberry nutty goodness!

I love these crunchy bars! They have a pretty short list of ingredients and are just slightly sweet. They’re also good when I’m looking for something a little lighter and not totally packed with protein if I’m not working out at night.

Dinner

Jalapeno Sweet Potato Turkey Chili Asparagus Tomato

I swear, there’s chili under there!

You may recall I made this healthy jalapeno sweet potato chili a couple months ago. Well, it made A TON and I happily froze 3 containers of it. Now that we’re moving, I’ve been defrosting and eating this a lot. This was actually my last bowl of it, topped with some more of my favorite veggies [prepared by my loving husband.. love when he cooks!]

Evening Snack

Fuji Apple

Apples are my fave!

I think we’re getting to the end of apple season because my apples have been getting less and less crisp. I guess that means it’s time to bake with them! 😉

Food for Thought

Could you eat the same thing for breakfast, lunch, or dinner for days at a time?

What is your favorite fruit?

What I Ate Wednesday #54: Recipe Adaptations

Monday’s meals were all about recipe adaptations. Whether I adapt because of what I have on hand at the time or because I’m in the mood for a different flavor, I love swapping a few ingredients to change it up sometimes.

Breakfast

Zucchini Bread Protein TVP Oats Micheles Granola Maple Blueberry Coconut Butter Pistachio Butter

Zucchini Bread Protein TVP Oats

Zucchini bread protein TVP oats. Can’t stop! Won’t stop! This bowl is topped with Buffalo Dirt Coffee Chia Peanut Butter, Nut-Tricious Foods Pistachio Butter, Artisana Coconut Butter, and Michele’s Maple Blueberry granola. It’s all about the toppings!

Lunch

Chick Pea Tuna Chobani Salad Barr & Table

Tuna Bean Garlic Hummus Salad

I loved my chick pea tuna salad but wanted something a little different so this week I decided to swap the chick peas for kidney beans and the greek yogurt for garlic hummus. It’s been great on my salads this week! I’ve also been topping my salad with a sheet of roasted nori. Yum!

Dinner

Miso Tofu Pistachio Kale Stuffed Carnival Squash

Miso Tofu Pistachio Kale Stuffed Carnival Squash

At the farmers’ market on Sunday, I picked up a carnival squash that I had to try.. stuffed squash sounds like a good idea, right? I took Brittany’s Tofu Walnut Stuffing recipe, added some mushroom and kale, and swapped the walnuts for pistachios and the dressing for my new favorite miso tahini dressing and I had a winner winner tofu dinner! Plus leftovers 🙂

Dessert

Ingredients of a Fit Chick Chocolate Peanut Butter Protein Fudge

Sliced fuji apple with chocolate banana peanut butter fudge dip

I almost always have an apple at night, sometimes plain and sometimes with a little dip on the side. I still have a couple pieces of chocolate banana peanut butter fudge in the freezer so I microwaved a piece with a little bit of almond milk and made the perfect dip!

Food for Thought

Do you often swap ingredients in recipes to create new flavors?