What I Ate Wednesday #94: Can’t Stop Me Now

Because if you’re hungry, eat! Ironically enough, I wasn’t all that hungry throughout the day but when the sun set, it was all I could do to keep my hands off of more food!

Breakfast
Protein Oatmeal Peanut Almond Butter Orioles Cold Brewed Coffee
A normal start to the day. The best protein-packed oatmeal and nut butters. Also, homemade cold-brewed coffee is too easy. Do it.

Lunch
Tuna Salad Beets Avocado
Use your imagination.. this was really my salad from yesterday but Monday’s salad was pretty close. Tuna has been my bff lately, it’s just so easy to throw on a salad when I’m running around like a nut. Which is most days right now! I also had a few Rosemary Black Pepper almonds. Because they’re amazing.

Afternoon Snack
Fage Kefir Bobs Red Mill Granola Bluberries Peanut Flour
I’m usually starving by the time I get off of work, but Monday I was just feeling something light. I just bought some kefir to try out and while I’m not a huge fan of it on its own, I do like going half and half with some greek yogurt. Of course I added some peanut flour to make a little PB&J parfait.

Dinner
That Skinny Chick Can Bake Feta Chicken Roasted Brussels Sprouts Red Pepper
Love love love this feta chicken recipe! I’d highly recommend it but definitely go for the fresh rosemary over dried; I’ve done both and fresh really makes it pop.

Evening Snack[s]
Let the games begin! I started with a couple little pieces of pineapple and an apple. And then…..
Cinnamon Toast Rice Cake Peanut Butter

Cinnamon Toast Rice Cake Peanut Butter Bite
..a cinnamon toast rice cake with peanut butter. Eaten just like this.. standing in the kitchen, broken into pieces. Because that’s normal.

And because 2 snacks just didn’t suffice..
Larabar Renola Cocoa Coconut Grain Free Granola
..this stuff is delicious! And it finally filled me up. Success!

I always try to practice what I preach. Even though I wasn’t very hungry throughout the day, my body was clearly telling me I didn’t eat enough and it caught up to me by the end of the night. So just because it was after 10 pm [GASP!], I continued to eat healthy snacks until I was comfortably full. Going to bed hungry is the worst!

Don’t forget to enter my Bob’s Red Mill giveaway?

Food for Thought

Do you have a cut-off time for when you stop eating each night?

Foodie Friday: Chick Pea Tuna Salad

Two posts in a week?! That’s some sort of record recently! 😉

I just knew I had to share this super quick and easy salad that I whipped up. It’s perfect to throw on top of lettuce, in a wrap or sandwich, with some crackers, or even just by itself.

Chick Pea Tuna Salad

Serves 4

Chick Pea Tuna Chobani Salad

Ingredients
– 1 can reduced sodium chick peas
– 1 5oz. packet chunk light tuna in water
– 2 tbsp hulled hemp seeds [optional]
– 20 cherry tomatoes; sliced in half
– 1/3 english cucumber; diced
– 1/2 red bell pepper; diced
– 3 stalks green onion; chopped
– 1/2 cup plain Chobani
– 2 tbsp dijon mustard
– 1 tbsp apple cider vinegar
– 1 tsp garlic powder
– 1 tsp dried basil
– 1/2 tsp ground thyme
– 1/4 tsp cayenne pepper
– Salt & pepper to taste

Directions
Combine chick peas through green onion in a large bowl. In a small bowl, combine the rest of the ingredients for the dressing and adjust seasonings to taste. Add the dressing to the large bowl and mix everything well to coat.

Couldn’t be much easier than that, right? You could always skip the tuna and make it a meatless meal too. And of course, feel free to change up the veggies or the spices for whatever mood you’re in!

Nutritional Info
Per 1 cup serving

200 Calories  /  4g Fat  /  26g Carbs  /  8g Fiber  /  5g Sugar  /  19g Protein

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Food for Thought

What is your favorite creamy salad?