Welcome to another week of linking up with Jen at Peas and Crayons for What I Ate Wednesday. The month’s theme is sensible snacking. Snacking this week is being kept to a minimum. After a race last weekend this week is about recovering and being ready in 2 weeks to runThe Heights Half Marathon. Recovery means shorter runs and shorter workouts. And that means fewer calories.
With keeping up with my 30-Day Plant-Based Gluten Free Challenge this is what was on the menu for Tuesday, June 12.
Morning coffee first (Not Pictured)
I’ve been experimenting with overnight oat combinations and so far this is my favorite. Almond milk, gluten free oats, chia, banana, blueberries and strawberries. It still surprises me how good this tastes served cold.
Enjoyed down to the very last bite 🙂
My first snack of the day was an Ezekiel English Muffin, almond butter, leftover banana from this morning’s overnight oats and drizzled lightly with honey. Perfect after a morning run.
Chad requested juice for lunch so we enjoyed our standby combination of kale, spinach, tomato, celery, apple, pear, carrots and ground flax.
My afternoon snack was a chocolate Shakeology blended with ice.
Dinner was the Healthy Foodie’s Raw Cauliflower Detox Salad with Mary’s Gone Crackers and almond cheddar cheese. It’s hard to tell in the picture but I used yellow cauliflower instead of the standard white. I didn’t notice much of a difference in taste. The produce manager told me that the taste difference with the different color cauliflower is slight. The biggest difference is the nutrients. Yellow cauliflower has 25 times the level of Vitamin A compared to the white cauliflower. The purple variety has a higher level of antioxidants.
What favorite has been on your menu lately? Do you vary what you eat depending on your workout schedule for the day? Do you make dishes with leftovers in mind and eat them repeatedly throughout the week? Do you have a favorite overnight oat recipe you would like to share?