It’s been a while since I’ve done one of these!
Here are my eats from last week:
Lunch #1: Roasted broccoli and sweet potato wedges over farro with pan-seared tofu and hummus plus an apple
Recipe for the Tofu:
- 1 block extra firm tofu, drained and pressed then cut into small squares
- Canola or olive oil cooking spray
- Sea salt
Directions: Preheat a pan coated with cooking spray over medium heat. Place tofu in the pan turning on all sides until crispy (about 3-5 minutes each side). You can also roast in the oven at 425 degrees F or so on a foil-lined pan coated with cooking spray for about 10-15 minutes each side.
Dinner #1: Amy’s light in sodium medium veggie chili over farro topped with reduced-fat Mexican blend cheese, plain greek yogurt and hot sauce plus chips
Breakfast #2: 2 slices of whole wheat toast topped with peanut butter, Siggi’s vanilla and diced apple plus coffee
Lunch #2: Homemade whole wheat pita chips, hummus, carrots, cucumbers, grapes and my first pumpkin & spice Siggi’s (SO good!!) plus a seltzer
Recipe for the Pita Chips:
- 2 whole wheat pitas
- Cooking spray
Directions: Preheat an oven to 450 degrees F. Cut 2 whole wheat pitas into triangles then place them in a single layer on a baking sheet (first lined with foil then sprayed with cooking spray) and sprinkle with sea salt. Bake for 8-10 minutes (flipping once halfway through).
Dinner #2: Chipotle chicken sausage on a whole wheat hot dog bun with ketchup and mustard plus roasted asparagus, broccoli and sweet potato wedges.
Breakfast #3: Starbucks Classic Oatmeal with all the toppings (nuts, brown sugar and dried fruit) plus a venti soy misto
Lunch #3: Open face scrambled egg & cheese sandwich on whole wheat bread plus carrots, cucumbers, hummus and an apple
Dinner #3: Whole wheat Annie’s Homegrown”>Annie’s Homegrown shells and cheese with steamed broccoli and edamame
Breakfast #4: Barbara’s Morning Oat Crunch with strawberries and soymilk plus coffee
Lunch #4: Bowl of my comforting harvest vegetable curry plus an unpictured pear
Dinner #4: Leftovers of my homemade turkey, veggie and bean chili (going to blog the recipe soon!) topped with reduced fat mexican cheese, plain siggi’s yogurt, hot sauce and avocado served with blue corn chips
Breakfast #5: Plain siggi’s yogurt mixed with chia seeds topped with strawberries, granola and sunflower seed butter plus coffee
Lunch #5: Low-sodium Wegman’s vegetable and bean minestrone soup, whole wheat toast drizzled with olive oil and an a pear
Dinner #5: Pre-half marathon pizza (the cheese was my side, the pepperoni was Chad’s) and an unpictured greek salad0