WIAW 3.20.2017

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Today I’m sharing a full day of eats for WIAW. You can read what it’s all about right here!

I feel like Mondays are always a great fresh start for new changes, and lately I’ve been really feeling the need to clean up my diet a bit. I don’t mean to imply that my current diet is “dirty” or whatever, I am just making an effort to improve my mood and energy levels by eating a lot more fruits and veggies. I’m also trying to cut back on snacking and processed foods.

I got my day off on the right foot with a treadmill run, and then breakfast was black coffee and a giant bowl of berries with some organic vanilla yogurt.

Lunch was the most amazing sushi burrito at Greenfish. I’ve been wanting to try a “sushirito” for so long. To be honest it wasn’t really that much different than a regular spicy tuna roll but it was still really tasty.

Dinner was ready in 2 minutes thanks to my Sunday meal prep. Pesto chicken, roasted veggies, and puréed cauliflower.

Hope you all have a great Wednesday!

My favorite chopped salad.

I have a super embarrassingly easy recipe for you guys. This is my go-to salad that I make almost every other week because it’s just so good. I’m really not much of a salad person usually and typically only like it when it’s covered in ranch, but this doesn’t need any dressing at all in my opinion.

My Favorite Chopped Salad

  • Servings: 3-4
  • Time: 10 minutes
  • Difficulty: easy
  • Print

Ingredients

  • 12 oz baby spring mix, chopped
  • 1 medium cucumber, chopped
  • 1 cup grape tomatoes, halved
  • 1 can sliced mushrooms (or you can use fresh!)
  • 10 egg whites, chopped
  • 8 oz crumbled jalapeno feta (or just use regular!)
  • 1/3 cup sunflower seed kernels
  • salt and pepper to taste

Directions

Combine ingredients and enjoy! I find this salad tastes even better the next day, but if you’re not into that sorta thing then just make a smaller batch. 🙂

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