#WIAW What I Ate Wednesday September ’17

I am over my bulletproof coffee phase. It didn’t do it for me.  The taste was amazing, but honestly, I missed my real breakfast. I am content to be back to my typical choices this month. These meals are not new or unusual, but they are certainly satisfying.

Breakfast: protein shake made with grass fed whey, berries, spinach, mint, matcha, apple cider vinegar, cocoa powder and stevia. It does not sound nearly as good as it tastes. Trust me it is delicious!  Thank goodness it looks pretty.

Tips: 1. Add a bit of stevia if you like a sweeter taste. 2. Add 1/2 tsp xanthan gum to thicken it up to milkshake status.  3. Use 10 ice cubes to add to the thick consistency.  4. Romaine lettuce is more neutral in taste than other lettuces, and has loads of nutrients. 

Lunch: The local tomatoes are still amazing here, and I am enjoying them in a salad of tomato, cucumber and red onion salad dressed with S&P, olives, feta and balsamic vinegar. Along side that is a lovely frittata made with spinach, mushrooms onion and feta. Yes, I am   currently obsessed with the best quality feta I can get my hands on. (Shout out Wegmans Cheese department!) The whole frittata lasts me two days. It photographs prettier in the pan than on the plate.

 

Snack:  I don’t prefer to prep all my food, and so I grab a Quest Bar when that bewitching late afternoon hunger  arrives.

 

Dinner: Buffalo Chicken Burgers, (Read to bottom to see the recipe) with lettuce and a Jospeh’s Flax and Oatbran Pita. Sautéed zucchini, onion, and mushroom. Sliced tomatoes. I may or may not have eaten a few tomato slices before snapping this picture.

 

Buffalo chicken Burgers (makes 4 burgers)

Ingredients

    1    pound organic ground chicken

3/4  cup or 3 oz. blue cheese

3/4  cup or 3 oz. shredded carrot  about 1 large carrot. 

1-3   Tbsp buffalo wing sauce. Depending on your tolerance for heat.

Directions:

1. Combine all ingredients and form into 4 equal size patties. Place on parchment paper on baking sheet and chill for 30 minutes or over night.

 

2. Preheat broiler and a grill pan. A baking sheet will also work, but do not preheat that.

3. Carefully place chilled burgers on sprayed grill pan or baking sheet and broil for 3-4 minutes per side or until done.

Check with a meat thermometer for a reading of  150-165 degrees. I pull it at 150 degrees and let it sit for a few minutes, because the temperature will continue to rise after removing it from the oven.

Are we connected on Instagram yet?  My jam is food, fitness and fun and all things gratitude. #DrivetoThrive @judyarazoza 

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