One of the biggest perks about being done with school is that I finally have time to cook again. I have time to make breakfast in the morning before I leave for work, and time to pack my lunch the night before, and time to cook dinner and actually sit down and enjoy it. It’s nice. Before I started school, I was really trying to follow a low-carb, mostly paleo diet and eliminate carbs (especially sugar) and dairy. When my classes started, I tried to keep it up, but in actuality, some of my most major food groups were coffee, Udi’s GF blueberry muffins, and frozen yogurt.
So more recently, I’ve changed my focus to things that I can add – drinking more water, stretching more often, eating more veggies. Goes along pretty well with Jenn’s WIAW challenge for the month of April – to serve up an extra cup of veggies.
Breakfast: Poached egg and toast with a spread of goat cheese. Iced coffee with almond milk.
Lunch: chicken salad wrap on a brown rice tortilla. My extra cup of veggies was the veggie dippers that I used to transport my muhammara from plate to mouth. I’ve been eating it with tortilla chips.
But I ate the tortilla chips, too. I’m still completely enamored of Real McCoy rice chips. This is the sweet & spicy flavor, which I MIGHT just like even more than the worchester & chives flavor.
Dinner: salmon with cilantro pesto (I was trying out a recipe that I made up. It wasn’t 100% successful). Also, Caesar salad and steamed asparagus.
Dessert: a couple of handfuls of black licorice jelly beans. Yes, I found a bag of nothing but black licorice jelly beans. It was awesome.