Happy What I Ate Wednesday!
I was super ambitious and completed my work very early this morning – a challenging 5:45 AM spin class.
Working out in the morning always leaves me hungry throughout the day, so I tried to prepare with a filling breakfast, big lunch for work, and healthy dinner plans.
Breakfast, 7 am:
Blueberry breakfast cake – made with mashed dates (using hot water) instead of a banana and plain oats instead of the hot cereal mix.
Microwaved and topped with plain Chobani (sweetened with vanilla stevia). Good to the last bite!
Unpictured: coffee on the way to spin class, around 5:25 AM – and a handful of amazing granola (recipe still to come!)
Lunch, 12:15 pm:
One my mother in law’s mushroom croquettes – pan fried but extra delicious.
I really need to stop eating ugly food on Tuesdays. Mashed up black bean veggie burger mixed with leftover 3 cheese orzo.
Mid Afternoon fuel, 3PM:
Short skim misto (with blonde roast – not crazy about it) and sugar free caramel.
Unpictured snack, 5pm – carrot sticks and chipotle hummus
Follow by lots of this (thanks a lot, Dad):
Balanced out with an extremely healthy – and photogenic – dinner:
Savory roasted veggies, kale, and farro – but the toppings make this dish!
It was my first time using farro and I love it! Recipe to come!
My Chobani giveaway is on till Friday, don’t forget to enter! The winner will get to design their own 12 pack! Wish I could win this one! 😉
Have you tried Starbucks Blonde Roast? Have you ever cooked with farro?