Welcome to the first WIAW of May! I’m linking up with Jenn over at Peas & Crayons to share a day’s eats with you all. Yesterday, as I have for the past week, I focused on eating clean, whole foods and keeping processed foods and added sugars to a minimum. I have not cut them out completely – I did so for three days last week, but my focus going forward is on balance. I’m already gluten-free, and I chose to add dairy back in quickly after eliminating it for the first few days of my three-week clean eating challenge. My allergies to tree nuts and avocados make it tough to replace the healthy fats I get from eating my Greek yogurt and peanut butter. And as much as I enjoy spooning that peanut butter straight out of the jar, I like to make it part of a more substantial snack! I am already more aware of how processed foods and added sugars can affect your energy levels, and intend to be mindful whether and when to include them. Today I will be taking my last final exam of law school, and I’ve needed a steady stream of finals fuel without sugar shock! But I have also realized that when I want some ice cream, nothing else will curb the craving. I wanted some on the eve of the exam, and so I indulged. The important thing is to make good choices most of the time, and to do what works for you. Kelly wrote about this timely topic yesterday, and I’ve done so in the past. Even for someone without my food history, it’s crucial to keep in mind!
Breakfast: I made a modified version of my Apple Cinnamon Oatmeal Cake, omitting the added sugar and cutting down the maple syrup to just a tad. I paired it with some apple butter made solely from whole apples! I also had a plain 2% Greek yogurt for some extra protein, with some cinnamon Kay’s pretzels and fresh jam, and half a Pink Lady apple. Like I said, I’m prioritizing balance. Here, I cut down on the sugar in my oatmeal cake but enjoyed a bit in the pretzel snack.
Lunch: I made an omelet with fresh veggies, feta, and diced roast chicken, and paired it with two gluten-free Food for Life corn tortillas to make my little egg wraps. On the side I had cucumber slices, baby carrots, and the other half of my Pink Lady apple. All fresh produce and clean cooking – balancing out breakfast!
Afternoon snack: Another Greek yogurt with peanut butter – frozen for an hour, which is a little trick I like to use in warmer weather. Last week, I went three days without dairy, but just grabbed a yogurt without thinking for a snack and ate it because I didn’t want it to go to waste. Yogurt and cheese are big staples of my diet (well, and ice cream!) There are just as many substitutes for dairy products as there are for wheat, but I eat fewer wheat substitutes than many gluten-free folks, and produce and dairy make up more of my daily diet than that of the average American. It works for me, so I’m sticking with it.
Dinner: This evening was stocked with seafood (which is supposedly brain food, after all!) It began with the first part of dinner at 5:30pm with a twist on a Greek salad of romaine, carrots, cabbage, cucumber, feta cheese, dolmades (grape leaves) that I snacked on prior to snapping this photo, and fresh shrimp. I used a simple blend of olive oil and balsamic vinegar for dressing.
I had this before I left to meet a few friends for a study break. We wound up at the Grand Central Oyster Bar, because one friend was headed back into the city and her train arrived just before 7pm, and it was a good meeting point for both uptown and downtown girls! I prefer clams to oysters when it comes to it, so had a dozen of those, but I did try a few oysters. I am not one of those people who can taste the difference between East and West coast-ers, I just slurp them! Refreshing when paired with a nice iced club soda and lemon.
Evening Snack: A delicious combination of caramel ice cream with a little sea salt sprinkled on top, and a crisp Braeburn apple. The perfect sweet treat to end the day and fuel up for my final!
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