WIAW #15

 

Well, here we go again – a WIAW featuring a day of bar study eats! My meals are pretty monotonous lately, since I’m basically in run-eat-study-repeat mode, but I continue to find ways to mix it up a bit. For example, my pre-run snack yesterday morning. I had a couple of rice cakes smeared with peanut butter and apple butter. I love PB&J, but this is definitely a new favorite combination. And when I pair it with some crisp apple slices? Pre-run snack perfection. I’ll have to add it to the roundup!

 

 

Brunch: I came back from my run and showered off, then decided to make myself a real meal instead of waiting until “lunchtime” because that’s for silly people who live by the clock. I was craving something crisp and refreshing so started with an iceberg wedge salad with honey dijon dressing, and was so hungry that I actually ate this standing in the kitchen while whipping up one of my tried-and-true omelets with Udi’s gluten free toast. Apologies for just how many omelets I’ve shown you all, usually of the Turkey Cheddar variety. This one had a little twist – turkey with some really good olive oil asiago cheese, a little decadence for the day! And I wound up with the other half of that apple and another rice cake with peanut butter and apple butter, and a few strawberries, for a sweet finish.

 

 

 

 

 

 

Late Lunch: I was hungry again by 2pm, after studying for a couple of hours and taking Sasha for a brisk walk in the woods. We took a late lunch break together after (where, as you’ll see by the background, I actually moved from the table where I’ve set up my study station to our kitchen island for a change of pace!) I had an iced decaf coffee and some more salad, this time made into a Greek shrimp salad with feta and dolmades. And a peach to follow. Sasha had a biscuit, of course.

 

 

 

 

 

 

Dinner: Keeping it simple again with a bowl of brown rice, grilled chicken strips, and mixed veggies. I popped the brown rice into the rice cooker so I was free to study away, and the veggies went from the freezer to a quick sauté in the frying pan. Basically, this is the meal that I turned into leftovers for lunch the next day last week, and it’s pretty typical for me to do this weekly. I topped the whole thing with some fresh grated Parmesan and Asiago cheeses!

 

 

 

 

For dessert, I had a bowl of fresh watermelon and some yummy So Delicious Gluten Free Cookie Dough ice cream straight from the carton. If we’re being honest, I started with half a carton and licked it clean. It is SO GOOD. And that was a wrap!

 

 

 

 

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