Rabbit, rabbit. Okay now, welcome to the first WIAW of July! Studying for the bar means less time for kitchen creativity. But I still managed to squeeze in lots of summery eats to say farewell to June yesterday and usher in July, from salads to seafood to a scrumptious sundae. My day began with a pre-run snack, which was relatively small. Just a muffin and some blueberries with half a mug of Green Mountain Blueberry coffee. I was only planning to run 5-6 miles and wanted to get out the door. Usually I’d skip the snack for a morning like this, but for some reason I woke up with my stomach growling and knew it wouldn’t be a good idea.
Once I got home from my run, I had a real breakfast of a Turkey Cheddar Omelet around 10:30am with cucumber slices and a decaf iced coffee. I really wanted to make a gluten-free waffle ‘wich but I was out of frozen waffles, and taking the time to make waffles in the waffle iron is more of a weekend thing for me. Plus, I never eat those in a sandwich, I always top them with berries, syrup, and cream! I also had a couple of peaches (one of my favorite summer fruits) and a yogurt. I found these adorable peaches at the local market that are called ‘donut’ peaches because of their shape. They taste just like a regular peach, but are small and cute – meaning just one is not enough.
I had a late-ish lunch at 2pm consisting of one of my shrimp salads with feta and grape leaves…I know, how many of these can I share with you guys? Still, it’s a go-to midday meal for me packed with protein and lots of yummy stuff, so there it is. It’s great for summer, since the salad is refreshing and crisp.
Afterwards, for a sweet and savory study snack mix, I had a bowl of Kay’s gluten free pretzels mixed with Skinny Pop popcorn, along with a Jazz apple and a second tall glass of decaf French Vanilla iced coffee.
Dinner at 6:30pm was another round of seasonal eats on the grill, this time ahi tuna cooked perfectly rare, with just a light searing on each side, along with some seaweed salad and cucumbers to complement the flavors perfectly. I had another salad to start, and some rice and veggie dolmades on the side to make my meal complete. And to finish, a bowl of fresh, sweet, juicy summer watermelon.
For dessert, I indulged in my new gluten free cookie dough sundae. I take a couple of scoops of gluten free cookie dough ice cream and top them with gluten free cinnamon pretzels, rainbow sprinkles, and extra chocolate chips. If I’m feeling extra decadent, I’ll add a little peanut butter. This sundae is perfect for a summer night when the ice cream craving hits and it’s not so hot you’ll feel heavy after eating it.
I had an evening bite of another apple and a handful of blueberries and dark chocolate covered berries around 9pm, since I somehow wound up feeling a little hollow after digesting that sundae! I know better than to go to bed with my stomach feeling at all empty, since I end up waking up in the middle of the night hungry. So I ended the day with a satisfying snack.
What are your favorite height-of-summer eats?
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