WIAW #20

 

WHAT-I-ATE-WEDNESDAY-NEW-BUTTON-PEAS-AND-CRAYONS

 

Welcome to another WIAW. This round of What I Ate Wednesday is actually of a Wednesday, which I am not sure I’ve ever done before! I snapped photos of my eats from last Wednesday to share with all of you. The bar is getting closer, and my eats are getting pretty samesies, but they’re still delicious, nutritious, and good for body and soul! Breakfast was a gluten free waffle-wich, sweetened up with some honey roasted turkey breast, apple slices, sharp Cheddar, and a touch of maple syrup between two Van’s apple cinnamon waffles. Absolutely delicious with my usual decaf iced coffee.

 

Gluten free waffle sandwich

 

 

To follow, a little breakfast dessert – a Tiramisu flavored Greek yogurt. I’ve been trying all the new Dannon Greek flavors lately, and while obviously if I actually want cheesecake or tiramisu a yogurt isn’t going to be a good substitute, but they are yummy for what they are!

 

Tiramisu Greek yogurt

 

 

Lunch was one of my go-to Greek salads with shrimp, feta, and dolmades (rice and veggie grape leaves) on a bed of romaine, cabbage and carrots, with honey mustard dressing. I had some baby carrots on the side and another round of decaf iced coffee.

 

Greek salad with shrimp

Greek salad with shrimp

 

 

My afternoon snack was a sweet one, consisting of a bowl of Angie’s kettle corn and another Greek yogurt, plain this time but made into a PB&J parfait with a spoonful of creamy peanut butter and another of Stonewall Kitchen Blueberry Rhubarb jam. My parents always make a pit stop at their factory store driving home from Maine and stock up on their jams and mustards, which I love!

 

Angie's kettle corn

PB&J Greek Yogurt Parfait

 

 

 

Dinner began with a salad that was the same as at lunch minus the shrimp, which was pointless because I had some as an “appetizer” anyway. For the main course we had grilled sockeye salmon and a brown rice & quinoa mix made in our rice cooker, which I topped with Parmesan cheese.

 

Salad

Shrimp

 

 

Dessert was a bowl of fresh mixed berries, strawberries, blackberries, and blueberries, and then a cupful of salted caramel ice cream with rainbow sprinkles because I felt like it.

 

Bowl of berries

Caramel ice cream with sprinkles

 

 

And to finish, a couple of Peanut Butter Snickers bites, also brought back from Maine. Really, between the dark chocolate peanut butter cups, these babies, and all the ice cream, the ensuing week has been very dessert-heavy. I guess I consoled myself for unexpectedly not being able to run with sweets. But I’m getting back to normal now, so I get both running AND dessert!

 

Peanut Butter Snickers

Peanut butter snickers

 

 

 

 

© 2015 Renaissance Runner Girl. All rights reserved.

7 thoughts on “WIAW #20

    • Oh, I am lucky to be home studying for the bar in one big way – my dad keeps our house fully stocked with chocolate PB snickers and PB cups, kettle corn, Moose munch popcorn, and more! He runs too so likes to snack a lot (although he Ron Swansons it by saying, “I hate the word snack. Call it what it is. FOOD.”)

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  1. YUM!! Your eats look so tasty!! …yummmmmmmm I’m obsessed with salmon, but haven’t had any in so long (I’m away at a resort working) but need to have some as soon as I get home! YUM!

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