WIAW #28: Sweet Potatoes to Spaghetti Squash

Happy Wednesday! As usual, I’m sharing a day of eats with you all, although this is a snapshot of last Friday rather than the usual Tuesday, since my first week of work has been all about orientation with no time for food photography – yet! I’m still eating a bit differently to figure out what’s disagreeing with my tummy, as I was last week, mostly free from (cow’s) dairy and grains. Which doesn’t mean I can’t still eat delicious meals, like this simple but tasty breakfast of a turkey and spinach omelet with a baked sweet potato.

 

 

 

My late morning snack, eaten around 11:30am, was a sliced Macintosh apple and two of my Apple Cinnamon Flax Muffin Bites with some peanut butter in between running errands.

 

 

 

 

Lunch was one of my easy Greek style salads with shrimp. I had to substitute goat cheese for the feta and go without the rice stuffed grape leaves. So actually I pretty much changed half the salad. That’s been happening a lot these past few weeks – I take my regular meals, like the omelets or the salads, and play around to see how I can continue eating them. It still hit the spot, along with a cup of golden honeydew melon.

 

 

 

 

Dinner started with some sliced cucumber and baby carrots, and the main meal was some delicious spaghetti squash tossed with tomato garlic sauce, goat cheese, broccoli rabe sautéed in olive oil, and leftover grilled halibut.

 

 

 

 

For dessert, some strawberries and a thick slice of my Pumpkin Apple Spice Loaf with peanut butter, just like last week’s WIAW. I had this four or five nights in a row, I think. It’s just so good!

 

 

 

 

 

 

 

 

Do you find yourself eating the same thing for several days if you’re on a kick?

 

If you’ve ever had to adapt your diet, did you figure out ways to eat favorite dishes or spend more time coming up with new ones?

 

 

 

 

 

 

 

 

© 2015 Renaissance Runner Girl. All rights reserved.

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