WIAW # 57: Cook It In A Pan

You may have seen these recent eats on Instagram, but in all the time it took to recap my Maine adventures, I didn’t get around to sharing my eats for the past two weeks. This WIAW for a Wednesday back in NYC is the time to fix that! Breakfast was a one pan scramble with three eggs, Swiss cheese, sautéed spinach, spinach and garlic chicken sausage, and a slice of Udi’s gluten free toast. I don’t eat “gluten free” foods very much but my dad bought a loaf of Udi’s on sale at Costco and gave it to me so I’ve been enjoying a slice with breakfast or brinner for the past week.

 

 

 

 

 

Morning snacks consisted of an apple and a yogurt with peanut butter and Kay’s gluten free apple cinnamon cereal swirled in. I used an old photo, but I’ve started buying the cereal again because I eat that and the protein pretzels for a pre run snack in the morning. Those are some of the only foods I can stomach close to running that provide a good mix of carbs and protein for fuel.

 

 

 

 

 

For lunch, I treated myself to the Little Beet. Grilled chicken, string beans, and an incredibly tasty quinoa, cippolini onion, and sunchoke salad. I love that the spring menu has finally arrived, with new vegetable sides for the season. Since this is typically my go-to lunch spot when I buy it once a week rather than brown bag, it’s nice to change it up.

 

 

 

 

 

 

For an afternoon snack, some sweet potato chips, carrots, and hummus. Again, an old photo, but it’s rare that I remember to snap one while I’m at work.

 

 

 

 

 

 

 

Dinner was a repeat of a meal I cooked last Saturday night for Brett and I. Broiled wild salmon, sautéed spinach with garlic and pecorino cheese, and homemade paprika sweet potato wedge fries. I usually cook on weeknights, but we tend to eat out on weekends when we stick around the city, and since that can get expensive we’ve decided to make a point of using a free Saturday or Sunday evening to enjoy having time to cook and relax. Since I don’t experiment much during the week after getting home from work and wanting to just throw a quick dinner together, it’s also a chance to try new dishes.

 

 

 

 

 

 

 

For dessert, a grain free Banana Bread Blondie with peanut butter cup ice cream. Ice cream is the reason I find it difficult to cut back on dairy. Not that I don’t find it tough to go without yogurt or cheese, but on vacation I’m happy to do without those, whereas ice cream is a daily occurrence. 

 

 

 

 

 

 

 

 

 

What’s your go-to one-pan meal?

 

Do you tend to cook more or eat out on weekends?

 

Favorite spring vegetable?

 

 

 

 

 

 

 

 

 

© 2016 Renaissance Runner Girl. All rights reserved.

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