This week’s WIAW is all about what I eat on a typical workday. After showcasing a half marathon weekend of eats, and one relaxing at my childhood home in Connecticut, I figured it was time to show you what happens most days of the week. It can’t be all amazing diner brunches and ice cream twice a day (although that’s necessary when it happens). Most days, it’s packed lunches and easy to prep dinners, although I always leave room for some sweet treats too…
Another Wednesday, another WIAW. Except that usually I’d expect to be sharing mugs of hot cocoa to stave off the winter chill, when in reality we’ve been having a bit of an Indian Summer spell this December in New York City and what I’d really like most of the time is a bowl of fresh berries! Which luckily I got this week, at breakfast for a work seminar. I had a slice of smoked salmon quiche beforehand since it’s usually just bagels, but the fruit was a nice surprise.
Tis’ the season for bananas. At least it is in my book, because with summer long past and fresh berries and melon a distant, mouthwatering memory, apples and bananas become my go-to fruits. I eat a lot of apples whole or sliced with some peanut butter. Bananas, on the other hand, I’m not a huge fan of plain, and I tend to eat them alone only after a race when they’re the only gluten and nut-free snack available! So how do I incorporate them? Well, I take those bananas and put them into bread or brownies. And sometimes, while I’m whipping up such treats, I accidentally create a new one, like these grain free Banana Bread Blondies.
renaissancerunnergirl 