Surprised I made it to the WIAW party this week?! Me too But here I am blogging and I’m going to roll with it. Thanks to Ms. Jenn for hosting the fun!
You know I’m craving warmer weather when I’m breaking out the overnight oats for breakfast. This beauty had 1/3 cup oats, 1/3 cup coconut milk (my first time trying it and I loved it- Thanks to my momma for picking it up for me!), 1/3 cup water, 1 TB chia seeds soaked overnight. This morning I topped it with a couple handfuls of fresh chopped strawberries and a tablespoon of toasted coconut. Annnnd a spoonful of almond butter. Typical. When don’t I eat nut butter for breakfast?
I broke for a snack at work with 2 clementines
Last night I made the BEST quinoa and kale salad I’ve made in a long time. I brought some leftovers to work for lunch today and threw in half a ww pita and 1/2 an avocado
For the past couple of years, my hubby’s favorite food has been quinoa. But the past few times he’s eaten it he’s been getting some serious stomach pains. No more quinoa for him again Has this happened to anyone else?
I finished lunch with a mint tea and a few pieces of leftover candy. Shout out for the best easter candy ever—starburst jelly beans!
After work, I came home and made a quick egg “mcmuffin” snack
aka a toasted whole wheat english muffin, 1 fried egg and some salad greens aaaaand hot sauce. You know the drill by now.
I hit the gym for a 30 min treadmill sesh plus some leg work and came home and made a really random dinner. 1/2 ww pita spread with leftover enchilada sauce, topped with mozz cheese and jalapenos. A mug of coconut curried sweet potato soup and some plain greens.
Then I realized I probably shouldn’t be so lazy so I threw some chopped strawberries and a drizzle of balsamic vinegar. Hit the spot.
Looking back on my meals today, I’m pretty happy with everything I managed to eat. Lots of fruit, veggies and a decent amount of protein. Diggin’ it! Enjoy the salad recipe- I promise you it’s too good to pass up (and really easy to make).
Greek Kale, Quinoa & Chicken SaladServes 4
For the salad-
1 bunch kale, rinsed and de-stemmed and chopped (or torn into little pieces)
2 cups cooked quinoa (= 1 cup dried)
2 chicken breasts, cooked and shredded
1/2 cup chopped green olives
1 cucumber, peeled and diced
5 oz crumbled feta cheese
For the dressing-
1 lemon, juiced
2 cloves garlic, minced
2 T olive oil
1 tsp dried oregano
salt and pepper
1. Whisk together all ingredients for the dressing. Pour half of it over the torn kale and massage it into the kale until the greens are tender (about 3 minutes).
2. Add quinoa, chicken, olives, cucumber, and feta and gently mix together. Top with remaining salad dressing.
3. Add more salt and pepper if necessary and another squeeze of lemon juice.
4. Serve as is or in a pita or over a bed a greens. Enjoy!