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Mixing it up

Posted Sep 01 2013 2:46am

Happy hump day!

I’m trying to avoid buying anything new from the grocery store this week (although I might crack and get some spinach tonight) since I’ll be gone all weekend and I don’t want anything to go to waste. I planned on having an entire basket of peaches to work with, but since that didn’t work out, I’ve had to dig into my freezer a little for some inspiration.

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Breakfast today was a batch of somewhat-vegan overnight oats (1/3 cup oats, 1 tbsp chia seeds, 3/4 cup almond milk, 1/4 scoop vanilla whey protein) that was made a few nights ago. This morning I stirred in the end of a bag of frozen strawberries, and topped it with some vanilla yogurt and cacao nibs. The strawberries were still half-frozen when I was eating it, and paired with the vanilla flavour, it tasted almost like strawberry ice cream!

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Lunch today also had some new flavour combos :)

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The last of the jumbo spinach container, topped with some chopped celery, raisins and a salmon salad made from canned salmon, light mayo, plain yogurt, dijon mustard and s+p.

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I had some grainy crackers on the side to eat with some of the salmon salad.

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And a snack of fresh cucumber slices, carrot sticks and apple slices, with almond butter for dipping. I’ve seen the carrot + almond butter combo before but never really tried it, and I have to say that it was really good! Almond butter goes with almost anything ;) I was even brave and dipped a cucumber in the almond butter, and it was a little weird but not entirely terrible.


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