Hey guys. Happy hump day! I hope you’re having a good week. I had the day off of work yesterday and went and visited my mom. Today is the 2-week mark since her back surgery and she is doing great! She was craving a hamburger, so we went to eat at Five Guys.
I told my mom that I was just helping her replete her iron stores We also went in Sur La Table and picked up a wedding registry item for a family friend. Pretty sure I could spend my entire paycheck in the store!
So let’s get started with this WIAW post (linking up with Jenn at Peas and Crayons).
Last weekend when I got my hair cut, I had the opportunity to browse around the market at Atherton Mills. My stylist’s salon is down there and I had arrived a bit early for my appointment. I ended up picking up several loaves of bread, and I have been snacking on this whole wheat loaf all week.
I like that you can talk to the vendors and learn about their products down at the market. The vendor at this booth told me that all of the ingredients in this bread are grown in Asheville. Cool stuff!
I’ve been slicing the whole wheat bread and topping with peanut butter for breakfast.
Perfectly paired with a grapefruit.
Speaking of grapefruit, I continue my obsession. Let’s just say that this blog is appropriately named.
My lunches lately have mostly consisted of leftovers or something small. I’ve talked about this in my recent WIAW posts but I’ve been big into snacking recently, and generally don’t like a big lunch if I’m going to have an afternoon snack or two in the near future.
Here’s my standard tuna salad: 1 can tuna, mayo, mustard, cracked pepper, relish and capers.
Sorry that they aren’t pictured here but some of my snacks lately have included: greek yogurt, almonds with a piece of fruit, hard-boiled egg, popcorn and random leftovers.
I’ve been trying to include a lot of vegetables in my dinners because my veggie intake during the day seems to be, um, nonexistent lately. If I can prepare 1 dish that includes both protein and vegetables than that’s great! If I can make several portions so I can cook less during the week then that’s even better!
I got this chicken from the butcher the other week and it has been chilling out (<—see what I did there?) in my freezer since then. I decided to prep it over a bed of vegetables (potato, tomatoes, carrots and onions) and roast everything with rosemary and garlic.
This dish was super easy to prepare. I was especially lazy and bought baby carrots so I wouldn’t have to chop up regular carrots… the struggle is real sometimes.
Something I absolutely love is the crispy skin off of a roasted chicken. I really wonder how I ended up being a dietitian sometimes. Anyway, whenever I make chicken, I always eat the skin with my first portion but then remove the rest of the skin before I pack everything away for leftovers (to decrease the fat in the chicken). That’s what I did this time, and I also removed the meat from the bone and shredded the chicken so it would be easier to eat at work.
I ended up roasting some more tomatoes and tossed them in with the leftovers because they were so good with the rosemary seasoning. You can easily do this in the toaster oven if you need to use up some tomatoes before they go bad. Just pop them in on 350 for 20 minutes or so.
That’s what’s been going on the food department this week. Have you eaten anything especially good this week? Working on any