Today’s WIAW features eggs all day. They really are incredible 🙂 It kicked off with a different kind of breakfast for me. Instead of the usual omelet or quinoa flake breakfast bake, I had a couple of hard boiled eggs along with an apple, carrot and raisin salad left over from lunch the prior day. This could also be construed as an eat-whatever’s-in-my-work-fridge meal, but it was a pretty good sweet and savory combination.
While this combination was tasty, it wasn’t as large as my usual continuous breakfast-to-snack-to-lunches tend to be, so I had a goat milk yogurt and a pear about an hour afterwards.
Lunch was two slices of my Turkey Kale Frittata and a baked sweet potato. This is an old photo from when I had the same meal for dinner at some point, but honestly the frittata and sweet potato combo is so common with me I couldn’t tell you when!
For a mid-afternoon snack, sunflower butter spooned straight from the (almost empty) jar, washed down with decaf iced coffee. That’s just the way it goes sometimes. And an apple, of course – not a day goes by without one.
Eggs in their third form of the day took place in an omelet as part of breakfast-for-dinner, something I do a lot. It’s just so easy to whip up an omelet and some veggies, potatoes, and/or chicken sausage and feel like I’ve “cooked” when I haven’t had time to meal prep.
The day’s sweet tooth was sated by a slice of grain free Chocolate Cherry Cake with a scoop of salted caramel ice cream. A delicious combination followed up by a few squares of Hu crunchy mint dark chocolate. We discovered the Hu chocolate bars, made in Brooklyn, a few months back, and enjoy the banana and mint flavors when they’re on sale (since they’re pretty pricey at $6-$7 a bar otherwise).
Do you stick to the same breakfast on weekdays or switch it up?
Favorite coleslaw or other side salad?
How many sweet versus savory snacks do you eat in a day?
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