For me, today was all about veggies and whole grains. I figured I would take a day break for my normal fabulous breakfast of a tofu scramble, for something a little more classic. Cold cereal. Jazzed up cold cereal, that is. Full of protein, fiber, antioxidants and superfoods.
Here is my ultimate cereal bowl: A blend of a few cold cereals, Uncle Sam’s for protein and fiber, Unsweetened Shredded Wheat-fuls for fiber and because I love them, organic Cornflakes for crunch, Puffed Wheat for low calorie volume and a tiny bit of Flax Plus Granola for a touch of sweetness and crunch.
One top are my super stars, hemp seeds for protein, chia seeds for essential fatty acids, dried goji berries for antioxidants, raisins for sweetness, banana for volume, flavor and potassium, dried tart cherries and cranberries for more flavor and antioxidants, and some crushed pecans for crunch and additional efa’s.
The milk is my absolute favorite, Almond Breeze “Almond Coconut Milk”. It is to die for good. It does have some sugar, I limit myself to using it just for cereal. I use unsweetened almond milk in my smoothies. On my cereal, I will walk the extra five minutes for the 30 additional calories of the almond coconut milk. The almond coconut is 60 calories per cup, the unsweetened almond milk is only 35 calories per cup. But it pales in comparison to taste when drinking it straight.
This is a much more calorie dense breakfast than I usually eat. I needed the energy for an intense workout ahead. Here are the stats for this big bowl that kept me full till lunch. Nuts and seeds have a lot of fat, but it is quality fat that is necessary for our brains, so don’t let that number scare you. The sugar came from the banana (8g) and the raisins and cranberries.
Stats: 490 calories, 20g fat, 16g protein, 18g sugar, 17g fiber, 50% daily calcium, 37% daily iron
Onto lunch. Ever since I made polenta on Easter, Mya has been asking for it again and again. So, I figured I would make it for our lunch and Mya’s after school snack.
I started by making corn grits in a large pot using water with low sodium vegetable cubes instead of plain water and salt. When it was thick and just about done, I added a small handful of Daiya cheese, and some herbs and spices. I poured the polenta into a greased casserole dish to cool.
While my polenta cooled, I cooked up some veggies for on top. Onions, portabella, kale, garlic, sundried tomatoes, and white kidney beans. The polenta was cut into 10 squares and was topped with the veggies and some Daiya cheese. Then placed in a pre-heated oven for about 10 minutes to warm through and melt cheese.
One slice prepared below was one serving.
Stats per serving: 278 calories, 5g fat, 11g protein, 6g sugar, 8g fiber, 14% daily calcium and 23% daily iron.
After lunch Andy and I shared a leftover slice of Raw Coconut Cream Pie from Easter. It was a slice of heaven! Calories don’t count if sharing this small slice, right?
After forcing myself through my second round of cardio while still being sore from yesterday’s boot camp, I was ready to make dinner. Not pictured, I shared a small mixed berry protein shake with Andy and Mya while while I prepared dinner to go in the oven.
I was really looking forward to this meal. Tempeh “Meat”Loaf with baby new potatoes, corn and a hot carrot and apple muffin. Heavenly…I am so glad I pushed through the cardio to enjoy this meal!
Stats for 1 plate serving, which includes 1 slice tempeh loaf, 1 muffin, 1 medium potato, 1/3 cup corn, and 2 tsp. earth balance buttery spread.
Stats for plate: 521 calories, 12g fat, 19g protein, 12g fiber, 6g sugar, 8% daily calcium, 25% daily iron.
I hope you also had a wonderful day of meals. I know we enjoyed them all. Maybe too much! Have a great Wednesday.