What I ate Wednesday is based on my Tuesday meals this week. It was a busy day between school, work, getting ready for Mya’s violin concert and doing a two week grocery shop.
After my cardio session, breakfast was my usual tofu scramble for me and Andy. It was full of peppers, onions, kale, shitake mushrooms, leftover sweet and white potato and tofu of course. I served Andy’s with a whole grain English muffin.
Mya wanted a tofu-egg, “ham” and “cheese” breakfast sandwich. She ate every bite!
Once Mya was off to school, it was time to get to the store to grocery shop for a two week supply of healthy foods. I choose Wegman’s today, which usually fills most of my needs. I was a little disappointed in the produce today. They were out of most of what I needed. It makes me frustrated that there is no shortage of junk food on the shelves, but no priority to have the organic potatoes, yams, mushrooms, kale, and a few other necessities stocked. How can the healthiest foods at the store have bare shelves at 9:00 am?
Of course, I was getting hungry while checking out, I could smell the hot bar being stocked for lunch. Knowing that as soon as I got home to unpack the groceries, I would be running back out to see a few clients, I gave in to my craving for Kung Pao tofu. I ran my groceries to the car, loaded them up and went back in for fresh Kung Pao tofu, steamed veggies and some veggie lo mein. I do love that they have calories info on tags above each item on the bar, I find it helpful in knowing the serving size before eating. I filled up a container of tofu and two small veggie spring rolls for Andy and I to share.
I bought the lo mein cold in a separate container in the pre-packed isle. Here’s a tip, they only charge $8.00 for two pounds pre-packed, and $8.49 a pound if you buy it hot at the bar. Two pounds is enough for me, Andy and Mya to eat, and enjoy a second meal. I knew Mya would love some after school as she prepared for her concert.
Now, let’s talk dessert. I have been obsessively experimenting with baking small bars that are light and more nutritious than dessert to end a meal.
Last week it was black bean brownies, this week it was LEMON BARS. Oh how we love lemon. Each batch that I test bake is gone within
I squeezed in my second cardio session before Mya got home. Once she arrived, I heated her up the lo-mien and tofu so she could eat in plenty of time for her concert.
I worked in the office for another two hours, then it was dinner before the show. I decided on a light salad. I wanted some fruit and nuts on mine, Andy always likes olives and artichokes, Mya wanted a small salad with just spring mix, Italian dressing and some “bacon” bits on top.
My salad was so good. It was spring mix, strawberries slices, thinly sliced red onion, thinly sliced tart apples, a few crushed pecans, some crumbled Daiya Jalapeno Garlic “cheese” and drizzled with some white balsamic vinaigrette.
Andy’s salad was spring mix, grape tomatoes, olives, artichokes, red onion, sunflower seeds, thin sliced of vegan mozzarella, and some white balsamic vinaigrette.
I ended my dinner with a cup of decaf and anther small lemon bar before going to the show.
Mya preformed beautifully. Although, she has no intention of participating in violin again next year. She was disappointed she missed a soccer game last night, she asked if she really had to go to the concert, she said her soccer team needed her. So sweet. She loves her soccer team!