What I Ate Wednesday #6

 

Can you believe another week has passed so quickly? I swear ever since I joined the “What I Ate Wednesday” party the weeks have flown by even faster. 

 

Breakfast was a McMaria for Mya and what I call a grown up breakfast sandwich for me and Andy.  It is a whole wheat English muffin with a tofu egg, melted vegan mozzarella, thin layer of Field Roast Apple Sage Sausage, lots of spinach, caramelized onions and shitake mushrooms sautéed with a little Braggs. It is a fabulous, filling breakfast sandwich that will get you up and going and sustain you for a while. After my 6:00am elliptical session, I was hungry!

Stats: 386 calories, 14g fat, 28g protein, 8g fiber, 50% of daily calcium and iron.

After enjoying this fabulous breakfast, I got Mya to school and then got my real workout in.  It was upper body strength training today. I tried a few new moves today, I am sure I will be sore tomorrow. 

My next meal was my post workout shake. It tastes kind of like an Orange Julius.  It was 1 scoop of vanilla protein, 1 cup unsweetened almond milk, 4 pieces ice, 1/2 orange, 1/2 banana, 1 tbs. chia seeds.

Stats: 250 calories, 8g fat, 20g protein, 9 g fiber, 50% calcium, 38% iron. 

Lunch was a healthy quinoa salad with with beans, tofu, tomatoes, cucumber, fresh parsley, fresh basil,and red onion tossed with a blush vinaigrette and served over a bed of shredded baby greens.

This bowl of nutrition was absolutely bursting with flavor, texture and color.  I could eat this every day. 

Stats: 280 calories, 4g fat, 13g protein, and 11g fiber!

After lunch, I had to work and do some running for our bread business.  It was gorgeous out.  I came home in time to work a little and be done in time to walk Mya home from school.  I love this weather, it allows me to trade my second half hour daily elliptical session for 1/2 hour of walking in the sun.  What a great trade off! 

I ate a 1/2 grapefruit while I walked. (37 calories)

I worked in the office a few hours until it was time for dinner.  Andy alerted me to the enormous Focaccia bread we had left from deliveries today.  I decided to use a few pieces with dinner and freeze the rest. Mya wanted pizza.  So, I made hers a slice with sauce and Follow Your Heart Vegan Mozzarella.

For Andy and me, I reheated the last pieces of lasagna, made a nice salad, and a dressed up slice of focaccia for each of us.  Ours had caramelized onions, sautéed mushroom and asparagus with a tiny bit of the vegan mozzarella.

Have a great Wednesday!