Tuesday May 5th
- Breakfast - 2 small peaches, cottage cheese and Greek/vanilla yogurt (1/2 cup each), coffee with 1 tbsp condensed milk
- Snack - Hummus (2 - 3 tbsp) with snow peas
- 3 mile jog
- Lunch - Salad with dijon-cilantro tuna salad
- Snack - Whole wheat toast with strawberry jam
- Teach dance from 3:30 - 7:30 pm
- Dinner - Peanut butter (1 Tbsp); Omelet (2 eggs plus 2 whites) with mushrooms, tomatoes, green onions, and 2% cheddar
- Dessert - Strawberry buttermilk ice cream
I wake up early on Tuesdays to go to mass...it's something I started doing right after my mom passed away and now it's part of my routine. I usually have something to eat before I go because I always wake up hungry - today it was 2 peaches. Afterwards I had the cottage cheese and yogurt for a little protein, plus coffee. Every week I by a tub of 0% FAGE and another of vanilla Wallaby yogurt, and I mix the two...the FAGE is too tangy and the Wallaby too sweet and runny, but together they are perfect.
Right before my run, around 11:30am, I needed a little snack. I love hummus, but it's a starch (and a protein) so I like to find something non-starchy to dip (as opposed to pita bread or chips). Sometimes I do carrot sticks or red bell pepper strips. I had snow peas in the fridge so I decided to go with them. The hummus was some that I picked up at the farmers market from Nur's Kitchen - I love it!
After my run, I made dijon-cilantro tuna salad which is loosely based on this recipe. I combined 2 6-ounce cans of tuna (packed in water...chunk light) with shredded carrots (1 cup), diced celery (4 stalks), cilantro (1/2 cup), diced sweet pickles (1/4 cup)...these are estimated amounts, I hardly ever measure vegetables when I make something like this - the more the better right??? For the dressing I combined 1 heaping tbsp each mayo (regular) and Greek yogurt (fat-free), 3 tbsp mustard (I did a combo of grainy, dijon, and spicy), and a little salt and pepper. I figure it makes about 4 servings and I had about 1 serving over romaine lettuce.
I've said it before, but I love omelets for dinner. I actually make something more like a frittata because I don't fold the omelet and leave it open-faced instead. It's a great way to use up left-over (or not-so-fresh) veggies and eggs are a cheap protein source. Plus it's a starch-free meal.
One criticism of today...too much added sugar: in the yogurt, coffee, jam, and ice cream. I have a huge sweet tooth and if I don't pay attention, it can get the best of me. I'll have to do better tomorrow!
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