Halfway through the week! Gotta love Wednesdays, it’s a downhill ride from here! Haha. Well Wednesday also means that it’s time for another What I Ate Wednesday! If you are new to WIAW, head over to Peas and Crayons and check it out! It’s a great blogger link up where you can find new ideas for meals and new blogs to read!
My breakfast, from Monday, came from another blog: Peanut Butter Fingers! I made up a big batch of quinoa on Sunday night, so I decided to use it for my breakfast the next morning. I have to bring my breakfast to school on Mondays because I workout before class and don’t have time to eat before I have to catch the bus.
The other day Julie combined quinoa, a sliced banana and chobani yogurt and it looked so good and simple that I had to try it!
I used 1/2 cup of quinoa, 1 sliced banana and 1 container of 2% Pineapple Chobani yogurt. It was absolutely delicious! I had never tried the pineapple flavor and I loved it! I highly recommend this if you need a quick breakfast.
For my snacks I brought an apple and a pure bar. I had the apple before lunchtime and the pure bar during my last class, around 4:30pm.
For lunch I ended up eating out… Okay, I’ll be honest. I was feeling lazy Sunday night and the idea of packing breakfast and lunch was just not appealing!
I got a salad from Chipotle and completely forgot to take a picture… So here’s one I found online that looks pretty similar to what I ordered.
(source)
I got black beans, fajita vegetables, tomato salsa and guacamole. I didn’t use the dressing because I think the guac and the salsa are plenty! Haha I think it would have been almost soup with anything more! I’d been craving Mexican all weekend so this definitely hit the spot. I was also pleased to see that the Chipotle I went to was offering both white and brown rice! Good job Chipotle!
Okay. So this picture is awful, I’m sorry! I guess I was in quite a hurry to eat when I got home! But, this dinner was absolutely delicious!!!!
Italian Veggie Quinoa
Ingredients
1/2 cup cooked quinoa
1/2 cup chopped zucchini
1 cup chopped eggplant
1/4 cup marinara sauce (I used Whole Foods Brand sundried tomato and basil – amazing!)
2 T shredded cheese (mine was GF reduced fat that I found at Whole Foods)
Directions
Sautee the vegetables in a pan with a bit of olive oil. Microwave quinoa for 45 seconds to a minute. When the veggies are finished, add on top of the quinoa. Top with marinara and cheese and microwave for 45 seconds. So easy!
Afterwards I wasn’t really full though, so I counted the calories and it turns out this was only about 200 calories… So if you want something more filling I recommend doing 1.5 or 2 times the recipe.
About an hour later I was still hungry, so I made up some egg white oats, but made them less filling by not adding any pumpkin.
A lot of you have asked how I make these oats and it’s quite a process! I’ll be doing a tutorial post on my fluffy egg white oats sometime in the near future, so keep an eye out! And no, that’s not wine in the picture, it’s my apple cider vinegar drink! (2 T ACV, juice of 1/2 lemon, 1 packet stevia, and water).
Also, I made my first order from iherb.com this weekend and they gave me a discount code, so I thought I would share it with you all!
Herb coupon code – PIQ223 – created just for you! Share it with others, and when they enter it in the shopping cart (before checkout), they will receive an instant $10 discount on their first iHerb order of $40 and up—or a $5 discount on their first iHerb order less than $40.
Just FYI, I ordered more Sunwarrior Protein, more PB2 (duh…), and I ordered some PB&Co Cinnamon Raisin Swirl Peanut Butter! I’ve never tried their PB so I added it onto my order since it was cheaper than at other stores I’ve seen! I can’t wait to try it!!!
Have you ever had quinoa for breakfast?
What’s your favorite take-out lunch place?