Since it’s Wednesday, I’m linking up with Jenn again, for What I ate Wednesday: Fall into Good Habits.
Before I talk about today’s eats, here is a little recap of dinner last night: We ate some more of my leftover cheesy pasta bake with a peach and walnut salad mixed with a little feta cheese, dried cherries, balsamic vinegar and olive oil. I finally remembered to take a picture!
Since Keenan had swim class this morning, we ate a quick breakfast, but I managed to do something different today! We had my own creation of egg florentine (in a mug) with egg whites and some slices of strawberries on the side (of course, I also had a latte that my husband so kindly made for me!). Breakfast was good and most importantly, Keenan enjoyed it, too! It was a nice change from yogurt and a great way to get some extra veggies. We will definitely be doing this again! Below is my recipe.
Egg White Florentine in a Mug (serves 1):
– 3/4 cup egg whites
– 1/2 cup – 3/4 cup chopped fresh spinach
– 2 Tbsp feta cheese (crumbled)
– 1 tsp Italian seasoning
– 1 Tsp no-salt garlic mixed seasoning from Costco
– pinch of salt and pepper
1. Spray a small ramekin or microwave-safe glass bowl with olive oil or cooking spray.
2. Pour egg whites into bowl and mix in spinach, spices and cheese.
3. Microwave on high for 1 minute. Stir and cook in the microwave for an additional minute, or until egg whites puff up and are fully cooked (no liquid is present). Top with salsa or pasta sauce (if desired) and enjoy!
Notes: Depending on the size of your bowl, add more or less spinach. I added as much spinach as I could possibly fit! You can also make this without cheese and it still tastes good!
After breakfast, we headed to swim class at the Y and then home. My mom came over for a short visit after we got back from the Y. Keenan was SUPER excited to see her! They played while I did some laundry and prepared a yellow bean salad for part of our dinner tonight. We are having the last of the cheesy pasta bake with a yellow bean salad mixed with tomatoes, feta cheese and roasted walnuts. I actually haven’t eaten yellow beans, but when we saw them at our farmer’s market last Saturday, I thought they would be fun to try! I’ve only had green beans, so I’m curious if the yellow ones taste different. Here is the recipe for my salad:
Yellow or Green Bean Salad: (serves 3-4)
– 1 1/2 pounds green or yellow beans (cut in half)
– 4 fresh tomatoes (chopped)
– 1/2 chopped walnuts
– 1/4 cup feta cheese (crumbled)
– 2 Tbsp olive oil
– 3-4 Tbsp red wine vingar
– pinch of salt and pepper
1. Steam beans either stove top or in the microwave. Once steamed, let cool and set aside.
2. Chop tomatoes and place in a large bowl. Add cooled beans and rest of the ingredients.
3. Mix well, cover and chill in the fridge for at least 2 hours before serving (so flavors meld together).
Notes: To steam the beans in the microwave: place them in a microwave-safe dish with a 1/4 cup of water and cover. Microwave on high for 6-8 minutes, or until they are tender. To make this a one-pot meal, add some chopped chicken.
Once Keenan wakes up from his nap, we are heading to CrossFit, as usual. Yesterday’s WOD was short and sweet. It was 3 rounds of 7 deadlifts (women weight: 145 lbs) and 21 over-the-bar lateral burpees for time. I finished in 5 minutes and 16 seconds, the third best girl time, not too bad. I was hoping to finish in under 5 minutes. I love when the workouts are short because you just go as fast as you can and power through them. You can do anything for 5 to 10 minutes, right? It is the long WODs of 20 minutes or more that are difficult. You have to stay focused and find a good pace (not too fast, but not slow) to get through it (at least for me!).
Anyhow, I have a board meeting tonight for my MOMs Club, so I’m glad dinner is already done. My husband will be on Keenan duty tonight! Have a great afternoon!
Question: What have you eaten today? Have you tried cooking any new vegetables lately? If so, what have you tried?