Whew! I am home, fed, and finally ready to sit down to work and realized I haven’t put up lunch!!!!
I had to study medical terms while I ate, but the good food made the terms a little “easier to digest” 😆
Someone asked me last week why I never eat eggs, and frankly it’s because I prefer grains for breakfast. But I do love eggs! So I decided to hard boil a few on Sunday to have on hand this week. One of them made an appearance today in the form of egg salad. I chopped up one egg, added 2 tsp of Dijon mustard, 1 tbsp greek yogurt (instead of mayo), black pepper, paprika and about 1/4 cup chopped celery. I assembled my whole wheat pita (with baby spinach) this morning because I knew it would get soggy overnight, and I’m glad I did. I think I could leave out the tbsp of yogurt because it ended up being pretty runny – the mustard alone would probably have been enough binder. The paprika is the secret ingredient to make it taste like deviled eggs 🙂
A pink lady apple. I spend the past year and a half “preferring” sliced apple to a whole one, but I’m swinging back to the other end of the pendulum! It’s fun to crunch through to the core. The only drawback is you sort of have to eat it all at once instead of in bites, but with my new “lunch on the go” lifestyle, this works fine.
Coffee yogurt with almonds and TJ’s high fiber cereal –
And a few Kashi crackers –
All together –
Lunch was about 430 kcal.
Although I was starving on my way home and had a KIND bar to eat, I knew the husband was baking some bread today and wanted to have a piece for snack. I’m glad I waited!
Oat ‘n Seeds Bread – it’s made with steel cut oats and sunflower seeds and is REALLY chewy, which I love since that’s my texture of choice!
My piece with PB and J – unfortunately it’s not very low-cal and this snack was 250 kcal and I could still eat 10 more pieces!
See you for Meal #3!