Today was tough, but I am feeling better than I was yesterday. All of your kind words and love have been absolutely incredible and I have the best readers on the planet. I can’t thank you enough. Please bear with me the next couple days, posts may be a bit stodgy, but I promise that you will hear from me!
Okay, onto What I Ate Wednesday – I didn’t want to break this tradition, and it was nice to have a bit of normalcy. Here we go!
Pre-Workout.. K-Cup Pumpkin Coffee (yes, pumpkin is for Fall, but I purchased so many pumpkin k-cups that I am still going through them). I also had about 1/2 cup 0% greek yogurt mixed with one tbsp ofBarlean’s lemon Omega swirl, 3 pitted cherries, a sprinkle of Ezekiel Golden Flax, and a drizzle of low fat maple syrup.
After my workout (ran four miles, different sets of abs), I stuffed my face with some almonds and pecans. If you haven’t noticed, I tend to graze on almonds and pecans pretty much every day all day long.
Lunch came around, and it was in the form of an Asian cole slaw salad that included water chestnuts, mandarin oranges, and sliced chicken.
Our good family friend made this for us, which is a great help during this sad week. Thank you, Jennifer!!
Snackage went un-posted, Nature’s Path Pumpkin Spice granola bar.
Dinner was a salad monsterrrr:
This salad consisted of spinach, sliced olive’s, mozzarella cheese, coconut curry Tempeh, sliced tomato’s and an over-abundance of crouton’s. YUM.
I made dessert in the form of No Pudge Brownies.
And there we have it, folks! Again, thank you SO much for your support and love during this really difficult time, it means the world.
Question of the night: What did you eat this Wednesday?