Don’t you just love when you have those days that everything you eat is extra delicious? I had one of those days yesterday! I had new foods for pretty much every meal of the day and they were all so great.
It’s What I Ate Wednesday, so I’m of course linking up with Jenn at Peas and Crayons to bring you all of the goodness!
For breakfast I had quinoa. I’ve eaten quinoa for breakfast before, but it’s not a normal breakfast for me. This recipe is a new one and it’s especially good. I came up with it for a guest post that will be up in May. I’ll be sure and let you know, when it’s up. I topped my breakfast quinoa with currants, sliced bananas, almond butter and a splash of almond milk. I actually do already have a breakfast quinoa recipe on the blog, if you’re interested in checking it out.
Lunch was also a brand new recipe. I was really surprised by how yummy it was. It seemed kind of plain when I mixed everything together Monday night, but wrapped up in the Flat-out, it was super flavorful. This Mediterranean Tuna Salad was adapted from the Jillian Michaels Master Your Metabolism Cookbook. I served it in a light Flat-out with baby kale and on the side had carrots and a cutie. Feel free to measure out your ingredients, but I pretty much just eye-balled everything and I love capers, so I used a little more than one tablespoon.
Mediterranean Tuna Salad (serves 2)
1 (5-6 oz.) can of tuna packed in water, drained
1 large hard-boiled egg, chopped
2 tbsp finely chopped celery
1 tbsp finely chopped onion
1 tbsp extra virgin olive oil
1 tbsp capers, drained
1/4 tsp lemon zest
1 tsp lemon juice, or to taste
1/8 tsp salt, plus more to taste if needed
1/8 pepper, plus more to taste if needed
Combine all ingredients in a large bowl. Serve wrap style, on bread, or with crackers.
My afternoon snack was a Chobani Flip, the vanilla with cornflakes, honey oats, and praline pecans. It was, of course, yummmmyyyy. I just wish there was more of it!
Dinner was a delicious huge salad…the best kind! In the bowl was spinach, baby kale, chicken, tomatoes, black olives, avocado and leftover Creamy Lemon Spring Pasta. I topped it with my very favorite dressing; a lemony olive oil vinaigrette from one of my favorite local Italian restaurants. My husband and I seriously go crazy for this vinaigrette. I’ve tried to recreate it, but I haven’t been successful yet.
It was a great day of eats, indeed! Hope it was for you too!
Something to think about….
Have you tried the Chobani Flips yet?
Tuna salad….love it or hate it? I have another tuna salad recipe on the blog that is a real crowd pleaser. It’s really different and made with avocado, corn, tomatoes and cottage cheese.
Have you ever tried quinoa for breakfast?
Have a wonderful Wednesday and be sure to enter the Swanson Health Product giveaway below!!