Wednesday, 2 April 2014

What I Ate Wednesday #17

Here I am with another What I Ate Wednesday post.  I love this link-up for so many reasons.  But the main one is that it's gotten me to include so much more variety in what I eat daily.  I used to eat almost the same thing every day.  If it wasn't the same thing, it was something very similar.  Looking back, there was no way I was getting all the nutrients I needed eating that way and it was also really boring.  Now I always look forward to Wednesdays because I can't wait to be inspired by new meal ideas to try.  Here are a days worth of my meals and I hope they inspire you.  For more healthy meal inspiration, head over to Jenn's blog Peas and Crayons.  


This is my favorite breakfast this week.  First I cook A LOT of pre-chopped green, purple and carrot coleslaw with some low sodium soy sauce.  Then I toss in 1 egg and 3 egg whites and scramble it all together until it's well done.  This is so much easier than having to roast veggies first.  I don't know why I never thought of it before.  I also love that it contains tons of fibre, some fat and some protein which keeps me full for hours.  There was also 2 cups of hazelnut coffee with vanilla almond milk. 


A piece of the salmon loaf I had made earlier in the week topped with a home made lemon dill yogurt sauce.  I also had a side salad and I used Loblaws blue menu tzatziki for the dressing.


I can't get enough of these mini peppers.  They're sweeter and crunchier than regular bell peppers.  I have to keep a constant supply of them in my house.  Me and boys can finish an entire bag in one sitting if I bring the whole package to the table.  So I've stopped doing that to try and conserve them.  They make a great snack dipped in hummus.


I had made slow cooker shredded mexican chicken (basically chicken thrown into the slow cooker with salsa, black beans and corn) so I filled a baked sweet potato with this delicious mixture.  Then I topped it with a home made creamy avocado sauce (avocado, fat free Greek yogurt, lemon juice, garlic, salt and chili powder), a drizzle of bbq sauce and green onions.  And of course there had to be some greens, so steamed broccoli it was.


I made this chocolate chip cookie pie last week.  It's made with chickpeas as the base rather than flour and it was absolutely delicious.  I can't wait to make it again.  Every time I had a piece I would heat it up in the microwave for 45 seconds so that the chocolate chips would be all melty and gooey just like in the picture above.


  1. All your eats look so delish! My favourite is the salmon loaf - anything with tzatziki is bound to be delicious :)

    1. Agreed...tzatziki is awesome!!! It's good on fish, turkey, chicken, dipping roasted veggies into and I even use it as salad dressing. I should really start making my own because I spend a fortune on keeping unlimited amounts of the premade stuff in my fridge.


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