Hey y’all! Hope you’re having a great Sunday evening. Too bad the weekend is almost over and it’s time to start another week. My how time flies. This weekend has been great fun for sure with all of our b-day celebrating we did with friends.
Since we’ve been doing some celebrating this weekend, today’s eats were all about keeping it light and fresh. I love the summer for that. In the winter I crave more comfort foods, heavier and warm ones, but in the summer, it’s great to be able to eat fresh, crisp fruits and veggies. And doesn’t it just make you feel good inside and out when you eat this way – I know it does for me.
Last night we brought home the remaining half of the watermelon we brought to the cookout, so while the hubby fixed us breakfast again this morning – what twice in a row?! – I got busy cutting up the watermelon into semi bite-sized pieces. LOVE.
Breakfast: 1 Piece of Ezekiel Toast w/ TJ’s raw Almond butter & 1/2 banana sliced, sprinkled with cinnamon (184 cals) + 1 cup of watermelon (40 cals)
We sat outside again this morning and it felt so good out there – overcast morning and a cool breeze – could there really be an end in sight to this hot humid weather we’ve had all summer? I sure hope so.
Then, it was off to church. In a few weeks they will be starting up their Community groups and the hubby and I are really looking forward to getting connected to other people in the church.
Lunch: Huge Green Salad (174) + 1 slice of Ezekiel bread, toasted w/ a little butter (92 cals)- out of Earth Balance at the moment.
In my huge salad:
- 3 romaine lettuce leaves
- 1.5 kale leaves
- leftover sautéed okra, red bell pepper and onions
- 1/2 diced cucumbers
- 1/4 th avocado sliced
- 1 Tbsp Whole Foods Ginger Soy dressing
I spent most of the afternoon working on blog stuff and doing research and the hubby spent the afternoon next to me on the couch reading.
Snack: 1/2 Chocolate Chip Peanut Odawalla bar (115 cals)
Dinner: Since I was on a roll today with the fresh veggies, I opted for another salad for dinner – this time, I made it a little heartier than the one I had for lunch. Here’s my take on the taco salad (203 cals). I also had 4 oz of Riesling with my dinner (96 cals).
What’s in my salad tonight? Well, glad you asked…
- Romaine lettuce
- Shredded cabbage
- 1/2 of a leftover chicken tender
- leftover refried beans
- Fage 0% Greek yogurt
- 5 TJ’s Soy Flaxseed chips
Dessert: I’ve been trying to think of what I wanted to make all day today – I wanted it to be sweet, but healthy – I’m trying cut back on my “desserts” – but I got these peaches on Thursday at the Dekalb Farmer’s Market and I’ve been itching to use them all weekend. So, tonight’s dessert is based on one I found in the September 2010 Runner’s World Magazine pg. 58, although I altered it a bit:
Drunken Peaches (that’s what I’m calling them)
- 6 peaches – peeled and sliced
- 1.5 cups of fruity white wine, I used a Riesling from TJ’s
- 1/3 cup of Sucanat
- 1.5 tsp cinnamon
First, I peeled the peaches and then sliced them into rustic pieces.
Then I added the Riesling wine and the Sucanat and mixed until fully dissolved. Sprinkle the cinnamon over the peaches.
They need to absorb the flavor, so put them in the fridge for 30 mins to 2 hours.
Here’s how I served mine up – I placed 1/4 cup of Fage 0% Greek yogurt in a bowl and poured the mixture over, making sure I added a good amount of the liquid and topped it off with a sprinkling of cinnamon. Very different dessert for us, but really good. (107 cals)
Side Note: The original recipe called for 3/4 cup of sugar, but I didn’t think that was necessary, but in cutting back on the sugar, I could’ve probably cut back on the amount of wine. However, I liked how it turned out.
Total Calories: 1011 cals
I’m going to sign off and read a little before calling it a night. hope you guys have a great night!
Peace out y’all….