Hellllooo Wednesday! School is starting to pick up and require more brain power, so I haven’t been able to pour much into my blog. I did, however, manage to snap photos of (most) of my eats from yesterday. These eats are particularly “fall” themed, so I guess you could say I’m giving in to the cooler weather.
For breakfast I enjoyed a big bowl of apple pie oats, inspired by Stephanie. The recipe is based off an Oh She Glows recipe, but I didn’t use chia seeds or maple syrup and I reduced the liquid. I like my oats chunky! I added peanut butter, of course. Coffee & you guessed it, a piece of 85% dark chocolate, were also enjoyed.
Later that morning, after an upper body workout I had this Greek yogurt for a snack. I have been trying to be consistent about eating protein after weight lifting and yogurt makes it easy. This is my first time trying this particular kind and it was pretty good. I like that it wasn’t overly sweet and it was rather creamy.
Lunch was leftovers from the previous night. I chopped up onions, carrots, and purple potatoes and placed them in the bottom of my crockpot. I plopped a whole chicken on top and let it cook all day. The meat literally fell of the bones. I think the leftovers tasted even better than it did before. Served over rice.
Are you partial to white or dark meat? I used to only eat white meat, because of its lower fat content and its lighter taste. However, I learned the fat difference isn’t that much and the dark meat provides more iron & zinc, plus moisture. I like to mix to the two when I roast a whole chicken. Just don’t make me eat it straight off the bone. I hate that. My lunch also included a banana and a diet ginger ale.
My coworker treated me to an after-lunch overly sweet mini Reese’s cup.
Continuing with the peanut butter & chocolate, my afternoon snack was a protein bar I quickly grabbed from the grocery store. I thought it was quite delicious & filling.
Dinner was pumpkin mac & cheese made with mozzarella cheese. I added peas for color. I used Katie’s recipe, but added a little chicken broth, parmesan cheese, and light sour cream. I needed to up the creamy factor for the hubs. We both liked it, but it wasn’t super cheesy. Still good though, for sure.
After dinner we had Bible study at Panera and I got a (not so satisfying) almond milk latte. It had a weird taste, so I probably won’t get it again.
Late night snack was a slice of this amazing peanut butter pumpkin cake plus some almond milk. I used another one of Katie’s recipes, but I changed it up a little. I swapped 1/2 of the peanut butter with pumpkin and I used baking stevia instead of sugar. Y’all… this was SO dang good. Her recipes calls them bars, but the texture was like fluffy cake. I will definitely be making it again.
Every now and then I use My Fitness Pal to see how I am doing with meeting my macro/micronutrient goals. Interestingly, I always seem to fall below my protein and carbohydrate goals, but go over my fat goal. I obviously have a thing for peanut butter.
I’m not super concerned about this because they all fall within the recommended ranges, carbohydrates 45-65%, fat 20-35%, and protein 10-35. (See more here). To note, on this particular day, I did really well on calcium, fiber, and vitamin A (thank you, pumpkin!). I did not so well on iron, vitamin C, and potassium. This is a great reminder of why we need variety in our diets. Everyday is not the same, and the more variety can help us to get in more nutrients.
Furthermore, I highly recommend you go make that peanut butter pumpkin cake. Right now.
Do you like liquid-y oats or chunky oats?
White meat or dark meat?
Do you ever use an app to track your macros/micros?