Another What I Ate Wednesday coming…except this week has been a little different…we officially closed on our house in Asheville and so this week has been a bit chaotic! These meals are actually from Thursday since Wednesday was a cluster, lol. I am also sharing a recipe for easy lemon pepper chicken that is SO good and quick to make. As a disclaimer, I am not a registered dietitian and I am not saying that you should eat what I eat. I am simply showing you what I’ve had so you can get ideas for snacks and dinners if you’re stuck in a rut or looking for something new!
Breakfast & Coffee #1: First thing I will have a cup of coffee. Lately I mix in half a scoop of this collagen powder into the coffee. Then, I mix about 3/4 cup of unsweetened vanilla almond milk with just a splash of Natural Bliss vanilla creamer in a measuring cup. Pop that into the microwave for 1 minute to steam the milk, then froth it with this handheld frother. Pour over coffee!
My breakfast was Bob’s Red Mill rolled oats (I mix with water and cook in the microwave) and stirred in some peanut butter and topped with blueberries.
Lunch: Sometimes I have a mid-morning snack but my oats kept me full enough and I also worked out that I made it to noon before eating again. I heated up shredded brussels sprouts in the microwave (you can find these in the freezer aisle) and made some scrambled eggs + 2 runny eggs, topped with hot sauce. Emma shared this and had the same meal for her lunch too, hot sauce & all.
Afternoon snack #1: 2nd cup of coffee + Coconut BUILT bar. If you like Mounds or anything coconut & chocolate, you will love this. 130 calories, 17g of protein, tastes like a candy bar. You can use code BESS at checkout for 10% off your purchase of BUILT bars. Click here to shop this one and the other flavors!
Afternoon snack #2: Veggie Stix. Emma and I both love these so we munched on these together 🙂 They are addicting!
Dinner: Lemon Pepper Chicken with roasted carrots & broccoli
Craig & I both loved this meal. If you are a fan of meal prepping ahead of time, this chicken recipe would be really great for that and making a few at a time! I may start doing that because this was so easy & yummy. For the veggies – the carrots are just carrot sticks (this shape is our favorite, they get crunchy not mushy. Craig says it reminds him of sweet potato fries) and the broccoli was a steamable freezer pack. I steamed them, then roasted. The veggies just have a sprinkle of lemon pepper seasoning on them, and a drizzle olive oil.
Lemon Pepper Chicken
Ingredients:
- 2 chicken breasts
- lemon pepper seasoning
- olive oil
Directions:
- preheat oven to 400 degrees. line a baking sheet with parchment paper or tin foil (you can grease the sheet directly if you prefer, but I find this helps with clean up!) then grease with a bit of olive oil. put carrots, broccoli, and chicken onto sheet and add lemon pepper seasoning to taste. You could definitely marinate the chicken in a ziploc bag with olive oil and the lemon pepper seasoning ahead of time if you wanted, but I don’t think it’s necessary.
- Bake for 30 minutes or until chicken is thoroughly cooked. Again you could switch out any veggies you like or just cook chicken! If you have a fresh lemon, giving a squeeze over top everything prior to serving can add a bit more lemony flavor, but we didn’t do that either. It was delicious just with the seasoning!
Dessert: No pic but a piece of dark chocolate 🙂 which is standard!
If you make the recipe let me know! Hope you enjoy!
xo,
Bess
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