I started my morning with a bowl of one of my favorite sweeter versions of oatmeal. I added wild organic blueberries (they were frozen so I just poured them in with the oats and water and heated it together in the microwave), ground flax seed, plain Greek yogurt, peanut butter and a dash of sea salt and cinnamon. You get the sweetness from the blueberries, tang from the Greek yogurt and creamy deliciousness from the peanut butter. I typically don’t eat a snack between breakfast and lunch, so this is the perfect bowl to hold me over.
I also enjoyed this breakfast while reading a devotional from the book Savor, written by one of my favorite authors: Shauna Niequist. You should check it out!
For lunch, I made a quinoa, chicken and kale salad. Chopped fresh kale is on the bottom with quinoa, grape tomatoes, green onion, sliced baked chicken breast on top. I seasoned it with lemon juice, EVOO, garlic powder, salt and pepper. A perfect refreshing spring salad!
Snacks for the day included a fresh kiwi which I actually ate with lunch and Exotic Root Vegetable chips which are great for a salty snack and include a wide variety of root vegetable flavors (sweet potato, beets, taro, parsnips). Last, but definitely not least, a Dark Chocolate Almond Mint KIND bar. This granola bar reminds me exactly of a Girl Scout Thin Mint cookie… I don’t think I need to say anymore!!
When I got home from my late evening at work, I whipped up a quick quesadilla using leftovers and easy to prep items I had on hand. I used soft yellow corn tortilla’s and added sliced baked chicken breast, grape tomatoes, green onion and creamy Havarti cheese. I seasoned with salt, pepper and garlic powder and grilled until heated through and cheese was melted. Salsa and sliced avocado brought great flavor to this meal. It was so simple to make, yet so satisfying!
I hope you are able to enjoy some of these meal and snack ideas. Have a great week!