The end of the SNAP Challenge is in sight – and I’d be lying if I said I wasn’t excited. I’ll be sharing my final thoughts with you on Monday, I have learned a LOT!
coffee at work
Breakfast: was really exciting today! Last night, after my trip to the Korean market, I made an egg frittata to eat for breakfast. I used a bit of onion, 1 zucchini and 4 eggs, which was two breakfasts. It tasted wonderful after peanut butter sandwiches the last few days and definitely helped me feel more satisfied.
frittata + toast
Lunch: leftovers! I’m usually not a huge fan of leftovers and we rarely have leftovers (maybe we do eat more than 3/4 of the sauce?) but this meal was satisfying once again. I actually felt like I had way too much sauce, and I immediately worried that I took too much and didn’t leave Richie enough.
pasta + bison sauce from night before + carrots
Dinner: was a bit rough. Kale was on the menu, along with sweet potato with the leftover bison burgers. I was really proud of my wholesome meal! Then I got home later than expected, needed to prep my next breakfast and lunch, do a load of laundry, etc. It was totally the kind of night when take-out would have been perfect (and greatly appreciated) or at least, an easy dinner of rotisserie chicken with salad bar veggies. But, that isn’t an option so I got to prepping the kale and once I had 3/4 of it in the pan, I looked down at the cutting board and noticed tons of little grey bugs. So the kale was out and it was almost 8pm so I made mac & cheese instead of the sweet potato. Dinner ended up being kind of a fail.
3 oz bison + lettuce + carrots + mac & cheese
I’m eating a nectarine (so good!) and heading to bed. Happy weekend friends!
Nutrition Stats: About 1,800 calories, 65 grams of fat, 190 grams carbohydrates, 20 grams of fiber, 84 grams of protein.
PS. I totally had a glass of wine.
Did you like this recipe? Please leave a review and let me know what you thought! I appreciate it so much.