Hey guys! I’m checking in for a quick What I Ate Wednesday. Of course, after successfully completing a trial run of my healthy eating challenge, I thought it would be the perfect time to upgrade my email service provider (ESP). This is what I use to send out all of my emails. The new ESP isn’t just for the challenge. If you’re subscribed to The Chic Life weekly updates, the weekly recap may look a little different for you too. It’s been a lot of work to set up, but I love doing this kind of thing. So it takes time, but it’s also kind of fun. hehe. Anywho, lots to do, so let’s talk about the latest What I Ate Wednesday…
Almond milk latte. For whatever odd reason, when I have flat whites, I can have them sans sugar. On the lattes, I’ve given up processed syrups in favor of using raw sugar.
Locally baked everything bagel, toasted, with plain cream cheese.
For lunch, I enjoyed this toasted chicken sandwich with spicy mayo and avocado. Nom nom!
And of course I drank plenty of water throughout the day. I was working in a different office, so there was no hot tea for me. Though I did get a matcha latte, also with almond milk, just after my lunch break.
I don’t snack often, but it hit me this past Wednesday.
I tried these Harvest Snaps Snapea Crisps that I first heard about through Ashley Brooke. Do you guys subscribe to her on YouTube? Her fashion videos and vlogs are amazing! Anywho, the crisps are really good! I would definitely snack on this in place of chips now and again. They’re almost poofy, like a popped chip. I could go for more salt, but it’s probably better for me that they aren’t overly salty. I like how you get 5g of plant protein in every serving (about 22 crisps).
One of my go-to’s: So Delicious coconut milk yogurt with granola on top.
And tortilla chips. Because this night, I really wanted the salt.
For dinner, I was super classy and ate this bok choy salad straight from the grocery store container.
I made one of my dinner go-tos: dill-roasted salmon and roasted potatoes. I’m thinking of sharing my recipe for this dill salmon because I eat it almost once per week. I’ve blogged it before, but I was thinking an updated recipe may be in order. Let me know if you’re interested.
For “dessert”, I had some fresh watermelon (also from the grocery store container) and a banana.
And that’s it!
What’s your go-to snack these days?1