I’m the worst at juggling life and blog. Sorry! I have SO many food pictures aside from what I’m doing right now that I want to share so expect a random pop in from time to time if you’re keeping up with me. Are you? Can you?
This year brought a new job. Thankfully, I have a health minded foodie in the office with me that I can have fun with! This week we’re sort of taking a new year cleanse / health approach to office eating. No snacking on whatever is hiding in the candy basket or the bottom drawer of the desk.
Yesterday for breakfast we had quinoa with blackberries. Took this one for a spin after I saw it on the Food Lover’s Cleanse on Bon Appetit. It was interesting and definitely packed a punch of energy.
Lunch was a very large heirloom tomato stuffed with tuna and cottage cheese. Believe it or not, this was seriously filling for about 2 and a half hours…
Then afternoon snack was a bowl of tangerine and orange segments tossed with a couple tspoons of unsweetened coconut flakes. No picture. Dinner was leftovers of this giant mess of spaghetti squash with baked chicken we had the other night at home. I served it with a jarred Classico sauce and LOVED it. I’ve eaten it twice and still have half the jar of sauce so I feel like my serving sizes are pretty accurate.
That gets us up to today. This morning the plan was to have kefir, toast and grapefruit. The kefir was with the office mate and the office mate was indisposed. I made due with half, enjoying the plain toast and grapefruit.
The kefir showed up at lunch and I had a cup of that with a salad and a boiled egg. Not photographed because I was RAVENOUS. This afternoon I have a pretty solid headache that I may attempt to remedy with a cup of afternoon coffee; a habit I’m trying to break. Or I may hold out for the dark chocolate afternoon snack…chocolate cures all.
So far so good.
