From sweet to savory (and back again!)
For a snack today, I couldn’t resist bringing one of the blueberry scones I made last night. I made 12 in total and froze six. With just me and the husband eating them, having that many scones lying around would mean BAD things (or perhaps it would mean a good thing, if only my taste buds and not my thighs are concerned!). Six is a nice number. I had one two last night, and one today. That means there are 3 left for the ol’ hubbers.
For lunch, I had my usual salad, but unlike yesterday’s that was sweetened by strawberries, today’s was much more savory. I added a whole tomato to my usual mix of green vegetables, and a bunch of bulgur to boot! Topping salads with cooked grains is a delicious addition. It gives you some extra carbs and calories to make the meal more filling, and it provides a great texture. I didn’t put nuts on this salad because it just wasn’t needed. Bulgur and feta is a particularly appealing combination. Salty and nutty and chewy, oh my!
This salad has:
- One large handful of organic baby spinach
- 8 slices of cucumber
- Three “tree”s of broccoli (How else to describe them? lolz)
- 1/2 an avocado
- 1 tomato
- A few spoonfuls of prepared bulgur
- 1 ounce of feta
- Topped with Kraft fig balsamic vinaigrette
Of course no meal is properly concluded without something sweet! I had three squares of Dove dark chocolate which clocks in at exactly 100 calories. Yesterday, I ate two of the squares but forgot about the third until much later in the afternoon. Discovering that I had yet another piece of chocolate to eat was akin to finding a toonie (Canadian reference! Booyeah!) in your pocket when you didn’t know it was there. A great surprise!