Time for another round of WIAW (What I Ate Wednesday) retitled by me this week…What I Ate at Work!
Thanks to Jen at Peas and Crayons for hosting!
Title: Cheesy? Yes. Warranted? Yes.
Why? Because, for those of you who don’t know, I am at a legal internship this summer (just like every law student after their second year of school), and I have SERIOUSLY had to adjust to having a day job. Not only does it mean I don’t have the time to grocery shop for fresh food 3x/week or go to the gym twice a day, but it means I have to anticipate all my food needs for the entire day ahead of time! I’m tempted to use the first world problems hashtag here, but I’ll refrain.
I hate having to plan my entire day ahead of time because I like to try to eat as intuitively as I can and give my body what it’s craving. Alas, I have managed alright. I know you were worried there for a second, but don’t panic. I’ve got this.
Besides everyone at my job thinking I’m a little weird because I eat every 2 hours, it’s all good.
[Cause over here, we like to party!]
I didn’t go to the gym because I had a fairly late night. I let my body sleep until 7am, which was much needed, and then awoke to do a light warm up and some stretching – my favorite morning activity! I wasn’t super hungry, so I packed breakfast to take along to work.
Despite eating breakfast at 9, I was hungry again by 10:30, so I had an orange to tide me over until lunch.
Lunch started with my new favorite routine – chowing down on some fresh veggies before digging into whatever bowl of roasted vegetables and protein usually follows. Today was snap peas and heirloom tomatoes :)
My main dish was the usual BIG bowl FULL of all kinds of random goodies:
The usual lately: a huge apple and an Ezekiel english muffin topped with “peanut butter” (a mixture of Protein Plus peanut flour and water).
Vegan Mexican! I’m obsessed.
After dinner, I headed to the gym. I did:
10 minutes hill climb warmup on the arc trainer
5 ROUNDS: 1/4 mi. sprint, 20 lunge with dumbbell curl, 20 spidermans
[All part of me switching up my normal lifting routine and just doing what my body is in the mood for when I get to the gym. LOVE IT.]
When I came back, I was more than ready for the delicious protein treat I had prepared before I left :) I did a protein twist on Powercakes’ Chocolate Zucchini Bread Chia Pudding, and it was AMAZING.
- 1 c. almond milk (I used unsweetened vanilla)
- 1 scoop chocolate protein powder (I used Plant Fusion)
- ½ large zucchini (I grated mine first)
- 2 tbsp. pumpkin or unsweetened applesauce (I used a mixture of both)
- 2 tbsp. chia seeds
- 6-8 drops liquid stevia
- ½ tsp. cinnamon
- ¼ tsp. vanilla
- Place all ingredients in a blender. Blend until completely smooth, about 30 seconds. Place in bowl refrigerate for at least 30 minutes. I refrigerated mine for almost 2 hours for best results. Enjoy!
This pudding is super thick and creamy.
It’s not runny or slimy at all like some chia recipes I’ve tried. It’s a great dessert alternative to a protein shake!
I love eating mine with some Barbara’s Cinnamon Puffins cereal underneath, or with a side of fruit. Or both. YUMMO.
Nutrition Facts for the day:
95 grams protein
We don’t mess around here.
Cheers to hump day,