Good morning friends! Welcome to this week’s What I Ate Wednesday. Since we last caught up on Friday, I was able to spend a lot more time in the kitchen. Cooking is very relaxing for me and I enjoy getting creative in the kitchen. I had the chance to make some pretty amazing Bacon Mac & Cheese that I will be sharing with you this week!
I pretty much take pictures of all of my food. It’s just what I do. Sometimes those photos end up on Instagram or in my weekly What I Ate Wednesday post. What I eat works for me, and it’s far from perfect. These posts are nothing more than a chance to look at some real meals.
Let’s get this party started!
Breakfast: Strawberry Shortcake for breakfast. I used Original Stack’D buttermilk mix with a scoop of Lean Body For Her Vanilla Whey. Nothing like fresh strawberries on your pancakes. Berries always taste so much fresher in the summertime! The icing is Oikos Triple Zero Vanilla yogurt.
Morning Snack: Fit Elite Protein Bar in Cookies N Cream flavor. This hands down was one of the best cookies and cream protein bars I’ve tasted. I’m a big fan of Quest but the texture and softness of this bar beats it hands down. GNC carries the Cookies N Cream and Cookie Dough flavors. I will definitely be buying more. Nutritional stats: 180 calories, 20 grams protein, 4 grams net carbs, 15 grams of fiber, 2 grams sugar.
Lunch: Salmon burger with my homemade cherry chia jam on a Thomas’s Cranberry Muffin. As crazy as it sounds, I found one pack of the muffins left in my freezer. When I find things I love, I buy them in bulk and freeze them. The tartness of the cranberry and the sweetness of the cherry jam complimented my salmon burger beautifully!
Dinner: Yes, this just happened! Dijon Glazed Salmon over Bacon Mac & Cheese. Who remembers eating Kraft Macaroni and Cheese out of the box as a kid! I could never imagine eating that today. For my healthier version, I used a box of Banza Chickpea pasta. This recipe is so easy to prepare and much healthier than your mom’s mac n’ cheese! Give this recipe a try! If you do not have access to Banza pasta, you can use Quinoa Macaroni or even whole wheat pasta.
- 1 box Banza Chickpea pasta
- 4 slices, cooked Turkey Bacon(crumbled)
- 1 bag low fat cheddar cheese,, shredded
- ¼ cup cashew or unsweetened almond milk
- Boil and cook your pasta according to the directions on the box.
- Drain and rinse your pasta.
- In a medium size saucepan, add your cheddar cheese and cashew milk.
- Allow to melt over low heat.
- Continue to stir until the cheese has melted into a sauce.
- Add salt and pepper to taste.
- Pour your melted cheese sauce on your pasta.
- Stir until well combined.
- Plate your macaroni and cheese.
- Top it with the crumbled bacon.
Evening Snack: Oikos Greek Frozen Yogurt in Salted Caramel. I picked this up over the weekend at Walmart. With swirls of caramel ribboned throughout the yogurt, it was too die for. The calorie count is much higher than Arctic Zero, so I split the pint with the hubby. It is totally worth the splurge!