What I Ate Wednesday {WIAW}

Well. I was planning to share my recipe for slow cooker vegetarian split pea soup this week…but it’s 80+ degrees here in Cleveland, and even I admit that would be a little silly. So I’m being flexible – not my strength, thank you very much – and recapping my Tuesday with a focus on my eats for the day.


The theme of the day was definitely meal prep: breakfast was prepped in advance, lunch (above) was leftovers from the night before – the meal which was prepped in advance, and dinner came together easily courtesy of the slow cooker, one of my favorite meal prepping tools.

Breakfast #1 – peanut butter whole wheat toast

I have to eat a heavy snack/light breakfast (depends on who you ask ;)) on the mornings I am going to work out after nursing Vera/pumping/playing. HAVE to. #nursingmomproblems I forgot to snap a pic…but you know what toast looks like.

Breakfast #2 – overnight oats

Eaten at the office after a core + arms strength workout at the gym.



Ummm, apparently I couldn’t be bothered to take a pic of it until I was finished. Oops!

This combo was oats, almond butter, coconut milk yogurt, splash of almond milk, banana, chia seeds, cocoa powder, cinnamon and vanilla extract –> yummmm. Plus can’t beat the ability to prep 3-4 days worth of breakfasts at once.

Snack #1: blueberry RXBAR


I love these – the ingredient list is short and real…seriously! And they are good, too. I actually prefer the chocolate-y ones, but this blueberry flavor is good, too. Fair warning: they are quite chewy…but I have no shame I guess, so I eat them anyway.

Lunch: leftover turkey pasta veggie bake topped with avocado



It turned out pretty good. I forgot it requires tomato sauce and didn’t have any…so instead I used a drained can of diced tomatoes (low sodium), and it worked pretty well. Because I was on my fifth day in a row of working out (I usually try to rest every 3 days) and my milk supply is dropping like it’s hot, I wanted to make sure I ate enough good stuff so I brought an avocado to add on top. It added a yummy creaminess to the dish.

I washed it down with a cup of Mother’s Milk tea.

Snack #2: a banana

Dinner: BBQ chicken bowls


BBQ chicken cooked in the slow cooker, plus instant brown rice and sautéed peppers and onions (that were frozen)…and obviously BBQ sauce. Simple and satisfying.

Here’s Vera’s version, in case you’re curious – just chicken and veggies (although for her lunches I included some rice).


(She went back for seconds…and thirds.)

And that’s it!


– Do you like avocado?

– What was the best thing you ate yesterday?

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