Today and every Wednesday I link up with Jenn and share a day of my healthy eats. I am somebody who mostly focuses on clean eating – i.e. as unprocessed as possible (although not perfect!).
I also happen to follow the Weight Watchers plan to get back to my ideal body weight post-pregnancy. You do not have to be a Weight Watcher to benefit from my blog and my recipes. But I do include PointsPlus for other Weight Watchers, since I already calculate them for myself.
If you are curious to see my WIAW archives, you can view those here.
Now, on to the food! For breakfast I had two whole eggs (4pp), scrambled with onions, peppers and mushrooms. I topped that scramble with some 2% cheddar (1pp) and fresh basil. I also had two cups of coffee with half and half (1pp for the two cups) and an apple.
Side note: I love scrambles! They are like omelettes, but without all the pressure. 🙂
For lunch, I was lucky to have some good leftovers in the fridge to draw from. I had some leftover pork roast with homemade BBQ sauce. I also had some extra butternut squash from when I made this recipe last week.
So I put that pork (3pp) on a light wheat sandwich roll (2pp) with homemade BBQ sauce (1pp), and I roasted up some butternut squash fries in the oven to go with it (recipe post coming soon – only 1pp for the olive oil).
After lunch I had an iced coffee (1pp) and a piece of dark chocolate (1pp).
For snack I popped up some of my coconut oil popcorn in the microwave (4pp).
It hit the spot…so good!
For dinner, I kept it pretty simple and made some stovetop grilled chicken breasts (5pp) with roasted asparagus (1pp for olive oil) and a small baked potato (3pp) with a little real butter (1pp).
Have you ever made squash fries?
What is your favorite vegetable to roast?