Today’s post kicks off June’s “Sensible Snacking” theme for What I Ate Wednesday. I think it’s safe to say that I’m ridiculously excited to see what you kids whip up! Our last sensible snacking month was chock full of delicious, healthy, and often ridiculously quick + easy snacks and I’m expecting oodles more this time around.
To those of you planning on joining the party, simply write up a blog post with your WIAW day-of-eats and tell us [and show us!] how you practice sensible snacking! I’d love to see a round-up or collage of your favorite snacks, snack-related goals and habits, tips on how you keep your snacks healthy yet easy/accessible, and even how you sneak extra fruits and veggies your snacking routine. Have fun with it! For those of you stopping by for meal/snack ideas and inspiration, have at it! If last year is any indicator, we’ll all have oodles of new snacks to nosh on this summer.
[breakfast] scrambled eggs [2 yolks + 3 whites] with tomatoes, garlic, scallions, and cheese [snack] mini cheese wheel [lunch] I defrosted/baked a vegetarian chili burger from my freezer stash and topped it with cheese, onion, tomato, and chipotle aoli on a crispy lettuce wrap – so good! [snack] apple + veggie straws [dinner] Date night! Paul and I split an order of rice flour and herb dusted calamari [AMAZING!] with mandarin orange salsa and each had a veggie-loaded field green salad with crispy chickpea croutons and a duo of dressings on the side. Loved them both! One was honey poppyseed and the other was a tangy tomato vinaigrette. For my meal I ordered the fish tacos [meh!] drizzled in tomatillo salsa and topped with black beans. The beans and fish were the oddest combo ever… I just couldn’t get on board with the pairing of flaky delicate fish with heavy, hearty beans. It was weeeeeird! [dessert] vanilla bean cheesecake.