This month What I Ate Wednesday is all about loving your veggies. Do you love your veggies? You should. I think I ask the husband every day how many vegetables he's eaten. (How the boy who ate only beets grew into the man who doesn't usually want vegetables with dinner is beyond me.)
I never have a problem eating my vegetables. I often eat lettuce and celery or carrots with lunch, almost always have a salad with dinner and cooked veggies to accompany my lean protein. It took me a while, though, to try new veggies. I was fine with broccoli, green beans and the usual for many, many years.
But boy was I missing out. I went a long time not eating things like spinach, okra and edamame, but I'm lovin' 'em now. My most recent fave? Baked spinach "chips." I need to work on the process a little, but basically I bake fresh spinach leaves that I've sprinkled with mixed-up salt for about 10 minutes in a 400-degree oven.
OMG. I can't get enough of them. When I asked the husband to try them he said, "Yeah, they taste a little like chips, but mainly gross."
OK, so my spinach chips are lost on him. At least I know I can get him to eat a salad with dinner.
Lunch: More leftover chicken fingers on a bed of iceberg lettuce, 1/2 cup nonfat plain Greek yogurt, a reduced-fat cheese stick and celery, a coconut La Croix and an orange
Snack: Another protein shake with almond milk
Dinner: Baked spinach "chips"
... And a bowl of leftover beefy chili topped with a tablespoon of cheddar cheese.
Snack: 1 single container carbsmart yogurt (frozen) and blended in the blender until the husband couldn't take the noise a second longer with a scoop of protein powder and 1/2 cup almond milk ... and two tablespoons natural peanut butter on the side