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| Technically What I Ate Monday |
Breakfast: high-protein pancakes made with cottage cheese, two egg whites and chocolate protein powder, topped with blackberries and sugar-free syrup; half caff and unsweetened almond milk on the side morning snack: greek yogurt, 1/4 cup blackberries, hazelnuts lunch: avocado-egg salad, lettuce, low-fat string cheese, chocolate protein powder + water, coconut la croix snack: 1/2 tablespoon natural peanut butter; cottage cheese; apple (not pictured: rye-pumpernickel swirl bread toasted + topped with 1/2 tablespoon natural peanut butter) dinner: leftover corned beef; carrots; cabbage
And since we're here to talk about going green - because it's March is the month for St. Patrick, because eating veggies never gets old, because Jenn said so and because I've recently discovered I can eat avocado without my mouth itching - I wanted to share with you my "recipe" for avocado-egg salad.
