What We Ate Week 14

3 Apr

We can’t believe it’s already been 14 weeks of posts filled with our daily eats. Where is the time going?
Soon we will also be done with our sophomore year of college. Only 28 days of classes remain, not that we’re counting or anything (we so are)!! To mix things up this week, we decided we wanted to share with you our favorite eats lately over the past few weeks.

We have been having so much fun trying to capture our meals on camera. By paying attention to little details we feel our photography skills have gotten 110% better compared to 14 weeks ago! It’s a rewarding feeling to page back to our first few posts and see how much we have grown along the way. Does anyone else ever find themselves doing this? If not, DO IT!
what i ate
Anyways, we were patiently waiting to find out April’s theme of WIAW but haven’t heard any details yet. We will be sure to jump on the bandwagon and catch up next week following this month’s theme! Make sure after you read our post you head over to see what Jen and all the other bloggers have put together this week! We love getting food ideas from reading the other blogs who have linked up with us! Here’s what we’ve put together to share with you this week. A little bit of this, a little bit of that, and a whole lotta spinach, Greek yogurt, and SIAB!

Peanut Butter Banana Buckwheat Overnight Oats. This time we used plain Greek yogurt instead of blueberry.
April 1st kicked off smoothies in a bowl for breakfast. This included quick oats, plain yogurt, blueberries, chai seeds, almond milk, and lots of toppings.
Who says you can’t have quinoa for breakfast? We loved this combo. Strawberry Greek yogurt, quinoa, go lean crunch, banana slices, and lots of cinnamon.
Pineapple Mango Greek yogurt, blueberries, banana slices, Special K cinnamon pecan cereal, and toasted coconut.
Spinach salad topped with butternut squash, brussel sprouts, grilled chicken, strawberries, carrots, and 1/2 serving of Late July’s multigrain tortilla chips. Maple Grove Farm’s Balsamic Vinaigrette for the win.
9 grain crusted pollock, roasted red potatoes, steamed kale, and cauliflower.
Spinach salad topped with grilled chicken, sugar-free apricot preserves, 1/2 baked sweet potato, maple sesame almonds, dried cranberries, and balsamic vinaigrette.

Egg pizza with spicy tomato sauce, asparagus spears, mushrooms, onions, red peppers, spinach, and arugula.

Spinach salad topped with scrambled egg beaters, lemon pepper tuna, carrots, grape tomatoes, mushrooms, and dried chickpeas for a crunch. Another salad drizzled with balsamic vinaigrette (can you tell it’s our FAVORITE?)
Spinach salad topped with green beans, roasted eggplant, a sweet potato (notice the color difference? both tasted the same!) buckwheat groats, maple sesame almonds, and 1/4 avocado.

Lentil Eggplant in the Crockpot. Recipe from KERF found here. Topped with a dollop of Greek yogurt and extra cinnamon.

Spinach salad topped with roasted cinnamon butternut squash, roasted apples, canary beans, carrots, buckwheat groats, and honey.
Mixies frozen yogurt date with our Momma. We all shared a cup of coconut (made with soy milk) frozen yogurt and sugar free pecan praline. Each were topped with sliced almonds.
SIAB. clementine. grapes. frozen banana. spinach. 1/2 cup water. blueberries. granola.
Fage 0% peach with acai blues granola and pineapple chunks.

Another SIAB with a cranberry pecan banana breakfast cookie crumbled on top. Also added some buckwheat groats and almonds.


Until next Wednesday, stay fabulous!


4 Responses to “What We Ate Week 14”

  1. Kammie @ Sensual Appeal April 3, 2013 at 5:28 pm #

    Gosh, so much food, so much goodness, my tummy is now rumbling!

  2. livliveslife April 3, 2013 at 10:39 pm #

    Quinoa for breakfast is amazing! I do that frequently. šŸ™‚ I love the color of that green smoothie! Happy WIAW!

  3. Health, Love, and Chocolate April 4, 2013 at 2:51 am #

    All your girls’ meals look absolutely amazing, especially breakfast! And you can’t beat frozen yogurt dates!

    • doubletakelove April 4, 2013 at 2:52 am #

      Thanks! We love how frozen yogurt places are getting much more popular these days!

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