A Very Snacky WIAW

Another Wednesday, another edition of What I Ate Wednesday! I’m posting my meals from yesterday and they’re a little all over the place. I made dinner early so my dad could eat before going to work, and ended up being starving my 6 pm hence the random snackiness.

Breakfast can be found my locating number 1 & 2 on the map. Just kidding! For breakfast, I made a bowl of the Hot Multigrain Cereal I bought on my last trip to Trader Joe’s. I made it with Dark Chocolate Almond Milk which gave it an extra bit of sweetness. I also had a side of bluebs and coffee.

For lunch/dinner I tried out two recipes from Real Simple. I made Brussels sprouts with bacon and onion, which everyone raved about and Chicken with lemon, zucchini and Feta cheese. The consensus on the chicken was that it was a bit too lemony, but still refreshing and good.

Since I had an early dinner, I snacked the evening away. I started with a Cranberry English Muffin with cream cheese and a Cliff Z Bar. I can’t get over how good the Z Bars are! They taste just like cookies.

I grabbed an apple on our way out of the house because I felt like I was still missing something. On our way to Party City, Tommy said we should stop to get garlic knots from the pizzeria by my house and I couldn’t say no. They are seriously the best garlic knots I’ve ever tasted.

Since the Brussels sprouts were such a hit, I thought I’d share the recipe because you really need to try it.

Sauteed Brussels Sprouts with Bacon (adapted from Real Simple)

Ingredients

  • 2 pounds small Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • Kosher salt
  • Ground black pepper
  • Trader Joe’s 21 Seasoning Salute or Italian Seasoning Blend
  • 6 slices bacon
  • 1 small red onion, cut into thin half-moons

Directions

  • Heat oven to 425°F. On a large rimmed baking sheet, toss the Brussels sprouts, oil, and 1 teaspoon each salt, pepper and seasoning blend. Roast, stirring once, until tender and slightly golden, 25 to 30 minutes.
  • Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate; crumble. Discard all but 2 tablespoons of the drippings.
  • Return the skillet to medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the Brussels sprouts and bacon and toss to combine.

Have a great Wednesday! Halfway to the weekend!

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Comments

  1. Oooh I love the hot multigrain cereal from trader joes!! Yours look especially delicious with the dark chocolate almond milk. I'm a huge fan of zbars too!! It's amazing how clif was able to make something healthy, but oh so delicious!

    • These are so easy to make! My dad claimed that he didn't like em when I told him what I was making for dinner, but as soon as I put some on his plate, he was surprised that he liked them. Try it!

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