Hey friends! Time for What I Ate Wednesday ‘Falling’ Into Good Habits style. My good habits for this week? Working on portion control! I exercised a lot over the weekend, but I also wasn’t watching how much I ate. I’m trying to make sure my eating is under control, especially before Thanksgiving!
Although I won’t be cramming my face full of turkey and the usual sides this year… we’re going the non-traditional route. You might just have to wait until next Wednesday to find out what that is! 🙂
[breakfast] hot oats with 1/3 cup blueberries, one small banana, tablespoon of peanut butter, cinnamon, and a drizzle of honey
[morning snack] serving of light strawberry yogurt with a handful of almonds, followed by a cup of tea in my super cool American Chemical Society anniversary mug!
[lunch] 5 ounces of sliced turkey cutlet on top of spinach, kale, red onion, red pepper, broccoli, and Feta crumbles. Served with a side of ranch for fork dipping!
[dinner] more turkey cutlet with sauteed red pepper, green pepper, mushroom, red onion, and 3/4 cup of cooked brown rice. Seasoned with garlic salt, pepper, and cayenne. Also with dinner was the easy-to-make and delicious sweet potato soup!
- 2 cups diced sweet potato, peeled
- 1 cup diced carrots
- 1/2 cup diced white onion
- 3/4 cup chicken broth
- garlic salt
- Bring sweet potato and carrots to a boil in a medium sauce pan. Cook for 10-12 minutes, until they are soft to pierce with a fork. (time depends on how large your pieces are)
- While that is boiling, saute onion with a drizzle of EVOO.
- Once potato and onion are done, put them in a blender or magic bullet, with chicken broth and blend until smooth.
- Place back pureed soup back into the pan, and keep on warm or low. Season to taste with cumin, garlic salt, and pepper.
If you want to change up your Thanksgiving menu, this could be a nice substitution to baked sweet potatoes!
Do you watch portion control when you prepare meals? Or do you just eat until you are full and deal with leftovers?