It’s Wednesday – huzzah! Seriously, four-day weeks are approximately eleventy bajillion times easier to deal with than full five-day workweeks. Mondays away from the office are the bomb diggity (well, isn’t that the understatement of the year), and starting the week on Tuesday makes life a lot easier (ok, that’s probably the runner-up for understatement of the year).
I motion to create a four-day workweek as a matter of policy! Who’s with me? Viva la revolucion!
Ok, so maybe that’s slightly (only slightly) unrealistic. Failing the ability to do that, I’ll just revel in the fact that it’s Wednesday and get my WIAW on. Thanks as always to Jenn over at Peas & Crayons for being the hostess with the mostess!
I started the day with my usual coffee and GF toast:
After the gym, I had my (also usual) smoothie with kale, mango, blueberries, protein powder, and banana — and I bottled half of it to take with me for lunch.
But really, why am I carrying on about smoothies when breakfast on Saturday involved one of the most glorious weekend meals I’ve ever had?
Four words, y’all: GLUTEN-FREE STRAWBERRY PANCAKES.
To say that I chowed down on these would be another massive understatement. As you can see, I don’t usually do regular maple syrup — I’m a bit of a weirdo that way (among, um, many other ways) — but I’m all about strawberry jam. Strawberry pancakes + strawberry jam = bliss.
We used the boxed pancake batter from King Arthur Flour, and it was divine. This was, hands-down, the best GF pancake flour I’ve ever had. In the nearly five years since my Celiac discovery, I’ve tried a ton of different GF flour brands — and King Arthur is far and away the best. You could say they take the cake. (Sorry, that was awful. I can’t help myself!)
The directions call for 2 eggs and melted butter or vegetable oil, but in the interest of making them low-fat, we omitted the oil/butter and used 1 whole egg + two egg whites. We tossed in about a cup of diced fresh strawberries in honor of springtime, and omigodyouguys, they were delicious.
Truth be told, there’s a very good chance that I’ll make another batch this weekend and take them to work with me throughout the week. Pancakes at work would be awesome.
Aaaaaaanyways, on to my other meals. Snacks are identical to last week’s (what can I say? I’m a creature of habit!): Greek yogurt with GF granola, celery, apples, Pamela’s bars (which, BTW, are freakin’ delicious — I highly recommend them), and Mary’s Gone Crackers with Alouette garlic and herb cheese.
Lunch this week has been brought to you by the good folks at Progresso. I know canned soups are a serious faux pas in the healthy living world, but they’re my go-to staple when I’m pressed for time. Nobody’s perfect, amirite?
It hasn’t been a cooking-from-scratch week here, um, at all. Dinner was brought to you by the good folks at Trader Joe’s: I baked some tomato-basil chicken tenders with a chopped onion and a wee bit of white wine, garlic powder, oregano, and Parmesan, and served them with steamed veggies. For a meal that took almost no effort whatsoever, it was darn good. (Thank you, Trader Joe’s, for being freakin’ awesome.)
Confession: I love cooking, but right now I’m a huge fan of meals that require very little time or effort. Some might call that lazy, but I prefer to think of it as being highly efficient. One of the side effects of having a full time job, an awesome husband who I want to spend time with and talk to, a gym addiction, and a love of writing is that I don’t have much of any free time on my hands during the week. So, if I can find ways to save time while not sacrificing much in the way of health/nutrition, I’m all about it.
My other great food love this week? Berry Berry Kix. They’re GF, preservative free, and effing delicious.
Fact: I have a cereal addiction. I effing love it, and I might have a bowl (or two…or three) every night for dessert.
I hope everyone has an awesome Wednesday! So, my lovely fellow bloggers, tell me:
How do you save time during the workweek? What’s your favorite cereal? What do you like to put on your pancakes – are you a maple syrup person, or do you have alternative toppings?