What I ate Wednesday

This topic is inspired by (openly ripped off) Detoxinista, who is one of my favorite heathy/clean eating bloggers.  I will not be staging my meals to look beautiful and more appealing, rather you’ll see what I ate, where I ate it, at whatever stage during the meal that I remembered to photograph it with my iPhone.


Coffee, black.  Always and in quantity, meaning about 24 – 30 oz every morning.

Australian Apple, Pear, Mango, Banana Juice: 103 cal, 0g fat, 0.6g protein, 22.2g carbs, 0.8g fiber

I find a bit of juice is a good way to hold me over until breakfast and to take my vitamins.


Oatmeal: 401 calories, 13.6g fat, 5.2g protein, 72.9g carbs, 5.9g fiber

  • 1/4 cup oatmeal
  • 1/4 cup canned coconut milk
  • 1/4 tsp cinnamon
  • 1 tbsp raw honey
  • 1/4 cup raisins
  • 1/2 cup water

I put it all in a rubbermaid container and take it to work.  Once I’m there and settled in, I throw it in the microwave for 2 minutes and breakfast!  You know what they say, oatmeal will stick to your ribs until lunch.

Lunch: YES! I ate at my desk.  What?!?  It was a busy day.


Tomato, Avocado & Spinach Sandwich: 377 cal, 19.1g fat, 12.5g protein, 40.2g carbs, 14.3g fiber

I am in love with Baker’s Delight Wholemeal Chia Block bread.  It may be the best bread I’ve ever eaten!  I could eat sandwiches for every meal if they involve this bread.  Usually, I toast the bread quite well, but today I was a bit rushed for time.  Then I spread a healthy amount of mustard on one of the slices, layering tomato and spinach on top.  If my (1/2) avocado were a bit nicer, I would have sliced it and put it onto of the spinach, but this one is a bit overripe and mushy, so i spread it on the second slice of bread.  A touch of salt and pepper, put the whole thing together and I get a hearty lunch!  I usually pack some dill pickles to add a bit of crunch on the side (to curb my craving for chips along side a sandwich).


Grapes: 62 cal, 0.3g fat, 0.6g protein, 15.8g carbs, 0.8g fiber

Dill Pickles: 32 cal, 0g fat, 0g protein, 8g carbs, 4g fiber


Taco / Fajitas: 869 cal, 50.1g fat, 38.3g protein, 74.3g carbs, 16.5g fiber

Usually, I am much better at making these healthier, but today I was starving!  While we cooked, I snacked on the shredded cheese which causes the fat and calories to build up in a hurry.  We love to eat “tacos” because they’re such an easy and hearty weeknight meal.

tacos / fajitas

We like to sauté peppers, mushrooms & onions in olive oil and mix a can of vegetarian refried beans with 3 tbsp taco seasoning.  Put it all together in a tortilla, preferably wholegrain, with lettuce, tomatoes, cheese & taco sauce.  Do you see why we get confused on whether these are tacos or fajitas?  Whatever you choose to call them, I call them delicious!


After dinner, I really wanted to stay on the couch and actually had myself talked into it.  After all, I did have to drive to Geelong today!  Ben, on the other hand, was ready to go!  So we put on our walking shoes and spent 51 minutes out on the boardwalk along the beach, burning approximately 216 cal.  When we got back, we climbed the 9 flights of stairs back to our apartment.  Even though I really didn’t want to, I’m glad we got moving tonight!





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