I cannot express to you how excited I am to post my food today. You guys are going to be SO proud of me! I actually ventured slightly away from my boring eating! Yay! I also tried one of my pinned recipes and it was a huge success.

But first, what the heck is happening?

This is a #WIAW post.  The idea of #WIAW is to photograph one day of meals each week, link up to the Peas and Crayons blog, and celebrate the wonderful world of eating (it is truly amazing, after all)! It also gives us the chance to find new recipes by seeing what everyone else eats! So, after reading my blog be sure to stop by peasandcrayons.com to check out what other people ate!!

This post’s meals are from Monday. I tend to get a little more adventurous with my eating on days off from school 🙂

Breakfast

Breakfast was a random jumble of veggies thrown into an egg scramble. It was so good, and a nice healthy meal after my SD trip!

• Homemade egg scramble (with peppers, mushrooms, spinach, squash, onions, and basil) topped with guacamole salsa
• Ezekiel Toast
• Banana
• Coffee

Lunch

Lunch was a typical meal. Gotta get in my daily yam 😉

• Trader Joe’s canned Atlantic salmon
• Baked yam with Trader Joe’s almond butter
• Spinach salad with peppers

Afternoon Snack(s) 

As usual, there’s a ton of snacks 🙂

• A banana (I love them when they are a little brown like this!)

• Dry Cheerios

• Pink Lady Apple (my favorite kind!)

Dinner

I finally scrolled through my pins and made a healthy quinoa dish! It was Mexican Quinoa, and turned out amazing. This will definitely become part of my usual meals. Here’s the recipe:

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced

Instructions:

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.

Then, stir in the avocado and serve!

It was a yummy and easy meal! Even a teenager could make it! 🙂

Night Snacks

Again, some of the usuals.

• Greek yogurt with blueberries

• Glass of cashew milk to get enough calcium for the day (strong bones are important for runners!)

So, I got out of my comfort zone a little bit and experimented with some new food! It was a pretty delicious day of eating 🙂

How about you?

• How do you cook your eggs?
• Do you like your bananas a little brown?
• What’s the best thing you’ve eaten today?