WIAW

Happy Wednesday!

I haven’t linked up with Jenn for a What I Ate Wednesday in a few weeks so thought I’d jump back on board today.  Plus, I’ve got a yummy recipe to share with you!

Peas and Crayons

Yesterday morning I was in a funk.  Well, let’s be honest here, I’ve been in a funk ever since Saturday but I think I’m just beginning to realize it.  Anyways, I got up and did a Fitmixer workout and had planned to go to Boot camp as well but wasn’t feeling it.  Instead I wasted time reading blogs and chatting with my mom while the Love Nugget ate breakfast.  Usually this is when I would eat my breakfast as well but… again with the funk.  Instead I drank a few cups of this coffee that I’m loving,

Then munched on a banana while cleaning up the kitchen.  We had plans to go meet friends around 10:30 so I decided to head out early and get a few errands done first.  On our way out the door I mixed up a FitSlim shake to hold me over.

While shopping my tummy started grumbling so I ate the other half of a Cinnamon Quest Bar.  Seriously these things are SOOOO good!

After meeting our friends and taking a little train ride, we headed to Whole Foods for lunch.  I forgot to snap a picture of our lunch but the Love Nugget and I shared a box from their hot bar.  Usually I just stick with the salad bar but they had so many yummy fall dishes on their hot bar today!   Butternut squash salad, green bean salad, roasted turkey, roasted beets and fennel and fresh fruit.  It was like a Thanksgiving feast!

A little later in the day, I fixed a plate of one of my favorite snacks.

I enjoyed it with this little guy who munched on some celery as well.

I had a bunch of winter vegetables I’d been wanting to roast for a few days.

So I planned it for our dinner last night along with some organic chicken breasts and it turned out to be delicious!

Balsamic Roasted Chicken and Winter Vegetables

1 Parsnip

1/4 Head of Cauliflower

1 Broccoli Stalk

2 Medium Carrots

2 Radish

1 Fennel Bulb

2 Organic Chicken Breasts

1/3 cup Balsamic Vinegar

1/4 cup Olive Oil

1 tsp Maple Syrup

1 tbsp water

Juice from 1/2 Lemon

1 tsp Dried Italian Seasoning

1 clove chopped garlic

1 tsp salt and pepper

In a small bowl, whisk together the balsamic, water, maple syrup, olive oil and seasonings.

Set aside, rinse chicken and pat dry then place into a zip lock bag.  Pour 1/4 cup of balsamic mixture over the chicken in the zip lock bag.  Massage into the chicken then marinate for at least 30 minutes.  Meanwhile, wash and chop all the vegetables then put into a large bowl.  Pour the remaining balsamic mixture over the vegetables and mix well.

Preheat the oven to 375 degrees then place the chicken breasts in a large baking dish.  Scatter the vegetables around the chicken.

Bake for 30 – 35 minutes or until the chicken is cooked through.

The chicken was good but I’d have to say the star of the meal was the roasted vegetables.  Yummy!  I actually only had a few bites of chicken then decided all I wanted was veggies and went back for seconds!  So good!

With so many veggies in my tummy I was pretty full.  I enjoyed a cup or hot Sleepy Time tea while the hubby and I watched the election results.

Today we are off to the gym for spin class then I have a dentist apt. this afternoon 🙁  I hate the dentist but one of those things you just have to do.

Have a great day!

QUESTIONS –

  • Have you tried a Quest bar before?  If so, what’s your favorite flavor?
  • What’s your favorite K-cup?
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Comments

  1. The chicken looks great 🙂

  2. That marinade sounds great! Happy WIAW!

  3. Dinner looks scrumptious! And I am drooling over that coffee…yum 🙂

    Happy WIAW…

  4. I love Quest bars! I think my favorite flavor is cinnamon roll! Though, I love their peanut butter and chocolate, too!

  5. Dinner looks delicious girl. Thank you so so much for sharing the recipe with all of us!!

  6. I can relate to the funk. Winter does that to me! I love the Black Silk K-Cups. Never tried a Quest Bar, but that looks good! 🙂

  7. Your balsamic roasted veggies look delicious! I need to stock up on fall veggies and roast them. Yum!

  8. I love roasted veggies so much! When I was single, I would often make a dinner out of just them, usually with a portobello mushroom as the “meat” stand-in. We are roasting some cauliflower tonight. It’s the only way to eat it!