Another week, another What I Ate Wednesday. I’m getting back into the swing of my first real week back at the hospital since before Christmas. Though I’d been anxious about having so much work-from-home time, it ended up being exactly what I needed, as my  immune system decided to take its annual vacation. Thursday through Sunday were originally supposed to be jam-packed with activities and events, but thanks to a nasty case of laryngitis, I found myself holed up inside. The most social thing I did was go to yoga!

That said, I don’t think I realized how badly I needed that restorative quiet time. By Sunday night, I could finally speak more than a sentence at a time and felt well-rested for the first time in weeks. I also spent a lot of time in the kitchen, trying new recipe ideas and coming up with ways to use leftover roasted root veggies from a food demo that never happened. Here’s what I ate Friday:

WIAW 197

  • Breakfast: Red quinoa with veggies, hemp seeds, and a poached egg
  • Lunch: Arugula with roasted veggies (butternut squash, beet), avocado, and pulled chicken from the slow cooker
  • Snack: Plain Greek yogurt with coconut flour, cocoa powder, dried cranberries, and a drizzle of maple syrup
  • Dinner: Filet mignon (1/2 of one 8-oz steak) with shredded brussels sprouts with more squash and a little pecorino

A few hours after dinner, I had what has become one of my staple snacks: thinly-sliced pear and a cheddar cheese stick.

fruit and cheese

I also drank my weight in tea and water. My goodness, I barely have any tea left after last week. I do have to say, though, that avoiding alcohol and staying constantly hydrated is amazing for the skin. If it weren’t for my great love of wine and bourbon, I might consider making this a regular thing. Either way, maybe I’ll just make a mental note to drink more tea.

What do you eat and drink when you’re sick? 

To see more WIAW from other bloggers, visit founder Jenn’s blog Peas & Crayons.

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