Happy What I Ate Wednesday. This week is flying by, so for toay’s weekly “what I ate” post, I’m going to show another day in the life of a dietitian. This was a clinical day I spent working at the hospital.
Breakfast: Oatmeal with leftover squash and cranberries
Lunch:Salad with tuna; a small apple
Snack: Sprouted grain toast with avocado and leftover roasted zucchini
Dinner: Shredded cabbage with homemade pierogies, mushrooms, and chicken sausage
Snack: Siggi’s vanilla yogurt
What do you eat at work?
To see more WIAW from other bloggers, check out founder Jenn’s blog Peas & Crayons.