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

cranberry squash oats

Lunch:Salad with tuna; a small apple

desk lunch salad

Snack: Sprouted grain toast with avocado and leftover roasted zucchini

avocado zucchini toast

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.


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