Hope you’re having a great week! And if you’re celebrating July 4th, hope it’s a great one. Mid-week holidays can be a little awkward, unless you take the rest of the week off, but I’m still digging the holiday vibe. I actually love when New York is like a ghost town this time of year and gets super-quiet. It feels extra-restorative, which is something I’ve been needing lately.

This past Sunday was the first in almost a month I was home, and it was glorious to just spend the day doing stuff like grocery shopping, meal prep, laundry, a coffee date and some yoga & meditation. I’d spent a good portion of Saturday outside at a BBQ in the hot sun (really fun but also left me totally zonked) so it was extra-satisfying to take it slow.

For today’s What I Ate Wednesday post, I’m sharing a look at what I ate (and drank) over the course of the day. I’ve been in this annoying habit of having dinner way too late and just giving up and throwing a bunch of stuff into a salad, even if I had a salad earlier in the day, but I tell myself I’ll feel motivated to change when it’s a good time, and lately I have just had zero motivation to plate a pretty dinner or spend a ton of time experimenting on new recipes because I’ve been doing so much of that behind the scenes for work. There’s also the fact that, when I do go out and share a meal or drinks with someone, I really don’t want to bust my phone out and for everyone I’m with to go into the technology black hole. Summer is a great time to get back to being a human and not just a work robot.

Anyway, experience has taught me to just go with it and not put pressure on myself to be, like, the perfect food blogger or something. There are plenty of other things  to focus on! That said, busy doesn’t have to be boring. Lots of color keeps things lively, for sure.

Breakfast: an egg white veggie omelet (I’ll be sharing an omelet for my current favorite omelet hack in a new post soon); side of tomato & cucumber salad
Lunch: Giant arugula salad with hard boiled eggs, radishes, summer squash, zoodles, avocado; a few frozen banana slices for lunch “dessert”
Pre-yoga snack: Plain Greek yogurt with cocoa power and topped with frozen berries & drizzle of sun butter. This is nothing new—I’m just obsessed.
Dinner: half of a Truly Spiked & Sparkling seltzer while cooking (have you tried these? I had no idea what to expect but was pleasantly surprised); It was so hot, so I just tossed my veggies into a salad with yogurt-marinated chicken (similar to this one but with yogurt and spices and no hummus—proper recipe coming soon!) topped with babaganoush & goat cheese; a piece of dark chocolate for dessert/

How are you spending your July 4th?  Do you like to take photos of your food when you’re out with others or do you keep the phones away? 

To see more WIAW, check out founder Jenn’s blog Peas & Crayons or visit host Laura‘s blog.