Plain yogurt gets a bad rap. I use to wonder who those crazy people were out there buying plain yogurt. I don’t get it, don’t you want to ENJOY your yogurt? How can you eat it plain? Why are you not running to the trash can with that or using it hang your wallpaper?
Well now I get it. I think it was plain Fage that converted me. The creaminess made me stick around and now my tastes have apparently adapted because I’m a plain yogurt lover. Whatever the case, I eat plain yogurt like a boss.
It was regular (non-greek) plain yogurt for breakfast today, topped with a handful of blueberries and half of a white peach (I shared the other half with Kaz) topped with some chia seeds. Half a cup of coffee with half and half too.
Breakfast was eaten today standing up while preparing breakfast for everybody else. My first and second cups of coffee were consumed peacefully at my desk before they were up.
I spent the morning cooking while it was still relatively cool out – bone in chicken breasts, roasted Brussels sprouts and a simple mayo-free coleslaw. Veggies include green cabbage, red cabbage, carrots, celery and vidalia onion. The dressing was made up of olive oil, apple cider vinegar, dijon mustard, garlic powder, salt and pepper.
After Kaz’s afternoon nap we split a banana (I sure share a lot of fruit with this boy) – except my half was stuffed with almond butter. His was stuffed with nothing but more banana.
Notice the almond butter on my pinkie? Classy.
Plus a little plain whole milk kefir to continue with today’s plain yogurt theme. I went for kefir because I was looking for a little protein to go with my banana and almond butter. Plain kefir is yet another plain yogurt-ish food that I use to think was way too tart. I bought this with the intention to add it to smoothies, but slammed it straight up today.
Lunch came in the form of two big snacks – some sampling of Brussels sprouts, chicken breast and coleslaw when they were ready (but not enough to feel like it was lunch) and then the Banana and Almond Butter and Plain Kefir Show, plus a handful of un-pictured macadamia nuts.
Snack, Part 2 held me over well for an evening hour and a half yoga class – I rode my bike the 4 miles (round trip) to and from yoga. I was definitely ready for a substantial dinner when I got home and dove head first into my current favorite salad – greens, 2 hard boiled eggs, bacon, 1/2 avocado, tomato and a homemade dressing of olive oil, balsamic, dijon mustard and S&P.
Nothing plain about this salad. As it should be.