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Hey y’all! Welcome back to WOMP (aka What’s on My Plate?)! In case you’re unfamiliar with this new series, it’s basically me trying to show you just how simple healthy eating can be and give you inspiration. What it’s not is a professionally-styled collection of gorgeous photographs. Here you see behind-the-scenes snapshots of what I really truly eat.
This week was a little different because my dad, two sisters, and I went to Kentucky Thursday and Friday to attend the Rocky Mountain Horse Association Internationals at the Kentucky Horse Park. We were just spectators this year, not competitors, but it was great reconnecting with old friends. I ate healthy about half the time. We left early Friday morning and I ate breakfast and lunch “on-plan,” but supper was a different story. Supper was quite a story of its own, actually. Katelyn (my sister) didn’t want to miss any of the classes at the show, so we literally ate lunch before noon and did not eat supper until eight o’clock that night. Yeah, I was more than a little hungry. We all wanted Golden Corral, but we drove to the nearest one only to find that it was permanently closed. So we settled for O’Charley’s, and I felt like indulging so there’s no picture of that meal here. 😉 Saturday morning and lunch were both on plan, but we felt like DQ Blizzards for supper, then got a ginormous bag of kettle corn to fill in the cracks while we watched the grand championships at the show. We left when the show ended at 10 p.m. and drove home so we could be at church the next morning. We stopped to get gas around midnight, and I grabbed a Coke slushie to wake me up so I could take a turn driving.
There, that’s my confession. I pretty much always eat on plan when I’m at home, but when I travel I often splurge a little. I’m always more than ready to come home and jump right back into regularly scheduled programming. In this case, even with the splurges I ate quite a lot less than I usually do, so I think things came out about even. 😛
(Please note that these WOMP posts aren’t meant to be guides for serving size or anything like that. I don’t always have everything on my plate at the beginning of the meal when I get my camera out. Serving sizes vary from person to person anyway. Please just use this as inspiration for what to eat, not how much to eat.)
(E) Leftover oatmeal cake (from last week) made into French toast of sorts with egg whites, almond milk, cinnamon, and THM Super Sweet Blend. Topped with some sliced banana and sugar-free syrup
(E) The last of the oat cake with some cottage cheese, cinnamon, and Truvia (This was my breakfast very early in the morning before we left for Kentucky.)
(S) Hotel breakfast at its best… scrambled eggs, bacon, and turkey sausage with ketchup
(S) Sunday morning I made 3 eggs fried in coconut oil and topped them with my Sweet & Spicy Rub. Perfect detox after my indulgences on Saturday…
(E) Back to work Monday morning with a bowl of chocolate oatmeal (just add cocoa powder and stevia) for fuel.
(S) Grilled chicken (with the remains of my Perfect Barbecue Sauce), green beans (seasoned with some leftover sausage from the fridge), and steamed cauliflower topped with ricotta cheese that needed used + some of my Sweet & Spicy Rub
(S) Sunday night I made my old favorite: low-carb wrap with mozzarella cheese and pepperoni, fried in coconut oil.
(S) Monday night we had leftover roast beef from Sunday lunch, I finished up the leftover cauliflower, and my mom attempted to make fried okra but didn’t use an egg wash so most of the breading fell off. It was still quite good. I think she just used my baking mix to bread it and fried it in coconut oil.
(XO) This is what supper looks like when Mom is grocery shopping all afternoon and Briana is busy putting the final edits on her cookbook. Scrambled eggs…and grapes. Crossover, but this is basically all I ate (I did have seconds) so I think it actually kicked my metabolism into gear…lol.
(S) Bacon sandwich! (On half a Joseph’s pita)
(E) Chicken and rice leftover from my crockpot experiment last week + lettuce with black beans and some teriyaki sauce as dressing (I used a very small amount, so I think I stayed at 1-2g sugar. Teriyaki is not recommended on the THM plan, just to be clear. Sometimes I use it anyway, obviously.)
(S) Traveling! This was an Arby’s Farmhouse Turkey Salad with Ranch and a bunch of my favorite Arby’s sauces. I’m sure the condiments weren’t the most THM-kosher, but I like my Arby’s Sauce.
(S) Still traveling…this time with a Black Forrest Ham Chopped Salad at Subway! It was my first time getting one of their salads – definitely a winner! Except for the fact that I did not know that pickled banana peppers come with different heat levels, and the ones I got were definitely not mild. I don’t do heat very well.
(S Helper) Sunday lunch – roast beef with steak sauce (1g sugar per serving rule – or use Judy’s recipe here to make your own), spaghetti squash with butter, and some roasted carrots. Because of the amount of carrots I had, this was probably close to an S helper.
(S) Cold cuts sandwich in half a Joseph’s pita with some celery and peanut butter
(S) Openface roast beef sandwiches on Joseph’s lavash bread
My sister Katelyn made a big snack cooler for us to take on our trip. Included were a salad for her to eat later in the day (just in case we didn’t stop somewhere with healthy options), cheese sticks, veggies, oat cake, peanuts, and apples.
Later in the week my mom baked another batch of my homemade bread recipe (E). It’s a staple at our house.
(E) Evening snack of toast with a teaspoon of butter and some pumpkin butter (recipe coming next week!)
And…that would be my cookbook proof WITH PICTURES that I’ve been editing…preorder will open sometime in October!
(S) Finishing up the remains of a failed ice cream experiment
(S) Pecan Pie Bars that my mom made to take to my grandma’s house (my mom and brother spent two days there while the rest of us were in Kentucky). Thankfully there were a few left to bring home.
This week obviously wasn’t the “cleanest” in terms of toing the fine THM line, but it was doable and I’m feeling good. Here’s to more salads next week….
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You might also enjoy:
- Starting THM
- my picture recipe index
- previous WOMP posts
- a picture post from our time at the RMHA Internationals last year
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