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Mango Salsa that’s Worth Trying

Mango Salsa Close Up

So, I have a confession.  I don’t love mango salsa.  I’ve always liked the idea of it.  I love mangoes… I love salsa… why shouldn’t I love mango salsa?  Turns out I do, but only sans many of your typical salsa ingredients.

Store bought mango salsa often just tastes like regular salsa with mangoes added in.  I basically just feel like sugar has been added to my salsa.  That, combined with the fact that my SO doesn’t like mango salsa in the least (or at least so he thought), has kept me away from it for a while now.

Skinnytaste-slow-cooker-jerk-pork-with-mango-salsaBut then, I found a mango salsa recipe that I can’t get enough of!  I knew I wanted to do a slow cooker dish the other week and the SO was craving some pork so I pursued the blogs for a good, healthy pork slow cooker dish.  I landed on Skinnytaste’s Slow Cooker Jerk Pork with Caribbean Salsa.  The recipe didn’t have too many steps and looked fairly healthy for a pork dish.  That, plus the fact that Gina (Skinnytaste author) said her husband loved it, made it a no brainer.  I didn’t even really think about the fact that the Caribbean Salsa meant mango salsa until later.  But the fact that it was just mangoes and no tomatoes was a good sign because my SO actually does love mangoes – just not mango salsa!

The pork had to cook for 9 hours so I put it in Monday night and prepped the mango salsa Tuesday morning.  I then put everything aside in the fridge until it was time for Tuesday’s dinner.  Or at least that’s what I thought.

Mango Salsa on Tilapia TacosShortly after prepping the salsa, it was time for lunch.  I had some leftover tilapia from the night before I needed to use up but wasn’t sure how.  The taste of the mango salsa came flooding back into my mouth (obviously I had a few bites while prepping it!).  The mango salsa would be the perfect fit for my tilapia.   And it was Taco Tuesday so I had to run to the store and buy some corn tortillas to wrap it all together.  Best lunch of the week by far.

Not only did Skinnytaste’s Caribbean Salsa pair well with the pork like planned, it became a lovely addition to my meals throughout the week.  The mango, the avocado, the lime juice… the flavors were mouthwatering and I was pretty disappointed when I ran out.  But the SO also loved it so I’ll definitely be making it again, whether it’s with the jerk chicken or something else entirely!

Mango Salsa Tossed in Bowl

Caribbean Salsa Recipe



  • Mango Salsa Ingredients1 Haas avocado, diced*
  • 2 large ripe mangoes, peeled, seeded and coarsely chopped*
  • 1 1/2 tbsp chopped red onion
  • 1-2 tbsp chopped fresh cilantro
  • 2-3 tbsp fresh lime juice
  • salt and pepper, to taste


  • Combine all the ingredients in a bowl
  • Season to taste with salt and pepper
  • Refrigerate salsa until ready to serve

Mango Salsa Ingredients Before Combined

*The key to making this salsa so delicious is making sure you have ripe avocado and mango.  If they aren’t ripe yet, it’s worth waiting!  To speed up the ripening process, store the fruits in a brown paper bag in your kitchen.

Arbonne Party Treats

Arbonne Party Treats

Last week, I co-hosted an Arbonne Facial Party with some friends from work.  I needed some treats for the party and thought this was the perfect time to try out protein balls for the first time.  After all, I keep drooling over them on Instagram.  Plus it would give me an opportunity to share Arbonne’s protein powder with the girls!

I had some carob chips in the pantry and found a protein ball recipe that would use them up.  The recipe was so simple that I honestly wasn’t going to post about it.  But then Laura B., my co-host (and name twin), showed up with another delicious treat filled with Arbonne protein.  And now I can’t stop munching on my Carob Chip Protein Balls or Laura B.’s Vegan Almond Joy Protein Bars and I have to share these two recipes with you!


Carob Chip Protein Balls

The Carob Chip Protein Ball recipe came from POPSUGAR.  As you’ll see, it is super simple.  All you have to do is mix together almond butter, oats, protein powder, egg white, stevia, and carob chips.  You then roll the mixture into little balls and pop it into the oven for six to eight minutes.Carob Chip Protein Balls

The recipe on POPSUGAR only makes six balls.  Trust me when I tell you you’ll want more.  Just go ahead and double the recipe.

For the protein powder, I used the Arbonne’s vegan, plant-based vanilla protein (which I am obsessed with).  But any protein powder will do.  I am even considering trying this recipe with my chocolate protein powder!

To make this a completely vegan treat, you could substitute the egg white with a vegan substitute such as aquafaba.


Vegan Almond Joy Protein Bars

This is the second time I’ve had Laura’s almond joy bars.  The first time was at an Arbonne Wellness Open House, an event that focuses more on Arbonne’s nutrition products than skincare lines.  I remember the bars being incredible, and when I tried them again last week I had to ask for the recipe.Vegan Almond Joy Protein Bars

Laura B. found her recipe on The Healthy Maven.  While I haven’t yet made it myself, it also looks fairly simple.  I especially love that there’s no baking involved – making it the perfect treat for the summertime!

Like the protein balls, the almond joy bars do not contain any refined sugar so they are much lower on the Glycemic Index.

Plus, they have protein to keep you full and help repair your muscles!  Laura also used Arbonne’s vanilla protein, but any protein powder will do.  The Healthy Maven recommends Epicure’s Sweet Coconut protein, which I imagine would give it an even stronger coconut taste.  You could definitely still taste the coconut in Laura B.’s recipe though, so don’t fret if you don’t have coconut-flavor!


More Healthy Party Snacks

I put out a few other snacks alongside the protein treats to complete the spread for the Facial Party:

  • Baby carrots and hummus
  • Light White Cheddar Popcorn
  • Alyssa’s Healthy Vegan Bites (I recently found these at Publix and everyone I’ve shared them with is always blown away by the fact there are only 45 calories per cookie!)
  • Brownie Bites… because 80/20 rule : )

Arbonne Party Treats

These healthy-ish snacks only took a few minutes to pull together and could easily be used at any small gathering of friends.

Share your favorite healthy party snacks in the comments and let me know if you try either of the protein treat recipes.  I’d love to hear about the different variations you come up with!


**Laura Kay is an Arbonne Independent Consultant. If you are interested in learning more about Arbonne’s safe, pure, and beneficial products please contact her directly via email:

Love for Leftovers

Chicken Pesto Wrap and Beet Salad

I’ve recently come across a few people who don’t like leftovers.  I absolutely cannot understand it.  I practically survive on leftovers.  Not only do they save time and money, some leftovers taste better than they did the day before!

Crock-Pot Leftovers

Thai Peanut Chicken and Greens Bowl
Thai Peanut Chicken and Greens Bowl

Crock-Pot recipes are pretty much designed for leftovers.  You can make a huge pot on Sunday and have it all week.

Simple dishes like pulled chicken can be used in a variety of ways – on tortillas, on salads, on buns.  Even unique dishes, such as this Thai Peanut Chicken can be surprisingly versatile.  I ended up having it with noodles, on brown rice, in a taco, and on nachos!

And then there are Crock-Pot dishes such as chili and soups that straight up taste better a day or two later.  As the dish sits, the ingredients combine and create so much flavor.

If you can’t finish your Crock-Pot dish within a few days, you can even save the leftovers in the freezer for later!

Restaurant Leftovers

If you’ve ever tried dieting, I’m sure you’ve heard the trick about boxing half your meal before you start eating.  I don’t usually go as far as asking for the box up front, but I rarely end up eating my whole meal at restaurants.  I’m a small girl and the portions are just so big these days!  If you have a little self-control, the oversized portions can be a blessing though.  You can basically get two meals for the price of one!

Cheeky's Chicken Fajitas
Cheeky’s Chicken Fajitas

You don’t have to save exactly half of everything either.  Oftentimes, I’ll enjoy all the fresh vegetables in a dish while I’m at the restaurant and save half the protein for later.  I can then add the protein to some mixed greens and my salad is ready to go for lunch the next day.

While I love leftovers regardless, it is always nice to add

something fresh to them.  Mixing leftovers with greens into a salad is easy, but it’s not the only option.  The other day I had leftover fajitas from Cheeky’s and I added some fresh avocado to them when I got home.

Homemade Leftovers

Leftovers don’t have to come from a Crock-Pot or a restaurant.  Most nights, I’ll make four servings for dinner.  This gives my hungry SO an extra portion that night and me an extra portion for lunch the next day.

Kale and Shrimp Salad
Kale and Shrimp Salad

One of my recent favorite leftover salads was one I made on a day that I was trying to clean out my fridge before going out of town for a week.   I had made Skinnytaste’s Sheet Pan Shrimp with Broccolini and Tomatoes a few nights before and didn’t want to let that shrimp go to waste. I chopped up the shrimp and broccolini, placed it on top of my remaining baby kale, added in leftover cauliflower rice, sprinkled on a little feta cheese, drizzled on my last sliver of lemon, and tossed it all up.  It was surprisingly delicious and I was able to use up multiple leftovers!

Your leftovers may not always magically pair together like they did for my Kale and Shrimp Salad.  But that doesn’t mean your leftovers have to spoil.  Think about if there’s a side dish you could buy or make to enhance the leftovers you have.  The other night we had an awkward amount of chicken teriyaki stir fry leftover.  It wouldn’t have filled both of us, but we didn’t want it to go to waste.  We decided to order a sushi roll to complete our meal.


What are your favorite leftovers? Share in the comments!

A Week of SkinnyTaste

Naked Greek Feta-Zucchini Turkey Burger

I have been a little MIA lately. Work trips, family emergencies, and apartment searching has left little time for my blog.  But I guess that’s why it’s called theSTRETCHEDlife!

I am currently on my way home from a trip to Arizona and wanted to share with you all some lovely meals that I prepared while I WAS at home.

I knew I would be in town the week leading up to Memorial Day so that Sunday I picked three recipes from SkinnyTaste to try.  Of course I didn’t ended up making each dish the night I planned because life/work happens, but by the end of the week, I had tried them all and had leftovers to enjoy!  Each recipe was delicious and kept me full, but not too full.  Even better, these SkinnyTastae dishes were simple to make.


Naked Greek Feta-Zucchini Turkey Burger

Of the three recipes I picked out, this one was by far the most time consuming so I made it on Sunday night.  It was still pretty simple though – just a matter of shredding the zucchini, chopping a few vegetables, and measuring out the seasoning.

Shredding Zucchini

I ate the burger as recommended – no bun, Greek salad on top.  For my SO, I toasted up two slices of wheat bread to act as a bun.  He needs to eat a little more than I do!

Turkey Burger Prep

The burger must have been pretty good because my SO had a second that night and I enjoyed the leftovers for lunch the next two days.  I simply threw some mixed greens into Tupperware and topped it with the Greek salad mixture and the chopped-up turkey burger.  I then mixed it up with some Tzatziki as dressing.

Naked Greek Feta-Zucchini Turkey Burger

One Pan Parmesan-Crusted Chicken with Broccoli

This recipe couldn’t get much easier.  I had chopped the broccoli on Sunday so when I got home from work I just had to chop up the parsley and garlic.  Once that was done, I threw everything in a pan and did a Tone It Up video while it cooked.

Skinnytaste Parmesan Crusted Chicken Prep

My chicken breasts were on the larger side so they took closer to 45 minutes to cook.  This was perfect because my workout video was 30 minutes and I wanted to make cauliflower rice to go with the chicken.  I had shredded the cauliflower on Sunday and was able to rice it following Minimalist Baker’s instructions while the chicken finished.

Skinnytaste Parmesan Crusted Chicken with Broccoli

Sheet Pan Shrimp with Broccolini and Tomatoes

Just when I thought it couldn’t get any easier than the Parmesan-Crusted Chicken, I fell in love with this one pan shrimp and broccolini recipe.  I defrosted frozen shrimp in the fridge while I was at work and when I came home I pretty much just had to remove the tails from the shrimp, chop the ends off the broccolini, and halve the tomatoes.

Skinnytaste Shrimp and Broccolini in Sheet Pan

I served this one with quinoa and my SO liked it much more than I expected.  The fresh lemon added a lot so don’t forget that at the end!

Skinnytaste Shrimp and Broccolini Close Up



What’s your favorite SkinnyTaste recipe?  Share in the comments below!

Cashew Carob Chip Cookie Bars

Cashew Carob Chip Bar Recipe Image

The Inspiration

Rachael's Good Eats Cashew Chocolate Chip Cookie Skillet

I had seen this decadent skillet cookie all over Instagram and was so excited to finally try it when Sugar Free Lent was over.  I ended up making a few tweaks to Rachael DeVaux’s recipe and decided that my creation would be more accurately called Cashew Carob Chip Cookie Bars.

Cashew Carob Chip Cookie Bars Recipe

Cashew Carob Chip Cookie Bars

Recipe Highlights

Carob Chips for Cashew Bars

  • Baking Dish: Part of the glory of Rachael’s original recipe is that it’s made in a skillet.  However, many of us, including myself, do not already have a good baking skillet.  Thus, I went with an 8×8-inch glass baking pan.
  • Baking Time: I originally thought that the height of my batter in the 8×8-inch glass baking pan would be similar to Rachael’s in her 8-inch skillet and that the baking time would be similar.  It turns out the glass pan needed some more time.  When I took it out after 21 minutes it was still very gooey.  I would recommend leaving it in for at least 25 minutes.  Once the inside is a little firmer, you can go ahead and turn the broiler on for a minute or two to give your bake a crisp top.  Just be sure to keep an eye on it in the broiler!

Cashew Carob Chip Cookie Bar in Glass Pan

I knew it was a good recipe when I came home from work just two days later and saw this:

Remains of Cashew Carob Chip Bars

My SO who claims he doesn’t like sweets, and has definitely never expressed interested in dairy-free, gluten-free, or grain-free desserts had devoured the dish.  There’s not much more rewarding than that : )

What’s with the Chickpea Trend?

Roasted Chickpeas

I was eating lunch with someone recently and they ask me, “What is with this chickpea trend? Why am I seeing them everywhere?”

I am not sure where this year’s chickpea trend started, but I am excited about it.  Chickpeas have traditionally been used in Middle Eastern and Mediterranean dishes.  I became hooked on them when I was studying abroad in Greece, and I have been eating them ever since.

Now, chickpeas are popping up everywhere.  I no longer have to make my own roasted chickpeas at home (although I still do quite often), I can buy them at the grocery store.

Homemade Roasted Chickpeas
Homemade Roasted Chickpeas
Saffron Road Crunchy Chickpeas
Saffron Road Crunchy Chickpeas

What’s more, they even have PUFFED varieties of chickpeas.  If you haven’t tried the Hippeas that have taken over the shelves at Starbucks, you are missing out.

Far Out Fajita Hippeas
Far Out Fajita Hippeas

So why should you hop on the chickpea bandwagon?

5 Reasons to Jump on the Chickpea Trend

5 Reasons to Jump on the Chickpea Trend

  1. Extremely Versatile – Chickpeas can be used in so many
    Office Salad with Roasted Chickpeas and Feta
    Office Salad with Roasted Chickpeas and Feta

    ways.  You can toss them on a salad, throw them in a stew, or grab a handful of crunchy ones as a snack.  That’s not to mention all the delicious things you can do with chickpeas once they’ve gone through your food processor (think: hummus).

  2. Low in Calories – Chickpeas only pack 269 calories per cup.  That’s 3x less than a cup of almonds.
  3. High in Fiber – Don’t want 269 calories with your chickpeas?  No worries, with 12 grams of fiber per cup (nearly half of the recommended daily amount for women), you will feel satisfied after just a handful.
  4. Low in Fat – Chickpeas only contain 4 grams of fat per cup, and none of those are saturated or trans fats!
  5. Plenty of Vitamins and Minerals – Containing 10 different vitamins (including B vitamins that help you convert food into energy) and a number of essential minerals (including calcium, iron, and potassium), chickpeas are a nutritious addition to any meal.

One Last Note

When possible, avoid canned chickpeas as they contain a significant amount of sodium (700mg per cup).  The canning process also reduces some of the nutrient levels.  However, I am a busy woman, and I certainly understand that sometimes it’s either canned or nothing.  Even if canned, chickpeas are still a much healthier option than a bag of chips!


We Did It! 40 Days of No Added Sugar

Easter Basket

Well, technically it was 46 days of no added sugar.  The 40 days of Lent does not include Sundays, and I certainly suffered through many Sunday Fundays without sweets!

I would be exaggerating significantly if I told you giving up sugar for Lent was life changing.  However, it did open my eyes quite a bit.

In general, I live a pretty healthy lifestyle, so giving up sugar did not change my eating habits from one extreme to another.  Still, I did have to cut out some go-to foods since sugar is everywhere.  For example, the list of ingredients on the Nature’s Path Heritage Flakes that I had in my pantry a month ago included evaporated cane sugar and honey.  The total amount of sugar in one serving was only 4 grams, so not bad compared to other cereals, but still it was off limits.

Condiments were even trickier.  Ketchup, salad dressings, stir-fry sauces… sugar, sugar, sugar.  I am looking forward to being able to add some of these back into my diet.  At the same time, I will try to limit these sugary foods and stick to no added sugar alternatives where possible.

What I found over these past 40 days is that I really don’t need sugar.  Sure, I had some strong chocolate cravings here and there.  But those went away and I usually found myself satisfied after a piece of fruit instead.

The problem is that no added sugar products are expensive.  If nothing else, this challenge made me acutely aware of how much easier it is for the wealthy to eat healthy than it is for those not as fortunate.

Now that Lent is over, I will continue to limit heavy desserts as I have in the past.  It will be nice to be able to indulge on special occasions though.  The key will be making sure the treat is worth it.  Today, Easter Sunday, I will certainly let myself enjoy a dessert.  But I don’t even really like cheap candy and milk chocolate so binging on that wouldn’t even be that fun.  Instead I will probably opt for a homemade dessert or a little dark chocolate bunny.

No Sugar Lent: Halfway There

Fruit Stand - Perfect for No Sugar Lent

“I’m not sure if I’m more excited for No Sugar Lent or GMAT studying to be over.” – Bri

Having gone through both the GMAT and No Sugar Lent, I’d probably choose the latter.  However, Bri’s comment aligns fairly well with my current sentiment – I did not know 40 days could feel this long.  Also, how Bri is studying for the GMAT knowing she can’t have a sugary reward at the end of the day blows my mind.  I’m not sure I would have survived that period of my life without chocolate.

With that said, over the past few weeks, I have found some good substitute treats – fresh fruit, dried fruit, and frozen fruit!  Ok, to be fair, I’ve also stumbled upon some good no sugar desserts such as Alyssa’s Healthy Oatmeal Bites.

Alyssa's Healthy Oatmeal Bites - No Sugar

Halfway There

This week marked the halfway point in our No Sugar Lent journey.  In just a few short weeks, we will get to eat as many Easter bunnies as our heart desires.  (Fortunately, I haven’t been a fan of milk chocolate for years and it is much harder to find dark chocolate bunnies.)

At dinner the other night, our friend Lisa asked Bri and me if we felt any different now that we were doing this “no sugar thing.”  For me, it’s complicated.  I honestly have had more energy over the past month, but that could be due to a number of different factors.

For one, I got engaged two weeks ago and have been on cloud nine ever since.  A few of my best friends flew into town as part of the surprise and the excitement still hasn’t worn off.  In full disclosure, I did have three small bites of dessert that weekend.  We celebrated at South City Kitchen and the waitress brought out their famous Bruléed Banana Pudding with a candle in it before we could say no.  Obviously, I had to have a bite – I had just got engaged!

South City Kitchen Banana Pudding - Cheating During No Sugar Letn

Another complicating factor is that I stopped drinking caffeine the same week that I started No Sugar Lent.  I didn’t mean to be that masochistic.  It just happened coincidently.  You can read the full story on that in my blog post, Breaking the Caffeine Addiction.

Cutting out both sugar and caffeine has led me to drinking a lot more water.  Rather than coffee, I chug down water each morning.  If I am craving a sweet snack, I drink water to get past it.  The extra hydration, along with fewer processed food (as most have sugar) could definitely explain why I have felt healthier, and more energized, since starting No Sugar Lent.

While I am looking forward to being able to indulge in sweets occasionally after Lent, I am also looking forward to seeing what the last few weeks of this experiment brings!

Breaking the Caffeine Addiction

Coffee with Fading Heart

I spent the first few days of March stuck at home with bad stomach bug.  I didn’t have my normal morning coffee on these days because I knew it would irritate my stomach even more.  At the end of the third day, my stomach started to feel a little better.  However, I had a pounding headache.  My stomach wasn’t going to be able to handle Excedrin so I just had to tough it out.

Once I could finally think straight I realized that this must be the caffeine withdrawal kicking in.  By then it was the weekend, and I decided I’d try to go the weekend without coffee as well.  I figured it would be good for my stomach and my caffeine addiction.  Turns out, I was right!

By Sunday afternoon, my stomach bug was gone and my headaches were much less severe.  I resolved to go two weeks without coffee so I could really break the habit.  The plan wasn’t (and still isn’t) to never have coffee again.  I just didn’t want to be so dependent on it.  The withdrawal headache I got was intense and made me realize how unhealthy of a habit I had acquired.

Whenever I was feeling tired over the next two weeks, I just chugged down a bottle of water.  I was surprised by how much this energized me.  Better yet, I didn’t get any crashes!  I never realized how much those mid-morning and mid-afternoon slumps were tied to my caffeine habits.

Loving how it made me feel, and surprised by how little I missed coffee, I added on an extra week to my coffee hiatus.  I mean, I hadn’t even had a single headache since the withdrawal period.  This was saying a lot as I was accustomed to getting a headache at least once every few days.

Now, I am still not drinking coffee every day.  In fact, I think I’ve only had one cup of coffee and one cup of tea in total this past week.  Both those times were because I actually wanted the flavors or the warmth of the drink, not the caffeine buzz.  In fact, I could have gone with decaf (an order I used to scoff at)!

A Week of No Sugar

Homemade Yogurt Parfait
Plain Fage Greek Yogurt with Alpen No Sugar Added Muesli and Berries

I made it a week with no sugar!  Well, kind of.

On one hand, I’ve done a little better than that.  I was sick the week leading up to Lent so I inadvertently added a few days of no sugar.

On the other hand, I didn’t truly go a week with no sugar.  I had some slip ups along the way.

No Sugar Alternatives

The first few days of the challenge I found relatively easy.  I eat fairly healthy anyways and this was just a good excuse to say no the sweet snacks that infiltrate my office on a daily basis.  Everyone says it’s difficult to avoid sugar at breakfast but I already ate plain Fage Greek yogurt and had a favorite no-sugar-added muesli (Alpen).  (As you’ll find out later, breakfast is difficult when not at home!)

As I mentioned in my post, Kicking off Sugar Free Lent, I thought chocolate may be my downfall.  I often have a little square of dark chocolate after dinner.  Luckily, coconut date rolls and dried fruit proved to be a satisfying alternative.  It wasn’t until Monday night when I got home late after a long day of travel that I really craved a piece of chocolate to pick me up.  Once I had a piece of dried fruit, brushed my teeth, and relaxed a little, the craving subsided.

Coconut Date Rolls
Coconut Date Rolls

In addition to chocolate, I thought social gatherings may be difficult, but so far I’ve been lucky.  My friend Bri, who is also giving up sugar for Lent, hosted a potluck brunch on Saturday.  We both thought we’d only be able to each other’s dishes as our friends typically bring baked goods.  As you’ll see in my post, The Healthiest Potluck Brunch Yet, it wasn’t just Bri and I that decided to bring healthy, sugar-free dishes this time!


Travel Challenges

While I was able to avoid sweets in the office, at home, and at potluck brunch, traveling this week presented a new challenge.  With one night in Boston and two nights in Pennsylvania this week, I stocked up on RXbars and Larabars on Saturday.  Both theses bars have protein, fiber, and no added sugar!  They don’t even have sugar alcohols like some protein bars – they just take a few simple ingredients and make them into a delicious bar!

RXbars and Larabars for the Week
RXbars and Larabars for the Week

The bars have been great snacks this week.  However, on Monday morning in Boston I wanted something other than a bar for breakfast.  After hitting up the Westin gym, I checked out the hotel cafe.  I had seen the Starbucks sign the night before and thought I would be able to get a breakfast sandwich, plain yogurt, or oatmeal like at regular Starbucks.  It turned out that this was just a little cafe that happened to serve Starbucks coffee.  Breakfast options included: croissants, yogurt, fruit, and peanut butter.  The croissants were obviously out but I thought I could make some of the items work.

It wasn’t that easy though.  The Oikos and Yoplait yogurts were both flavored with some added sugar and fruit mixture.  The yogurt parfaits were made with vanilla yogurt (read: sugary yogurt) and topped with granola (which has a 99.9% chance of having added sugar).  I then saw the peanut butter and thought I was in luck.  I didn’t see any toast for it but there was a banana.  Banana and peanut butter wouldn’t be a big breakfast but it could tide me over until our early lunch.  Unfortunately, the peanut butter had sugar in it so it wasn’t worth sacrificing a complete meal.

Beginning to feel awkward about how long I’d been evaluating my options, I grabbed an Oikos Greek Yogurt with fruit on the bottom and a banana.  I decided I’d just eat the top of the yogurt and leave the sugary mixture on the bottom.  There was definitely still sugar in the top half of the yogurt but at least I was eating some Greek Yogurt, which would keep me full and prevent me from getting hangry before our client meeting.

Breakfast on the Road
Breakfast on the Road

Simple Slip-ups

Admittedly, the Westin breakfast fiasco wasn’t the only time I had added sugar this week.  There were also two times (that I know of) that I mistakenly consumed added sugar.

The first mistake was ketchup.  This one was just a total brain fart.  My SO and I went out to dinner on Saturday night and I ordered a veggie burger.  Out of habit, I grabbed the ketchup and squirted it on.  About halfway through eating it, I realized what I had done.  Ketchup basically is sugar.  Next time, I’ll have to remember to stick with the mustard!

The second mistake was seasoned chips.  While my SO eats relatively healthy, he still likes to have some salty snacks around the house.  I found some multi-grain chips at Sprouts last week that looked good so I picked them up for him.  Wanting to see how they were, I tried a few myself.  After my first handful I flipped over the bag, and of course the chili-lime seasoning had added sugar!  Whoopsies!

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