So after throwing some coffee on, I got to work on a 4 egg white scramble with leftover deli ham from the jewelry party I had last week.
I also had some potatoes on the side. That’s one of the best things about being at the BF’s — he keeps a GIANT container of pre-baked potatoes in his fridge. 😀
Once the eggs were pretty much done scrambling, I threw the ham and potatoes into the pan to heat up. And breakfast was served!
After breakfast, I hunkered down and finally posted the clothes I’ve been wanting to sell on ebay. I’m really glad to have that done with! All that ebaying made me hungry, so I decided to give the barley breakfast bowl a go.
My barley bowl consisted of 1/2 a serving of barley (cooked up last night and stuck in the fridge), 1 Chobani vanilla greek yogurt, and some blackberries and raspberries.
I loved the barley in the yogurt! It was pretty filling too.
I must be honest though, and this may be blasphemy, but I actually prefer dannon’s vanilla greek yogurt to Chobani! I took a minute to compare the stats:
- Chobani Vanilla Greek Yogurt — 120 calories, 13g carbs, 16g protein, 13g sugar
- Dannon Vanilla Greek Yogurt — 110 calories, 17g carbs, 12g protein, 16g sugar
Chobani has less carbs, more protein, and less sugar — so I’m hoping it grows on me!
On the agenda today:
- Hit up the elliptical (Friday went well)
- Finish light tent
- Dinner with friends 😀