Yesterday marked the beginning of a new season for me. Health-wise, I've made a lot of strides in the past few years, but the truth is that I could and should improve my overall diet. It's time to make some lasting changes. I'll always love sweets and indulgent food, but I could live with less, and I can start now.

As I'm writing this, there's a Kraft Mac & Cheese commercial on TV and I'm crying a little bit on the inside.

Anyway. Welcome to another installation of What I Ate Wednesday! I'll take you through everything I ate yesterday (Tuesday). Thanks to Jenn at Peas & Crayons for always being such a gracious host.

The 6am alarm went off sooner than I would've liked, but I gave myself a few extra minutes in bed and that did the trick. I know I preach about not putting the kibosh on summer too soon, but I've secretly been enjoying my cool early morning walks to the gym. I pulled on my new Nike crew before I hit the road. Ironically, I think it was the muggiest morning we've had all summer. I couldn't wait to peel it off when I got to the studio.

(Sidenote: I've had my eye on that top for months. I love the slightly sexy open neckline. But be warned that it runs a little big. My dad bought it for me and I wish I'd tried it on before ripping the tags off. Oh well, I still love it.)

After a great spin class, I headed back home to make a smoothie. My blender doesn't care for spinach, but I've recently discovered that it gets along swimmingly with kale, which has been a welcome realization. Squeezing a serving of veggies into breakfast is always a good idea. A concoction of almond milk, frozen banana, frozen strawberry, kale, Vega Viva Vanilla protein powder, and almond butter kept me full for hours.

I was craving something savory for a late morning snack, so I had a 100-calorie whole wheat slider bun with a bit of whipped cream cheese. It totally hit the spot. It has the doughiness of a bagel without the naughtiness.

I picked up this Starbucks bottled iced coffee at Target on Monday in hopes that I could save a chunk of change on my morning iced coffee run. I was totally spoiled over the long weekend by hitting Starbucks each morning with my dad. (We are the unofficial coffee gophers on all family vacations.) Paired with Silk vanilla soy milk, this was PERFECT. Every bit as good as my usual order.

Note the boxes of flavored Tazo Chai in the background. I haven't tried them yet... but I'm sure we'll talk about them soon enough.

For lunch, I made a chopped salad of baby spinach, carrots, green beans, garbanzo beans, mushrooms, red grapes, and cheddar with a drizzle of balsamic vinaigrette. I'm very picky about my salads. I prefer a good toppings-to-greens ratio. Too much lettuce really kills my buzz. It is both cheaper and more satisfying to make my own. The last time I went to Chop't, I felt like I washed ten bucks down the drain. No more. 

And lots of water. I'm trying to be mindful about drinking more water.

For desert, a 100-calorie pack of vanilla flavored almonds. With only 1 gram of sugar, this is a great way to end a meal on a sweet note.

Tuesday is often leftovers night, but there was only one slice of our pesto corn pizza left, and I wanted something with a little more protein. Dinner was sushi takeout - a salmon avocado roll and a yellowtail & jalepeƱo roll, both made with brown rice.

In addition to being picky about chopped salads, I am very picky about sushi. I don't think the sushi in New York is anywhere near as good as the sushi in Florida, but I still like to have it from time to time. I rarely go out for sushi anymore; I love the selection at Whole Foods and usually go that route.

I think most sushi rolls contain way too much rice, and last night's dinner was no exception. I peeled off probably close to 2/3 of what was on my rolls. When I eat sushi at a restaurant, I typically order an appetizer, a roll, and a piece of sashimi, and I usually don't care very much about peeling off the rice because it's just one roll. But in addition to saving carbs, I actually think that the excess rice takes away from the star ingredients.

For dessert, a bowl of organic blueberries with carob chips and a big glass of ice water. It's HOT out! Wow, my Tervis Tumbler collection got a whole lotta lovin' today...

And that wraps up another edition of WIAW! What are you eating lately?