Every once in a while I like to give you guys a glimpse into what I eat on a regular basis. This is not a post about what I eat in a single day, or a post about what you should be eating, because we are all different. I just know that we’re all nosy and love knowing what other people eat for some strange reason. At the very least, maybe some of you can get some new ideas if you’re in a food rut yourself! The foods listed here are things that I’ve had over the past couple weeks… some of them many times. Like I said, I tend to be repetitive with food, so there are definitely some phases going on here.
My breakfast just about every day is — you guessed it– a yogurt bowl. Made with plain 2% Fage Greek Yogurt (the best tasting plain greek yogurt in my opinion), about 1/2 tsp vanilla extract, shredded coconut, one banana sliced, and 2 Tbs peanut butter. It’s not very exciting, but it’s delicious and gives me a good protein/carb boost before my morning lift.
Once per week I’ll have oatmeal instead, usually following a grueling stadium run. I’ll also sub the yogurt for eggs once or twice per week, usually two eggs with an Ezekial english muffin or 3 scrambled eggs with a banana and PB.
This wrap has been the star of my lunch bag for the past week. All natural roasted turkey breast on a whole wheat wrap with goat cheese and arugula. Simple, yet delicious and filling. I’ll usually pair this with a side of apple slices and about 1 oz of sharp cheddar cheese. I think it would also be great with more additions, like roasted red pepper? Although it looks small in volume, this lunch has kept me very satisfied without reaching for an afternoon sugar boost!
I’ve also been doing a lot of salads lately. This is one of my favorites, and is one I call a Harvest Salad with kale, roasted sweet potato, feta, walnuts, cranberries and homemade balsamic vinaigrette.
The salads and wraps pretty much cycle with a meat sauce and spaghetti squash dish, made with ground turkey and bell peppers. Although I don’t have a picture, it’s another favorite, and a great thing to prep at the beginning of the week for about three full lunches from one squash and one one-pound package of ground turkey.
Since it’s gotten cold, dinner has been all about the slow cooker and comfort foods. Last week I made this slow cooker chili with ground buffalo. I don’t ever follow a chili recipe and just tend to use what I have in the kitchen. This time it was ground buffalo (one pound), crushed tomatoes, one green bell pepper, one yellow bell pepper, one onion, one can of black beans (drained and rinsed), cayenne pepper, red pepper flakes, and salt/pepper to taste. I absolutely loved the flavor of the buffalo meat as compared to beef, and will definitely be making this again!
The chili was served with these oat flour biscuits that I was able to whip up in about 15 minutes. Soft, warm, buttery goodness, they were the next best thing to my favorite chili side dish — corn bread. I’ve made these a couple times now, and could easily eat the whole batch (10 small biscuits) in one sitting if I’m not careful — they’re that good!
Another thing we tend to do for dinner a lot is just chop up whatever veggies we have and cook it up in one big pan with whatever meat we have on hand (usually ground beef or chicken sausages for this). The components of this vary, but usually include sweet potatoes, carrots, bell peppers, onions, and sometimes squash or zuchinni. Seasonings depend on the mix that day, but no matter what, this is usually one of my favorite dinners. And it’s easy! Boom. An entire meal in one pan? Yes please.
We usually eat our vegetables roasted around here, and although I love them, it can get a little boring. One thing we’ve been doing lately to change up the flavors is to add nuts into the mix. Yes, nuts! A current favorite is cauliflower roasted with coconut oil, with pistachios, salt and pepper. Recently, I tried this same thing with brussels sprouts and it was absolutely delicious! If you haven’t tried this with your veggies, give it a try. I promise it won’t disappoint.
And of course, there has to be dessert sometimes. My good friend shared this recipe with me for almond flour chocolate chip cookies, and I think I’ve made them three times since. They are petite, delicious, and 100% addictive.
On nights when I want just a very light dessert or just need a before-bed snack, I’ll do a sort of replication of my morning yogurt bowl. One banana sliced, sprinkled with cinnamon and a small drizzle of honey, topped with about 1-2 Tbs plain greek yogurt. Sprinkle on a few chocolate chips, and this is simply divine.
So there you have it, a glimpse into my meals for the last few weeks. See anything you like?
Readers: Have you ever added nuts to roasted vegetables? Do you find yourself eating the same foods over and over? Do you do a massive food prep at the beginning of the week or make your meals each day?