I was absent on IG last week. We went to the coast of Oregon. If you haven’t been, you need to make sure you visit someday. I had every intention to post a few times, but it didn’t happen. I was swept away with Oregon’s beauty and spent every moment enjoying and being present on this trip. .
I made this Bacon Leek Frittata before we left (and planned to post lol). I used the good thick organic bacon, fresh leeks and Gruyere cheese. For a short cut I used 1 cup organic frozen hashbrowns. When my tomatoes are ready in my garden I’ll make it again and toss some of those in.
This was meal prep made in a large glass rectangle Pyrex container. It was easy for us to slice and re-heat through out the week. I pulled it out of the oven just before it completely set so when we heated it back up it wasn’t too hard or dried out.
We ate this for breakfasts and lunches, but would be great for dinner too. Toss together an easy arugula salad and you’re set. .
Normalizing a flexible eating pattern is important in the journey to let go of dieting!
I’m sharing my entire day of meals with you for Monday: - Blueberries with a nut blend, Kashi cocoa cereal and honey
Ate 1 bowl then 2 hours later still hungry so ate a second bowl.
Didn’t have lunch until around 1:30pm when my hunger started feeling stronger.
Ate 1 beef burger, 1/2 ciabatta bun, tomato/mozzarella salad and 1/4 avocado.
Also not shown: 1 piece of chocolate 🍫+ 1 fig (sorry didn’t think to take a pic!)
Met for a networking coffee and had a Raspberry Lemon soda at Good Earth (also no pic sorry!)
Dinner was 2 black bean tacos with black beans, avocado, cheddar cheese, mango, sour cream, salsa, tomatoes and yellow pepper slices.
I was full and didn’t eat after that (later dinner around 7pm)
Drank mint tea and water .
One thing to highlight is I listened to my hunger in the morning and had a second Breakfast. The initial Breakfast meal was lighter than I usually ate. I knew that I would likely be hungry 😋 a couple hours after but felt ok with that. The meal was exactly what I was craving and I enjoyed every bite! I ended up eating a whole container of blueberries that morning (so good).
I also have judgements around my food still! Deeply ingrained from diet culture messaging BUT I’m fully aware of these thoughts and slowly they are getting quieter. . #intuitiveeating#nondiet#notadiet#yyceatscalgary#lunchideas#dinnertacos#tacos#flexibleeating#whatiate
This recipe went CRAZY viral in 2016 when meal prepping became popular. Honey Sesame Chicken Meal Prep Bowls are crazy delicious and crazy easy to make 😜
Honey Sesame Chicken Lunch Bowls are
✨ready in 30 minutes
Honey Sesame Sauce:
1/4 cup chicken stock or water
1/4 cup soy sauce I use reduced sodium
1/4 cup honey
1 tablespoon sesame oil
1/2 teaspoon red pepper flakes
1 teaspoon cornstarch
Chicken Lunch Bowls:
3/4 cup uncooked rice
1 tablespoon olive oil
3 cups broccoli chopped into small pieces
3 cups snap peas cut into small pieces
2 large chicken breasts cut into small pieces
salt & pepper
red pepper flakes optional
sesame seeds garnish
grab the full recipe on the blog at https://sweetpeasandsaffron.com/honey-sesame-chicken-lunch-bowls/
. #sweetpeasandsaffron#mealprep#mealprepping#makeahead#mealpreplife#stirfry#lunchbox#lunching#lunchtime 🍴 #lunchprep#mealpreplikeaboss#lunchideas#lunchonthego#brownbag#chickenrecipe#chickendinner
63221 minutes ago
Sunday meal prep got pushed to Tuesday since we were on vacation Sunday and Monday. It felt weird, and I watch my nephew on Tuesdays, so with a 2 and 1-year-old it was definitely more difficult, but I got it done ✅
Ingredients this week:
- protein: beef sausage (you can read the ingredients list in my stories) 🌭 - carb: GF pasta and grits (left over from Father’s Day breakfast) 🍝 - veggies: kale, carrots, bell peppers, and mushrooms 🍄
Meals I’ll be making with these prepped ingredients:
- baked ziti (recipe coming this week!)
- “cheesy” grits with sausage and roasted veggies - roasted sausage and peppers with pasta salad - ramen soup (husband’s request for his birthday!) with mushrooms, kale, eggs, and sausage
Breakfasts I prepped:
- boiled eggs - overnight oats
- mushroom, kale, and sausage breakfast casserole
I am so glad I was able to get meal prep done for the week! 🙌🏽 What’s on your menu for the week?! •
If you are well subscribed to eating healthy, you may have heard a lot about black rice better than brown. Black rice generally is higher in fibre, minerals but lower in carbohydrates as compared to brown or white rice.
So today, I’m going to share with you a recipe of a grain salad that would be perfect for breakfast or lunch.
Plan your salad structure.
Grains : Alce Nero Organic Black Rice*, quinoa (cooked) 1/2 cup each.
Sour : Alce Nero Organic Raw Unfiltered Apple Vinegar 1 tablespoon.
Sweet : pomegranate, cherry tomatoes
Salty : grill cauliflower with dash of salt
Spice : rocket leaves, freshly crack black pepper, a bit of zaatar spice, orange zest.
Crunch : shave cucumbers, small capsicum
Creamy : 1 tablespoons of Greek yoghurt.
Cooked black rice, quinoa separate in a steamer (tip, soak your black rice for a hour before you cook so that the rice fluff up nicer and don’t forget to water the plants with the rice wash water)
Mix the ingredients together (except rocket) and season your salad according with extra virgin olive oil, salt & pepper. Lastly, fold in the rocket and plate.
Stacked the salad tall and finish with a drizzle of Balsamic glaze.
These ingredients are very affordable and they are much cheaper to make your own. You can easily get Alce Nero products at major Fairprice outlets islandwide in their organic section or you can check out the range on Fairprice’s website (link:http://bit.ly/IGalcenero)
I often found some discounted deals and promos from there and right now they are running draw. Purchase ANY 2 Alce Nero product and stand a chance to win a staycation at the Siloso Beach Eco Resort in Sentosa - two nights at the Roof Garden Suite worth $1,050. The contest ends 30 June
Carrot, blueberries and Orange muffins #ingredientes
❇️ 1 banana machacada
❇️ Jugo de una naranja
❇️ 2 huevos vegano ( 2 cdas de linaza molida + 6 cdas de agua)
❇️ 1/3 taza de miel
❇️ 1/2 taza de aceite de coco
❇️ 2 zanahorias medianas rayadas
❇️ 1 1/2 taza de harina integral
❇️ 1 1/2 cdita de polvo de hornear
❇️ Ralladura de la cáscara de naranja
Precalentar el horno a 170C.
Mezclar todos los ingredientes líquidos hasta que se integren.
Añadir la zanahoria y arándanos.
Añadir la harina y polvo de hornear y mezclar muy bien.
Colocar en molde para muffins y hornear por 30 min o hasta que estén doraditos. *puedes decorar a tu gusto.
💗 Trying something new in tomorrow's lunch ... French toast roll ups!
The recipe was super simple and made for a fast, delicious meal. Simply whisk up some eggs and a dash of vanilla in a bowl. Take a tortilla, soak it in the egg mixture. Lay flat in a frying pan on medium low heat, and sprinkle with cinnamon. When bubbles start to form, flip, and cook for another minute or two. Let cool and then roll up! Slice into desired size rolls.
I've added a small container with real maple syrup, to dip the French toast roll ups. Sides include tomatoes, red peppers, watermelon flowers, and a chocolate raspberry @madegood bar.
💗Love note @lunchbox_love
💗Dip container and food picks @cutekidstuff
Spinach and Artichoke Stuffed Mushrooms
These are so savory and delicious! I didn’t follow any recipe but here’s roughly my measurements of ingredients.
* Mushrooms (about 16)
* 1/4 cup chopped onions
* 2 cloves garlic, minced
* 1-2 cups spinach, chopped
* Salt + pepper to taste
* 3 artichoke hearts from a can
* ~4 oz cream cheese
* 1-2 Tbsp mayonnaise
* Shredded mozzarella cheese (a couple handfuls)
* Crushed red pepper flakes
* Seasoned bread crumbs
* Remove stems from mushrooms and chop finely.
* In a sauté pan over medium heat add a little olive oil. Add onions and cook until translucent. Then add mushroom stems and garlic and cook until mushrooms have browned. Finally add spinach and cook until wilted. Season with salt and pepper.
* Transfer spinach mixture to a bowl. Add artichokes, cream cheese, mayo, red pepper and stir well to combine. Cover and refrigerate about an hour.
* Arrange mushrooms on a greased pan and fill with spinach and artichoke mixture. Sprinkle with bread crumbs.
* Preheat oven to 400° and bake stuffed mushrooms for about 15 minutes (maybe 20?) until they’re bubbling and sizzling. Optional: broil on high for a minute or so so the bread crumbs brown and crisp up.
1611 hour ago
Thought I’d skip eggs for breakfast today and go for sardines for a change. Im not a big fan of fish but this was surprisingly tasty. Might become a regular option.
When I’m not looking for my pizza fix or sweet fix (hardly a break tbh), I’m craving a brain food fix, and I’ve recently come to re- super appreciate those foods that super feed the brain as well as my stomach
Ive shared before how I realized my genuine awe of food at a time in college when I realized I was really struggling with mental health🥑 Of course, I’ve always LOVED all kinds of food and baking/cooking, but I didn’t understand the deep extent or connection food has with our brains and how we feel until it became apart of the discussions with my doctor and therapist.
Then it was like a massive light bulb, and I genuinely think food in general is so so underrated — IT’S AMAZING (which is why I thought it would be *fun* to take intro to nutrition my last semester of college, y’all remember that? 😂 I shared the cool facts, but damn that class was super hard (not fun)🤓)
Anywho, I’ve been in a major introspective mode with how I feel during the day because I’ve been off my lexapro for two weeks because of a gap between my jobs and their health insurance, and it hasn’t been the most pleasant experience at all, which is a whole other story 📖
But I can say👇🏼
1) I knew this, but don’t just stop taking medication like this without a plan with your doc because the rogue emotions and nightmare side effects are really real 💀
2) while I want to wean off my medicine one day, I realize it’s still not an option for me because the exhaustion is unbearably real (a large reason I started taking the medicine to begin with) 😴
3) my spinach wrap today bursting with romaine, turkey, and avocado made me feel more awake and less foggy than all of the coffee I’ve drank this past month combined
And with that turkey avocado wrap, we have now come full circle to my awe-spiration of food 🖤 #confessionsofafoodie
The picture above is a meal from one of my fav places for pure brain food and my inspo for this week’s lunches 🥬🍅🥑