Many readers and friends ask me about quick, simple and healthy meal ideas. Because I get so many questions regarding what I eat, I decided to take pictures of some of the delicious things I ate this past week. I have categorized my foods into breakfast, lunch, and dinner and I will explain what is in each picture.
I can’t remember the exact quote or where I found it, but it said something like “I love to cook, but can’t stand making dinner…”
Can anyone relate? Now, don’t get me wrong making dinner isn’t that bad, but often times I don’t follow a recipe or method and end up throwing things into a bowl or on a plate and calling it a meal. Convenience is key!!!
With that being said, let’s take a look at some of the meals I ate this week. Hopefully one or two of these will get YOUR wheels turning to help you with your weekly eats 🙂
1. 1 cup Greek yogurt with stevia topped with 1/2 cup of frozen cherries and 1/2 Tbsp of chia seeds. I put this together in a plastic container on Sunday and actually ate it on Friday!! It still tasted great and the cherry juice was excellent mixed into the yogurt.
2. 1 whole egg, 1/3 cup egg whites, 1/3 cup broccoli slaw, 1 handful spinach. I cooked this up on Sunday, put it in a plastic container and topped it with salsa to eat at work as a post workout breakfast. You could easily reheat the eggs, but I don’t mind them cold. 😉
3. Overnight Oats. These are always a breakfast favorite, and I don’t think they will ever get old. I will often whip up a couple of batches on Sunday night to have for a quick grab and go breakfast to eat at work after my workout.
4. Hot oatmeal. Oh the ways to enjoy hot oatmeal! I can’t even begin to count them. This batch was mixed with some Mix My Own Fitness Mix, egg whites blackberries, and banana. Absolutely delicious!
1. and 2 This week I whipped up a giant batch of my Winter Squash Salad, divided it into three salad containers and topped the salad with Trader Joe’s marinated tofu for some extra protein.
3. and 4. I mixed a can of salmon with 1/4 cup nonfat cottage cheese, 1/2 avocado, salt and pepper to taste, and a little chopped onion for a salmon salad. I enjoyed this with a side of raw veggies for two meals. YUM!
1. Spaghetti squash topped with homemade marinara and roasted veggies. I cooked the spaghetti squash using the microwave method! So quick and easy.
2. More spaghetti squash topped with marinara, baked cod, and more roasted veggies. (The roasted veggies and spaghetti squash are from the same batch as number 1!) I baked the cod at 400 for 12 minutes and topped with with salt and pepper. Simple!
3. When I roasted my veggies, I roasted them for the entire week. On my plate you can see brussel sprouts, eggplant, broccoli, and butternut squash. The easiest way to roast vegetables is to place on a greased baking sheet, sprinkle with salt and pepper, and bake for 20 minutes at 400 degrees. It works like a charm every time.
4. More roasted veggies, and roasted acorn squash (baked for 20 minutes at 400 degrees too!), and baked salmon.
5. I made a big pot of chili for this upcoming week…special request by Brian. Making a big pot of anything is a great idea because if Brian gets home before me or if we are running short on time, there is an easy reheat meal ready to go!
6. Giant salad. This salad literally contains a little bit of everything that we had in the fridge…I’m not even going to begin to list the items!
So there you have it! That’s a sneak peek into what we eat on a normal and weekly basis. Nothing too fancy around here. Just well rounded meals full of nutritious foods to fuel us through the week.
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