Breakfast + Lunch + Snacks

While we’re much more diligent about planning out dinners the rest of our meals tend to be more of a fly by night operation. While I do take these other meals into consideration while planning for the week I could probably be more specific. Perhaps that would eliminate the scratching of the head at 5:30 in the morning…hmmmmm.

I thought I’d share some of the things we turn to more frequently than not for these meals since I always love fresh ideas from somewhere else. I’ve been finding a lot of inspiration on Instagram with the #Whole30 hashtag. We’re not doing Whole 30 specifically but we’ve been adhering to some of the pillars of it. I’ve eliminated almost all dairy and have had very little grains and sugar. The weekends are more relaxed and I do still indulge.

 

Breakfast

Trader Joes has awesome frozen oatmeal or oatmeal/quinoa (the only grain I’ve really been eating!) I like to top with a dollop of peanut butter or Justins Vanilla Almond butter and some berries.

Hard boiled eggs with fruit on the side

Avocado toast if I’m eating bread

Fried eggs with avocado slices and tomatoes

Green Smoothies (my favorite is kale, pineapple and coconut water with a scoop of vanilla protein powder)

Egg Cupcakes! (eggs + veggies baked in muffin tins)

 

Snacks

Nuts! We love nuts from Trader Joes. Lately it’s been cashews and pistachios

Lunchmeat wrapped around bell peppers or with guacamole

Grapefruit (I am ADDICTED!)

Guacamole cups from Costco with veggies to dip

Hard boiled eggs

Apple and peanut or almond butter

 

Lunch

I try to roast 3-4 chicken breasts and vegetables on Sundays and divvy it up for lunches. I’ll usually throw¬†it together for a salad. I’m loving roasted beets, carrots and squash right now.

Tuna salad! I like to make a mediterranean version without mayo.

Roasted sweet potatoes with chicken and veggies on the side

Soup (Another thing I’ve been trying to whip up on the weekends is a pot of some kind of soup. Lately our favorite has been butternut squash. Super simple and delicious!)

If I’m eating grains I’ll make up a big batch of farro or quinoa at the beginning of the week. I’ll then add it to salads.



lunchmediterranean tuna salad + steak with veggies + fruit with muffin cups and avocado + quinoa veggie salad with arugula + sweet potato farro and arugula salad + roasted broccoli and butternut squash.


What do you do for breakfast + lunch + snacks?

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Egg Muffins

In preparation for the start of my Whole 30 journey I spent a lot of time in the kitchen the past two days! One recipe that I’m excited about are my egg muffins. Don’t let the word muffin fool you, they’re simply baked in a muffin pan. They are 100% Whole 30 compliant! The recipe is below, feel free to make it your own as it’s pretty much a blank canvas for breakfast. If you’re starting on your Whole 30 journey tomorrow leave me a message! Do you have a blog or Instagram account you’re using to track your journey? I think support is going to be a huge part of the success. Let’s support one another! Find me on Instagram or here, I’ll probably be over sharing food pictures but that’s what I do ūüôā¬†

Egg Muffins (adapted from Nom Nom Paleo) 

12 eggs

1/2 onion, minced

5 large mushrooms, sliced thin (I used large white mushrooms, you can use whatever variety you want!) 

1/2 pound asparagus, trim the ends, chop into pieces

1/4 bell pepper, diced 

3 tablespoons ghee or coconut oil

salt

pepper 

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Preheat oven to 375ňö

Heat your fat in a skillet over medium high heat. Once it is shimmering add in the mushrooms and allow them to cook until they’re light brown. Add in the onions and continue to cook together until the mushrooms are a deep golden brown and the onions are soft and translucent. Add in the peppers and asparagus and cook for another 2-4 minutes until your asparagus is tender.¬†

In a large bowl, crack all 12 eggs and whisk together. Season with salt and pepper. 

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While you wait for your veggies to cool prep your muffin tin. Liberally oil each cup or line with cupcake liners and grease the inside of those.

Once the vegetables have cooled, stir them into the egg mixture. Evenly distribute the eggs into the muffin tin.

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Bake in preheated oven for 20-25 minutes, or until the eggs have set. 

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Notes:

* I used entirely too many vegetables. Or rather, next time I would prep 2 muffin pans and distribute between 18 instead of 12. Mine puffed up like crazy and poured out of the pan slightly as well. Go easy on the fillings or use an extra muffin tin ūüôā

* I used coconut oil to grease my muffin tins and while they came out easily it made a HUGE mess. Next time I think I’ll try the foil cupcake liners and grease those instead.¬†

Keep in fridge and reheat as necessary throughout the week! I’ll be serving mine with a side of fruit and either some avocado or some chicken sausage.¬†

Green Goodness

This year my body seems to be surviving without coffee…I know, I know how is that even possible? I can’t exactly tell you but I can say that smoothies have to play some part in it. I can go days without caffeine and not get a headache {yes!!} and I feel so much better when I start my day with a smoothie. Usually it’s a whole bunch of spinach assorted fruits (I tend to lean towards frozen pineapple, peaches and mango) but anything is delicious.

Fast forward to last weekends incredible trip to San Francisco. We had just finished brunch at Foreign Cinema (meh) and were walking towards Tartine Bakery for croissants when we stumbled across Sidewalk Juice. There was a crowd of people out front of it which is what caught our attention so we stopped and read the¬†gigantic¬†menu for a good five minutes. After deciding that we should split one since we’d just brunched and were on our way to get more to eat I told the boy, ahem, the husband that he could pick whatever he wanted. His choice? The Kale Colada Smoothie {fresh organic kale, coconut juice, pineapple, coconut shreds, pineapple sorbet and ice.} I was intrigued by the kale and the coconut…I am a huge kale fan but was yet to incorporate it into a smoothie and coconut has never been my thing. This smoothie though? This smoothie changed my mind. I seriously dreamed of it all week until I could find the time to head to Whole Foods to get lacinto kale. The result was a sweet yet slightly tart smoothie with a hint of coconut that was so refreshing.

I’ve made it twice now at home and I am hooked. I drank a 22 oz life factory water bottle full for breakfast and didn’t need to eat until late afternoon. I am also in love with the life factory water bottles because they are glass, hold the perfect amount of smoothie and keep them cold. Want to make your own? Check out my recipe for my take on the awesome sidewalk juice drink we savored in between insane amounts of food while walking the streets of San Francisco!

kale colada ingredients1

 

 

2 cups frozen pineapple

a healthy handful or two of lacinato kale

3 tablespoons of sorbet (I couldn’t find plane pineapple but the one that I bought is amazing)

8 oz coconut juice (NOT coconut water!)

a handful of coconut flakes (the first time I made this I made it without the flakes and it was still delicious)

 

Blend pineapple, sorbet, juice and coconut flakes together until smooth. Add in kale and continue to blend. Adjust ingredients to your liking, less liquid if you like a thicker smoothie, more if you like a juice like one. If you use fresh pineapple be sure to add a handful of ice cubes so your smoothie is cold.

 

kale colada

 

I’m excited to build off of this recipe, I’m thinking mango would be a delicious addition as would peach. Have any delicious smoothie recipes to share? I’m always looking for new ones. If you need ideas you can check out my pinterest board or go look at the Sidewalk Juice website for ideas, they have a ton of smoothies listed.

Have a great weekend!