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?

Advertisements

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 🙂 

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 

Image

Preheat oven to 375˚

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. 

Image

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.

Image

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

Image

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 🙂

* 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.