Last week’s recent eats post with the “what I ate in a day” was a hit so I’m going to stick to that format this week. I think it’s helpful to see the whole picture of everything that goes into a day’s eats versus the breakfast/lunch/dinner highlights. I feel fortunate that I really enjoy cooking and prepping food and I love sharing it with you.

I tend to be pretty formulaic about breakfast and lunch. Nine times out of ten breakfast is a smoothie, chia pudding, a sweet potato bowl or some combo of eggs/toast/avocado (weekends). And lunch is usually a salad although I do switch up the combos daily. I have never been a leftovers for lunch kind of girl. For whatever reason, dinner food doesn’t sit great with me in the middle of the day. I like my bigger/heavier meal at night. Dinner is when I like to get creative and switch things up a lot. I like to eat something different every night and play the “what can I make out of what I’ve got” game.

Tuesday in Meals

Breakfast was a big bowl of chia pudding made with homemade almond milk. I’ve been lazy lately and using canned coconut milk instead of making almond milk and I finally made a batch of it this week using this recipe and was reminded how amazingly creamy and delicious it is. Back on the wagon. I also had black coffee.

Pre-lunch snack was hummus on a rice cake.

Lunch was a salad combo including…

Spinach
Arugula
Tomatoes
Golden beets
Avocado (half)
Radishes
Dried cranberries
Pistachios
Canned pink wild Alaskan salmon
Olive oil
Fig balsamic

After lunch I had a handful of cherries x2.

It’s been a week of early, early mornings and I hit a serious wall at 3 p.m. on Tuesday. I rarely drink caffeine in the afternoon but I whipped up this homemade coconut and almond milk iced latte to power me through.

Around 4:30 p.m. I had half of a banana and several spoonfuls of cashew butter. I was in the middle of making the stuffed spaghetti squash recipe that I promised to post on the blog (tomorrow!) and also had a few bites of the filling to taste for seasoning.

I roasted a big pan of kabocha squash to go with dinner but it seemed really dry. I roasted it in coconut oil just like I normally do and even added some water to the roasting pan but it would not soften up. We both tried a few bites and agreed it was pretty inedible. I hate wasting food. Has anyone else had this happen with winter squash? I’m guessing maybe it was old? I got it at the farmers market last week.

While dinner was cooking I had a glass of wine and some Trader Joe’s plantain chips (<– we are obsessed with these things!).

Dinner was a different spin on sausage and peppers. I sauteed shishito peppers sauteed with the Asian-Style Pork Sausage with Ginger and Scallions from Fork in the Road that I got last week. I love eating shishito peppers because they’re pretty mild in general but every now and then you get a really spicy one. You never know when one is going to sneak up on you. I served the sausage and peppers with mashed sweet potatoes that I had prepped in the fridge for sweet potato breakfast bowls. Good save for the squash fail.

And one square of dark chocolate after dinner on the couch.

Recent Eats

Sourdough toast with butter, mashed avocado, scrambled eggs and sauerkraut.

Salad with arugula, baby kale, apples, dried cherries, toasted pecans, hardboiled egg and cucumbers. Topped with Tahini Turmeric Dressing.

Baked lemon-thyme risotto packed with mushrooms and sundried tomatoes. I love this recipe. I left the parm out this time and definitely missed some of the creaminess but it was still tasty!

Grilled filet with risotto and roasted brussels sprouts.

Baked chicken thighs that I marinated for a few hours in a lemon/garlic/herb mix with roasted potatoes and sauteed zucchini. I am crazy for crispy oven roasted potatoes dipped in ketchup!

Another salad with cucumbers, dried cherries, pecans, avocado, strawberries, spinach, arugula and leftover shredded chicken thighs. Gingerade kombucha on the side (<– my fave flavor).

Honey balsamic glazed chicken breasts with leftover risotto and collards cooked with bacon and onions. This chicken recipe is one of my go-to’s and turns out so well every time. It’s simple, healthy and super flavorful.

And finally, one of our yoga students brought us homemade baklava on Monday. It was gone by Tuesday morning! 🙂

So that’s what I’ve been eating recently!

Are you a “tried and true” kind of  breakfast and/or lunch eater or do you mix it up a bunch? 

Do you like dinner leftovers for lunch?