Greetings from Florida! Finn has teacher workdays this Monday/Tuesday so we decided to pop down here to visit for an extended weekend. I’ll share a full recap once we’re home but in the meantime I have tons of recent eats for ya!

BREAKFAST

Vanilla yogurt, homemade granola, blackberries, blueberries and peanut butter.

Protein smoothie + cottage cheese scrambled eggs. I load my smoothies up with plenty of protein, fat and calories and they usually fill me up but with marathon training I’ve been adding a little extra more often than not. As a reminder, here’s what goes in my smoothies!

• Plain FAGE 5% greek yogurt (about 1/4-1/3 cup)
• 1 tablespoon chia seeds
• 1-2 medjool dates
• big scoop of almond butter
• 1 serving of collagen protein
• frozen fruit + veggies (usually bananas, blueberries, cherries, mango, spinach, cauliflower rice)
• 1 serving of whey protein

Avocado toast on sourdough with salted butter, cottage cheese scrambled eggs and grapes.

Pre-long run breakfast of bagel with a little peanut butter, honey and bananas.

LUNCH

Warm salad bowl with baked sweet potato, rotisserie chicken, avocado, greens and Trader Joe’s cilantro dressing.

Salad with mixed greens, avocado, radishes, apples, dried cranberries, feta, carrots, toasted pecans, balsamic, olive oil and sea salt.

Tuna melt on sourdough with avocado and muenster cheese. For the tuna salad I did a can of Blue Harbor tuna, mayo, plain greek yogurt, chopped sweet pickle, salt and pepper.

Turkey sandwich with mayo, spicy mustard, avocado, bacon, sweet pickles and muenster cheese warmed under the broiler.

Mixed greens, apples, chickpeas, carrots, avocado, dried cranberries, toasted pecans, feta, a can of Trader Joe’s lightly smoked salmon and tahini dressing.

Arugula tossed in lemon juice, olive oil, sea salt and a little honey with apples, peppers, radishes, turkey, feta, carrots, avocado and a 7-grain heat and eat blend.

Corned beef sandwich from Rhino Market.

Mixed greens, sliced fennel, avocado, roasted butternut squash, radishes, toasted pecans, dried cherries, sliced chicken breast, olive oil, sea salt and balsamic.

I’m not a big fried chicken sandwich kinda girl but I am obsessed with Milkbread’s chicken sandwich. It’s absolute perfection. Lots of Duke’s mayo, housemade pickles, buttermilk brined crispy chicken and homemade buttered buns. Finn and I love a Milkbread lunch date!

Greens, broccoli sprouts, shredded rotisserie chicken, chopped tomatoes, feta, TJs cilantro dressing.

Avocado toast on sourdough with hardboiled eggs and grapes.

Greens, avocado, apples, radishes, carrots, seven grain blend, dried cranberries, red peppers, a can of TJ’s lightly smoked salmon, feta, olive oil, a touch of honey, lemon juice, sea salt.

Sun-dried tomato wrap with apple butter, dijon mustard, arugula, turkey, sliced apple, cheese and avocado heated/pressed in a skillet with salted butter. Kettle chips and grapes on the side.

Lunch out while visiting my friend Lina in Pittsburgh. I had a yummy salad with tofu, tomatoes, quinoa, chickpeas, avocado and cucumbers and we shared the most delicious fries.

DINNER

Chicken chili + side salad on a football Saturday night. So cozy. I used my regular chili recipe and added shredded chicken instead of ground beef. I also left out the cocoa powder.

Mississippi pot roast with cheese grits and roasted brussels. I love this dinner so much. If you like pot roast, you must try this slow cooker recipe this winter. The only thing I changed in my original recipe was adding sliced fresh mushrooms into the slow cooker.

Another must try easy and delish recipe – honey balsamic glazed chicken breasts. Served with roasted brussels and mushrooms and baked sweet potato.

Mediterranean crunch chopped salad kit to which I added sliced radishes, chickpeas, avocado, dried cranberries and roasted salmon.

Another long-time favorite simple dinner – chicken parmesan! This was my pre-running of 22 miles dinner. Chopped salad on the side.

Air fried chicken breast with roasted okra and butternut squash.

Pan seared bone-in pork chops with roasted butternut squash and sautéed radishes, peppers, squash and onions.

Stir fry with chopped chicken thighs and a refrigerated Asian-style veggie mix. For the stir fry sauce I whisked together soy sauce, fresh minced garlic, hoisin sauce, honey, chicken broth and sesame seeds.

Pizza night with Finn at Hawthorne’s, I had pepperoni, sausage and mushroom.

Roast salmon (I cook everything in my little Ninja FoodiOven) with roasted butternut squash, roasted broccoli and toasted sourdough. Again with the marathon training – I’ve been trying to add extra servings of carbs to meals.

Leftovers but sub scrambled eggs for the salmons.

Cava bowl with brown rice, greens, chicken, three different spreads, olives, red cabbage slaw, cucumbers, tomatoes and lemon tahini sauce.

Another pre-long run carby (but delicious) dinner! I used Trader Joe’s Thai-style wheat noodles (they have 63g of carbs per serving where normal spaghetti noodles have around 40) and served them with a white miso sauce and sautéed shiitake mushrooms and kale.

ETC

Midmorning whole milk latte and mini pumpkin tart from Amelie’s between training clients and teaching yoga.

My first time trying hop water. It was okay but I don’t think it will be making it into my normal beverage rotation. It’s a tad too beer-y for my taste.

OMG I’ve been eating so many gel things haha. Not looking forward to having to get 6+ of these things down on race day.

A Villani’s box of treats with Finn!

Whew, that was a lot! I hope you’re not too hungry now. 🙂

QUESTIONS

What is your favorite slow cooker meal?

What have you been eating for lunch lately? 

Have you tried hop water? 

Favorite gel brand?