What We Eat

I’ve noticed that it’s popular for bloggers to do a “What We Wear” post from time to time. Usually these are bloggers who have brands sending them clothes as sponsors of the blog. I don’t have anyone sending me clothes (But hey! I’m up for it if there is anyone out there dying to do so!), and I’ve already spent quite a bit of time talking about what I’m wearing right now with my capsule wardrobe posts. (Haven’t seen them? You can catch up here:Β Empty Hangers, Full Life and Opening the Capsule.)

I like this general idea, though, and thought that I’d take it in a slightly different direction for this week’s post. I give you — What We Eat!Β 

IMG_6365

On Monday, I posted a fantastic breakfast recipe. I hope you checked out Not Yo Granny’s Bread Pudding and gave it a try! For breakfast, we tend to do a variety of oatmeal and egg dishes, broken up with a few yogurt and cottage cheese options. It really depends on a.) my level of hunger combined with b.) Theo’s level of impatience for breakfast and subject to c.) the demanding cries of a baby who also happens to be hungry. Some mornings we just eat whatever is nearest.

I do a menu each week for lunch and dinner. I talked a little bit about my meatless meal planning in an earlier post, so I won’t go into too many details here. I will, however, show you what this week’s menu looked like:

Monday:
baked oatmeal
breakfast burritos (with sausage for Mike and Theo)
fruit

Tuesday:
chef salad
french bread

Wednesday:
bean and rice burritos
Mexicali chopped salad

Thursday:
broccoli and quinoa
Italian sausages (veg sausages for me)

Friday:
dinner with friends

Saturday:
lunch – leftovers
dinner – manicotti, grilled asparagus

Sunday:
lunch – grilled cheese, veggies and hummus, fruit, chips and salsa
dinner – fish, rice, brussel sprouts

Lunches:
black bean burgers (me)
cold cuts (Mike and Theo)
hot dogs (Theo)

Snacks/Desserts:
roasted chickpeas
applesauce spice cake
homemade gummy snacks

And look! Pictures! (Roll over the picture for food details.)

 

For each meal, I always try to have a balance of veggies, carbs, fruit and protein. We get a large amount of our carbs and proteins from whole grains and other non meat sources, but my hubs and oldest son occasionally eat animal protein as well. My meal plans are largely just an outline, or a jumping off point, and I fill in the details mid-cooking. For example, I planned on making a chef salad one night, and here is all that ultimately went into it:

organic romaine
organic arrugula
a blend of cabbage and carrots (coleslaw blend from supermarket)
cucumbers
slices bell peppers
avocados
sharp cheddar cheese
roasted sesame seeds
hard boiled egg
tuna
roasted chicken (for Mike and Theo)
topped off with my favorite homemade dressing!

Then served with crusty french bread, lots of butter and a side of fruit, and you’ve got yourself a delicious, healthy, complete meal!

Menu planning and cooking takes a lot of time and effort, and to be honest there are plenty of times I get tired of doing the work. Those are the weeks that I beg the hubs to cook (read: get takeout), or do really, really simple things that don’t require much prep-work or cooking. All in all though, I try to make this a priority because when we eat well, we live well.

I’d love to hear from you on how you meal plan, or if you have any favorite go-to recipes for busy nights. I’m always happy to share recipes too, so hit me up with a comment and let’s keep the conversation going! Happy friday, friends!

2 thoughts on “What We Eat

    • I’m going to give you both of my “go to” recipes. The first one makes enough for about two large salad portions, the second makes a whole jar full.
      Dressing #1
      1/4 C veg oil (or any oil. i use sunflower or grapeseed)
      2 TB basalmic vinegar
      1 1/2 tsp dijon mustard
      1/4 tsp salt
      1/8 tsp pepper
      Whisk together and you’re done!

      Dressing #2
      1 C olive oil
      1/4 C white or cider vinegar
      2 TB finely chopped onions
      1 TB chopped fresh basil, or 1 tsp dried
      1 tsp sugar
      1 tsp ground mustard
      1/2 tsp salt
      1/2 tsp dried oregano
      1/4 tsp pepper
      2 cloves garlic, minced
      Pour all the ingredients in a jar and shake well. Store in fridge. (Recipe from Betty Crocker)

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