What I'm Eating This Week

Hey there.  As a health coach, one of the questions people most often ask me is "What do you eat?" So in case you're wondering too, here's a quick look at what I'm eating this week (and some of what I ate last week).  I'm not saying the way I eat is the "right way," or that you have to do exactly what I do, but if you struggle with your energy-levels, brain fog, blood sugar instability, poor digestion, or skin issues like acne, these meals may work for you.

                 Muffins!

                Muffins!

I've also been super busy lately, so I've been meal prepping one or two days a week so that I have leftovers ready to go for the next several days. It's more time up front, but it's so nice having a healthy dinner ready to go after a long day, or lunches ready to go in the fridge on your way out the door in the morning.  One of my favorite things to do is chop up and roast pans of veggies - a drizzle of olive oil, a sprinkle of sea salt & pepper, and maybe some other herbs/spices like an organic italian seasoning blend or cinnamon if I'm feeling fancy.  Easy and delicious. I'm also weird and once I have the oven going, I feel compelled to roast as many things as possible when the oven's hot. Anyone else do that too?

Breakfasts

Gluten-free, organic, paleo pumpkin-spice muffin

Pumpkin Muffins! Organic pumpkin puree is on sale at the co-op. And 'tis the season for eating all things pumpkin. I made these gluten-free, refined sugar-free, coconut-flower pumpkin muffins from Empowered Sustenance. They came out super yummy. I ate them toasted with a smear of coconut oil or almond butter. (Sadly, I ate them all. I'm actually thinking about making more, right now...) 

  See? A tower of organic pumpkin puree, on sale for $1.69 each!   

 See? A tower of organic pumpkin puree, on sale for $1.69 each!

 

Smoothies: Since I already ate all the muffins (they were small, I ate two at a time), I've moved on to breakfast smoothies.  I usually throw in a hodgepodge of things to make a nutritious and filling on-the-go meal. This morning, I tossed in two handfuls or so of kale or romaine (yes - lettuce is actually good in a smoothie), half an avocado, a few pieces of frozen banana, 4 TB of hemp protein powder, a TB of grass-fed gelatin (sounds weird, I know, but check out this post from the Wellness Mama about the health benefits of gelatin), a TB of almond butter, a few drops of liquid stevia, and some organic, unsweetened almond milk. It may be an acquired taste, but I really like it, and it really powers me through the morning. Plus I always feel virtuous when I eat greens first thing. 

Lunches

Chicken, kale and roasted veggies: Last week, I packed organic rotisserie chicken with massaged kale salad, roasted beets and squash, goat cheese crumbles, and hemp seeds. Delicious, and so pretty! And no afternoon energy slump like I used to get when I ate more grain-based lunches. 

                                     My prepped lunches. So colorful. I was pretty proud of my self for this.

                                    My prepped lunches. So colorful. I was pretty proud of my self for this.

Chili: On Sunday night, I made a quick but tasty turkey pumpkin chili from Whole Foods, (again, on the autumn pumpkin train). I substituted organic ground beef for the turkey, and I added some smoked paprika and a sweet red pepper from my CSA that was on its last legs.  So. Much. Chili. That's been lunch this week, along with leftover roasted cabbage or some salad. (See below in dinners).

Dinners

        Chicken thighs & kale pre-oven. I just threw the                       kale right in the same pan. Easy! 

       Chicken thighs & kale pre-oven. I just threw the                       kale right in the same pan. Easy! 

Chicken Thighs & Roasted Veggies: I ate my chili on Sunday night, then skipped my usual Monday night yoga class to make dinner and chill in my PJs in the new daylight-savings-early darkness. It was a good choice - I felt more rested, made an awesome Tuesday-night yoga class instead, and make some killer (organic of course) chicken thighs. I sprinkled the chicken with salt, pepper, and italian seasoning, crisped the skin in the pan, then flipped them and roasted them in the oven. Half-way through, I tossed in some thinly sliced lemon and a couple handfuls of torn kale. 

 Dinner! Chicken with roasted kale, squash and carrots

Dinner! Chicken with roasted kale, squash and carrots

Roasted Cabbage Wedges: This is one of my new favorites. Cut a cabbage into wedges (cut around the core), add the usual - salt, pepper, drizzle of olive oil on both sides - roast and flip a few times until caramelized.

There you have it! What are you eating this week? Do you think you'll try any of these? Let me know in the comments.