What I Eat in a Week

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I love food, and I love a variety of foods. But I’m also totally fine eating the same thing 4 days in a row, as you’ll see in this blog post. I’ve found a routine that works with my schedule, keeps me satisfied and provides me with the nutrients I need. I love to cook and do most of my meal preparation on Sunday and Wednesday nights where I chop veggies, prepare a fruit salad to munch on throughout the week and bake either my omelette muffins or breakfast casserole to have on hand for the next few days. Most weekends I’ll go out to dinner once or twice and indulge on something like wine, sushi, pizza, tacos or frozen Greek yogurt (my favorite dessert). 

There are a few things I do every day that help me to feel my best. I started drinking one entire liter of water in the morning before my coffee about a month ago. While I'm getting ready or walking my dog I drink and drink and drink until it's gone. It's a struggle some da s because it feels like so much, but it helps me wake up, feel more energized, and has really improved my digestion. I take a probiotic with my morning water and drink one cup of coffee with unsweetened almond milk or an almond milk cappuccino after. Most nights I try to eat dinner 3 hours before I go to bed, because I wake up at 5am most mornings, and if I eat late I feel like my food hasn't digested properly during the night. I keep digestive enzymes in my purse or gym bag and (if I remember) I pop a couple with my meals. 

MONDAY

Breakfast: 3 omelette muffins + 1 cup watermelon + coffee with unsweetened almond milk

Lunch: salad with tuna and avocado 

Dinner: salmon + roasted asparagus 

TUESDAY

Breakfast: 2 omelette muffins + mixed green salad with Tessamae’s balsamic vinaigrette dressing + blueberries 

Lunch: mixed green salad (spinach + kale) with Primal Kitchen Greek dressing + tuna with olive oil, rice vinegar and cayenne pepper

Dinner: salmon + roasted broccoli + roasted sweet potato

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WEDNESDAY

Breakfast: 2 hard boiled eggs + 1/2 avocado + watermelon and berries 

Lunch: tuna with olive oil, rice vinegar and cayenne pepper + carrots + banana

Dinner: spaghetti squash with marinara and meatballs (from an Italian restaurant)

Dessert: big bowl of cherries

THURSDAY

Breakfast: salad bowl with hard boiled egg, avocado and spinach + coffee with unsweetened almond milk + banana and pineapple 

Lunch: salad with Tessamae’s balsamic vinaigrette, spaghetti squash and tuna with olive oil, rice vinegar and cayenne pepper 

Dinner: smoothie bowl made with 1 frozen banana, 1/4 cup frozen strawberries, 1 cup spinach, 1 scoop vanilla protein powder, 1 cup unsweetened vanilla almond milk, 3 slices fresh pineapple

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FRIDAY

Breakfast: omelette with spinach and feta cheese + blueberries 

Lunch: heirloom tomato salad with olive oil and lemon

Snack: dried mango

Dinner: Greek salad + tuna with olive oil, rice vinegar and cayenne pepper 

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