What I’ve Been Eating Lately

I recently asked on my instagram story for feedback on what people would like to see most on my blog. The most requested type of post were ones to show what I’ve been eating lately, as well as clean eating ideas. This is why I am one of those annoying people who has to take a picture of their plate.

Before our beach vacation we did Whole 30, and I honestly felt amazing while eating that way. It truly does make a difference in how I feel! I am one of those who believe that food is medicine, and can heal or harm.  Although it is still not realistic to eat perfectly 100% of the time! 

Here is an account of some of the healthier meals I have eaten in the past couple of months.  I hope these pictures give you some ideas for clean eating meals!

Leftover kabob ingredients over kale, with cucumber and tomato and basil dressing

Kale Greek salad

Pot roast over cauliflower rice (we had this for dinner several nights)

Anything-in-the-fridge type of salad: lettuce, carrot, cucumber, tomato, prosciutto (TJ’s has some that only has pork and salt), pine nuts, broccoli

For breakfast, we almost always eat eggs, especially during Whole 30. A fried egg with potatoes, avocado, and kale, is one of the most filling ways to start the day!

This may be my favorite way to eat a fried egg in the morning. With avocado, a sprinkle of turmeric and red pepper flakes. Plus some hemp seeds.

More eggs, but not just for breakfast. Egg salad is a favorite around here, and can be made with either paleo mayonnaise, or mashed up avocado. Fried eggs with roasted vegetables are another delicious meal!

 

An unsweetened almond milk latte from Not Just Coffee – yum!

For lunch I have been eating a lot of salads, as well as roasted vegetable bowls. I also made lettuce wraps several days, and I made snack plates a few times.

Snack plate of green beans, carrot, cucumber, broccoli, Whole 30 ranch, smoked salmon, and strawberries. Lettuce wrapped with prosciutto, tomato, cucumber, olives. Spinach bowl with roasted sweet potatoes and Whole 30-approved chicken sausage from Costco. Kale and romaine salad with blueberries, bacon, apple, pine nuts, chicken.

On weeks when I am more organized, I like to roast plenty of vegetables and chicken ahead of time.

For dinners we have eaten an assortment of meals. I put the details of each below the pictures.

Whole 30 friendly “caprese” salad with cucumber instead of mozzarella. Turmeric cauliflower rice with some bbq chicken, avocado, and fresh basil. A cauliflower rice burrito bowl. Another cauliflower rice burrito bowl with leftover pork tenderloin and pickled red onion.

Lettuce-wrapped burger. I bought the frozen grass-fed burgers from TJs, which were nice to have on hand. Top right is a steak at my parents’ house, with steamed broccoli and oven-roasted fries. Bottom left is roasted mushrooms, bell peppers, broccoli, cauliflowers, brussels sprouts, carrots, and roasted chicken thigh.  I like to buy boneless chicken thighs in place of breasts.  They are less expensive, have more flavor, and do not dry out as easily.  The bottom right picture is a meal with Greek flavors.  A chopped Greek salad with kalamata olives, cucumber, tomato, fresh dill/olive oil/red wine vinegar dressing. The chicken is marinated in similar flavors.  And the potatoes were tossed in lemon juice, fresh dill, olive oil, garlic, salt and pepper and roasted.

At the beach we cooked local snapper and okra. We also had baked sweet potato that we mashed and sautéed with a little ghee and cinnamon.  The top right picture has the same style of sweet potatoes, sautéed “chicken nuggets” with homemade bbq sauce, and steamed green beans. In the bottom left picture, there are roasted green beans, roasted sweet and regular fries, an avocado cilantro dipping sauce, and Whole 30 bbq chicken.  The sauce on the chicken is made with Frank’s hot sauce, lemon juice, and ghee. The bottom right meal was probably my favorite. I made a lemon dill cream sauce (using paleo mayo), roasted salmon, oven fries, and a kale salad with avocado, strawberries, and pine nuts.

Here are some “extras” that I made the last couple of months.

I haven’t eaten as many smoothies as I used to, only every once in a while I’ve wanted something sweet.  Plus they are a great venue for add-ins and supplements. I also made some homemade cashew milk to have in coffee.  It was actually very simple!  You’ll need an Ellie’s nut milk bag if you want to try it (Amazon prime, easy peasy). Another great find was Fit Mitten Kitchen’s Cashew Butter Fudge Vegan Ice Cream. It was seriously delicious (best eaten the day of or the next day).

Things I add in to smoothies: maca powder, chia seeds, bee pollen, probiotic. For a smoothie bowl I like to stir in ground flax seed, raw nuts, and unsweetened coconut.

This is an appetizer I made for a family dinner.

Cucumber, smoked salmon, pickled red onion, Whole 30 friendly lemon dill cream sauce, and a sprig of fresh dill.

 

I hope these meal ideas are helpful. I need to do a better job of recording these on instagram!  I know that’s where I receive a lot of inspiration for healthy cooking ideas.

If you have any questions, please let me know!

 

 

The links to Amazon products are affiliate links, meaning if you click on it and purchase something, I receive a tiny commission. Those small commissions go back towards future Amazon purchases, and allow me to try new things, like making homemade cashew milk. 🙂