For those who follow me on Facebook or Instagram, you’ll know that I often share what we are eating for lunch or dinner that day. Now, I’m never going to be one of those amazing Instagramers who have thousands of followers because I share drool-worthy professional pictures of my food!!!
But I do always get plenty of comments and questions about what we eat, so I thought a roundup of some of the go-to meals we have in our house might help you to see that eating healthy really doesn’t need to be a chore. In fact, as much as I’d love to tell you to plan ahead and to know what you’re eating days in advance, I would be lying if I said I do that all the time myself!
And let’s face it, hardly anyone has the time to plan and prep too far in advance. I also wanted to say that it’s this easy to eat well (if I can do it, anyone can!)
Eggs and bacon with a Shakeology! Two eggs and two pieces of top quality bacon and this keeps me full for hours. I also try to add some veggies to my breakfast most days.
Shake – I usually make it with ice and water, sometimes some almond/cashew milk to mix things up.
Calorie-wise, the food is about 300 calories and my shake is always right about 250 calories. I eat 3 meals a day and if each is 550 calories…that’s 1650 (and perfect for me).
In my intermittent fasting, lunch is often my first ‘big’ meal of the day so I make sure it’s jam packed with goodness. You can’t really go wrong with a salad and a ton of veggies. One of my favorites is a micro green salad of spring mix, sprouts, carrots, tomatoes, cucumbers, red peppers, jicama, nuts/seeds and high quality bacon.
My all time favorite dinner…
Steak and veggies. Yep, I’m a simple kinda gal when it comes to food, because simple is best and the most nutritious.
The steak must be grass fed and grass finished (read my post about this here – and get a discount voucher for some amazing meat!) and I cook the veggies in my cast iron first with a tiny bit of coconut oil, sesame oil or olive oil.
For the veggies, use whatever you have in the fridge or grab a pre cut bag for extra busy days. Eat the rainbow – so go for a nice mix of broccoli, carrots, beans, cauliflower, onions and peppers. Don’t overdo the cooking and leave a nice crunch to them.
When Wholefoods have wild caught salmon in stock I’m usually first in line to get some! I keep it simple with some smoked sea salt as seasoning and oven bake for about 30 minutes at 375°F.
Cooking a big fillet is great because you have your lunch-time salad protein good to go!
I know, I know – they can be gross, I agree! But only if you boil them to death and don’t take care of these little nutritious gems! Here’s how I love them (and I’ve converted many a sprout hater in my time too!)
Cook in the oven at 400°F. Spritz with olive oil, sprinkle with sea salt and pepper. Cook on the cast iron until the outer leaves are browned. Enjoy!
In this picture I combined the sprouts with chicken, also cooked on the cast iron (of course!)
Spritz the cast iron with coconut oil then butterfly the chicken, sprinkle with sea salt, pepper and garlic and cook on medium high.
A little extra fat
I always get asked how I incorporate enough healthy fats into my diet – nuts and seeds!!
I get raw nuts and seeds and roast them at about 260°F in the oven, stirring occasionally, until you notice a slight change in color (30 minutes to an hour depending on the quantity).
I have here pumpkin seeds, almonds, walnuts and pecans. They go in my salads everyday and in our vegetable stirfrys when I remember.
Feeling hungry now aren’t you? As always, eat more from the farm than the factory, don’t overcomplicate things, and if in doubt, add more veggies to your plate!