the week’s healthy eats (1).

here begins another post series: “the week’s healthy eats.” from now on, i’ll try to share a few of my healthier meal choices (because i don’t always have grimaldi’s for dinner) from each week, homemade and/or bought. i’d like to think of it as my own tweaked version of the “what i ate wednesday” phenomenon. here are three of this week’s most balanced bites.


BREAKFAST. (overnight oats): 1/2 cup of rolled oats soaked in 1 cup of unsweetened almond milk overnight, along with 1/2 a banana (sliced into coins), a handful of berries, and a (heavy-handed) sprinkling of cinnamon. in the morning, i added sunflower seed butter, raw cocoa nibs, and a couple drops of stevia for my morning sweet tooth– one of my favorite breakfasts. here it’s shown, nice and messy, and with strong black coffee and sunlight streaming through the window. (this is my happy place.)

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LUNCH. (Liquiteria): the office i’m interning at for the summer orders lunch from some of my very favorite spots in the city. this week started with takeout from juice hotspot liquiteria. i opted for their mean green smoothie (made with kale, spinach, mango, banana, pineapple chunks and pineapple juice) and an order of their spring green pea “salad,” which was pretty poorly named, since it consisted mostly of of brown rice (plus a sprinkling of green peas, asparagus, and roasted yellow peppers). not quite a salad, but still a perfect (salty) counterpart to my sweet smoothie.

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DINNER. (packed dinner-to-go): i packed this simple and nutritious dinner for a busy, on-the-run evening out. my penchant for frugality made me unwilling to pay for something store-bought when i had perfectly usable and yummy ingredients at home. so, i whipped this up the night before: a small head of broccoli roasted to crispy perfection in olive oil, salt, and pepper; cooked bulgar; two slabs of tofu sautéed in olive oil and turmeric; and about 1/3 of an avocado scooped up on the side.

check back soon for next week’s healthy eats.


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