The Week’s Healthy Eats (22).

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BREAKFAST: Potentially one of my best (and strangest) breakfast combos yet — a hearty wedge of roasted kabocha squash topped with creamy almond butter, chia seeds, unsweetened coconut chips, pom seeds, and a drizzle of maple syrup after the snap.

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LUNCH: The kale caesar from Sweetgreen, subbed shrimp for chicken. Would (and will) do it again.


DINNER: A Meatless Monday of the highest order, top-your-own-sweet-potato-style. My spread included baked sweet potatoes, sautéed peppers / onions / tomatoes, cheddar, avo, black beans + garlic, whole grain chippies, salsa + salad. Bam.

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DESSERT: Breaking: I’ve decided to integrate a dessert portion into some of my WHE’s posts because to me, living a balanced life means indulging when your body really wants to. So, I recently shared this decadent tiramisu with my parents at UWS eatery Mezzogiorno. Those layers though…

Check back soon for another week’s healthy eats!


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