The Week’s Healthy Eats (31).

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BREAKFAST: Overnight golden (aka turmeric-y) oats with raisins and chia seeds + topped with a dollop of almond butter, duh.

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LUNCH: More like brunch, but who cares? The avocado smash with a poached egg on top from Bluestone Lane never (ever) fails to please.

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DINNER: A big old bowl of goodness: brown rice hidden under crispy tofu, sautéed cabbage and mushrooms + raw scallions for a kick. Cashews added after the snap, too.

The Week’s Healthy Eats (30).

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BREAKFAST: Switched it up on a recent weekend morning with scrambled eggs topped with salty feta and a slice of Ezekiel cinnamon raisin bread + strawberry jam.

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LUNCH: Oldie but goodie. The Hummus Tahina from Sweetgreen. On repeat.

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DINNER: The colossal taco salad from vegan hotspot by CHLOE. Yep, there’s “soy chorizo” in there and nope, I don’t know what that is.

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The Week’s Healthy Eats (28).

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BREAKFAST: Nothing new here. 0% Fage Greek yogurt, topped with frozen bluebs, Purely Elizabeth pumpkin fig granola, Trader Joe’s creamy almond butter + cinnamon.

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LUNCH: Lunch from one of my favorite healthy spots in Atlanta, Metrofresh, where the menu changes daily. This loaded-up plate was just what I needed for pre-bike ride fuel: kale salad studded with juicy peaches and crunchy walnuts, pesto grilled chicken, and a slice of crusty multigrain baguette.

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DINNER: Homemade goodness, thanks to this recipe from Skinny Taste for turkey / zucchini / feta burgers and a tomato, cuc, olive side salad. I decided to ditch the “naked” aspect and put these babies on top of fluffy brioche rolls for a little extra oomph. Ready in less than 30, these burgers are easy to whip up, even on a weeknight.

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The Week’s Healthy Eats (27).

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BREAKFAST: This was more of a pre-brunch snack than a breakfast. Since I’m ever the early bird and quick to get hangry, I whipped up this mini-plate to tide me over until recent mid-morning brunch plans: 1/2 nana sliced length-wise and topped with creamy almond butter, Udi’s gluten free Au Naturel granola, cinnamon, and a drizzle of my honey / agave blend.

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LUNCH: A kitchen-sink salad situation if I ever saw one. Mixed greens loaded up with kidney beans, crumbled feta, cherry tomatoes, crushed sweet potato chips, pan-fried polenta cubes, and a dollop of hummus for good measure.

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DINNER: When pizza is made from ingredients this good, I’m gonna go ahead and call it a “healthy eat.” One of the best pies I’ve had, from Antico Pizza Napoletana. So much yes.

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The Week’s Healthy Eats (26).

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BREAKFAST: Classic breakfast bowl for me, filled to the brim with Fiber O’s and the Super Seed & Ancient Grains blend from Trader Joe’s, frozen organic bluebs, toasted walnuts, and unsweet vanilla almond milk. The usual.

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LUNCH: I try to pack my lunch most days of the week. This lunchbox included a salad of mixed greens tossed with crumbled feta, roasted sweet potatoes, kidney beans, and garlicky green beans / tomatoes left over from a dinner out. Also a bag of carrot sticks + sliced apples (peaking out of the top right corner) and a Larabar (always one of the chocolate chip variety).

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DINNER: A light, summery dinner that I promptly followed up with the dessert below. But first, chickpeas, roasted sweet potatoes, sweet corn, curry shrimp and a touch of dill for added color / flavor.

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DESSERT: A sad, sad day. ‘Nough said.

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