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.

Check back soon for another Week’s Healthy Eats!

The Week’s Healthy Eats (29).

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BREAKFAST: Creature of habit. Classic combo of 0% Fage Greek yogurt mixed with unsweet vanilla almond milk, frozen bluebs, and homemade granola from my fave recipe ever.

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(Breakfast for) LUNCH: A seriously satisfying + balanced breakfast sammy (for lunch) from downtown hotspot Egg Shop NYC. “The Reformer” consisted of lots o’ egg whites scrambled with super salty (in the best way) feta cheese, fresh tomatoes + spinach, and mashed avo on toasted multigrain. The sea salt flakes on top weren’t a bad touch, either.

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DINNER: Anyone else thoroughly intimidated by the prospect of cooking meat? I always have been, but this nutty easy recipe from Delish made me less of a chicken (humor me…please?).  Like most recipes I’m partial to, this one for crispy oven-baked chicken + an arugula Caesar side salad was ready in less than 30 minutes.

Check back soon for another Week’s Healthy Eats!

Life Lately (24).

College makes one accustomed to having a mere three hours of the day occupied. With some two classes a day, I had a freakish number of free hours at my disposal. How I spent those hours continues to stump me, but I had them nonetheless. So now that I have a 9-5:30 internship schedule, I’m far more conscious of the time I have for myself and how I can best spend it. In short, I’m attempting to make the most of my far less open days. Here’s how.

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I’ve found myself in a committed relationship with my local Yoga to the People studio, where I head for quick vinyasa practices when I can.

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I continue to walk my way through the city’s diverse ‘hoods. From the pristine Upper East Side, pictured above, to Prospect Park.

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I’ve wandered over to the Met to check out the Costume Institute’s spring 2016 exhibit, Manus x Machina. The show, which examines the contested intersection of handmade and machine-made, as well as haute couture and ready-to-wear, fashions made me wish I was famous, could attend the Met Gala, had reasons to regularly wear blue-sequined gowns, etc. You catch my drift.

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As usual, I’ve also found myself in the kitchen, where I’ve made super simple staples that take minimal time, but pack maximum flavor (and health benefits). Winners included the homemade hummus and fruit + nut granola featured above.

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And when the concrete jungle has felt a little claustrophobic, I’ve spent time elsewhere. Pictured above is my favorite hiking trail in Connecticut, where the lush woods makes me feel a wee bit calmer than midtown Manhattan. Go figure.

Hope Life Lately is treating you well, too. Check back soon!

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.

Check back soon for another Week’s Healthy Eats!