BREAKFAST: A big old breakfast mountain — plain Fage Greek yogurt topped with Trader Joe’s tricolor quinoa and raw creamy almond butter, plus cinnamon and honey, and a banana coin at the peak.
LUNCH: I only eat eggs for lunch or dinner, so this was a post-workout scramble loaded with farmer’s market veggies (tomatoes, mushrooms, and spinach) and topped with hearty chunks ‘o parmesan cheese. A perfect refuel.
DINNER: A quick + easy dinner bowl of buckwheat soba noodles, sautéed beet greens and tofu, with sesame seeds, fresh ginger, and soy sauce for extra flavor.
DRINK: Throwing in an extra this week, a refreshing unsweetened + herbal raspberry tea from one of my favorites, Irving Farm.
Check back soon for another week’s healthy eats!