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 (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.

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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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