Eats this Week

Ever wonder what a dietitian may eat on a weekly basis? Guess no more! I’m totally kidding – no two dietitians eat exactly alike I’m sure! This week, I thought it would be fun to keep track, so I took pictures of most of my meals starting last Friday. A few things I keep in mind when planning meals:

  • I try to keep it colorful! What has the most color? Fruits and vegetables of course! Not only does a colorful plate often mean a healthy plate, but it’s more fun to look at!
  • I repeat a lot… I don’t mind eating leftovers! When cooking for one, it’s impossible to eat all of a dish in one sitting. I love having something I can just throw into Tupperware for lunch or heat-n-eat after the gym. 
  • Each week, I try to buy a few different vegetables and rotate them into meals. For example, this week, my picks at the market and whole foods were kale, sweet potatoes, and salad (well… salad is always on there!).
  • As a vegetarian, I was (and still am!) not always the best at making sure to get a good source of protein at all my meals, so I have been taking a tip from other bloggers and prepping some protein foods on the weekend to eat all week. This week, I made a big pot of lentils with Will on Sunday and cooked a can of beans (jazzed up with some seasonings!) to use throughout the week – most often in salad!
  • I have been trying to find a new recipe to experiment with sometime throughout each week – hence the appearance of roasted tofu on the meal rotation! I just marinated some firm tofu in a mixture of a bit of soy sauce, sesame oil, honey, and a dash of ground red pepper. (Similar to this recipe.) It was so tasty and easy!
  • What about dessert? I have a terrible sweet tooth, so I can’t keep sweets around the house or I just overeat them! Instead, I’ll snack on a mug of cereal, a piece of fruit, or a handful of walnuts, craisins, and chocolate chips mixed together. 
Can’t get enough of this apple cinnamon oatmeal
topped with sunflower seed butter!
Oven roasted marinated tofu, sauteed kale, and mashed turnips
Bean and plantain dish from Arepa and Salsa 
Pureed leeks and tomatoes with curried lentils. 
Desktop dining – added the lentils to salad for lunch at work!
Black beans on salad and sweet potato!
Black beans, sauteed kale, and sweet potato.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s