What I Eat (in a Week)

My relationship with food is a happy one. I wanted to share a What I Eat in a Day“what I eat in a day” post to pass on the recipes that are a staple in our household. I love watching these type of videos on YouTube to get recipe suggestions. We do not have any firm restrictions in our household except for avoiding pork, fish & seafood. My fish & seafood allergy has increased enough that I don’t risk the occasional bite.

We are not vegetarian but do not purchase a lot of meat. I do not avoid dairy but drink & use Cashew Milk. Both regular pasta & brown rice pasta are in our pantry. I had chicken chili for dinner one night last week and then ate Gardein Seven Grain Crispy Tenders (vegan & dairy-free) for lunch the next day. We cook with what works for us. We do try to avoid processed foods, we eat a lot of eggs, veggies, & beans, and I work hard to keep our meals prepared in our kitchen. If not, I am enjoying an exceptional night at Pizza Ranch. You can have the occasional treat without murmurs of “I thought you eat healthy.”

What I Eat:

I included about a weeks worth of recipes (for the 2 of us.) The meals I have prepared are not all single-servings. Some are shared with my boyfriend and some are large enough for leftovers. I enjoy planning out my meals for the week and intend to eat the same meal a couple of times. I have included links to my favorite recipes and noted any alterations I use. A huge thank you to the authors of these recipes. We are very particular about ingredients and these have been lifesavers! With a little planning, all of these recipes stay in our regular rotation and I love them.


Banana Apple Bread
Banana Apple Bread
  • Chocolate Chia Pudding:
  1. In a quart mason jar, combine: 1/4 cup Chia Seeds, 1 1/2 cups Unsweetened Cashew Milk, 1-2 Tbsp Cocoa Powder, 1 Tbsp Pure Maple Syrup, 1/2 tsp Cinnamon, and 1/2 tsp Vanilla Extract (adjust to your tastes)
  2. Refrigerate (covered) 8-12 hours
  3. Blend well in a high speed blender until it is smooth enough for your liking
  • Banana Apple Bread: Pop Sugar Recipe
  • Avocado Toast or Guacamole Toast–If I am making a dish using avocados, I set a little aside for breakfast. Spread ripe avocado on toast & season with garlic; or you can use store-bought guacamole.
  • Anti-Inflammation Smoothie: Healthy Life Tricks Recipe




Rice & Veggie Bowl
Rice & Veggie Bowl
  • Rice Bowl: Bone Broth, Cooked Brown Rice, Broccoli Slaw, Frozen Vegetables (Stir Fry Mix,) Newman’s Own Sesame-Ginger Dressing, Garlic Powder & Curry Powder are warmed on the stove top, topped with Raw Sesame Seeds.
  • Scrambled Eggs –top with spinach, baked beans, or refried beans.
  • Salad: with cooked Quinoa, Gardein Seven Grain Crispy Tenders, cooked Beans & Corn, Broccoli Cole Slaw, Red Bell Pepper & Onion, and a bit of Chili Garlic Sauce.
  • Crock Pot Refried Beans: 100 Days of Real Food Recipe (I sub 1 cup black beans & 1 cup kidney beans and I like to add a couple spoonfuls of chicken soup base. I use 5 1/2 cups of water when subbing.)




Ground Chicken Chili
Ground Chicken Chili
  • Ground Chicken Chili: Ken Lynch Recipe
  • Baked Beans: Chocolate Covered Katie Recipe (I skip the sugar and substitute Liquid Aminos for the Soy Sauce. I add a lot more of the spices & include 1 Tbsp Garlic Powder & 1 Tbsp Mustard Powder.)
  • Avocado Egg Rolls: Delish Recipe (I never have Sun Dried Tomatoes on hand & I use Peanut Oil for frying)
  • Sweet Potatoes: Baked or Sweet Potato Quesadillas with Corn & Black Beans. Bake Potatoes 55 minutes at 400 (F.) Poke with a fork several times before baking. Let potatoes cool a little before handling.


For the quesadillas:

Sweet Potato Quesadillas
Sweet Potato Quesadillas
  1. Mash the baked sweet potatoes with sour cream. You can season with salt & pepper, garlic, paprika or your favorite spices.
  2. I warmed frozen corn & (rinsed) canned black beans on the stove top, seasoning with paprika, garlic, salt, and pepper.
  3. Spread a thin layer of mashed sweet potato onto a tortilla, sprinkle with the cooked veggies,  add 1/4 cup of shredded cheese, and top with another tortilla.
  4. Add 1 Tbsp Extra Virgin Oil to a large frying pan and fry in a pan over low-medium heat for 4-5 minutes per side. Tortillas with golden brown coloring that are somewhat crisp are the desired result. Be careful when flipping because the beans like to roll out.
  5. Cut into triangles with a pizza cutter.


 In Conclusion

What I eat in a typical day tends to be cyclical, depending on how large my prepared meals are. Weeks where we have a lot of leftovers, we will eat the same meal several times.  I try to keep things interesting and varied & the recipes I have shared have helped with that. We make time to meal plan, have the ingredients we need on hand, and focus on eating our veggies before they go bad.

I have learned to nourish myself with whole foods, and started paying attention to the ingredients in my food. I used to rely a lot on microwave meals but now we choose to not use a microwave. It is a long journey to focusing on nutrition vs weight loss but I promise that whole foods will fill you up longer, deliver tons more nutrients, and improve nearly everything in your body. “Diet” foods are chemical laden, less filling, and contain less nutrients so you could potentially spend your whole day snacking on energy bars.

Processed diet foods typically call themselves low-fat while being full of sugar. We try to avoid sugar since no one needs the roller coaster ride of frequent hunger, dips in energy and uncontrollable cravings. If you are looking for information on clean eating, I highly suggest reading the Gillian McKeith book You Are What You Eat and checking out the website 100 Days of Real Food! Beyond healthful eating, I also put a solid effort into staying hydrated. I fill a quart mason jar with water at the start of my day. If that is all the water I have for the day, I have found that this is NOT ENOUGH to stay hydrated. Make yourself drink lots of water, which for me is 3 of those quart mason jars a day; you will feel so much better!






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