#HH30Days Week 3 Recap: Some New Favorites!

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How is everyone doing with the Real Food Challenge??  I hope you are enjoying it and feeling great!  I wanted to share some of my new favorites that have been helping me get through the challenge without feeling like it’s a challenge at all!  It’s really more of a reminder to make good choices and most importantly, to plan ahead.  When I plan ahead, great things happen for my food choices.  When I don’t, well…that’s another story, and it ends sort of sadly.

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Which is why I’m glad to share these ideas with you!  One of my favorite breakfasts, and one that has become my go-to this past week is an almond butter green smoothie.  I use almond milk, almond butter, a ton of spinach, a banana, and a little bit of yogurt for protein.  It’s great because it doesn’t need any added sweetener, plus it keeps me full until lunch.  Ok, let’s be honest, nothing keeps me full until lunch.  But it really does tide me over until snack time, which is still no small feat! 🙂

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Another thing that has helped me a ton is planning ahead and preparing my lunches.  I’m always on the run, so it’s helpful to have something I can just grab from my lunch bag and eat without having to find a microwave.  For that, I bring you…my favorite veggie rice bowls!  I have a mild obsession with peanut butter, so using veggies as a delivery vehicle is a great way to feel good about it.

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I started with some brown rice, then added in a ton of veggies, including cucumbers, bell peppers, radishes, and some leftover grilled asparagus.  I put a big dollop of peanut sauce on top of the rice, then added some cubes of tofu for protein, then added the veggies on top.  It was delicious!  I was actually surprised at how easy they turned out to be, plus how tasty they were!

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These were so easy to grab and go, plus they made me look forward to lunch everyday!

Comment below to let us know how you are doing with the Real Food Challenge!  We would love to see your photos of your meals!  Tag us on instagram!

 

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Asparagus, two ways!

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Asparagus for breakfast and lunch?  Yes please!

I’m a big fan of batch cooking.  I like to roast or grill a big bunch of asparagus, then use it throughout the week, if it lasts that long (usually doesn’t, truth be told).  Well, I got a little carried away with it, but it turned into a good thing: asparagus for breakfast and lunch.  It was incredibly easy, which is really a requirement for me, since I tend to go from zero to starving in a very short amount of time, so quick meals really help keep the hanger to a minimum!

I grilled a bunch of asparagus, then made a quick breakfast with an egg on top.  I was tempted to put both the asparagus and egg on avocado toast, but alas, the hanger won out, and I just ate it as pictured 🙂  Still good!

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Wait for it…

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Runny yolk with grated parmesan and asparagus spears!

Then lunchtime rolled around, and I wanted to use the ridiculous amount of leftover asparagus, so I used my veggie peeler and shaved it into these pretty little strips, then tossed it with lemon juice, olive oil, feta, and pine nuts.  I had only grilled the asparagus for a minute or two on each side, so it was still nice and crunchy, and it worked well in the salad.

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All that’s here is 3 stalks of shaved asparagus, a tablespoon each of pine nuts and feta cheese, 2 teaspoons of lemon juice, and a teaspoon of olive oil.  Enjoy!