Hello! A few weeks ago I published a Simple Guide to Healthy Eating (check it out here) … I don’t want to completely rehash the full post, but the Cliff’s Notes version is as follows: avoid processed foods and fill up on vegetables (and to a lesser extent brightly colored fruits), and healthy fats. My Guide is a fantastic overview, but now it’s time to bring it to life! I’m sure you’re thinking, okay, I’ll eat more vegetables and healthy fats and avoid sugary, boxed cereal and Twinkies (check). But, what DO I eat?
Welcome to my weekly healthy eating series, where I’ll share one of my go-to healthy meals or snacks each week. These are simple, quick to prepare, heavy on vegetables, and generally low on carbohydrates.
I also have found several pre-packaged options that I sometimes use when I don’t have time to prepare a meal from scratch, and I’ll share those options when appropriate! Look, I’m committed to healthy eating, but I’m also a mom of three kids and a very busy life — I simply do not have time to make all meals from scratch. Do I wish I did? Sure, but it’s an unrealistic expectation, and unmet expectations lead to disappointment and guilt — two things that rob you of energy and just generally make you feel miserable. So, if you’re in a similar boat, be realistic with yourself … choose the healthiest option you can each day. Most of the pre-packaged items I select are still unprocessed, but they may come with a slightly higher price tag or include a premixed dressing that I’ll use instead of making a homemade vinaigrette. These are still incredibly healthy options, certainly more so than the drive-thru.
So, here’s today’s go-to:
- Steamed (or sauteed) broccoli and cauliflower, tossed with walnuts, sourdough croutons, and pesto vinaigrette
- Hard-boiled egg seasoned with sea salt and pepper
- Brown rice cake (the ones at Trader Joe’s are the absolute best), topped with all-natural peanut butter
- Decaf coffee with half-and-half and stevia.
The size of the vegetables in this recipe is entirely up to you — I like to chop mine fairly small, and create an almost vegetable hash with this dish, but if you’d prefer to keep the florets larger, that’s perfectly fine too. Once you steam or saute the veggies, add the walnuts (or nut of your choice, pine nuts would be delicious too), croutons, and toss it all with a vinaigrette of your choice. I use 1 Tbsp of classic Genovese pesto and whisk it with 1 tsp of olive oil, 1 tsp of balsamic vinaigrette, and a dash of salt and pepper.
For the rice cake, nothing beats the brown rice cakes at Trader Joe’s — they’re far more tasty and hearty than your standard rice cake. I top them with all sorts of goodies for snacks. But, honestly, peanut butter is my absolute favorite. And if I’m really craving something sweet, I’ll add a 1/2 Tbsp of Nutella over the peanut butter — it’s like a crunchy, satisfying Reese’s Peanut Butter Cup! And nothing goes better with my sweet finish than a cup of coffee (yes, I’m an addict). I generally try to drink decaf, stick to real organic half-and-half, and just a pinch of stevia for a touch of sweetness.
Pre-packaged Option: Trader Joe’s sells a broccoli & cauliflower saute that includes these various items all in package — the veggies, walnuts, croutons, and dressing. I like my homemade version best, but in pinch, the Trader Joe’s option is a healthy, tasty alternative.
Enjoy!
And the gorgeous french bistro cups and bowls I used in the above photos can be found here!
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