Eating Healthy… on my way to 30.

Almost everyone is trying a new way to eat. Whether it’s Paleo, Gluten Free, Wheat Free, Vegan, Vegetarian, Atkins, what it all comes down to is food choice and portions. I don’t always eat healthy, but I’m learning everyday to make healthier food choices. I want to share the easy meals I come up with that are for one or two and can easily be used for leftovers. So check back often!

I don’t typically use measuring cups or spoons… I just go with my gut and the idea that add a little and if you need to you can add more.

7-28-2012 – I haven’t been keeping up on this part nearly enough. Here’s a few more breakfast, lunch and dinner ideas:

Weekend Breakfast:

Poached eggs (2), Spinach, Greek yogurt with Chives and Lemon replace Hollandaise sauce, bagel, Turkey bacon, fruit: strawberries, pluot, blackberries, and a tablespoon of Ricotta cheese.

This is healthy, filling and savory!



Easy before work breakfast:

Bagel with almond butter, banana and strawberry

I actually was only able to finish one half of this. The other my co-worker took. It was super filling!






Lunch and snack ideas for work hours:

Lunch:Summer Salad – Spinach and berries with White Wine Vinegar & Balsamic Vinegar with Bagel with turkey, avocado and cheese

Snack#1: Sweet potato, Greek yogurt and almonds

Snack #2: Wasa crackers cut up peach, ricotta cheese

Lunch: Turkey lettuce wraps with soy sauce and white wine vinegar mix and coleslaw with greek yogurt mix

Snack #1: Watermelon

Snack #2: Veggies with Ricotta cheese



Steak and asparagus and roasted veggies.

I grilled the steak and asparagus and roasted parsnips, eggplant and butternut squash.





Lunch: 5/24/2012

Salad time! What better way to brighten up an already beautiful Spring day? How about a quick easy salad:

  • Fresh Spinach Leaves
  • Raspberries
  • Blackberries
  • Sliced almonds
  • Avocado
  • Yellowfin Tuna

That’s right… I didn’t use any dressing. I imagine you could add a balsamic vinegar and it would be tasty, or even some fresh squeezed lemon juice


Dinner: 5/14/2012


  • 2 thin pork chops – remove any visible fat
  • Dijon Mustard – Put on pork chops. A light coating on both sides keeps its simple and flavorful.
  • Bake at 350 degrees until cooked


  • Couscous – I always make a full dry cup and save it use it for future meals. If you add a little water to the serving you made before, sometimes it comes out fluffier than the original
  • Asparagus
  • Red Onion
  • Garlic

Chop asparagus and red onion. Place into a piece of tinfoil. Mince one clove of garlic. Fold up the tinfoil and place in oven for about 15 minutes. I add a garlic pepper shake to it. Once cooked, I mix it with the couscous.

I try to add a little green salad to every dinner with cucumbers and tomatoes just for good measure with a little balsamic vinegar.


One thought on “Eating Healthy… on my way to 30.

  1. Pingback: Super POWER! « yearto30

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