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:
This is healthy, filling and savory!
Easy before work breakfast:
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:
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.
Salad time! What better way to brighten up an already beautiful Spring day? How about a quick easy salad:
- Fresh Spinach Leaves
- Sliced almonds
- 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
- 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
- Red Onion
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.