Week 2: Day 2

Jan. 26 2015

Breakfast

Today I started simple with a smoothie. I don’t think I will ever be sick of smoothies, and I frequently have them for breakfast or to accompany my breakfast. This morning I made my Go-To smoothie, which I shared the recipe for earlier this morning. It’s a super simple recipe and a great base to work from to make other smoothies according to your own tastes.

Lunch

turkey pita

Pretty similar to yesterday’s lunch, but just as tasty. The classic carrots-ranch combo is always a pleaser for me. And I promise I eat way more carrots than ranch. The pita today was the same multi-grain, with colby jack cheese, turkey and pest mayo. The pesto mayo is the secret touch to this lunch that makes it feel a little fancy. I mix a little store bought basil pesto with some mayo and keep it in my fridge for days just like this. The pesto adds just enough oomph to the sandwich enhancing the flavor profile. A little pesto goes a long way, probably 1/2 tsp pesto to 1 tbsp of mayo.

Dinner

caprese chicken

Dinner today definitely took the crown for the best meal of the day. Tonight I made caprese chicken with broccoli. While broccoli may not be the most exciting addition to the meal, the chicken made up for it. Anything basil, mozzarella cheese, tomato, balsamic glaze is sure to make me happy. This chicken has a ton of flavors and feels indulgent, while still remaining light. I will have the recipe for the caprese chicken up later this week. I finished the broccoli with a little bearnaise finishing butter and salt.

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Week 2: Day 1

Jan. 25, 2015

This blog idea didn’t come to me until week 2 of my process, so that is where we are coming in. Trust me, nothing was really missed during week 1.

Breakfast

ham cup

This morning’s breakfast recipe came from Pinterest. I followed it exactly as written and this ham cup came out perfect. Next time I think I would add some salt and pepper to the egg to give it a little more flavor. I’m always a fan of eggs in the morning, so I made a few extras to eat for breakfast throughout the week. I paired this with a bit of Wegmans low-fat vanilla yogurt with some chopped walnuts. If you are not from the Northeast or have never experienced the heaven that is Wegmans, I am sorry. Wegmans is the grocery store of all grocery stores and will always hold a special place in my heart. Wegmans will be frequently making an appearance on this blog. If you want to learn more about its wonderfulness check out this list.

Lunch

tuna pita

I frequently eat last night’s leftovers as lunch, but last night I ate out, so I whipped this up for myself. Half of an organic multi-grain pita, tuna fish with mayo, sweet pickles and a little bit of cheddar cheese. I paired it with some blue corn tortilla chips and organic salsa, of course Wegmans brand. Even though sweet pickles aren’t the most healthy addition to my sandwich, I am a sucker for the tuna-pickle combo. It brings me right back to my childhood. I decided to cut out white bread from my diet, so when I can’t avoid a sandwich I have replaced it with multi-grain pita. The multi-grain is much healthier than white anything and  is heart healthy.

Dinner

lemon tilapia

This may  not be the most visually appealing meal I have ever made, but taste wise it was spot on. One the menu tonight was garlic roasted cauliflower, lemon butter tilapia and a small romaine lettuce salad. Both of the recipes I used for tonight’s dinner, I altered slightly. For the cauliflower, I put the parmesan cheese on the cauliflower after I mixed it halfway through the cooking time. And if I were to make it again (which I will), I would forgo the lemon juice. It didn’t really add anything to the flavor. For the tilapia, I used a tuscan blend seasoning instead of the recommended seasoning because that’s what I had on hand. Because I was only making it for myself I guessed on most of the measurements and went heavier on the lemon than the butter. Definitely a solid dinner to start my week off before school.