What I Eat in a School Week + Recipes
As many of you know I have been getting my kitchen renovated for many many months. We have been using our grill and air fryer to cook meals. Normally, my dad will grill and I’ll help him, but I never made the time to learn how to turn on the grill and do the cooking until now. My dad is out of town and I wanted to cook my family healthy meals because it’s so fun for me. I wanted to show you all that healthy food doesn’t have to be boring or bland. In fact, it is such a great feeling to come up with a recipe that tastes amazing and is healthy. In this post I want to provide you guys with simple recipes and ideas for meals.
It makes me feel so good when I have a great day of eats and this will look different for everyone. Some days you may be more hungry than others, some days you may need dessert, you have to do what your body needs. With this, I want to share what I ate in the school week and include my recipes, but please do not compare what I eat to what you eat. Comparison is the thief of joy and I want to post this because I love seeing what people eat in a day in order to come up with fun meal ideas for myself.
Monday:
Breakfast: 2 hard boiled eggs with chives and everything but the bagel seasoning with a salad. My salad had lettuce, carrots, purple cabbage, pickled beets, and dill with lemon basil dressing. I then had berries.
Lunch: I ordered Simon’s which is a local breakfast/lunch place and it’s my favorite. I had half of a beet burger with vegan cashew cheese, spinach, and carrots on lavash (which is a type of flatbread with grains). I ate this with carrots and apple slices.
Dinner: Ok everyone. This is a recipe that I came up with and I am so excited to share. It is a bison stir fry with veggies.
Bison stir fry:
Ingredients:
Ground bison
Shallots, sliced
Shirataki noodles, washed
Ginger miso sauce by Haven’s Kitchen from Whole Foods
Fresh ginger, cut
Red pepper flakes
Soy sauce
Shitaki mushrooms
Broccoli
Cauliflower
Recipe:
In a large pan on medium heat, add the ground bison. Cook the bison about 1/3 of the way (I know this sounds exact, but it doesn’t really matter so just eyeball it). Season with salt and pepper.
While the bison is cooking, coat the broccoli and cauliflower with oil, salt, and pepper and add bake them in the oven or an air fryer.
Add the mushrooms to the bison. Cook until the mushrooms are almost tender, then add the shallots and fresh ginger. Continue cooking until the bison is done, the mushrooms are tender, and the shallots are transparent.
Add soy sauce and red pepper flakes. Stir.
Add the noodles and cook until they are hot. Add the ginger miso sauce and taste. Add more of any seasoning if needed.
Add the stir fry to a bowl as well as the veggies and enjoy.
Tuesday:
Breakfast: 2 hard boiled eggs with chives and everything but the bagel seasoning with a salad. I made the hard boiled eggs the day prior so that I could just heat them up for a school morning. I paired it with a house salad that had come with a meal I had ordered. Making/having the salad ahead of time was great because then all I had to do was grab it out of the fridge while I heat up my eggs.
Lunch: I had the other half of the beet burger and I paired it with carrots and hummus. This hummus was from the restaurant and is the best thing ever, but if you want to purchase hummus I would recommend the brand Ithaca. I had been eating Sabra, but I learned that it doesn’t have the best ingredients so I switched.
Dinner: Detox soup with tofu.
Detox soup with chicken or tofu, recipe from Eating Bird Food:
Ingredients:
Carrots
Celery
White onion
Fennel
Fresh ginger
Red pepper
Turmeric
Coconut milk
Chicken broth
Red pepper flakes
Kale
Extra firm tofu or shredded chicken
Recipe:
Chop carrots, celery, and white onion. Then slice ginger, fennel, and red pepper.
In a big pot on medium to high, add all of the veggies with oil, salt, pepper, and turmeric. Sauté until desired texture.
Add one can of coconut milk and a large container of chicken broth. Whisk the soup and cover. Allow the soup to simmer.
Add red pepper flakes and salt to taste.
While the soup is simmering, chop your tofu into cubes and coat with salt and pepper, then air fry. If you are serving with chicken, we bought already shredded chicken to make it easier.
Add kale to the soup and wait until it steams.
Eat with coconut aminos or soy sauce if desired.
Wednesday:
Breakfast: Strawberry, raspberry chia seed pudding topped with fresh berries.
Chia seed pudding: I am so excited about this recipe because it is extremely simple and a great thing to make ahead for the week. You can also customize it anyway you like.
Ingredients:
1/2 cup coconut milk
2 tablespoons chia seeds
Vanilla extract
Anything you want to customize it
Recipe for berry chia pudding:
Mash raspberries and chop strawberries into tiny pieces. Add to the bottom of a mini mason jar or container.
Add the coconut milk and chia seeds as well as a ton of vanilla. Stir.
Leave in the fridge for multiple hours and eat with fresh berries on top
Lunch: Leftover detox soup
Snack: Carrots and hummus
Dinner: Takeout! On this night we didn’t have anything in the fridge and we had already been to the store a million times this week so we had Japanese food. I had an eel bowl which was rice with eel and eel sauce and it’s one of the tastiest things ever. If you haven’t tried eel, you need to. I know it sounds strange and at first I was hesitant too, but it’s life changing. I had a house salad with ginger dressing to go with this.
Thursday:
Breakfast: A big bowl of fruit with cashew butter. I have been loving this breakfast because I eat 2 spoonfulls of cashew butter with whatever delicious fruit I have on hand and it hits the spot.
Lunch: Vegan chana masala and cauliflower dal from the hot bar at Whole Foods. Grabbing a few of the items at the hot bar makes life so much simpler when you don’t feel like making something for lunch, and it’s tasty and healthy.
Snack: Carrots, hummus, and berries.
Dinner: I went to the Tampa Bay Lightning game and had dinner at the arena!! I had a taco salad in a chip bowl. You guys this fried tortilla bowl was so delicious and I could feel myself getting happier and happier as each bit met my mouth. Being healthy to me doesn’t mean eating healthy every single night and it doesn’t mean eating simple boring meals. To me, eating healthy means eating balanced. Some nights I eat tons of veggies and a meal that is super good for me, while other nights I eat food that fuels the soul.
Friday:
Breakfast: Cinnamon apple chia pudding. I used the same base recipe as above, but instead of the berries mixed in, I mixed in cinnamon apples. I sautéed apples with cinnamon, took out the vanilla, and added cinnamon, and cloves. When I ate it, I topped with fresh fruit.
Lunch: Salad from above with hummus.
Dinner: I went out to dinner with my family and family friends and had the best time. I ate a house salad and one bang bang shrimp to start. Then I had sea bass with chimichurri, a vegetable medley, and potatoes. My favorite way to eat fish is with a delicious herby sauce like chimichurri.
I hope this post gave you guys so inspiration and motivation to get cooking. Every week and every day are different, fuel your body the way it needs and only you know what that means.