What I ate today - 05/29/18
With food allergies, I often get asked what I eat in a day, since my diet is fairly restrictive by nature. It certainly does make it difficult to go to restaurants or pick up something while I'm at work or school, though I don't feel like I'm missing out on anything. My main goal with food is to eat as many fruits and veggies as I can in a day, and supplement with protein and carbohydrates. Currently, I'm not eating dairy, eggs, all nuts, all fish and all shellfish, so this is a small glimpse into how I'm working around those ingredients.
Food blogs (mine included) can often feature difficult or long recipes that are definitely not something that can be achieved on a busy weeknight, so I always appreciate the transparency of posts like these.
I rely pretty heavily on leftovers and meal prep for my day-to-day. Though I'm typically only cooking for two, I always like to make extra portions to have lunches and dinners in the freezer, because who has the time or energy to cook five star meals every night?
An Anjou pear, sunflower and pumpkin seeds and a cup of peppermint tea. I try to only have caffeine on the weekends so most mornings (and the rest of the day) are filled with herbal tea.
My lunch idea started with some leftover rice and lentils in a tomato-y curry sauce. As one of my favourite meal prep tips, I like to buy a lot of ground beef or turkey when it's on sale, make it into patties and freeze them for whenever I want or need some protein. They make easy additions to any vegetable dish I've made, and are really economical since I can get weeks worth of patties from one package. I made a simple salad of spinach, raw brussel sprouts, cucumber and grated carrots, with an apple cider vinegar and dijon dressing.
I try to eat low wheat, low processed/packaged food regularly, so I find fruit to be a really great afternoon snack when my energy levels are flagging. I also try to eat seasonally, so strawberries have been heavy in my rotation lately.
This was one of those nights when I wanted to make lots of food to freeze for the rest of the week. I used a large roasting pan and baked yams, beets, brussel sprouts, carrots, broccoli, cauliflower and onions in a 400 degree Fahrenheit oven for about an hour. I marinated chicken thighs in olive oil, lemon, rosemary, thyme, dill, salt and pepper for a couple hours, and put them in the oven halfway through the hour so both the chicken and vegetables were done at the same time. I ended up getting the two dinners that evening, and then five meals in the freezer for this one cook.
What are your favourite meals to eat for your day-to-day? Do you rely on the same recipes over and over, or do you like to try new things every week?