Food

Recipes

Breakfast

Banana Oatmeal Breakfast Bars

Peanut Butter Protein Muffins

Mushroom & Chicken Strata

Simple Frittata

The Perfect Omelet

Vegan Banana Nut Bars

Appetizers, sauces, side dishes

Maple-glazed winter vegetables

Shrimp & Spinach Potstickers

Spinach Pesto

Soup

Creamy Broccoli Soup

Kale & Bean Soup

Vegetarian Main Courses

Butternut Squash Pasta Bake

Chickpea & Corn Fritters

Chickpea & Quinoa Salad

Eggplant Mozzarella Bake

Lentil Barley Burgers

Mexican Inspired Casserole

Mexican Tamale Pie

Quinoa Stuffed Acorn Squash

Roasted Vegetable Casserole

Spicy Black Bean Burgers

Start of Summer Pasta Salad

Vegetarian Stuffed Peppers

Non-vegetarian Main Courses

Easy Chicken Cordon Bleu

Desserts

Banana Muffins

Peanut butter chunk cookies (gluten-free, vegan)

White Chocolate Wonderful cookies

What I eat

For me, maintaining a healthy weight is 90% “diet” and 10% exercise. I put diet in quotations because I don’t mean this in the sense of being on a diet; I mean this by what you put in your mouth.

Over the years, my diet has evolved. When I started losing weight I depended on 100 calorie packs and packaged goods. I’m not saying I never use those (100 calorie packs of almonds are still one of my favorite snacks), but I try to focus on non-processed, natural foods. This means lean protein, whole grains, fruits and veggies.

I’ve also recently cut out most meat. I had already begun eating less meat – but in February I watched Food, Inc. and it made me consider cutting out meat completely. I should stress the goal of the filmmakers is not to make people vegetarian. But for me, I thought about the environmental impact of the meat I had been eating and decided to cut back. I do not label myself as a vegetarian. I eat meat on occasion, but 99% I eat meatless.

I love to cook – so cooking most of my meals is not a problem for me. I’ve also mastered the quick-bring-lunch-to-work morning routine, so feel free to ask any questions if you need tips on that! Below is a typical grocery list and some recipes I’ve posted on the blog.

Grocery List (staples)

Produce

• Leafy Greens: Spinach (the amount I eat is INSANE), Kale
• Veggies: Peppers, cucumbers, baby carrots, squash, onion, sweet potatoes, broccoli
• Fruits: apples, bananas, oranges, peaches, grapes, berries

Dairy/Dairy Substitutes/Eggs (I don’t eat a lot dairy personally, but I don’t find anything wrong with it either)

• Skim milk or unsweetened vanilla  almond breeze
• Low-fat string cheese
• Low-fat shredded cheese
• Parmesan cheese
• Cage-free eggs (I go through at least a dozen a week)
• Laughing Cow Cheeses
• Feta cheese
• Goat cheese
• Greek yogurt

Meat alternative (protein!)

• Extra-firm Tofu
• Tempeh
• Beans – black beans and garbanzo are my favorites
• Morningstar/Boca burgers, sausage patties, etc
• Dr. Praegger’s burgers

Everything else!

• Almond butter
• Kashi cereals and granola bars
• Hummus.  Lots and lots of hummus.
• Salsa (to put on omelets)
• Frozen meals for a pinch (ethnic gourmet, amy’s)
• Frozen veggies.  I learned after a few snow storms that frozen veggies are important.
• Annie’s salad dressings.  Lite honey mustard = heaven.
• Soups: black bean, roasted red pepper & tomato, butternut squash.
• 100 calorie almond packs
• Popcorn
• Whole wheat bread
• Multi-grain english muffins
• Whole wheat tortilla wraps