Breakfast: Boiled Egg, Lara Bar, Raisins
Lunch: Leftover Brisket, Green Beans, Apple
Snack: Homemade Banana Chips
Dinner: Salad (Chicken, Pederson Farms Bacon, Boiled Egg, Apple, Heirloom Tomatoes, Red Onion, Homemade Balsamic Dressing)
Breakfast: Boiled Egg, Lara Bar
Lunch: Leftover Roasted Apple Chicken, Potatoes & Carrots
Snack: Banana Chips, Raisins
Dinner: Turkey Burger, Greens
Breakfast: Rx Bar
Lunch: Egg Drop & Sweet Potato Soup
Snack: Veggies from Whole Foods
Dinner: Grilled Steak & Onions, Plantain Chips, Steamed Zucchini and Yuca
First of all, I’ve never been a huge fan of cold veggies but Whole Foods might have me re-thinking my stance! These chilled, olive oil tossed veggies we SO simple and delicious. As we all know, the open food area is priced by weight— so maybe don’t go overboard– but the next time you’re there, I definitely recommend making a box!
Moving on, although I haven’t come up with any particularly exciting menu items, I’d be remiss to not share a few kitchen kaizens that have been a godsend. The following are part craving hack, part money saver, and super easy!
Problem A: Your turkey burger game is a little off
Solution A: Heed the following…
- Brands of Choice: Butterball, Bubba Burger, Jenni-O (ground turkey only– their other patties have wayyyy to many additives!)
- Preparation of Choice: Pan fry turkey burger with a little bit of olive oil to retain moisture. Unlike like regular beef burgers you’ll need to make this is 100% cooked (I’ll usually start it on high, let it thaw, season during each flip, and place a lid on it and turn it down to medium low). Also, if you’re not in the mood to watch the pan, place your patties in the oven at 400 degrees and you’ll be good to go in about 35 mins. This has been a major time saver for me during the week if tennis or the gym get me to a late start.
- Seasoning of Choice: Lemon-pepper and Sage- this is perfect for a comfort food kind of day. Roast some potatoes, prepare a veg of your choice (I’d recommend broccoli, carrots, green beans, or asparagus) and you’ve got a balanced meal. OR…
Salt and Pepper- So basic and so good. This is kind of turkey burger can be added to any salad in a heartbeat. Today, I also kept my salad basic by simply dressing my kale in fresh squeezed lemon, olive oil and a little S&P.
Problem B: You’re tired of spending $6 on a small Tessamae salad dressing that you feel you could make yourself (although no disrespect to our friends at Tessamae .
Solution B: Homemade Balsamic Vinaigrette
- 1/2 cup extra virgin olive oil, 1/4 cup balsamic vinegar, 1 teaspoon of mustard, 1/2 teaspoon minced garlic.
- Pour this into a jar and refrigerate. This amount will definitely last you a few servings!
Problem C: You’re over sweet potatoes and steamed veggies for sides.
Solution C: Mayo-Free Coleslaw
- 1/2 bag of coleslaw greens, 3/4 cups apple cider vinegar, 2 teaspoons lemon juice, 1 1/2 teaspoon coconut amino, 1 teaspoon ginger, couple sprigs of chopped cilantro, a teaspoon of green onion, salt and pepper.
- Leave this bad boy in the fridge for at least an hour. Eat with BBQ, Mexican, or just a snack.
Problem D: You miss having stuff to munch on that isn’t crazy high in calories (talking to you, almonds) and you also don’t feel like spending $4 on Bare chips (although they’re great).
Solution D: Homemade Banana Chips!
- Slice at least 2 bananas into 1/8 inch rounds (or thinner if you can) and place onto a sheet pan covered with wax paper.
- Pour 1/4 cup of water and squeeze one lemon into a small shallow bowl. Dunk your finger into the lemon water and line the face of each banana slice.
- Sprinkle salt or cinnamon (I did half and half but you could probably do both) on each of your slices. Place this into the oven on 250 for about 2 hrs.
Texture wise, I didn’t achieve a ton of uniformity (some were crispy, others were chewy) but I found them all to be pretty tasty regardless. At first I thought the chewy ones were strange but Jon and Tam thought they perfect!