Eat all Salads!


Yay Salads! I think salads get a bad rap as diet food when 1) they can be delicious and 2) they can be calorie/fat/carb laden and ultimately not that healthy!  But I eat a lot of salads. They’re really versatile and can be really filling and healthy if you stick to whole foods and oil based dressings. In fact, I ate a salad every day so far this week!

Now, I originally was thinking this would be a “no lettuce salad” post, but then I realized that I put lettuce under that mess in the top picture.  It also kind of became a “1 grocery bag 4 lunches” post since I used the same few ingredients over and over. But when you’re just 1 person and you don’t want your food to spoil, you gotta use it up the best you can!

Also I really am trying to cut down eating meat and not cut down my protein intake so I’ve been experimenting with new vegan/vegetarian meals. So these are all dairy free and it would be super easy to just leave the meat out and they’d be vegan!

So here’s what I ate! (remember how great I am at taking food pics??)

Top picture: lettuce topped with black beans, corn, quinoa, tomatoes, and red onion. I also made an avocado cilantro dressing (that blob in the middle) that turned over pretty dense, almost a guacamole, but it was really yummy and mixed up really well in the salad. (Which reminds me! I used this same stuff as a spread on my black bean burger for dinner tonight! Yum.)

Bottom left: garbanzo beans (aka chick peas) with just tomato, avocado, cucumber and cilantro.

Middle left: quinoa, black beans, corn, tomatoes, green onion, cilantro, and topped with green chile pork. (I wanted it to look so pretty like those quinoa bowls you see on pinterest, alas… the toppings got a bit jumbled. Still tasty though!)
Bottom right: the common denominator here: avocado, tomato, red onion, and cilantro. This time with shrimp.

It does share a lot of the same ingredients but I promise, these little switches make it feel like I’m not eating the same thing day after day. Cuz I am not that kind of person who can eat the same things all week. I sometimes wish I was! It would be easier, wouldn’t it?















What I Pack in my Lunch Box

Guys, I’m not a food photographer!

But I wanted to give you guys a peak into what I eat for lunch. Lunch can be hard, sometimes. It has to be something I can prep and pack for work and I often get stuck in a rut. Sandwiches anyone?? Plus at my job, I eat at my desk a lot. (you’ll notice!) So here’s what I’ve packed for myself this week.

The top picture is one of my favorite salads. It’s just plain lettuce, carrot matchsticks, cucumber, green onion, peas and tuna (I used the Ranch Starkist packet) and dressing is Olive Garden Light. (I used to add shredded cheddar but I’m trying to eat less dairy now.) I don’t think this salad sounds very exciting but I really do like it!

On the left is my half eaten lunch before I thought to snap a pic. Very orange. I grabbed the leftover sweet potatoes from my fam’s Christmas dinner (thanks mom!) and dumped some bbq chicken from the crockpot on top with a side of carrots.

Middle: the other half of the sweet potato (each was about 3-4 oz) topped with ground turkey cooked with taco seasoning, salsa and avocado.

And right was meal prepped a couple weeks ago, I just pulled out of the freezer and let it defrost in the work fridge. Salmon with a homemade teriyaki ginger marinade, jasmine rice and roasted green beans.

There you go! Meal prep helps a ton  or else I go with really simple meals I can literally throw together in a bowl. haha.


What are your favorite brown bag lunches?? 



1 Bag 3 Dinners

Before I did the Long Beach Half, I talked about my go-to “1 bag 3 dinners” plan so nothing goes to waste for a single gal like me.

Meal prep was Sunday and it wasn’t till after it was all over that I thought to talk about what I prepped but it was again a 1 bag of groceries deal that I was pretty happy with.


(I am really really really not a food blogger!)


Here’s what I made

Quinoa salad with cherry tomatoes, red onion, red pepper and cilantro

Grilled Veggies (that I’ll put in a wrap or quinoa bowl with hummus) and I grilled red pepper, red onion, zucchini and mushroom

Frittata with sauteed red pepper, mushrooms, red onion, zucchini, spinach and bacon.

I also grilled up some chicken while I was going the veggies to pair with some veggies, and I made a little extra quinoa to make into a sweet porridge type deal in the morning.

Now I just have to eat what I prepped and not let it spoil in the fridge while I go get takeaway!!


Meal Prepping a Week in Advance


I am already so sad to leave this little guy at the pet hotel on Friday. He doesn’t know what’s coming but I’m soaking in every minute I have with him. He loves it there (everyone knows my little 3 legged dog and they spoil him!) so I’m not worried which is a great feeling! I’m sure gonna miss him!!

I got all my snacks and meals ready for race weekend. Traveling for a race is tricky because I obviously want to eat healthy/ food that I know my body can handle but I’ll be on the road and I got a cheap hotel with no fridge option so I’m going to be packing whatever works in a cooler! I’m very not picky about my food temperature so this isn’t a problem.

I had all my meals planned and ready to go when I realized I’m coming back late-ish Monday and I have to be up and about all day Tuesday! 2 appointments before work and then a sixty hour work week. Yeah, I’m not happy about that. (Who wants to be a 911 dispatcher???) So I realized I need to meal plan for all next week as well!

I ran to the store and  bought a bunch of ingredients for meals I knew I could freeze and pull out next week as needed so it didn’t get old sitting in my fridge all weekend untouched.

I think I’ve talked about this grocery list of mine before but it’s so simple and easy when cooking for 1.


I ended up buying 1 lb of chicken and 1 lb of ground beef. 2 bell peppers, 1 onion, 1 box of mushrooms and baby carrots. I ended up making chicken stir fry, chicken fajitas, and beef “foil dinners” made in the crock pot! I love that it’s almost all the same veggies just dressed up differently so it doesn’t taste like I’m eating the same everyday. But I used ALL the veggies so nothing is going to waste. (plus you can use so many different veggies. Whatever you want. Especially in the stir fry and foil dinners. Cabbage, broccoli, zucchini… it’s so great!)

Plus I grilled some extra fillets of chicken that I can pull out of the freezer as needed and I’m ready to go!

Fitness Motivation:

I’m all ready for race weekend! I’m set up to have a healthy (& very busy!) week next week!