Good morning and happy Friday, friends!!
Just wanted to share some tasty eats from my week…
Organic Edamame & Mung Bean Fettuccine (<– obsessed + need to buy more) with arugula and freshly grated Parmesan
Honey Mustard Tuna Salad (recipe below) with rice crackers
Honey Mustard Tuna Salad
- 1 can (4 oz) tuna, drained
- 1/4 cup shelled edamame
- 2 tbsp finely chopped red onion
- 1 tbsp honey mustard
- 1 tbsp nutritional yeast
- salt + pepper to taste
Directions: Mix together and eat!
Fried eggs on top of butter toast and iced coffee with collagen
Open-Face Tuna Melt using leftover Honey Mustard Tuna Salad and Jarlsberg Cheese
Scallops (one of Nicole‘s top, easy-to-digest sources of protein) with Parmesan Risotto and Steamed Broccoli
Leftovers: Scallops, risotto, and broccoli in half of a baked acorn squash
More eggs and toast! My go-to breakfast lately.
Wins In the Kitchen Survey
Ok, time for a Friday blog survey! I recently saw this brief interview with Maria Menounos in Health magazine and it looked like a fun one, so here we go!
“Eat food with a healing intent.” After abusing my body last weekend with booze and garbage food (hey, it was an awesome time, but I paid for it), I’m thinking about food a lot differently now.
MOM’S BEST ADVICE
“Two wrongs don’t make a right.”
That healthy eating is black and white. A long-term and realistic way of eating is gray. All gray. It’s okay to eat kale salads and veggie omelets most of the time, but then decide donuts and mac & cheese are what you’re really craving. You can have them and enjoy (!!) them. You don’t need to be perfect to be a healthy eater.
Right now, I’m digging nutritional yeast and hummus. Both make just about any dish more delicious and flavorful.
Bananas! <— funny story. Usually, I’ll throw together a quick peanut butter and banana sandwich or a quickie smoothie with a frozen banana, chopped spinach, protein powder, and soy milk.
Question of the Day
Your turn! Pick a question or two (or all 5) from above and reply in the comment section!