Food Fight – My Weekly Eats

The title of weekly eats by itself sounded so plain, so run of the mill. I think I’ll be calling my weekly eats the food fight of the week. I figure its a fight with food, myself and others in my life to eat healthy and clean. I think its cute, but then again I’m corny.


Breakfast foods (at work and home): starting at the top left corner spinach and mushroom omelette, oatmeal with half a banana, goji berries, sliced almonds and heaps of cinnamon plus fruit (repeatedly), and a loaded antioxidant toast with some chai.


Dinner/Lunches: This week I played off a few foods that I prepared enough for a few days. Wrap stations with sauteed spinach, red beans, onions, spring mix, and veggie mix from Trader Joe’s. I probably did this for 2-3 days with carrots or beets on the side. I also made a stir fry with the veggie mix with some added broccoli one day and tofu one day in leftovers. Pictured bottom right from left to right is indian flat bread with dal (yellow lentil soup) and cauliflower in turmeric and quinoa with avocado and green peppers with a side of beets.


Continue reading


Weekly Eats – October Edition

My weekly eats for the end of October are pretty redundant… I’m going through a phase with oatmeal.
Pictured from top left to right is a bulk items (goji’s, dates, almonds, figs, and almond butter) and some pantry essentials from Whole Foods. Tons of fresh fruit, veggies and almond milk. Bottom left hand corner from Whole Foods is milk, bulk items, and eggs and frozen veggies. Then lots of fresh produce from the farmers markets… I kinda got happy with those apples.


Eats at work (2-3 am) is almost oatmeal everyday with fresh fruit stirred in and one the side. Changed it up one day with a almond butter & jelly sandwich stuffed with bananas. I am going through a complete oatmeal phase right now.


Meals before work so technically dinners consisted of: Quinoa with veggies and 1/4 of a avocado and beets, grilled avocado sandwich with veggies & hummus, grilled avocado with almond cheese and carrots and grapes, bowl of mung beans roasted corn and broccoli and a side of stauteed tindoras, tofu scramble with a plethora of veggies, grapes, and toast to spread, leftover tofu scramble on homemade indian bread with a side of beets, turmeric cauliflower wrapped in chapatti bread, salmon with veggies, beets, and potato biscuits at the Galamous Gala (desserts not pictured), and a tofu burger.


Actual breakfast at home on some normal and abnormal times (ranging from 8am to 4pm). Starting from top  left hand corner: 2 egg omelet with homemade indian bread and tea, toast with almond  butter topped with a kiwi and antioxidant mix, toast with almond butter topped with half a banana cinnamon, honey, and dried fruit mix drizzled with honey and side of fruit bowl, oatmeal topped with strawberries, cranberries, and PB, toast topped with half a banana and dried cherries with cinnamon, Queen’s Saffron Milk, grilled plantains and side of fruit, and lastly some more oatmeal with raspberries & bananas.


I was pretty good but totally caved at the Glamorous Gala I attended for a charity benefit for my hospital, they had a fabulous dessert table that I completely indulged in.  I’ll being doing a post of my night out (one of the rare occasions) soon.

May Madness- Groceries & Meals

I’ve been taking pictures of most of meals and groceries but haven’t been able to do the weekly pots. As my title suggest its been a maddening month. I now work a full time job, one part time job, and a weekly volunteer program. Sometimes you gotta do what you have to do, Illinois cuts way too many taxes for my paycheck to be adequate. Sign.

During May I made four trips for groceries. Three trips to a big box store and one to the local farmers market on the first they opened. Plus my month Nature box subscription.

groc maywhole foodsfarmers mayend of may

naturebox maybreakfast apples lunchpasta with avacado sauceeggs and veggieswork lunch may

barley:cousouscorn on the cob

I experimented with my foods this month and they turned out pretty dang spectacular if I do say so myself. I’ve been making large portions of either dinner or lunch and using them for a day or two.

Breakfast has usually been the usual affair of either a fruit such as apples with peanut butter or oatmeal with fruits.

Photographs above:

1) Groceries early may  from Food4less (Kroger)

2) Whole Foods — I picked up this delicious acai berry cereal that I just loved as a snack or granola

3) Farmers Market Haul

4) Groceries from Food4less near the end of the month

5) New Naturebox (link with discount code)

This months eats:

1) Apples & PB w/ hot chocolate       2) Lunch at work   – Tofurkey sandwich with pears and water

3) Spaghetti in avocado sauce & asparagus    4) Scrambled eggs with a plethora of veggies (recipe from Paleo Cookbook)

5) Work Lunch- Turkey and veggie sandwich, blueberries, and peach apple sauce

6) Dinner (and lunch for 2 days) – Couscous, barley, bok choy, and lots of veggies. This was my own recipe that filled me up quick.

7) Corn on the cob from memorial day.. YUM!