spinach salad

A day of food


We ran out of eggs before the end of the week but I refuse to ruin the budget by going to the store.  I gave P the last two, scrambled with spinach, just like he likes them.  Luckily I had one hard boiled egg left for me.  I layered the slices atop avocado toast.  We both had blueberries on the side.


P had an entire zucchini muffin (cut into small bite sized pieces) with his eggs and blueberries.

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I used the same recipe as I did here only I bumped up the coconut aminos to 2 tbsp and decreased the olive oil to 3 tbsp.  I taste tested one to make sure it was edible (it was!) and so they are both hippie and hippie junior approved.


For lunch I made a massive salad which completely hit the spot.  The sweet potato I had cooked the day before was perfectly soft which mashed so well into the salad.  It almost acted like a thickener, coating the spinach along with the nooch and avocado.  And it was awesome.  Nutritional yeast and Bragg’s aminos are the best duo when it comes to salads anything.

P and I were meant to split the avocado, but he ended up eating nearly 2/3 of it himself.  His portion combined with my breakfast and lunch portions…we split three whole avocados in under four hours.  I wish I could say that’s an anomaly but the reality is, like mother like son, we both enjoy the ‘cado.  Good thing Costco sells them in bulk.


My afternoon snack was a green smoothie.  Standard.


Dinner was a Bon Appétit recipe I bookmarked from the Food Lover’s Cleansechicken, mango, and black rice salad.

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The sesame miso dressing is a keeper.  I could slurp it plain.  Kyle said the dish would be perfect for a potluck – summer or winter – and I agree!  Crowd pleaser, fasho.

I used frozen mango but I wish I’d gotten fresh ones (I’d already done the weekly grocery shopping when I saw that fresh ones were on sale at WF – 3/$5 – oh well).  We had zero leftovers.  You’d think I’d learn by now that Bon Appétit recipes that “serve 4” really only serve 2 (when the 2 are me and Kyle).  [For the record, I omitted the sesame seeds on my serving in order to avoid P’s allergens]

For dessert I had several squares of TJ’s pound plus chocolate and some candied ginger.  It’s the same dessert I have pretty much every night.  Along with decaf chai tea with coconut milk.  I can’t remember the last time I didn’t have chocolate after dinner.  I basically refuse to skip dessert.

Lunches Lately

I stopped taking pics of my lunches a while back because they were soooo repetitive (avo and egg salad with some kind of carb).

But then we ran out of eggs and I was forced to get a little more creative.


The stars of the show were these gifts from my neighbor.  She has a pomegranate tree and hooked me up with 4 red beauties.  There’s something therapeutic about de-seeding them.  Especially when your kiddo is napping in his crib for the first time in days.  [I love chest naps but they make it impossible to be productive during the day]


This sweet boy.  He’s my whole world.


  • spinach
  • quinoa
  • carrots
  • goat cheese
  • pomegranate seeds


I wanted to make the goat cheese into a kind of sauce, so I added some water and made a slurry to allow the cheese to coat and cover every nook and cranny.


This was pulled from the freezer on a busy day.  So for anyone wondering if baked spaghetti freezes and re-heats well…it totally DOES!  I let it thaw in the fridge the night before and then heated it up in microwave and topped it with an egg.  Since I’m lazy I just cracked the egg right on top and it cooked in the microwave as it heated.  Creamy noodles with egg.  Yum!


  • spinach
  • sweet potato
  • avocado
  • carrots
  • dried cranberries
  • [afterthought] goat cheese

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I realized there wasn’t enough oomph in this salad so I added goat cheese.  It was perfect.  Do you like my new huge white bowls?  I found them at Target.  I’ve been trying to find massive bowls for Elise sized salads (and oats and other meals).


  • quinoa
  • steamed spinach
  • roasted butternut squash
  • goat milk aged cheddar (OMG OMG)
  • pomegranate seeds


Seriously, this cheese.  SO good.  If you’re lactose intolerant, you must find this cheese because it rocked my world and didn’t test my gut a bit.




  • zucchini noodles
  • carrots
  • spinach
  • peanut sauce (PB + water + honey + tamari)

This week past and future

Last I left off was my birthday dinner.  The next day we went to brunch at La Boulange

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Mine is the salad on the right.  Odd for a breakfast choice, but the taste buds wanted it.

We hung around the house until my dad got home from work, then we walked to WF to grab sandos.


This is the crappy iPhone shot I got.  They were out of the Sonoma chik’n salad (which uses Beyond Meat), so I went with a basic vegetarian sando with the works.  Vegenaise and avo together are good stuff.  I was pleasantly surprised with the GF bread they used, Canyon Bakehouse.  Not only was it soft and fluffy like wheat bread, but it didn’t taste eggy.  Most importantly, the person who made my sandwich used four slices (!!!) because gluten free bread is so small.  So “half” of my sandwich was really a whole sandwich.  So basically I got two sandwiches.  Ummm, yes. 

We drove back home in the afternoon and I had lots of cake from there on out.


Workouts for the week will hopefully (continue to) go down like this…

Sunday: Jillian Michaels shred level 2

Monday: Jillian Michaels shred level 3

Tuesday: 30 minute run

Wednesday: Jillian Michaels shred level 1

Thursday: Jillian Michaels shred level 2

Friday: run

Saturday: swimming with P / family walk

Sunday: day off

I set my alarm for 7:00 every morning and as much as it pains me hearing the alarm buzz I love love love getting my blood pumping and heart rate up first thing.  It means the rest of the day can go to hell and I’ve at least done something good for myself and my fitness.

Once I’ve showered and gotten my first cup of coffee poured, I get P and change and nurse him.  He’s usually up by 7:30, but plays in the crib and occupies himself with his thumb until Kyle and I go in and get him. 

We both go in together because it’s our favorite part of the day.  He’s always SUPER smiley, greeting us with such excitement.  You can see the sheer delight in his eyes when he first notices us – and it’s the cutest thing ever. 

So yeah, we both want to be there for that.  But shortly thereafter Kyle goes into work.  Then it’s mommy and Pacman time.  🙂

I actually planned out a dinner menu this week. 


Sunday: salmon burgers + quinoa + spinach salad with goat cheese and pomegranate seeds


The burgers are from Costco and are actually really good (I made them in the oven).  I made the quinoa in the rice cooker and threw the salad together in no time, drizzled with TJ’s balsamic glaze to finish it off.

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Monday: black bean & brown rice enchiladas


Tuesday: crock pot 3 bean chili

Wednesday: kale & tofurky stew

Thursday: lentil loaf

Friday: leftovers / wing it

Saturday: Vicolo pizza

Sunday: kale salad with candied pecans, dried cranz, avocado


On Sunday night I made (a lot of) cookies for my MOPS group.  We had a “trunk” or treat event on Monday, where we parked our decorated cars in the church lot and the kiddos went from trunk to trunk filling their baskets with candy.  P was a skeleton. 


I set him down for two seconds to take a photo and he instantly snatched the candy right out of the bin and shoved it into his mouth.  Fantastic.  :S

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When I took it away from him he proceeded to roll all over the trunk…initially he was trying to get the tin of cookies…but then he discovered how fun the spider webs’ texture was.


Spider webs > hair.  And that’s saying a lot because this kid is OBSESSED with hair.

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It was a really cute way to kick off Halloween – the kids got show off their costumes and get a few treats.  P got some good practice with his motor skills as I dipped him down to grab candy from each bucket.  And now Mama’s got a candy stash!  [I may share some with Kyle if he begs] 

Afterwards we hung out on the grass for a bit while the kids got their sugar high started.  Then we moved over to the playground of the church pre-school so the kids could burn off the energy and we moms could eat our own snacks.


I took a few pics of my little guy beforehand because (a) he’s a damn adorable skeleton and (b) you can kinda see his first tooth coming in! 


The other bottom front  has already cut too, which has been a doozy for his (and my!) sleep patterns.  Womp womp.


Seriously, teething is no fun.


Anyway, the cookies I made were a huge hit.  I barely had any leftover…but I brought the rest back home for Kyle…along with a few other treats baked by my fellow moms.

Between these and my birthday cake I think it’s almost time for a sugar detox.  After the holidays maybe…

Accountability day by day

I’ve been aggressively snacking between meals and all the nibbles are going undocumented.  This bothers me because I want to have a better handle on my eats.  I get frustrated because I don’t always have time to eat well so  (excuses excuses) I just grab the easiest and fastest thing and shove it down my gullet between diaper changes, laundry, and all that jazz (the joys of motherhood I guess).  But I want to be accountable for what I’m putting in my body. 

I used to take photos of everything I ate and that not only made me more mindful of what I was eating, but it made me way more sensible with my food choices.  Since this blog is my space to journal, I’m going to do just that.  I’m going to attempt to take pictures of everything I eat again.  Hopefully this will help me get back on track because, seriously, eating a bowl of nuts, and then another, and then another, and then another will be harder to do once I have to take photos of it again and again and again.  I don’t think it will be a long term thing, but maybe a week or two of it will re-focus my health.  I’m tired of feeling like crap at the end of the day and wondering why I wasn’t more on top of it with my diet.  The random bites of this, that, and the other have got to go. 

Here’s all of what I’ve captured thus far.  Not in entirety…yet…but I will be soon. 


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This GF pancake mix (soooo in love – thank you Costco!).


I had 5 pancakes with sweet peanut sauce.  I made the peanut sauce by thinning out a really big spoonful (maybe 3 tbsp?) of peanut butter with some almond milk, cinnamon, and maple syrup. 

I saved the rest of the pancakes for the next day.  I like making double batches so I don’t have to think about anything the next day and I just know I have a super yummy breakfast ready to go.  I should do that with all my meals, but I often don’t have the self control to save the second portion.  Ok, that’s not true.  The real problem is that I am not good at judging how much Kyle and I will eat and I don’t make enough to begin with.  We pretty much NEVER have leftovers.  I have to start making bigger portions so there’s more food in the fridge and each meal doesn’t have to be a new thing. 

After breakfast Kyle watched P so I could go for a quick run.  Once I got back I nursed P and took him to the nail salon with me while I got a pedicure.  He was a dream baby and sat on my lap the whole time just playing with my hair and checking everything out.  I was happy he was a good kid because I know the employees as well as the other patrons were not thrilled when they saw me bring him in.  But his beautiful big blue eyes and good manners won them all over by the end. 


I got [Mermaid] sushi to further treat myself. 


First time trying inari.  It is GOOOOOD.  New fave fasho.  I had about half of the 3 rolls above and saved the rest for dinner.

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In the afternoon I had several figs and a grapefruit citrus zevia but that didn’t quiet the hungry monster, so I had a bowl of nuts.

For dinner I had the rest of the sushi.  And then I had an unpictured slice of banana bread for dessert. 


I got up early to do level 3 of Jillian Michaels 30 day Shred. 


Breakfast was the rest of the pancakes with more of the peanut sauce.  If it aint broke…

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Lunch was 3 pieces of GF toast topped with egg/avocado/goat cheese mash and carrots.


My afternoon snack was vegan hazelnut cocoa spread with figs.


I made the most bomb dijon tempeh spinach casserole for dinner that totes deserves it’s own post.  It is literally the best thing I’ve made in months.  I may re-make it a few seconds from now.  Or sooner.


I had (a lot) scooped atop a steamed sweet potato.  I didn’t mean to eat it all but I did.  And I’m relaly glad I did too because from there I went straight to night shift and it was a doozy.  I didn’t have time to grab a snack until midnight-ish. 

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I had the rise bar (above) and it was legit.  And I had the salty sunflower seeds (below) and some dried coconut meat. 


The next morning was rough.


I got home from night shift and immediately showered, nursed P, and passed out.  I woke up 2 hours later to an empty house.  Confused.  Turns out Kyle had taken P on a walk to keep the house quiet while he took a business call.


More pancakes!!!!  Can’t stop.  So good.  With a fried egg.  Yolk porn followed.

I wanted to go back to sleep but I couldn’t.  I had to much shiz to do and I felt like crapppppp. 


I guess I forgot to take photos of lunch (or whatever you call the next meal after my breakfast at noon).  I don’t remember what I had.  But I had a macqui mojito kombucha as my drinkable dessert.

Kyle had a meeting and I was supposed to go in for another night shift but I literally couldn’t make my brain or body work properly so I called in sick.  Instead, I put P in the baby bjorn and walked a few blocks down to Nugget market.


We needed milk and tamari, but I impulsively bought strawberries, salmon, and Justin’s chocolate.  So my dinner had all of those things. 

Spinach salad with carrots, strawberries, avocado, and soy ginger salmon. 

Best.  Strawberries.  Ever. 


Rice works chips afterwards = accountability for my snacking.  I was going to have another bowl full too, but I stopped because I realized I didn’t actually want it.  I’ll chalk that up to the fact that taking another photo of the same thing would have been annoying and lame.  Go me.

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Justin’s dark chocolate PB cups for dessert.  They changed the packaging and now they are softer and more melt in your mouth yummy.  I had a few in a row that were hard and cracked and crumbled (not good), so I’m glad they sorted things out.

On bread and on greens

Quick meals these days!

My philosophy: Throw something on toast or a bed of lettuce and call it a day.


[The Essential Baking Co] GF toast with avocado and goat cheese.


GF toast with almond butter and a fried egg.


GF toast with goat cheese and smoked salmon and balsamic glaze (carrots and grapes on the side).


GF toast with goat cheese and eggplant “bacon”

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Had this a few times…topped with fried eggs to make it extra snazzy.

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And now for the salads…


Spinach, tomato, carrots, avocado, and (lots of) hemp seeds.

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Realllly in a hemp seed phase at the mo.


This was the same but with nori seaweed sheets and sesame seeds added (Bragg’s aminos as dressing).


Spinach mixed with Hodo Soy Beanery’s sesame yuba strips.  <— I could eat this every day for the next month.


Chard, quinoa, bell peppers, and avocado with plain goat’s milk kefir as dressing.


Spring mix, tomato, carrots, hemp seeds (Late July chips on the side).


Chard, spinach, tomato, bell peppers, almonds, & hemp seeds.

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Veggie burger, spinach, avocado, celery, tomatoes, carrots.


Baby kale, carrots, tomato, hard boiled eggs, avocado, hemp seeds.

That’s what I’ve been eating on the quick end.  Does it give you some ideas? 

Of course there’s lots of other things I’ve been making that took a bit more time.  Not too long, mind you, this is still HHH – land of the lazy cook.  No meal should take longer than 30 minutes when adequately prepped for.  So in the IOU column there’s lots more to be shared soon.  Teaser…

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Which of the above do you want me to prioritize?