This was a Saturday morning and groceries were LOW in our house. This was a brunch idea we had with the food we had left in our fridge/ cabinets! Coffee of course, apples, almonds, the last of the eggs and toast. Carbs- bread + apple Fats- Nuts, butter + egg yolks Proteins- Eggs + nuts
Steak, chicken, vegetables + Japanese sweet potato.
This was a meal I choose when traveling. It is simply 2 poached eggs on a sourdough toast. Of course I would modify a few things if I was at home. Two eggs are only 14grams of protein so that is a little low for this meal as I am aiming for 25-30 each meal. It is also lacking a bit if fiber, there is a little fiber in the bread but this meal needs some greens or veggies to help fuel me!!
This is not a pretty looking lunch but it gets the job done! Left over chicken, beets, Japanese sweet potato, fried egg and a bite of a ground beef burger. This was a late in the week lunch where I am putting together whatever we have left in the fridge for lunch.
This was prepping for lunch the next day. Chicken, sautéed peppers + onions and zucchini squash ( yellow + green). Leftovers from dinner that night!
On my heavy work days I work best with high protein and high fat. Here we have a bed of greens, 2 hard boiled eggs, a can of tuna, handful of walnuts and carrots. Again, dressed with salt, pepper, oil and vinegar. This allows me to stay full for a while when I do not have a lot of time to eat between clients.
Roasted Beets, Cucumbers, tomatoes, feta cheese, pecans + oil and vinegar drizzled on!
Brunch- 2 eggs, spinach, 2 pieces of peppered turkey over ancient grain bread ( from Iggy's @ Whole Foods) with butter. Side dish was Dino kale, massaged with oil, salt, pepper and oil. I added leftover roasted beets and toasted pecans. SO good.
Ingredients: - 2 Hardboiled Eggs - Handful of Pecans - 1/2 - 1/4 Avocado - 1/2 Large Cucumber - Feta Cheese - Salt + Pepper -Olive oil and Balsamic vinegar
This is what my meal prep looks like. This was a quick Wednesday night prep of beets and potatoes + onions.