Today I am sharing day 19-21 of eats with you from my January #31DaysofEats Challenge. Can you believe we’re already through the 21st of January? How’s 2018 been for you so far? It’s been a pretty freaking great year over here so far (life is not ever perfect, but I have a lot to be grateful for).
I’m doing this challenge for myself in a simple effort to share more daily intuitive/non-diet eats with all of you. These post are my *most* requested and the *most* missed when I don’t share them.
Before we dive in, I want to remind us all that these posts are not for comparison. Rather, these posts are here to provide you with inspiration for food ideas and to give YOU the freedom and permission to listen to YOUR BODY as I listen to mine, apart from food rules or dieting.
Thank you so much for being here and I hope you enjoy! Leave a comment when you finish reading!
After our meeting I took a break to make breakfast (sorry it’s a little blurry, my lens was dirty!). Breakfast was brown rice toast, cashew pesto, hummus, boiled egg, and Everything But the Bagel Seasoning.
After breakfast I worked for a few more hours on email, updating my personal and work budgets, and planning out the following week. Then I got ready to meet my friend Chelsea for coffee!
We met up at Sally Loo’s Wholesome Cafe. I would have gotten a sandwich but they were out of avocado and I really wanted avocado so I got a side salad instead and planned to make a bagel sandwich when I got home. Worked out perfectly. I enjoyed my salad, coffee, and company and then walked home.
When I got home I made my loaded bagel with Kite Hill chive cream cheese (it’s almond milk cream cheese and it’s SO good) on a sprouted toasted bagel, topped with avocado, tomato, cucumber and spring mix. Yum! If you need something simple to make this week, here it is!
After lunch I spent a few more hours working. I finished around 5:30 and stuck these sweet potato fries in the oven while I straightened up the house. I needed a little something to snack on before dinner and had them with hummus. I wrapped up half to save for the next day.
Dinner was brown rice pasta with tomato basil marinara and organic ground beef. Simple! Allll simple here gals!
Saturday morning I woke up and relaxed around the house with coffee for a while. Once I got hungry I made breakfast of brown rice toast, cashew pesto, hummus, and sliced boiled egg. If you can’t tell, it’s been my go-to this week. Easy!
I literally did not get out of my PJ’s all day Saturday. It was so nice – I definitely wanted a low-key weekend. It was very rejuvenating. In the late morning I caught up on This Is Us and grabbed this small tide-me-over-til-the-show-is-finished snack. It was the last of my little cheese crackers with a spoonful of hummus.
For lunch I had a bagel with veggies and almond cream cheese. It was really nice to have some go-to foods that sounded good this week.
In the late afternoon I heated up leftover sweet potato fries and enjoyed them with hummus. I made tea, read blog posts, and louuuunged. Seriously relaxing weekend, ladies. Even did my nails!
I also grabbed a dark chocolate peanut butter cup before calling my friend Kayla to catch up on the phone.
For dinner we heated up leftover pasta from the night before and made a fresh salad to go with it. Knowing we had vacation coming up I wanted to use up all the fresh stuff we had in the fridge: spring mix, avocado, tomato, cucumber, cilantro and one boiled egg, split between Marco and I.
I woke up earllllly Sunday morning, made coffee, and cozied up on the couch to watch This Is Us. Once I was ready for breakfast I switched it up a bit. I cooked one egg and had it on a sprouted/toasted bagel with tomato and almond milk cream cheese.
After breakfast I got dressed and headed to Church. My girlfriend asked me if Marco had dressed me because it’s totally something he would wear. Ha! And actually, if I had him pick out an outfit for me to wear this is most definitely exactly what he’d choose, everyday.
When I got home it was packing, laundry, and lunch time! For lunch, I was really craving something hearty, warm and filling. I heated up the rest of the leftover pasta and had it with garlic naan bread and half an avocado.
For dinner, I kept it super simple. It was a “what do we have in the fridge?” sort of dinner. I grabbed some avocado, hummus, cucumber, tomato, green onion, tuna and mixed it together. Toasted some sourdough and made a sandwich. Easy, simple, good, done!
Since many of you ask, the sourdough brand I use is either San Luis Sourdough or Brian’s Bread. Both are great! I get either at Whole Foods or Costco depending on what’s in stock.
To wrap up…
Marco and I are headed to Reno/Tahoe this morning. We’re staying with friends, my dad is joining us and we’re going to do some snowboarding while we’re there. Wish me luck! I’m very out of practice! Ha! Pray for Marco’s patience as I know he will gracefully be waiting for me to get down the mountain the first few times! 😉
Come hangout with me on Instagram @paigeschmidt if you want to see what I share from our trip! It’ll be fun!
Thanks for being here! In the coming week you can expect a couple of daily eats vacation posts and a VIP Q+A post where I’ll be answering several questions in one post. Have a question you’d like me to answer?
Submit it for the next VIP Q+Q by posting it in the comments second (or send it to email@example.com).
See you soon!