This post is sponsored by Lorissa’s Kitchen, a year long partner of Heartbeet Kitchen.
The recipes I share with you on this blog and Instagram are some of my favorite things to eat. But when it comes to every day meals and how my day flows, I have a rhythm just like you.
What I eat often comes together unplanned (I don’t meal plan, and often wish I did), digging through the refrigerator or pantry.
Or picking something up when I’m running errands.
My food doesn’t always look “pretty” or artistic. That’s not to say I never style some of what I eat because sometimes I want it to be special, and it makes me feel good.
But overall, we’re more alike thank you’d think. Here’s what I eat in a day.
I need it (especially some protein). And never a go a day without. Typically it’s a scrambled egg, peanut butter banana toast (with salt), and a few pieces of Lorissa’s Kitchen. Because sure, I’d like to have bacon every day, but clean-up and time, no thanks. We’ll save that for weekends. My other standbys are oatmeal, and cereal (ranging from Cheerios, to Peanut Butter Panda Puffs, and sprouted corn flakes.)
I take my coffee with milk and honey, and brew it pour-over style. Or I head to my favorite local coffee shop, Astoria Cafe.
Because I work from home, it can be easy to eat lunch and multi-task, attached to the computer and other things that need to get done. In an attempt to take a break, I find that running errands over lunch and stopping somewhere casual to eat is helpful.
I do this once a week, and popped into AgraCulture last time for a harvest salad with lots of yummy ingredients like roasted cauliflower and squash, beets, kale, quinoa, candied walnuts, and cheese. Water helps to keep me hydrated, and save money.
It really depends on the day. Sometimes I’m too tired from cooking and shooting that the last thing I want to do is prepare a meal. Other days I can’t wait to make a new recipe. And often it’s leftovers from previous work. Yes, we do eat everything that I make for the blog! I feel that’s an especially important connection to have.
Last night it was a bowl of chorizo sweet potato chili, tortilla chips, and creme fraiche for good measure. I had made a large batch earlier this fall and froze it for future quick meals. And I’m so happy I did. It’s a recipe I hope to share with you in the future. Spicy, hearty, and lots of vegetables.
Snacks, and everything in between:
My body and brain runs best when I snack between meals.
I have one green smoothie that’s a regular — banana, spinach, milk, frozen cauliflower, collagen powder, and peanut butter. And then there’s pink one you see above, with cherries, raspberries, coconut milk, and honey.
When I’m craving something savory and need a boost of protein, I reach for Lorissa’s Kitchen, usually the Korean Barbecue or Sweet Chili (all flavors are gluten-free). I like that the pieces are tender and flavorful, not dry and tough like others I’ve tried. And perhaps most important, come from responsibly raised animals.
And without a doubt, I have a sweet tooth. You probably know that already. ☺️ There isn’t a day that goes by without dessert. And guess what? That helps my brain function best too, throwing rules and guilt out the window, and instead following a “living means enjoyment” type of mentality.
Cookies and dark chocolate, you get me.
And hopefully you, as reader friends, get me a little bit better too. ❤️
p.s. Do you have favorite recipes for meal prep? Leave them below, I’d love to start that in the new year.