Happy hump day! I have several meals from the past week and a half to share that I hope spark some inspiration for you.


This was quite an amazing waffle sandwich. Melty sharp cheddah, bagel seasoning, over easy egg, and cinnamon-spiced Granny Smith apple.


This morning I decided to have one waffle warmed over spinach with thawed strawberries that I then mashed with lemon juice and chia. I topped it with pistachios and had a lemon blueberry muffin along with it.



One day last week my two dietetic interns and I enjoyed lunch at Pho 99. I chose their chicken Banh Mi sandwich, and it was really satisfying. I love the French baguette and all the fresh vegetables!


This lunch consisted of roasted seasoned cabbage, sauteed broccoli pearls, Aldi mushroom risotto veg burger, Chick-fil-a sauce (obsessed), and naan. I then enjoyed a mandarin orange and a lemon blueberry muffin for dessert.


I went down to Parkwest to enjoy this fabulous lunch planned, prepared, and served by the dietetic intern I had the pleasure of working with in February along with another intern in this year’s program. They had the choice of salmon or chicken with mango salsa, a wonderful quinoa side dish, and a vegetable medley. For dessert, they had pineapple upside down cupcakes.


I loved the inclusion of black beans in the quinoa! The salmon was so generous that I now have half the filet for tomorrow’s lunch.


I haven’t had a pineapple upside down cupcake in quite some time. It hit the spot!



I snagged this bagged salad kit on clearance, and it made dinner a breeze.


I broiled halibut filets from frozen seasoned with butter and Old Bay. I had enjoyed avocado toast as a snack when I first got home. Mason had some avocado with me. He has such unique food loves for a purr-baby! The vet nurse was surprised by what all he begs for, ha.


It was not my evening when I made this dish. I melted the plastic handle of our ladle, overflowed the pot of lentil pasta despite using our largest one, and the pasta cooked too long. But the brightside was that it tasted ah-mazing, Matt was appreciative, and we both still thoroughly enjoyed it! I warmed our roasted seasoned vegetables with Aldi tomoto basil marinara and added two cooked Aldi Italian chicken sausage links cooked and cut into bite-sized pieces. I tossed in the pasta, divided it, and Matt topped them with freshly grated parmesan.


Pan-seared and baked seasoned pork chop using our iron skillet along with a springy salad of mixed greens, broccoli slaw, mushrooms, avocado and strawberry vinaigrette. Matt and I split Garden Lites’ frozen vegetable mac ‘n cheese, which was creamy and tasty.



Yes, even when it’s after 9:00 or even 10:00, if you are truly hungry, you are allowed to eat. Nourishment and Intuitive Eating over diet rules and external cues. This was delicious!


One afternooon I had dried goji berries and roasted nuts over a Chobani mango fruit-on-the-bottom yogurt cup.


I made Erin’s bedtime turmeric latte with So Delicious unsweetened almond cashew milk, cinnamon, turmeric, pepper, cardamom, clove, ginger, vanilla, and honey. I didn’t add the nut butter, and I simply heated it in the microwave. Let me tell you, this was so calming and so needed. I seriously need to make it a point to enjoy it often! I also had a banana with pb and Love Grown Comet Crispies afterward.


I plan to revise this post later today after dining at one of our local hospitals in support of my dietetic intern who worked with me in February. She is completing her food service rotation and so sweetly invited me to come enjoy their theme day lunch! **Included my lunch above, it was delicious!**



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