{weekly eats}

It’s been a while since I’ve done one of these!

Here are my eats from last week:

DAY ONE:

Breakfast #1: Strawberry Siggi’s skyr yogurt mixed with chia seeds then topped with sliced strawberries and a crumbled peanut butter cookie larabar

Lunch #1: Roasted broccoli and sweet potato wedges over farro with pan-seared tofu and hummus plus an apple

Recipe for the Tofu:

Ingredients:

• 1 block extra firm tofu, drained and pressed then cut into small squares
• Canola or olive oil cooking spray
• Sea salt

Directions: Preheat a pan coated with cooking spray over medium heat.  Place tofu in the pan turning on all sides until crispy (about 3-5 minutes each side).  You can also roast in the oven at 425 degrees F or so on a foil-lined pan coated with cooking spray for about 10-15 minutes each side.

Dinner #1: Amy’s light in sodium medium veggie chili over farro topped with reduced-fat Mexican blend cheese, plain greek yogurt and hot sauce plus chips

DAY TWO:

Breakfast #2: 2 slices of whole wheat toast topped with peanut butter, Siggi’s vanilla and diced apple plus coffee

Lunch #2: Homemade whole wheat pita chips, hummus, carrots, cucumbers, grapes and my first pumpkin & spice Siggi’s (SO good!!) plus a seltzer

Recipe for the Pita Chips:

Ingredients:

• 2 whole wheat pitas
• Cooking spray

Directions: Preheat an oven to 450 degrees F.  Cut 2 whole wheat pitas into triangles then place them in a single layer on a baking sheet (first lined with foil then sprayed with cooking spray) and sprinkle with sea salt.  Bake for 8-10 minutes (flipping once halfway through).

Dinner #2: Chipotle chicken sausage on a whole wheat hot dog bun with ketchup and mustard plus roasted asparagus, broccoli and sweet potato wedges.

DAY THREE:

Breakfast #3: Starbucks Classic Oatmeal with all the toppings (nuts, brown sugar and dried fruit) plus a venti soy misto

Lunch #3: Open face scrambled egg & cheese sandwich on whole wheat bread plus carrots, cucumbers, hummus and an apple

Dinner #3: Whole wheat Annie’s Homegrown”>Annie’s Homegrown shells and cheese with steamed broccoli and edamame

DAY FOUR:

Breakfast #4: Barbara’s Morning Oat Crunch with strawberries and soymilk plus coffee

Lunch #4: Bowl of my comforting harvest vegetable curry plus an unpictured pear

Dinner #4: Leftovers of my homemade turkey, veggie and bean chili (going to blog the recipe soon!) topped with reduced fat mexican cheese, plain siggi’s yogurt, hot sauce and avocado served with blue corn chips

DAY FIVE:

Breakfast #5: Plain siggi’s yogurt mixed with chia seeds topped with strawberries, granola and sunflower seed butter plus coffee

Lunch #5: Low-sodium Wegman’s vegetable and bean minestrone soup, whole wheat toast drizzled with olive oil and an a pear

Dinner #5: Pre-half marathon pizza (the cheese was my side, the pepperoni was Chad’s) and an unpictured greek salad

6