When Food Looks (& Tastes) Good

The number of good meals I’ve had over break have made up for all my failed attempts in the kitchen. Food has been GOOD lately. Bonus points that it looks prettier than normal, at least I think so. If you’re looking for me I’ll be over here happily riding this home-cooked-meal train for a few more days.

*Visit Jenn’s WIAW link-up for more food ideas*

Breakfast: Two bowls of oatmeal with Justin’s Maple Almond Butter (obsessed) and Barney Butter + strawberries + a handful of almonds + a bowl of watermelon (I was too happy to eat it to take a picture)

When food looks & tastes good

Lunch: Sushi bowl. Quinoa salad with dried cranberries (the quinoa was cooked with half almond milk and half water…so good), zucchini noodles, sushi grade tuna with ginger, 1/2 avocado.

When food looks & tastes good

Un-pictured snack: carrots + almonds + kombucha

Dinner: Fresh Kitchen, one of my favorite spots in Tampa because everything is gluten-free.
In my bowl: sweet potato noodles, kale slaw, citrus chicken, grilled steak, honey roasted carrots and coconut cauliflower. My mom and I ate dinner outside. It was perfect.

When food looks & tastes good

Snack: Apple (with a side of dog) and peanut butter

When food looks & tastes good

What was the best thing you’ve eaten this week?
Sushi: love or hate? LOVE.

Post-Race Meals

I should have titled this “Post-Race Grazing” because that’s a more accurate description of my how I ate after the half marathon on Sunday. A few different factors came into play:

1) Even though the race started so early, by the time everyone finished and we got back to the hotel it was 11 a.m. and I wanted breakfast. But I also wanted lunch soon after (you’ll see).
2) Immediately driving 4 hours after a race requires food to prevent falling asleep at the wheel.
3) My body was not prepared to run 13.1 miles and, therefore, I was beyond hungry. I think during marathon training my body adjusted to the long runs and the “runger” wasn’t always so intense.

Thanks, Jenn for the link-up!


Immediately after the race I ate a banana and almond butter. I licked that squeeze pack clean.


When we got back to the hotel I had breakfast. 2 bowls of oatmeal with (more) almond butter and berries.


Followed by a bowl of grapes (eaten out of the same dirty oatmeal bowl).


Then, two hours later, I ate everything on this plate (chicken, sweet potatoes, quinoa salad, zucchini noodles and spaghetti squash) except the chicken. I decided to save the chicken as a snack for the drive back to Miami. Yes, I know that’s weird. My mom brought so much delicious food from home and my stomach was very happy.



Not my typical road trip snack


The very necessary kombucha and an un-pictured apple mid-drive.


We drove straight to Whole Foods to hit up the salad bar for dinner. I got a salad with avocado, random vegetables, a sweet potato and watermelon.


I ended out a very long day with some spoonfuls of peanut butter and an apple.


Lots of good food to refuel. But, as I predicted, I was even hungrier the day after the race. No complaints :)

How many servings of fruit do you have per day? What’s your favorite? 

What’s your go-to snack for long car rides?

Death By Beets

Warning: Beets are messy. They stain. They look like blood.

I experimented spiralizing beets last weekend and while they came out good, it required more effort than I was expecting. Especially on the clean up side.

IMG_0433 IMG_0434 IMG_0435

Murder scene or handling beets? You decide.

Everything came off (eventually) but required extra scrubbing. I’ll remember that next time I tackle beets.

Now for other food related items..


I FINALLY tried Nuttzo. I’ve seen it on practically every blog for the last year so I wanted to see what the hype was about. It’s really good. But it’s really expensive. I’ve never shelled out anywhere near that much money for a jar of peanut butter in my life. I got the original flavor but would like to try the peanut free one next time. I need to factor this into my budget if I continue on this train.


Last week was all about chicken. This week it was salmon. A few weeks ago I bought a package of frozen salmon from Whole Foods and forgot it was in the freezer. Winner-winner.

This was honey mustard salmon (honey + mustard + coconut oil + salt + pepper), roasted broccoli and sweet potatoes in coconut oil.


Lemon-rosemary salmon with quinoa (cooked with half chicken broth half water) and zucchini noodles sautéed in a rosemary flavored olive oil.


And I now have a food processor on my list of things to buy next because so many recipes require it. But I’m in a dilemma because I’m running out of storage in my apartment (such a #firstworldproblem). I wanted to make an avocado or pesto sauce but I didn’t have a blender. Also, most homemade bars are made from dates and you need a processor to turn them into a paste. (I think??). Maybe I can do some rearranging and figure out a system. I say that now…

What are your favorite nut butter brands? I’ve been a Skippy Natural addict for years. I’m adding to my list now.

Do you own/use a food processor? Is it worth the investment and rearranging?


WIAW: Dinner Lately

Hey there, how are you doing this Wednesday? Feels weird that we’re already halfway through the week (I had off Monday) but I’ll take it!

It’s been over a week since I returned to school and I’m mostly back in the swing of cooking for myself. I’ve had bouts of “I want to experiment with a new recipe” and times of “I’m tired, I want Whole Foods.” As long as it balances out, right?

While breakfasts and lunches have been the same, dinners have been delicious. They took me longer than my normal time length in the kitchen (30 minutes) but were worth the extra work and mess. Not gourmet by any means, but pretty good for a college student living in a small apartment. Fish or other non-chicken protein will happen this week. I need a change!

*Visit Jenn’s link-up for more food ideas!


Coconut chicken + baked sweet potato + roasted cauliflower. I coated the chicken in coconut oil, breaded it in coconut flour, sprinkled it with shredded coconut and cooked in the pan. Yeah, I went coconut crazy but it was so good!

Inspiralized’s Basil Pomodoro Zucchini Pasta with Chicken + a sweet potato (unpictured because it didn’t look pretty on the plate and I wanted some sort of carbs). This is the second time I’ve made this meal and it’s so easy and flavorful. My mom treated me to my very own spiralizer so now I can experiment more while I’m in Miami. I’ve only spiralized zucchini, cucumbers and carrots. Any suggestions for other easy vegetables?

Baked lemon chicken breasts (this recipe) + roasted sweet potatoes + broccoli. This meal was big win for me because I can never bake chicken breasts perfectly. FINALLY. Perfectly cooked, juicy and tender. I proudly went back for seconds. This is completely a “baby recipe” that most people can make but I’m glad to have had a successful experience.

And, because I always need to include this in my WIAW posts…my nightly apple + peanut butter. Never gets old.

What’s your favorite nighttime snack?
How many times do you cook per week?