lately i’ve been…xvii

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attending the Torrey Pines Golf Tournament in San Diego.

reading: Americanah – so good! Then I have no less than a million books already downloaded to read next. By the way, have you used AmazonSmile? You can designate your favorite charity and then 0.5% of your purchase will be donated to the charity of your choice. (I obviously chose MAZON!)

alma restaurant

celebrating Valentine’s Day early at Alma, the 2013 Best New Restaurant by Bon Appétit. (Shown above: homemade english muffin + buratta + uni + caviar) 

house of cards. still obsessed.

making these amazing almond flour muffins from elana’s pantry. I eat them in the morning with my smoothie/juice!

Lately I've Been... | A Nutritionist Eats

spending a glorious week in Mexico. Lazy, beach vacations are the best, especially when they involve family. (post coming soon on Sayulita!)

Lately I've Been... | A Nutritionist Eats

making fresh ceviche in Mexico. I worried a few times about the fish not being kept cold enough, the little friend who was stabbing the fish with a stick, and keeping it in the fridge for a day. But my brother quickly shut me down, reminding me that I’ve never had fish that fresh. Ok then.

not attending Expo West this year. It’s the first year in seven that I haven’t attended and I’m kind of depressed about it/I feel really out of the loop.

starting to kind of run again. By kind of I mean, walking for a while and running for a while. I don’t hate it.

Lately I've Been... | A Nutritionist Eats

still eating my favorite lunch on a weekly basis: qrunch burger + goat cheese + avocado + some turkey slices with more avocado + carrots. It’s satisfying, delicious and requires NO prep.

using four elements golden crown botanical elixir – for mature skin. Because as you know, I’m freaking out about wrinkles. I’ve also started getting serious about using products that are as natural as possible. This line is as good as it gets and I love supporting businesses that I know and believe in (everything is made in my home town).

testing out a ton of new recipes (a lot of them were inspired by our Mexico trip and many will be coming soon!).  

What have you been up to lately?

ranch house salad smoothie

Ranch House Salad Smoothie | A Nutritionist Eats

I know. The title is kind of scary. But also soooooo intriguing!

I’ll be the first to say that the words ‘ranch house salad smoothie’ give reason for pause. But if you’re getting sick of salads at lunch and love the convenience of smoothies, you’ve got to give this savory smoothie a try.

Ranch House Salad Smoothie | A Nutritionist Eats

The first time I made this salad smoothie we had a friend over and after the first sip we all looked at each other with confused faces. But then we took another sip. And then another. We all decided that in a weird way, we liked it. It honestly tastes like a salad with ranch dressing. Which is always good in my opinion. :)

Health-wise, it’s a great way to eat a variety of vegetables all packaged up with some high-protein greek yogurt and healthy-fat avocado. I’d pair it with some deli turkey or a slice of toast with a slice of melted goat cheese for a perfect lunch.

Ranch House Salad Smoothie | A Nutritionist Eats

I can’t take credit for this salad smoothie idea though, I found the recipe in a book called, Green Smoothie Cleanse: Detox, Lose Weight and Restore Your Health with the World’s Most Powerful Superfoods by Lisa Sussman. I was sent the book to review and while I have no intention of going on a smoothie “cleanse” I love that this book is full of smoothie ideas and inspiration. Check it out if you’re getting sick of your standard smoothies, the recipes won’t disappoint.

nutrition facts: 456 calories, 24 grams of fat, 27 grams of protein, 42 g carbohydrates, 12 g fiber

Ranch House Salad Smoothie

by Green Smoothie Cleanse

Prep Time: 10 minutes

Keywords: blender salad gluten-free high protein low-carb vegetarian

 

Ingredients (16 oz (1 serving))

  • 1 cup water
  • 1/4 avocado
  • 1 cup romaine lettuce
  • 1 cup spinach
  • 2 carrots
  • 1/2 onion (I used less)
  • 1 tomato
  • 1 cup greek yogurt
  • 1 garlic clove
  • 1 teaspoon chives
  • 1 teaspoon dill
  • dash of salt & pepper

Instructions

Blend until smooth.

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Totally freaked out or slightly intrigued?  

daily eats: 2.19.14

Hi All! How was Valentine’s Day? We spent the evening drinking my favorite wine (Evolution) and celebrating a birthday at a bar called Mickey’s in our neighborhood. Lots of fun and lots of boys in underwear. :)  It was also a great weekend (aren’t all three day weekends?) – we saw Gravity (I hated it!), hung out with friends, went for a hike and ate a lot. Oh, and started watching House of Cards…or I should really say, binge-watched House of Cards. Do you watch it? We’re obsessed.

workout: 45-ish minute run/walk at the gym (about 3.5 miles total)

beverage 1: green juice: romaine + cucumber + parsley + lemon + wheat grass + pineapple

how this nutritionist really eats | A Nutritionist Eats

beverage 2: coffee + 1/2 & 1/2

breakfast: bagel + cream cheese during a work meeting

Nutritionists never “recommend” eating bagels for breakfast – they are high in calories, not very filling, and studies always show you eat more than if you were to eat eggs in the morning – BUT you know what? I love them. If I try to avoid them, I’ll think about bagels all day so I eat the bagel, enjoy it and not give it another thought. Could I be skinnier (or stronger – which seems to be the latest word) if I stopped eating bagels and cupcakes and cheese? Probably. Would I be happier? No.

My definition of eating perfectly isn’t about eating “100% clean” or “whole30 approved” or  “low-carb.” It’s about eating a balance of good (for you) food and good (for your soul) food.

lunch: egg salad (2 eggs + mayonnaise + onion) with a big salad (greens + cucumber + cilantro dressing). Loved this ultra-simple egg salad.

how this nutritionist really eats | A Nutritionist Eats

snack: brown rice crackers + cheese stick + a few fried peanuts

how this nutritionist really eats | A Nutritionist Eats

dinner: parmesan crusted chicken breast + asparagus was on the menu. Then there was a last-minute invite to visit Top Round and we never say no to a dinner date. Revised dinner was a roast beef sandwich with provel cheese, horseradish cream, roasted mushrooms on a sesame bun + curly fries + a few bites of custard. It was delicious.

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approximate nutrition stats: 1,940 calories, 96 grams fat (44%), 191 grams carbohydrates (39%), 16 grams fiber, 27 grams sugar, 83 grams protein (17%)

thoughts: The calories weren’t as high as I would have thought – a pleasant surprise! Fiber and protein are lower than I usually like, but today was heavy on the good (for your soul) food and that’s ok.

7 toppings for your toast

Toast Toppings | A Nutritionist Eats

I ate toast every single morning for a good two years. Seriously.

Sometimes I would switch it up with some oats or a smoothie but I started my day with a sprouted bagel or two slices of sprouted bread toast for two years. It was also when I worked in a bakery so there was a) lots of bread, b) I ate/slept/dreamt bread, c) it was easy and d) it was delicious!

I’m getting back into my toast routine but I’m stepping up the topping ideas to add some more fun – and NUTRITION – to your typical toast.

Get your toasters ready…

Toast Toppings | A Nutritionist EatsAvocado has to be one of my favorite toppings for toast. A touch of mayo, or a slice of cheese adds a lot, but it’s also delicious on its own. Sprinkle with some high-quality salt (It seriously makes a big difference, I love maldon) and some red pepper flakes if you want a little heat.

 

 

 
Toast Toppings | A Nutritionist EatsProtein-rich greek yogurt gets a sweet drizzle of sweet honey for a delicious and creamy breakfast. Your morning yogurt is now a full meal.

 

 

 

 

 

 
Toast Toppings | A Nutritionist Eats

This is a standard breakfast/lunch/dinner meal. Topping toast with a fried egg is a natural choice and for good reason. Spread with a pat of butter or coconut oil if desired, or simply leave the yolk runny for ultimate dipping.

Toast Toppings | A Nutritionist EatsMozzarella + Tomato may be a little out of the ordinary for breakfast, but why not? A drizzle of olive oil + a sprinkling of salt + pepper is all this toast needs but if you want a little more flavor, add some high-quality balsamic vinegar. It also makes a perfect lunch.

 

 

 

 
Toast Toppings | A Nutritionist EatsPeanut Butter is always a good idea on toast. And it is what I always topped mine with for those two years. Adding bananas + honey is icing on the “toast” cake in my opinion.

 

Toast Toppings | A Nutritionist EatsVegetable Cream Cheese (I couldn’t find one that I liked, so I made my own!) + sprouts is one of those meals that is almost too good to be true. You could also top with some sliced cucumber.

 

 

 

 

 

 

 

Toast Toppings | A Nutritionist EatsRicotta Cheese + Preserves feels like such a treat on a weekday morning. I like it topped with preserves, but you could also go a savory route and top with a drizzle of olive oil + salt + pepper. Apricot or orange flavors are perfect, but really, anything will work.

 

 

 

 

 

 

 

I hope I’ve given you some inspiration to mix up your toast. What do you top your toast with?