daily eats: may 20, 2015

As I’m typing up this post, little Demi is sleeping (and snoring a bit, if we’re going to be truthful) next to me. I smile and my heart feels full. (Before you go thinking she is an excellent sleeper and never makes a peep, just the day before she was boycotting naps.) I’ve learned that the only constant in life with a baby is that no day is like the one before. (That’s like a quote, right?) Some days are tough. And some days are so easy.

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

I go back to work next month (thankfully I’m easing into it with a part-time schedule) and I’m totally struggling with the constant battle of ‘get things done around the house’ (or, maybe fitting in a workout!) and saying ‘the hell with all of it’ and just soaking up every second with her that I can. I think about the future of this site, my freelance projects (which I LOVE!) and how the little time at home is about to be more precious than ever. I’m definitely thinking about how I’ll manage it all in a few months. Tips? Please share!

Delicious food will always be a part of my life, that is a constant I can count on! So yesterday…

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

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

workout: 25 minutes of physique 57 cardio blast + 60 minute walk around the neighborhood with Demi. I wish I could say that we’ve been going on daily walks, but that would be a lie. What have we been doing? I’m not sure.

breakfast: oatmeal + berries + whole yogurt + sliced almonds. I’ve been switching between egg, avocado & cheese toast and oatmeal for breakfasts, but the oats are great because they don’t require ‘making’ anything. I make a big batch of oats once a week so when I’m ready for breakfast they just need a quick warm-up in the microwave. Oats are great for milk supply, so there’s also that. #milklady

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

lunch: tuna melt (two slices sprouted bread + one can of tuna + mayo + celery and onions + cheese) with carrots and celery on the side.

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

I also tried a new almond ‘mylk’ product. Project Juice (who sent me a few to try!) has a number of mylks (the consistency is more like a smoothie than your typical almond milk) with various flavors – so tasty and even though they are made with ingredients like almonds and dates they taste like a treat! So far, the plain almond mylk is my favorite.

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

beverageiced coffee. But you know this already.

snack: cheese + pita and rice crackers + olives. Standard snacks around here.

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

dinner: wine + turkey kibbeh with cucumber salad & mint-yogurt sauce. We had a Blue Apron shipment this week and I was a little concerned that three nights of ‘real cooking’ might be too much, but it’s been fine. Richie tends to take over Demi-duty when he gets home and so I pour some wine and start on dinner. Perfect! This meal was SO tasty. Possibly one of my favorites.

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

dessert: way too much chocolate. I blame it on the breastfeeding.

:) 

 

almond butter stuffed french toast

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

Breakfast. Not something I’ve been the greatest at lately.

I was on a great streak of bagel + cream cheese + avocado + tomato slices or a fried egg around 10am each day. I ate it for close to three weeks straight. Then I ran out of bagels and got desperate. Cold pizza at 11:30am? Works. Cold pizza at 3:30pm the same day? Works, but wow.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

So I’ve kind of been craving a real breakfast. One that can really be counted as breakfast. Like a hearty bowl of oats. Or something a little ‘fancier’ like french toast.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

Specifically, this french toast. It’s stuffed with healthy almond butter (high in vitamin E, good-for-you fats and protein) and when made with sprouted bread, it’s a breakfast full of protein and fiber that will keep you more-than-satisfied until lunch.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

Protein.
Fiber.
Whole grains.
Healthy fats.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

It’s the best way to start your day!

4.0 from 1 reviews
Almond Butter Stuffed French Toast
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • 2 eggs
  • ½ cup milk
  • 1 tsp cinnamon
  • 4 slices sprouted or whole-grain bread
  • 2 Tbsp almond butter
  • 1 Tbsp butter
  • 3 Tbsp maple syrup
Instructions
  1. Whisk together eggs, milk and cinnamon in a shallow baking dish.
  2. Spread almond butter on two slices of the bread and top with other slice of bread.
  3. Add sandwiches to egg mixture, flipping after a minute or two.
  4. Heat non-stick pan over medium heat and add butter to pan.
  5. When the butter melts, add french toast stack to hot pan.
  6. Cook for about two minutes, until golden brown and flip.
  7. Cook for another two minutes.
  8. Drizzle with maple syrup and serve.
Nutrition Information
Calories: 496 Fat: 21 grams Carbohydrates: 58 grams Sugar: 23 grams Fiber: 5 grams Protein: 21 grams

 

lentil pasta with arugula pesto

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist EatsToday’s pasta recipe and giveaway is sponsored by friends at Uddo’s Kitchen.

Let’s share a bowl of spring-time pasta today, shall we?

It’s not just any bowl of pasta though. It’s LENTIL pasta. (More on that in a minute!) And it’s ARUGULA pesto.

Yums all the way around because it’s absolutely delicious and it’s absolutely good-for-you.

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

I’ll start with the pasta. Uddo’s Kitchen lentil pasta is made out of…red lentil flour! That’s it. Just lentils. Which means that in addition to being really high in protein (14 grams per serving!) it’s also gluten-free. Pasta made entirely of lentils may make you a bit nervous, but the texture is great and I think it would be hard to tell that there is anything ‘different’ about it.

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

Want to try it out? (Of course you do!) You can find it at Sam’s Club nationwide and Costco in the midwest. And you can enter to win two cases of it below!

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

As for the pesto, when I thought about what I liked to eat with lentils, arugula topped the list.

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

After a lot of research (during those middle-of-the-night feedings) I decided to try out a pesto made with arugula, instead of basil. We loved it! (Richie actually said it was the best pesto he had ever had.) The addition of lemon juice and zest makes it really bright and flavorful, and it’s a delicious addition to the standard parmesan, pine nuts and garlic. You could definitely use a different nut if you don’t have pine nuts – I think almonds or cashews would both work well!

Lentil Pasta + Arugula Pesto - gluten free, high in protein and a delicious spring meal! | A Nutritionist Eats

In addition to being tasty, pasta and pesto meals are so easy to make. (The best kinds of meals, right?) Throw the pesto ingredients into the food processor and you’re done. Toss with the pasta, top with some parmesan and red pepper flakes and dinner is ready. (Leftovers are also delicious!)

5.0 from 2 reviews
Lentil Pasta with Arugula Pesto
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 3 cloves of garlic, peeled
  • 2 cups arugula
  • juice and zest from 1 lemon
  • ½ cup pine nuts
  • ¼ cup olive oil
  • ½ cup shredded parmesan
  • salt & pepper
  • 12 oz Uddo's lentil pasta
  • shredded parmesan and red pepper flakes for serving
Instructions
  1. Prepare pasta as directed.
  2. While pasta is cooking, process garlic cloves in food processor until finely chopped.
  3. Add arugula (two large handfuls), lemon zest and juice, nuts, oil, parmesan and salt and pepper to taste.
  4. Process until desired consistency.
  5. Toss with pasta and top with shredded parmesan and red pepper flakes if desired.
Nutrition Information
Calories: 397 Fat: 20 grams Carbohydrates: 38 grams Sugar: 1 gram Fiber: 3 grams Protein: 19 grams

 

Thanks again to Uddo’s Kitchen for sponsoring this post!

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daily eats: april 15, 2015

Wow! Demi and I had a day yesterday. She spent most of 8am-1pm attached to me – eating. She typically eats pretty frequently during the day but this was not how we normally spend the morning. (And hopefully it isn’t a regular occurrence!) I can’t say I blame her though, just like her parents, she really enjoys her food. :)

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

coffee

breakfast: silver hills sprouted herb’s garlic bagel + cream cheese + avocado + tomato slices. In between nursing sessions for Demi, I had a few minutes for breakfast. This is one of my favorite meals right now, and calorie-dense meals are currently what I’m going for. I now understand what people mean when they say they don’t have time – or hands – to eat.

breakfast

lunch 1: sautéed kale + slow cooked beef. Before my parents left (tear!) I sautéed some kale, cut up some carrots and slow cooked a piece of beef to fill my fridge with some proteins and vegetables. (Both have been lacking lately.) They all came in handy today and I ate some vegetables! Yay!

lunch

lunch 2: carrots + cheese + olives + pita chips. This is my favorite snack right now and I have it on a daily basis. :)

snack

snack: 2 pieces of peanut butter ‘eggs’ (recipe from minimalist baker). I didn’t shape them into eggs and dip in chocolate (mostly because I’m lazy) but I’ll definitely make the easy ‘bar’ version again. (I’ll add a few more dates than the recipe calls for to make them a touch sweeter!)

pbtreat

dinner: wine + salad with italian dressing + frozen pizza (topped with mushrooms, pepper, onion and parmesan). I mentioned that we’ve been so spoiled with food and meal from family and friends…and believe it or not, but I’ve been craving frozen pizza! It was time.

dinner1

thoughts on the day: I’m happy that I got a few vegetables in throughout the day, in addition to dinner. As always, it doesn’t matter if I’m pregnant, breastfeeding, or not, I listen to my body and try to balance mostly healthy food with fun food. If I’m hungry, I eat. If I’m not, I try not to.