I’m really excited about the new What I Ate Wednesday theme, “Fall into good habits.” Now that my first race is only three weeks away, I’m starting to fall back into better habits that I hadn’t been doing a good job of maintaining.
My last grocery trip consisted of almost only fruits, veggies, and healthy grains, so I’ve been surviving off good food this week and loving the benefits. Aside from the cheese and dairy (which I’m slowly cutting out), I think I’m on the right track.
This week’s WIAW for me is all about staying on the path to cleaner eating, so today I’m sharing some photos of recent healthy meals that never made it onto the blog.
I’ve been eating a lot of quinoa in dishes like this quinoa stir fry with spinach, yellow squash, carrots, and mushrooms.
Loaded quinoa makes a great side dish with mushrooms, bell peppers, and onions.
It also makes for a great topping or stuffing, like on this sweet potato topped with a quinoa mixture, chicken, shredded cheese, and cilantro.
I’ve been eating tons of sweet potatoes, but a few days ago I bought some Yukon Gold potatoes as a treat. I served them fully loaded with grilled tilapia and a side of steamed veggies. I also made some crispy pita chips and guacamole (not pictured) as an appetizer for this meal.
Whole wheat pita bread, fresh made from the local food store, is one of my staples. It also goes well as a dipper into this pho-style cilantro veggie soup and a side of tomato-cauliflower lentils.
But my favorite way to use pita bread is as a pocket for my yummy tuna salad and fresh veggies.
Speaking of tuna, I’ve been eating a whole lot of fish. After my cleanse, I began staying away from red meat, and I just don’t find myself craving poultry as much. Not to mention that fish is just so easy to cook, like this baked salmon topped with garlic slices, lime, cilantro, sea salt, and pepper.
Fold inside aluminum, bake at 350ºF for 20 minutes, and voilá!
I had this amazing, perfectly cooked, juicy salmon for dinner last night with this delicious avocado, apple, and blue cheese salad drizzled with EVOO and raspberry balsamic vinegar.
Last, but not least, I’ve been eating a TON of oatmeal. I eat it every weekday for breakfast, I put it in salmon burgers, and I bake cookies with it. Oatmeal is so versatile and so good, and my 10-year-old self would’ve thought I was crazy for saying so.
I had that little gem of an oatmeal bowl for breakfast this morning with a bit of almond milk. On a whim, I sprinkled some cinnamon on it, and holy moly, what a difference that made! It was like eating apple pie for breakfast. If you’ve never put cinnamon in your oatmeal before, go do it now. Seriously, it’s the best food discovery I’ve ever made!
Seeing all these pictures in one place makes me realize that I haven’t made as many dietary indiscretions recently as I thought, and it’s ok to cheat every once in awhile, as long as the majority of my meals look like this. If you’re wondering why my portions are so big, it’s because I try to take half of my dinner to work for lunch the next day.
Since WIAW is all about setting goals and falling into good habits, I’m going to take advantage of these posts and use them to hold myself accountable for the next few months. They say it takes 28 days to form a habit, so I’m starting today.
What goals are you setting for yourself this fall? What are some of your health food staples?
My goals: to eat cleaner, stay active, and run my first 5K in under 30 minutes.
My staples: quinoa, whole wheat couscous, oatmeal, spinach, and now that fall is here, pumpkin!