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Food Freedom, Intuitive Eating, Weekly Eats

Weekly Eats Roundup

March 23, 2018 By Robyn 31 Comments

THANK YOU so so much for your incredibly kind and supportive comments on Monday’s post and the emails and Instagram messages you sent. I couldn’t even begin to articulate how much your support and loyalty to this space means. And I loved hearing how much you enjoy the “deeper” content posts on women’s health topics and intuitive eating – those are my favorite to write. I’ll still be sharing snippets of life here and there as well and will still do some “weekly eats” posts to recap random times I did pull out my phone to snap a pic. But I’ve felt such peace, relief and rest even in this first week of bopping off social media around 6pm and not feeling like I need to take a picture of what I eat. It sounds so simple, but the effects are more than simple. So thank YOU. I hope you feel the freedom to also draw boundaries in your own life 🙂

So onto the weekly eats! Whenever I do this it’s a dump of whatever is on my camera roll from the past couple weeks.

Breakfasts

I picked up this loaf of sprouted grain raisin bread because it was on sale for $3 and was like, ok I’ll try it. I have a strong affection (read: obsession) with Iggy’s bread because it’s chewy and crusty and not dense …aka it’s freaking delicious. So I think I’ve now ruined it for all other bread. I slathered sunbutter + banana on one half, cream cheese + jam on another and ate the toast with whole milk greek yogurt + blueberries + raisin bran cereal for some crunch.

Nick and I have been making bacon, egg and cheese bagels at home on the weekend and they are AWESOME. The key…really good bagels and bacon. Whole Foods sells Iggy’s bagels for $1 in the bakery section so if you live in Boston go get some. I prefer fried eggs because of the runny yolks, crispy bacon (never limp bacon…that sounds and tastes gross) and sharp, sharp cheddar.

Leftover pumpkin oatmeal blender pancakes one morning with the rest of the container of whole milk greek yogurt. Maple syrup was used for dipping – added right after I snapped this. I think there may have been some chocolate chips tucked inside these…but I forget. Highly recommend adding chocolate chips to this recipe, after blending!

Last week I ate leftover kale + sausage + sweet potato egg casserole from our brunch party paired with non other than Iggy’s toast with avocado + everything seasoning and cream cheese + strawberry jam and half banana with sunbutter. Side note –> you will almost always see me eating 1/2 banana because I can’t stomach a full banana + nutbutter ….my taste buds are like blahhhhhh if I eat more than half. Maybe it’s a texture thing?

Lastly, good ole pumpkin oatmeal with blueberries and banana stirred in and topped with melty sunbutter. Plus coffee and a side of snowstorm because March apparently is the month of snow up here.
Lunches

This week for lunch I planned spinach salad (pretty much the only cold salad I’ll eat all winter) with hummus + TJs pita for lunch. Plus some bell pepper that was on it’s last leg.

For the salad I bought bagged shaved brussel sprouts and sautéed them in avocado oil, sea salt and pepper until they were soft and tender. Then made this easy + simple balsamic vinaigrette. When lunch time rolls around I put some baby spinach in a bowl (that was way too big for the salad portion I ate lol but there were no clean dishes) add the brussel sprouts (cold from the fridge) and top with walnuts, goat cheese, cranberries and the dressing.

Another day I ate a pyrex full of leftovers. Sautéed red cabbage, kale, brown rice that’s on the bottom and the last of some rotisserie chicken. Topped with a fried egg and s + p. I think I ate some dark chocolate after this.

I had lunch with a reader/dietitian last week at Dig Inn. I haven’t had Dig Inn forever (we use to go all the time in New York) and forgot how good it is – think of like a chipotle style fast causal with food more like Whole Foods hot bar. I went with farro + greens for a base, salmon for my protein and roasted broccoli and carrots for sides. I was still hungry after this when I got back to the library to do work so ate some dark chocolate. Sometimes I’m full after 75% of this…the body is dynamic like that and I don’t know why I get full off less or more of the same meal, but I do know that my body knows what it needs. Just in case you’re like many of my clients and get confused/worried when a meal that usually fills you up doesn’t fill you up sometimes – it’s okay, your body is doing it’s thing that it knows how to do really well 🙂

Dinners

When I cook dinners, I almost always double the recipe and freeze half. It’s makes meal planning + intuitive eating easy and doable. This week we are eating creamy lentil soup with baked potatoes + butter and roasted broccoli.

And the other week we ate chili with sautéed red cabbage and roasted Yukon gold potatoes. I actually really wanted some corn bread but I didn’t have the ingredients on hand. Next time. Also I don’t have a good corn bread recipe so if you do, share in the comments!

Snacks

These were 10 for $10 this week at the grocery so I picked up a lot. I always try to get full fat dairy since there’s some studies that suggest whole milk diary decreases the risk of anovulatory cycles. Plus it tastes SO MUCH BETTER.

At the library I snacked on some pretty multicolored carrots that were on sale + an apple.

Also ate bowls of raisin bran out of tupperware because again, minimal clean dishes problem. I actually hated raisin bran as a kid and teenager (Fruity Pebbles and Cookie Crisp FTW) but as an adult I love it. I also hated raisins as a kid so there’s that.

These x lots of handfuls. I’ve had the dark chocolate pretzel slims from TJs but these are better. Salty + sweet at its finest.

And ice cream + my double chocolate chip cookie dough bars for a bedtime snack.

I hope you have a wonderful, fabulous weekend!

Also I shared this in my newsletter this week, but wanted to let you guys know that I listened to your requests and made the body image module of my hormones e-course as separate course to purchase. In this course I’ll walk you through tools, strategies and resources that will help you tolerate your body and then eventually accept your body. The goal is to learn to be a caregiver for your body instead of fighting against your natural body size – you can read more about it here. 🙂


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Filed Under: Food Freedom, Intuitive Eating, Weekly Eats

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Comments

  1. Megan @ A Continual Feast says

    March 23, 2018 at 6:46 am

    Love getting inspiration from these posts, especially for lunch ideas because I never know what to pack for lunch! Also I’ve totally started enjoying Raisin Bran too in my “old age” haha 😉

    Reply
    • Robyn says

      March 23, 2018 at 1:20 pm

      so glad you found it helpful! hahaha Raisin Bran as we age 🙂

      Reply
  2. Randee says

    March 23, 2018 at 7:57 am

    I love these posts! Really helps remind me of things I’ve forgotten I enjoy eating. Also, for your cornbread recipe question, my husband and I love the vegan cornbread recipe from genius kitchen (http://www.geniuskitchen.com/recipe/vegan-cornbread-115929). I still love Jiffy’s cornbread mix, but this recipe is delicious too!

    Reply
    • Robyn says

      March 23, 2018 at 1:20 pm

      so glad you enjoy! and Jiffy’s is SO GOOD. Forgot about that stuff!

      Reply
  3. Taylor Filaroski says

    March 23, 2018 at 8:36 am

    I also used to hate raisin bran but now I love it! I like to get the kind with lots of chunky granola clusters omg the flavor + texture combo is fab! That’s probably the only situation in which I like raisins tho…normally I’m not a fan haha

    Reply
    • Robyn says

      March 23, 2018 at 1:20 pm

      yes yes YESSS!

      Reply
  4. Genevieve Crum says

    March 23, 2018 at 8:47 am

    Here is my absolute favorite cornbread recipe to eat with chili: https://www.ambitiouskitchen.com/honey-pumpkin-cornbread-muffins/

    Reply
    • Robyn says

      March 23, 2018 at 1:19 pm

      I’ll have to give this a try!

      Reply
  5. Megan says

    March 23, 2018 at 9:36 am

    I usually make this cornbread recipe! I think it’s a good balance between being a little sweet and not feeling like cake. 🙂 https://www.budgetbytes.com/2015/09/everyday-cornbread/

    Reply
    • Robyn says

      March 23, 2018 at 1:19 pm

      thanks for sharing!!

      Reply
  6. Carrie this fit chick says

    March 23, 2018 at 9:49 am

    I love your eats! Always giving me good ideas– like that lentil soup with a potato and broccoli. Honestly sounds like an ideal meal right now!

    Reply
    • Robyn says

      March 23, 2018 at 1:19 pm

      so glad!

      Reply
  7. Elise says

    March 23, 2018 at 10:43 am

    I now want a bowl of Raisin Bran with ice cold milk – YUM!

    Reply
    • Robyn says

      March 23, 2018 at 1:19 pm

      yes!

      Reply
  8. Kristen says

    March 23, 2018 at 10:48 am

    I am the same way with bananas! Thanks for the yummy ideas.

    Reply
    • Robyn says

      March 23, 2018 at 1:19 pm

      🙂

      Reply
  9. Caitlin says

    March 23, 2018 at 2:03 pm

    I’ve actually just recently had an aversion to dried fruit. I never minded it as a kid, but now it kinda grosses me out!

    Reply
  10. Ananda says

    March 23, 2018 at 2:08 pm

    Yummy eats! I tried so many cornbread recipes before finally finding my go to recipe, https://www.thespruce.com/sweet-southern-cornbread-4115072. In my opinion, it’s the perfect amount of sweet but not tooooo sweet and I love the slight honey flavor.

    Have a nice weekend!

    Reply
  11. Molly says

    March 23, 2018 at 2:16 pm

    Robyn, I’ve been wondering for some time now, how do you store the other half of the banana…or does Nick eat it? Thanks!

    Reply
  12. Kaitlyn @ Powered by Sass says

    March 23, 2018 at 2:20 pm

    I just want to say that I LOVE that you aren’t afraid of desserts. I have a sweet tooth and definitely have SOMETHING at least once a day, whether it’s a small bowl of ice cream or a piece or two of chocolate. It makes me happy and brings me joy and keeps the balance. It’s refreshing to see here too! – Kaitlyn | http://www.poweredbysass.com

    Reply
  13. Savanna says

    March 23, 2018 at 4:14 pm

    https://pin.it/h2ut2n72ybf6nn

    This is my go to recipe! And I’m from Georgia so I’m particular about great cornbread 🙂 Also, I’m sure you know this but bagel sandwiches freeze so great! Just in case you wanted them quickly during the week- but I also enjoy having the weekend to make a special breakfast that might take a little longer as well 🙂 thanks for sharing!

    Reply
  14. Emily Swanson says

    March 24, 2018 at 10:13 am

    Those chocolate pretzels. YUMMM~ And all that I’ve heard about Iggy’s toast/bagels from you sounds amazing; they look like they make the best breakfasts. An egg and cheese bagel might have to be my favorite savory breakfast.

    Reply
  15. emily vardy says

    March 25, 2018 at 6:56 am

    Multi-colored carrots are so cool…My dad grew purple and yellow ones in the garden last summer and they were so good!

    Reply
  16. McKenzie Cunningham says

    March 25, 2018 at 2:19 pm

    Ok, so I’m really curious about those studies on the impact of whole milk dairy! t whole milk diary decreases the risk of anovulatory cycles. Are there any other studies that touch on the positive impact of certain foods (or food groups) on regular menstrual cycles?

    Reply
  17. Carly says

    March 25, 2018 at 8:50 pm

    I love your eats posts and the more personal ones too!!

    Reply
  18. V says

    March 26, 2018 at 1:09 pm

    I like these kinds of posts too. I hope you keep doing them.

    Reply
  19. Jennifer says

    March 27, 2018 at 9:40 am

    Love these posts for inspo! Hope you keep them coming!

    Reply
  20. Elizabeth Ritter says

    March 29, 2018 at 3:17 pm

    I’ve been meaning to bop on here for a while and thank you for your honesty since sharing about your weekend recaps and wanting more time away from a screen. While I’m not a blogger and don’t feel the same obligations you do, I certainly do in other areas of life and can definitely relate. It’s always so encouraging to know I’m not the only one who feels this struggle at times and it helps me remember I’m only human and I’m doing the best I can in life, so THANK YOU! Also, made this salad dressing the other day and randomly had all the ingredients for the salad in this post….amaaazing. So tasty and so perfect for spring time! <3

    Reply
  21. Alyssa says

    March 29, 2018 at 5:58 pm

    definitely need to grab that bread when I am back in the states! I am on a pita bread kick right now. I miss Dig Inn , that place is so yummy. Thank you for always keeping your blog filled with variety and authenticity! have a lovely weekend Robyn

    Reply
  22. Avary says

    April 2, 2018 at 11:38 am

    Do you drink whole milk everyday too? I drink non fat, but after you mentioned the anovulatory cycles thing I am wondering if I should drink whole fat.

    Reply
    • Robyn says

      April 2, 2018 at 5:17 pm

      Yep! Full fat dairy for everything 🙂

      Reply

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A non-diet dietitian and nurse practitioner helping women find peace with food, accept their natural body size and heal from hormonal issues and period problems.

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