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Weekly Eats

What I Ate This Week

June 8, 2018 By Robyn 27 Comments

Happy Friday! I had my first day of work at my new NP job and it went really well. It feels good to be back in the clinical setting working alongside other practitioners. I’m excited to learn a lot!

This weekend I’ve got plans for some girl time, volunteering at the medical tent for a local race, exploring new outdoor spaces where I can walk/hike around Boston and sleeping a lot. My favorite part about the weekend is sleeping in and not having to wake up to an alarm. I’m also hoping to go to a yoga class. What are you weekend plans?

I love how much you all enjoyed the “behind the scenes of IE” post from last Friday! I’m thinking I’ll try to do those posts more often – perhaps monthly or twice a month if that feels helpful. In between those posts, I hope sharing these meal and snack ideas inspire you to eat a variety of food that feels satisfying or if you’re in a meal rut (totally been there!) I hope these posts spice up your meal planning! Here are most meals and some snacks I ate over the past week.

Breakfasts

I had breakfast with one of our interns, Hannah, and we met at Blunch for bagel sandwiches and then sat outside in the park to eat them. I love starting Fridays with breakfast dates because it makes it feel like it’s already the weekend. I haven’t had a lot of really good bagel sandwiches in Boston, but had heard really good things about Blunch. And compared to New York bagel sandwiches, these can hold a candle! I went with an everything bagel with egg, tomato, cheddar and their spicy aoili. It was delicious and super filling.

I don’t crave warm oatmeal in the warmer months, but it was in the 50s and rainy at the beginning of the week so all I wanted was warm comfort food. Hence the soup and risotto you’ll find below. Nick made a big batch of blueberry banana oatmeal (rolled oats, chia seeds, almond milk, vanilla, sea salt) that we topped with peanut butter. I lol’d when I saw the fancy angle sliced bananas in the bowl.

Sunday morning I was in the mood for lemon muffins, but we had bananas that were really black and needed to be used for bread (they were too ripe for smoothies) so I modified this lemon blueberry muffin recipe by swapping the greek yogurt for mashed bananas. I’ve been eating them for breakfast or snacks. Prior to this plate of muffins + strawberries I ate some cottage cheese while the muffins were baking because I need all three macronutrients in a meal to feel satisfied and satiated. Cottage cheese = protein, muffins = carbs, butter = fat, strawberries = antioxidants + carbs.

I made this fruit galette when a friend came over for dinner on Monday night and it has been perfect for breakfast too. Totally making this all summer with a variety of fruit! I loosely followed this recipe. I swapped strawberries for the peaches and increased the cornstarch a bit to make sure the filling wasn’t watery and added a touch of lemon juice. The whole wheat crust gives it a nutty flavor that I actually prefer in this recipe. I ate a piece with whole milk greek yogurt and honey as a mini breakfast and then ate another slice with cottage cheese a couple hours later. So good!

Yesterday I made breakfast the night before so I could grab and go. This is just the regular overnight oats recipe I always use. ~1/2 cup each of rolled oats, whole milk greek yogurt, and milk + spoonful of chia, pinch of salt and squeeze of honey. In the morning I threw in blueberries and peanut butter.

Lunches

Like I mentioned above, it was rainy and cold on Monday and much of Tuesday so when I saw the weather forecast for the week, I thought of a big batch of soup. I googled a recipe for instant pot chicken and vegetable soup and this recipe popped up. The blog this recipe is from features mostly paleo and whole30 recipes. For me and where I’m at in my food journey, whether it’s a recipe without labels or a recipe with a vegan or paleo or whole30 or whatever other label…that doesn’t mean anything to me. I like and eat all food. If a recipe doesn’t have carbs in it, I just add some. If a recipe calls for vegan butter or a flax egg, I just use regular butter and a regular egg. If you’re in a place where seeing a recipe as flexible and unassociated with your body size or morality feels really hard, that is okay. That doesn’t mean you won’t get there one day. I say all that because I do want to illustrate that if I link to a recipe that is labeled a certain way, that doesn’t mean I eat that way, you should eat that way, that type of eating is “good” or “bad” or that recipe isn’t modifiable. I just think of these recipes as adding variety to the food I eat. If it’s satisfying and nourishes me, I’m into it.

With this soup recipe, I used 1 lb vs 2 lbs of chicken simply to cut costs, used boxed chicken stock and nixed the gelatin since that seemed unnecessary for flavor/texture. Instead of butternut squash I added a head of chopped green cabbage. And then bought a loaf of sourdough bread for dunking because this soup does not have carbs in it and I believe a complete and satisfying meal includes carbs. Even if I added the butternut, I don’t think that would have been enough carbs to satisfy me. Let me tell you, this soup was AWESOME! Will definitely be pinning this to make again and again. You could totally serve this over rice, add potatoes or even add cooked pasta before serving.

We ate at Tatte after church on Sunday and since it was chilly out, I got the shakshuka which is so cozy and delicious. That and the avocado tartine Nick ordered are my two favorite things on the menu.

I had lunch with an RD on Wednesday and it went so great that I asked her to join our team. I’m over the moon excited about her joining and what the future holds. We met at Cava in Fenway. I had never been and heard it was pretty good fast casual Mediterranean food. I got the grains + greens bowl and added just about everything plus chicken for my protein. I honestly don’t even remember what was in this bowl, but I know there was a good bit of feta, hummus and spicy tahini. It was delicious and filling!

Near the end of the week, I was using leftovers in the fridge. I ate celery with dressing while waiting for the eggs to cook and then heated up leftover risotto and ate it all in a bowl. You could totally eat this for breakfast too.

Dinners

I had a craving for risotto so we made it Monday night and like above, I’ve been eating it all week. I first learned how to make risotto like five years ago using this recipe and I use this recipe every time I make risotto…which is like twice a year. The store didn’t have arborio rice in the bulk bins and since I don’t make risotto often I wasn’t into buying a whole bag so I used short grain brown rice for this recipe and it turned out great. I LOVE the chewiness of short grain rice so if you like farro, try this rice. Risotto sent’ hard to make at all, it just take time. For every cup of rice you use, I’d budget about 45 minutes. Don’t be intimidated, I promise it’s so easy, you just have to add liquid slowly and stir. I was on risotto duty and Nick made garlic lemon chicken and roasted broccoli that was tossed in avocado oil, sea salt, crushed red pepper and garlic.

Leftovers heated and eaten for lunch one night. Chicken soup + risotto. Not a usual combo but it was tasty and filled me up.

We had dinner at a friend’s house on Tuesday and they made delicious chicken over arugula with a lemon dressing. From what I know it was breaded and then pan fried in olive oil and was very good. Plus asparagus and garlic butter couscous.

Snacks

Galette + vanilla ice cream. Breyer’s vanilla is my favorite because it tastes so fresh, but I picked up a half gallon of Whole Food’s 365 brand this week and that tastes pretty good too.

Crispy fuji apples.

I am loving these KIND bars I was sent. They’re similar to a fruit leather but better in my opinion because they’re thicker and chewier. If I’m hungry and will be eating in 30-45 minutes, I find this to be a perfect snack because it’s basically fruit – meaning it takes away hunger for a short period of time but doesn’t fill me up. If I’m hungrier or a meal is in a couple hours, I’ll pair it with some nuts or another fat + protein source like yogurt or a cheese stick so it carries me to the next meal. I wouldn’t necessarily consider this bar alone a satiating snack.

But ice cream I would! Protein + carbs + fat. I like eating ice cream often – sometimes during the day, but usually as a nighttime snack because that’s when I crave it. I accidentally let myself get too hungry a couple nights ago (not ideal but it happens), so I ate some ice cream while waiting for dinner to heat up. Are you team vanilla or team chocolate? I won’t say no to either, but if I had to choose….vanilla ALL THE WAY.

Share some satisfying eats in the comments below and have a great weekend!


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Filed Under: Weekly Eats

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Comments

  1. Kaitlyn @ Powered by Sass says

    June 8, 2018 at 10:49 am

    Love these posts because they’re honest, truthful and not restrictive. Team daily ice cream over here! Vanilla! 100 percent. – Kaitlyn | http://www.poweredbysass.com

    Reply
    • Lynda says

      June 11, 2018 at 1:58 pm

      I love these posts as well! I think I would go with Vanilla with maybe chocolate chips thrown in 🙂

      Reply
  2. Susie says

    June 8, 2018 at 12:14 pm

    Hi Robyn! I love your blog, and I love these intuitive eating posts as well. I think it would be super helpful to see a week or two of intuitive exercise too. As someone who has had amenorrhea in the past (and can still struggle), it’s helpful to see both of these components. I’d also love a post about how to continue caring for yourself once you get a period back after amenorrhea! I recently got mine back, but I’m so scared it won’t stick. Any info would be great! Thank you!

    Reply
    • Robyn says

      June 12, 2018 at 8:48 pm

      Great idea – I have that on my list now!

      Reply
  3. Olivia says

    June 8, 2018 at 12:39 pm

    I love these posts so much! What I really needed to read is when you wrote that if you’re eating in 30/45 min that fruit leather was good to hold you over until then. That is unheard of for my mind because I feel like I can’t eat until the meal itself! Your blog is the best Robyn! Sending ya lots of love.

    Reply
    • Ashley says

      June 8, 2018 at 2:05 pm

      I read this and thought the the same thing!! Makes me feel better to know I can eat a mini snack before an actual meal!

      Reply
      • Megan says

        June 9, 2018 at 2:41 pm

        Please know that you can eat ANYTHING, ANYTIME! The goal is for you to connect with your intuition by honoring your personal hunger signals, not the clock. You can do it! And you don’t need someone else’s permission to do so.

        Reply
        • Robyn says

          June 12, 2018 at 8:46 pm

          Love your encouragement Megan!

          Reply
      • Robyn says

        June 12, 2018 at 8:47 pm

        yep yep yep!

        Reply
    • Robyn says

      June 12, 2018 at 8:48 pm

      so glad that was helpful for you Olivia!

      Reply
  4. Nicole @ Laughing My Abs Off says

    June 8, 2018 at 2:06 pm

    Definitely team chocolate 😉 Some satisfying eats lately have been some THICK delicious teff chocolate chip cookies I recently made. And also scrambled eggs eaten with a variety of cheeses and different dips and veggies for dipping. So many textures I die!

    Reply
  5. Brittany Audra @ Audra's Appetite says

    June 8, 2018 at 3:35 pm

    I love reading the What I Ate This Week posts for meal inspiration…plus it’s so interesting especially your meals out to eat! My favorite snack this week has definitely been these homemade chocolate RX bars! And…I’d have to say I’m definitely team chocolate for ice cream…or anything for that matter haha.

    https://audrasappetite.com/chocolate-sea-salt-protein-bars/

    Reply
  6. Meah Konstanzer says

    June 8, 2018 at 4:21 pm

    CAVA is one of my favorites! I convinced my cross country team friends to go there after a workout last year and know they’re all in love with it too, haha. We’ll definitely be going a lot again this summer too. Recently I have been really loving a savory breakfast with a big creamy iced coffee. Avo+scrambled eggs with doughy bread is just so so satisfying!

    xxMeah

    Reply
  7. Elizabeth says

    June 8, 2018 at 4:56 pm

    Favorite things I’ve had to eat this week have included chicken tacos right on the border of Mexico with the freshest avocados and queso fresca I’ve ever eaten and then later a fried flour tortilla taco stuffed full of pepper steak, warm avocado, and sour cream. I’ve never had a taco quite like it – the steak was amazing but the tortilla was the warmest, doughiest, chewiest tortilla I have ever had and it was out of this world!

    Reply
  8. Amanda says

    June 8, 2018 at 9:02 pm

    YUMMM. Those overnight oats look amazing. Also absolutely love cava. Luckily we don’t have one in Baltimore (but about 20 minutes outside the city) otherwise I’d buy it all the time! And definitely team vanilla!

    Reply
  9. Emily says

    June 8, 2018 at 10:14 pm

    Boston bagels are not the best (said by a lifetime Boston inhabitant) but I personally think the best you’ll find (especially in bfast sandwich form) are at Bagelsaurus in Porter Square. Also Exodus Bagels in JP is super yummy!

    Reply
    • Robyn says

      June 12, 2018 at 8:47 pm

      Definitely have had that recommended by so many people and Bagelsaurus is on my list!

      Reply
  10. Ally says

    June 8, 2018 at 11:18 pm

    Team vanilla all the way! My most satisfying meal this week while traveling was at The Pig in Washington D.C. great side salad with slices of grapefruit, sliced nuts and light dressing, mini pork belly buns, and truffle mac n’ cheese. Delicious! (And got it all at happy hour prices too-score.)

    Reply
    • Robyn says

      June 12, 2018 at 8:46 pm

      TRUFFLE MAC N’ CHEESE!

      Reply
  11. Emily Swanson says

    June 9, 2018 at 8:57 am

    YAYYY for creamy oats. I have not had creamy oats in too long, and I love how you don’t skimp on the creaminess Robyn! Also that chicken salad with arugula looks so delightful and yummy for a summer night dinner. 🙂

    Ice cream is probably one of my favorite foods, and it always makes me smile seeing you share all the icecream love.

    That Blunch place looks fun! I love bagel sandwiches. They’re probably one of my favorite breakfast foods.

    Reply
    • Robyn says

      June 12, 2018 at 8:46 pm

      I love bagel sandwiches too Emily 🙂

      Reply
  12. Ashley says

    June 10, 2018 at 2:05 am

    Absolutely LOVE these posts!!!! These are great meal/snack ideas, and I especially appreciate them because I’ve been in a meal rut lately. You’ve totally inspired me to eat outside of my normal comfort zone and I love what you said about needing protein+ fat+carbs in a meal to feel satisfied. I never even thought of it that way but you’re so right! Can’t wait for the next post! XO

    Reply
  13. Dee says

    June 12, 2018 at 7:57 am

    These blogs are so helpful to see the freedom and the balance that you have in life. I try so hard to be intuitive and seeing this makes me realize how I am still holding on to so many rules. It helps me to see normalcy. Especially with all of the craziness in the “health and wellness” world that is thrown at us every day-even when we are trying to avoid it. THANK YOU.

    Reply
    • Robyn says

      June 12, 2018 at 8:45 pm

      So glad these posts have been helpful for you Dee – as you grow more confident in your food choices it will get easier to tune out the noise and craziness. I hear you!

      Reply
  14. Tailar says

    June 12, 2018 at 12:21 pm

    These posts are awesome, but they always give me food envy and make me super hungry…especially that shakshuka!!! Team vanilla all the way (just add hot fudge ;))

    Reply
    • Robyn says

      June 12, 2018 at 8:45 pm

      yes to hot fudge and chocolate sauce!!

      Reply
  15. Sarah says

    June 22, 2018 at 1:25 pm

    I used to work at BMC and I LOVE blunch! They have fantastic cookies and lunch sandwiches, too! I miss that place.

    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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We veered from our usual Friday night homemade piz We veered from our usual Friday night homemade pizza (minus the dough, we leave that to @albemarlebakingco) because we are eating pizza tomorrow with some friends - instead I called my mom and asked her how she makes her chicken fingers and we fried up a big ole batch of chicken nugs 🙌🏻🤤 along with a sheet pan full of sweet potato fries and a simple arugula salad dressed with parmesean, olive oil and s&p. Oh and my moms honey mustard recipe for dipping. It’s SO DANG GOOD.  Over the past 6ish months we’ve been practicing (and practicing and practicing bc it doesn’t come naturally) unplugging from technology and slowing down and resting and just being for one day a week. Some call it Shabbat. Some call it Sabbath. Maybe you call it something different. All I know is IT IS SO GOOD FOR MY WEARY SOUL and the day I look forward to ALL WEEK. Sundown on Friday to sundown Saturday. Nothing but rest. For us that means hiking (or something outside) and napping and reading and being with friends and eating really good food. And drinking some really good wine or craft beer. Sometimes whiskey. 😛  And because I know I’ll get asked about the chicken finger recipe and also because it’s too good not to share and Momma Coale said I could, here ya go:  Cut chicken breast into thin strips or small pieces (I prefer nug size bc the breading to chicken ratio is perfection). Salt and pepper those babies really well. Then dredge them in all purpose flour, then egg, then panko - just like you would bread anything else. Then fry them up in a light oil - I use avocado oil because that’s our everyday oil. You could also use canola or peanut oil. Just fill a pan with an inch or so of oil on medium high heat. They only take 2-3 minutes per side. You can always temp them to make sure they are at least 165 degrees F to really make sure they are done. Dunk in all the sauces and enjoy!  Happy weekend!
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