From the #foodlovah diaries

Soooo as mentioned previously — I am a die-hard #foodlovah.

I love food. Good food. Whole, real, nourishing — and most definitely — yummy food.
…because guess what? #healthytastesgood (too)

Yes, I’m a fan of committing to the cookie now and then (but it has to be of the whole/real food variety, no preservatives allowed).


But I’m also a fan of foods that fuel, that nourish, that energize. (see? told you die-hard #foodlovah, I could ramble on for hours about this topic!) And today, on a gorgeous and quiet Sunday morning with the hubs, it’s been a productive one at the Sutera Manor.

You see, the hubs has some work to do to get ready for his week at school with 22 9-year old students waiting for him to fill their heads with lots of knowledge. And I am playing the part of foodie ‘sherpa’ today (borrowing Lindsay’s title which I love so much!) — prepping for a busy week ahead.

For starters — I’ve been looking for new breakfast and/or lunch options that are both portable and healthy. I usually bring a wrap with turkey, tuna or egg salad plus fruit or veggies on the side for lunch. But it’s time to switch that up. And after seeing Lindsays cottage cheese egg cups up on her blog recently, I knew this could be the key to something new and fun for breakfast/lunch mid-week.


My version has sauteed shitake mushrooms, spinach and tomatoes plus the eggs and cottage cheese, a sprinkle of cayenne and bouquet garni stirred in for added flavor (oh and a touch of sriracha!). I can’t *wait* to try these tomorrow for lunch along with a toasted english muffin and peanut butter (of course). I shall report back, dutifully, of course. 😉

Next up — roasted veggies. Which will most definitely make their way onto the giant salads the hubs and I have been eating OFTEN for dinner during the week (and on weekends, too!). There is just nothing better than freshly roasted veggies warmed on top of a bed of mixed greens, plus goat cheese or a few ounces of grilled chicken or steak tips. Deeeelish.

brussel sprouts roasted with salt and pepper


Kabocha squash roasted with salt and pepper (the skin on this one was particularly easy to slice through, probably one of the best kabocha squashes I’ve ever had!)


And finally, fresh-cut watemelon (not the best of the season so far, but still pretty tasty to this #watermelonhoarder hehe). And our lunch bags ready to go for tomorrow — mine will include a banana and an energy bar (not ideal but on three-fer Monday, I don’t have much time for a proper oatmeal breakfast, sadly. I’m usually scrambling into the office, playing a bit of catch-up so the banana typically is devoured in the car and the energy bar is devoured at my desk before my first meeting of the day) plus the egg cups and english muffin and a vanila chobani  with fresh blackberries. Scott’s version will also have a banana and his favorite energy bar, plus a strawberry vanilla protein shake that he’ll take with him on his ride into school, and grilled chicken for lunch plus a lemon chobani and some chocolate pudding (the hubs is a true kid at heart, love him!) for a snack.


All told, after all this food prep I’m feeling very settled going into another busy work week but also pretty excited for some yummy, healthy and fun eats. I.Love.Food. 🙂