Week of 6.1

I’ve been hesitant to post this week. My meals and recipes seem like distractions from the realities of the world. For most of the weekend and the beginning of this week, everything felt too heavy. Why post my food or my meals when there is so much more to focus on. There’s so much more to donate time, energy, and resources towards. But I reminded myself of how these feelings emerged when COVID began to strike our country.

As someone who works in food access, I spend my time serving others. My organization exists on a model of neighbors helping neighbors to bring food that would otherwise go to waste to those who need it most. We have seen an enormous increase in our operations during these uncertain times. However, as an organization we have to constantly remind ourselves that if we don’t also serve ourselves, there will not be anybody left to serve others. Taking some time today to get back to the blog was my way of giving back to myself and to remind myself that, while it is important to continue on this fight, taking care of myself is equally as important.

While I admittedly had some trouble finding inspiration this week, things worked out. Meals are more of a hodgepodge of whatever was left in the house with a focus on color and mixing savory and sweet. Breakfast kicks the savory sweet balance off with french toast, egg white scramble, and yogurt parfait. Lunch was supposed to be Italian flavored, but ended up having a thanksgiving feel. Snack was made up day-of because there was some watermelon in the house that needed to go! Dinner was my highlight. It’s a turkey Thai collard wrap with a Thai quinoa salad. The ingredients on the outside of the wrap show exactly what went inside. Dessert was a glass of wine and ice cream because, yeah.

Remind yourselves that it’s okay to feel off. It’s okay to feel angry. It’s okay to not feel yourself. Embrace those feelings as they come and then find your grounding so you keep your foot on the pedal. In a world of uncontrollable circumstances, it’s nice to have control over this.

• 

• 

• 

• 

On the menu this week: 6/1 – 6/8

• Breakfast: Savory and sweet
  • 1 slice sprouted bread, 200 g egg whites, 1 egg, 100 g spinach, 100 g Greek yogurt, 100 g apple, 15 g purely elizabeth vanilla almond butter granola
    • 48 P / 43.2 C / 14.2 F
• Lunch: Italian thanksgiving
  • 99g grilled pesto chicken, 32 g roasted sweet potato, 34 roasted brussels, 32 g harvest grain blend, 20 g spinach, 34 g melange boule bread
    • 26.6 P / 36.9 C / 8.2 F
• Snack: yogurt, watermelon, honey, and crispy rosemary*
  • 200g 0% Greek yogurt, 350g watermelon, 15 g vanilla protein powder, 7 g chili lime pepitas
    • 35.6 P / 35 C / 3.1 F
• Dinner: Thai turkey collard wrap
  • Recipe adapted from here and here along with 100 g collards, 10 g alfalfa sprouts, 5 g cashews
    • 28.7 P / 38.8 C / 18.1 F
• Dessert: big ‘ol glass of wine and ice cream*
  • 7.5 oz red wine logged as carbs, 90 g Tillamook White Chocolate Raspberry ice cream
    • 3 P / 66.5 C / 8 F

macros for the day: 143 P / 236 C / 60 F

Note: the asterisked meals (snack and dessert) are the flexible meals and change day to day. I certainly will not always have a big class of wine, although lately it feels like that might not be a bad idea.

The shopping list below outlines enough for four people for 6 days for lunch and dinner. Some items I had on hand from last week are: spices, oil, protein powder, Greek yogurt, and bread

---

want to make this at home?

produce

• 1 bag broccoli slaw
• 2 bags shredded carrots
• 1 head collards
• 5 lbs sweet potatoes
• 3 lbs brussels
• large container of spinach
• 2 english cucumbers
• 2 bell peppers
• 1 red onion
• 1 bag of apples
• Alfalfa sprouts
• limes
• Scallions

protein

• 9 lb chicken breast
• 8 lbs ground turkey (1/2 lean)
• 12 eggs
• 0% Greek yogurt
• 2 qt egg whites
• ice cream!

pantry

• 1 loaf of bakery bread
• Quinoa
• Harvest grains

total cost: $140 ($1.06/meal)