So every week we try to brainstorm ways to make improvements to the meals we buy. The past two weeks we have been trying to focus on buying and incorporating more vegetables in our diet. Every week we have tried new vegetables that we normally wouldn’t have picked such as: artichoke, zucchini, and beats. Other tweaks we have made over the past few weeks: transitioning to a lower calorie milk such as almond milk (that one is more of a tweak for me), eating more healthy snacks through the day (almonds, fruit, greek yogurt, ect.), and buying higher quality grass fed lean meats.
Here are a few of our past meals for our photo food diary:
Steak & Veggies
I made focaccia bread as an appetizer with an olive oil dipping sauce. Steak is self explanatory: grass fed beef seasoned with rosemary, garlic, salt, and pepper. For a side we had a roasted veggie medley of beets, sweet potatoes, carrots, and celery.
Steak and Veggie stir fry
Stir fry is a great way to throw a bunch of the veggies that you have left over for the week into a pan with a little bit of soy sauce. Here we had baby corn, peas, broccoli, and yellow peppers. For the noodles we used vietnamese vermicelli rice noodles. If you haven’t tried them before give it a shot! It’s a great alternative to regular pasta especially for those who are on a gluten free diet.
Mexican Burrito Bowl
This was probably one of my favorite meals of the week as well as the healthiest! Where do I start: corn, black beans, lettuce, tomatoes, guacamole, and breaded chicken over a bed of brown rice. For the breading I mixed a small amount of flour with taco seasoning, coated the chicken, then lightly fried it in coconut oil. Super yummy.
We’ve learned that a common greeting everyone uses here is “Cheers.”
In the spirt of the kiwi’s: Cheers everyone!