What I Eat

Everyone always asks me what a Dietitian eats. I find it amusing that many people I work with assume that I just eat salads, air and rainbows (if only). I’ve decided to post my daily food habits to the public for the following reasons:

1) To debunk the myth that all Dietitians have eating disorders (we don’t)

2) To prove that I love food and eat it quite frequently (I do)

3) To hold myself accountable

FYI, I am a creature of habit. I tend to make big batches of stuff and eat it frequently throughout the week. I’m boring like that ūüôā

Tuesday, October 20th, 2015

Breakfast:2 slices whole-grain bread, natural peanut butter, mom’s homemade jam, coffee with 5% cream

Monday, October 19th, 2015

Breakfast: Steel-cut oats with organic trail mix, maple syrup, coffee with milk

AM snack: Homemade pumpkin-spice muffin, banana

Lunch: Leftover homemade butternut squash and spinach lasagna, baby carrots and pepper sticks, water

PM snack: Cheerios and milk, coffee with milk, almonds with Enjoy Life mini chocolate chips

Dinner: Poached egg on whole-grain bread, shredded cheddar cheese, 1/2 avocado, roasted potatoes and Brussel Sprouts, water

Evening snack: Frozen yogurt, apple, handful of grapes

Friday, October 16, 2015

Breakfast: 1 slice whole-grain bread, natural peanut butter, mom’s homemade jam, coffee with 5% cream

AM snack: Almonds, Enjoy Life mini chocolate chips, apple

Lunch: Small portion of spaghetti, homemade meatballs, Caesar salad, 2 slices garlic bread, water, coffee with milk (all made with my Friday cooking group)

PM snack/Dinner: Baby carrots, pepper sticks, hummus, “Gym Rat” smoothie from Oh She Glows cookbook

Evening snack: Air-popped popcorn with organic Earth Balance and salt, banana

Thursday, October 15, 2015

Breakfast: 1 slice whole-grain bread, natural peanut butter, mom’s homemade jam, coffee with 5% cream, homemade applesauce, water

AM snack: Pumpkin spice muffin, homemade applesauce (made with my cooking group)

Lunch: Leftover crockpot turkey stew, baby carrots, water

PM snack: Homemade applesauce, cinnamon pita crisps (I ate A LOT of homemade applesauce today!), almonds, Enjoy Life mini chocolate chips

Dinner (before yoga): Mary’s crackers, hummus, green pepper sticks, “Cheerful chocolate” smoothie from Oh She Glows cookbook

Evening snack (after yoga): mini chocolate bar, mussels in white wine broth, French fries (at ACE restaurant), water

Wednesday, October 14, 2015

Breakfast: 2 small slices whole-grain bread, natural peanut butter, mom’s homemade jam, coffee with 5% cream, homemade applesauce, water

AM snack: 2 pieces milk chocolate, almonds

Lunch: Leftover potato, white bean and kale hash topped with white cheddar cheese, baby carrots, apple, water

PM snack: almonds, Enjoy Life mini chocolate chips

Dinner: Leftover crockpot turkey stew, “Cheerful chocolate” smoothie from Oh She Glows cookbook

Evening snack: Greek fries from Dangerous Dan’s, raspberry wheat beer (JAYS WIN!!!!)

Tuesday, October 13, 2015

Breakfast: 2 small slices rye bread, natural peanut butter, coffee with almond milk, homemade applesauce

Lunch: Homemade crockpot turkey stew (leftover turkey, potato, butternut squash, celery, onion, herbs, broth), baby carrots, apple, 3 pieces milk chocolate, water

PM snack:¬†2 “chocolate peanut butter cookie dough bites” from Oh She Glows Cookbook, banana, water

Dinner: Homemade potato, white bean and kale hash topped with white cheddar cheese, water,¬†1 “chocolate peanut butter cookie dough bite” from Oh She Glows Cookbook

Evening snack: “Gym rat” smoothie from Oh She Glows Cookbook, 1/4 homemade butter tart, herbal tea

Monday, October 12, 2015

Breakfast: Steel-cut oats, homemade applesauce, chopped raw almonds, maple syrup, coffee with milk

AM snack: Handful of roasted peanuts

Lunch: Leftover turkey, rice, handful of grapes, few bites of leftover homemade carrot cheesecake

PM snack: Homemade Sweet Marie bar, baby carrots, herbed focaccia with roasted vegetables (from Sorauren Farmer’s Market)

Dinner: Roasted sweet potatoes, roasted broccoli, hummus, Mary’s crackers, homemade guacamole, water

Thursday, October 8, 2015

Breakfast: Coffee with almond milk, 1 slice spelt bread, natural peanut butter, mom’s homemade raspberry jam

AM snack (with cooking group): Sweet potato/potato hash with kale, cheddar cheese, poached egg, coffee with milk, water

Lunch: Leftover organic wheat pasta saut√©ed with olive oil, garlic, chili flakes, parmesan. Shredded kale salad with lemon and olive oil dressing, water, 2 “chocolate peanut butter cookie dough bites” from Oh She Glows Cookbook

PM snack: 2 pieces milk chocolate, 1 “chocolate peanut butter cookie dough bite” from Oh She Glows Cookbook

Dinner: Roasted Brussel sprouts and potatoes, 1/2 chicken burger, 1/2 duck burger (purchased from the “Healthy Butcher”), 2 glasses Napa Valley red wine

Wednesday, October 7, 2015

Breakfast: Coffee with almond milk, 1 slice spelt bread, natural peanut butter, “Cheerful chocolate smoothie” from Oh She Glows cookbook, water

AM snack: Chocolate chip cookie, apple, coffee with 5% cream

Lunch: Roasted potatoes, leftover homemade falafel patties, organic hummus, baby carrots, water

PM snack: Banana, 1 date, water

Dinner: Organic wheat pasta sauteed with olive oil, garlic, chilli flakes, parmesan. Shredded kale salad with lemon and olive oil dressing, water, 2 “chocolate peanut butter cookie dough bites” from Oh She Glows Cookbook

Evening snack: Whole-grain cereal, almond milk, water

Tuesday, October 6, 2015

Breakfast: Coffee with almond milk, 1 slice spelt bread, natural peanut butter, “Cheerful chocolate smoothie” from Oh She Glows cookbook, water

Lunch: Homemade roasted potatoes and brussel sprouts, Homemade falafel patties, organic hummus, water, organic apple

PM snack: Americano with milk, pistachio macaron (from Sweet Olenka’s), unsalted almonds

Dinner: Air-popped popcorn with Earth Balance, nutritional yeast and salt, baby carrots, banana “soft serve”, water

Evening snack: Whole-grain cereal, almond milk, water

Monday, October 5, 2015

Breakfast (1, before yoga): 1 slice spelt bread, natural peanut butter, water

Breakfast (2, after yoga): “Green Monster” smoothie from Oh She Glows cookbook, water

Lunch: Homemade roasted potatoes and brussel sprouts, Leftover homemade “On the mend” tomato, lentil and kale soup, mini spinach and cheese empanada, Americano with milk (empanada and Americano purchased while out for coffee with a colleague)

PM snack: Fresh orange slices, 2 small milk chocolates (from a work colleague)

Dinner: Homemade falafel patties with shredded kale, organic hummus, baby carrots, water

Evening: 3 Creemore beers (I went and saw MADONNA!!!)

Friday, October 2, 2015

Breakfast:Coffee with 5% cream, steel-cut oatmeal with chia seeds, walnuts, raisins, maple syrup. Fresh orange slices, water

Lunch: Organic hummus, baby carrots, Mary’s crackers, water, coffee with 5% cream, raw vegan organic cinnamon roll from “The Feel Good Guru” restaurant

PM snack:¬†Air-popped popcorn with Earth Balance, nutritional yeast and salt, “Green monster” smoothie from Oh She Glows cookbook

Dinner: Homemade pizza with sun dried tomato, kale and basil pesto, grilled vegetables, tomato and goats cheese (made with my friend Amanda, we even made the dough!), glass of red wine

Thursday, October 1, 2015

Breakfast (basically lunch as I’m home sick and woke up late): Coffee with 5% cream, steel-cut oatmeal with chia seeds, walnuts, raisins, organic raspberries, maple syrup. Fresh orange slices, water

PM snack: “Cheerful chocolate smoothie” from Oh She Glows cookbook

Dinner: 2 slices spelt bread with organic hummus and smashed avocado,¬†Leftover homemade “On the mend” tomato, lentil and kale soup, herbal tea, banana “soft serve” (frozen banana blended with cocoa powder and natural vanilla)

Evening snack: Air-popped popcorn with Earth Balance, nutritional yeast and salt

Wednesday, September 30, 2015

Breakfast: Coffee with 5% cream, spelt bread with natural peanut butter, water

AM snack: Fresh berries (Ontario strawberries and organic raspberries), 1 small square milk chocolate with sea salt, handful of unsalted almonds

Lunch: Leftover homemade “On the mend” tomato, lentil and kale soup, Mary’s crackers, water

PM snack: “Cheerful chocolate smoothie” from Oh She Glows cookbook, handful of Green Onion and Yogurt kettle chips

Dinner: PC Vegetarian “chicken strips”, plum sauce, mixed green salad with grilled vegetables (mushroom, red pepper and zucchini cooked on my grill pan),¬†lemon tahini dressing from Oh She Glows cookbook, water

Evening snack: Leftover homemade peach crisp, herbal tea

Tuesday, September 29, 2015

Breakfast: Coffee with 5% cream, water, “Green monster” smoothie from Oh She Glows cookbook

Lunch: 1/2 bag frozen “Asian Blend” green valley vegetables (broccoli, red pepper, black beans, edamame, barley, soy/ginger seasoning), organic curry tofu, 4 small squares milk chocolate and sea salt, GIGANTIC herbal tea (I have a massive cold, ugh)

PM snack: Fresh mixed berries (Ontario strawberries, blueberries, organic raspberries), handful of unsalted almonds

Dinner: Big bowl of “On the mend spiced red lentil-kale soup” from Oh She Glows cookbook, 1 slice spelt bread with Earth Balance, herbal tea

PM snack: Leftover homemade peach crisp, handful of Green Onion and Yogurt kettle chips, herbal tea

Monday, September 28, 2015

Breakfast: ww English muffin, crunchy natural peanut butter, coffee with 5% cream

AM snack: Banana, soy milk soft serve from Bunners bake shop

Lunch: Grilled veggie sandwich (leftover grilled portabella mushroom, zucchini, red pepper, spinach, hummus, smashed avocado, toasted spelt bread), strawberries, water

PM snack: “Gym Rat” smoothie from Oh She Glows cookbook, handful of Green Onion and Yogurt kettle chips

Dinner: Baby kale and spinach salad with red pepper, lemon tahini dressing from Oh She Glows cookbook, homemade vegetarian poutine (roasted potatoes, Prince Edward County cheese curds, veggie gravy), water

Evening snack: Leftover homemade peach crisp, herbal tea

Tuesday, July 21, 2015

Breakfast: Kashi Go Lean crunch cereal, almond milk, fresh blueberries, coffee with almond milk, Vit D tab, B12 tab, water

AM snack: Homemade banana muffin, water

Lunch: Leftover chickpea coconut curry, basmati rice, fresh watermelon, water

PM snack: Mary’s crackers, hummus, fresh watermelon, water

Dinner (before soccer): Vanilla almond yogurt, handful of almonds, baby carrots

Evening snack (after soccer): 2 glasses beer, air-popped popcorn with butter and salt

Monday, July 20, 2015

Breakfast: Kashi Go Lean crunch cereal, almond milk, fresh blueberries, coffee with almond milk, Vit D tab, B12 tab, water

Lunch: 2 slices vegetarian flatbread, hummus and Mary’s crackers, raw veggie sticks, Americano with milk

PM snack: Almonds, fresh cherries, water

PM snack (part 2, before yoga): Rock road frozen yogurt

Dinner: Homemade chickpea coconut curry with vegetables and basmati rice, water

Evening snack: Vanilla almond yogurt, water

Friday, July 17, 2015

Breakfast: Kashi Go Lean Crunch cereal, almond milk, coffee with milk, water, Vit D tab, B12 tab

AM snack: square of dark chocolate with sea salt

Lunch: Small bowl of chicken and rice noodle soup with vegetables (made by my¬†cooking group), Mary’s crackers with hummus, raw vegetable sticks, coffee with milk, small fruit smoothie with milk (made by my¬†cooking group)

Dinner: Grain bowl with faro, spinach, sweet potato, chickpeas, cilantro and homemade peanut sauce, water

Evening snack: Frozen yogurt (after soccer), blue cheese with pear paste and crackers, Okanagan white wine (had a friend over for wine and cheese)

Thursday, July 16, 2015

Breakfast: Kashi Go Lean Crunch cereal, almond milk, coffee with soy milk, water

AM snack: 2 apricots, homemade banana muffin, sample of kale salad (made with my cooking group)

Lunch: Leftover faro with sweet and spicy tofu, raw veggie sticks, water, 2 timbits, 1 square dark chocolate with sea salt

PM snack: hummus with Mary’s crackers, fresh cherries

Dinner: 1 slice vegetarian pizza, handful of peanuts, water

Evening snack: Rocky road frozen yogurt

Wednesday, July 15, 2015

Breakfast: Kashi Go Lean Crunch cereal, almond milk, coffee with milk, water, Vit D tab, B12 tab, iron tab

AM snack: Homemade banana muffin, fresh cherries

Lunch: Homemade grain bowl: Farro, baked sweet potato, sweet and spicy tofu, shredded Kale, cilantro, homemade peanut sauce, water

PM snack: Raw almonds, 1 piece dark chocolate with sea salt

Dinner: Handful of green onion and yogurt chips, spinach salad with chickpea, red pepper, avocado, lemon juice, garlic, oregano, mint. water

Evening snack: Rocky road frozen yogurt, 2 apricots

Friday, July 10, 2015

Breakfast: Kashi Go Lean crunch cereal, milk, coffee with 5% cream, water

AM snack: Banana, almonds

Lunch: Black bean burrito with veggies (made with my cooking group)

PM snack/dinner: Peanut butter and jelly sandwich, carrot sticks, glass of almond milk

Evening snack: Tortilla chips, salsa, 2 cans Mill Street Organic beer

Thursday, July 9, 2015

Breakfast: Kashi Go Lean crunch cereal, plain Kefir, coffee with 5% cream, water

AM snack: Coffee with milk, water

Lunch: Leftover kale salad with homemade vegan Caesar dressing, shredded chicken, blue cheese, ¬Ĺ grapefruit, water

PM snack: Small piece vanilla cake, almonds

Dinner: raw veggie sticks, air-popped popcorn with butter and salt (yes I had popcorn for dinner), fresh cherries, water

Evening snack: Kashi Go Lean crunch cereal, milk

Wednesday, July 8, 2015

Breakfast: Kashi Go Lean crunch cereal, plain Kefir, coffee with 5% cream, water

AM snack: ¬†“spa water”- water infused with watermelon, mint, cucumber. Brown rice cake with almond butter and jam

Lunch: Leftover potato salad with garlic scape pesto and chickpeas, raw veggie sticks, banana, water

PM snack: Fresh cherries, almonds

Dinner: Kale salad with homemade vegan Caesar dressing, shredded chicken, blue cheese, water

Evening snack: Kashi Go Lean crunch cereal, milk

Tuesday, July 7, 2015

Breakfast: English muffin with peanut butter and jam, coffee with 5% cream, water

AM snack: “spa water”- water infused with watermelon, mint, cucumber. Banana

Lunch: Shredded crockpot chicken, basmati rice, curry sauce, raw vegetable sticks, orange almond muffin (made by my friend Yian), spa water

PM snack: unsalted almonds, fresh cherries, spa water

Dinner: Potato salad with garlic scape pesto and chickpeas, water, chocolate almonds

Evening snack: Caramel sundae with nuts

Monday, July 6, 2015

Breakfast: English muffin with peanut butter and jam, coffee with 5% cream, water

AM snack: “spa water”- water infused with watermelon and cucumber

Lunch: Leftover chickpea and vegetable curry, basmati rice, raw vegetable sticks, orange almond muffin (made by my friend Yian), spa water

Snack: Chocolate almonds, unsalted almonds, fresh cherries, spa water

Dinner: BBQ chicken bao on steamed bun (from My Little Dumplings at Sorauren Farmers Market)

PM snack: Air popped popcorn with butter and salt, water

Monday, April 13, 2015

Breakfast: Organic quick oats with cinnamon, walnuts, chia seeds, dried cranberry, maple syrup, coffee with milk, water, 1000IU Vitamin D tab

AM snack: Cheerios and milk, 1 banana, water

Lunch: Swiss cheese, pita crisps, raw pepper and carrot sticks, 2 kiwis, water

PM snack: Green tea, toasted chickpeas, almonds, goji berries, 2 squares milk chocolate with sea salt

Dinner: Homemade potato and leek soup, homemade Irish soda bread, hummus, sparkling water, homemade morning glory muffin

Evening snack: Frozen yogurt (from Yogurty’s)

Wednesday, March 11, 2015

Breakfast: Steel-cut oatmeal with cinnamon, brown sugar, nuts and seeds, coffee with milk, water

Lunch: Almond butter sandwich on organic rye bread, baby carrots, banana, water

PM snack: Bran flakes, milk, orange, handful of jalapeno chips, water

Dinner: Kashi Go Lean Crunch cereal (yes, I had cereal for dinner), red pepper sticks, water

Evening snack: Microbrew beer at Bellwoods Brewery, a few fries with garlic aioli, water

Tuesday, March 10, 2015

Breakfast: Organic quick oats with chocolate vegan protein powder, chopped walnuts, chia seeds, coffee with milk, 1000IU Vitamin D tab, water

AM snack: 5 chocolate-covered almonds

Lunch: Almond butter sandwich on organic rye bread, baby carrots, banana, water

PM snack: Kale pesto, crackers, cantaloupe, water

PM snack (part 2, I was going for a late dinner): Bowl of Kashi Go Lean Crunch, 1% milk

Dinner: Pulled pork sandwich, mixed green salad with balsamic dressing, water (out for dinner for Val’s birthday!)

Monday, March 9, 2015

Breakfast: Organic quick oats with cinnamon, raisins, chopped walnuts, chia seeds, maple syrup, water, 1000IU vitamin D tab

Am snack: Coffee with milk, 3 mini Cadbury cream eggs (why did I buy these again??)

Lunch: Tomato soup, homemade cheese scone, 2 slices Swiss cheese, cantaloupe, water

PM snack: Kale pesto, crackers, water

Dinner: Spinach salad with crunchy bean sprouts and lemon tahini dressing (from Oh She Glows), salmon with maple Dijon glaze, roasted potatoes, 2 pieces dark chocolate, water

Evening snack: Bowl of Kashi Go Lean Crunch, 1% milk, banana

Friday, March 6, 2015

Breakfast: Bowl of Kashi Go Lean Crunch, unsweetened almond milk,  coffee with milk, 1000IU Vitamin D tab, water

AM snack: Banana, homemade banana chocolate chip flax muffin, 1 mini Cadbury cream egg

Lunch: Homemade skillet lasagna, Caesar salad (made with my cooking group), carrot sticks, coffee with milk, water

PM snack: Small piece chocolate cake (co-worker’s baby shower), handful of sunflower seeds and raisins (snack before gym), water

Dinner: Romaine salad and polenta/sausage appetizer, wood fire pizza (half mushroom/garlic and half gorgonzola, spicy sausage), vanilla ice cream, water (out for dinner at Queen Margherita Pizza for my friend’s birthday)

Thursday, March 5, 2015

Breakfast: Bowl of Kashi Go Lean Crunch, unsweetened almond milk, banana, coffee with milk, 1000IU Vitamin D tab, water

AM snack: Chocolate zucchini muffin (made with my cooking group), coffee with milk, water

Lunch: Tomato soup, homemade cheese scone, carrot sticks, water, 1 mini Cadbury cream egg (my favourite Easter treat!)

PM snack: Unsweetened yogurt with maple syrup, chia seeds, frozen organic “power fruit” blend (cherries, blackberries, blueberries), 2 mini Cadbury cream eggs

PM snack (part 2, I was having a late dinner): Red and green bell pepper sticks, handful of sunflower seeds

Dinner: Tortilla chips and guacamole, 3 tacos (2 fish, 1 pork carnita), 1 tequila cocktail, water (out for dinner with my cousin Candice at La Carnita)

Wednesday, March 4, 2015

Breakfast: Organic quick oats with cinnamon, raisins, chopped walnuts, chia seeds, maple syrup, coffee with milk, ¬Ĺ an orange, 1000IU Vitamin D tab, water

AM snack: 5 chocolate-covered almonds

Lunch: Dinner leftovers (roasted brussel sprouts and cauliflower, baked chicken wings with homemade spice rub), unsweetened soy milk, ¬Ĺ an orange, water

PM snack: Mini pita sandwich with almond butter and banana (made with my nutrition group), banana

Dinner/evening snack: Tomato soup, homemade cheese scone, soy vanilla ice cream, “The Big Chill” organic tea

Tuesday, March 3, 2015

Breakfast: Bowl of Kashi Go Lean Crunch, unsweetened almond milk, ¬Ĺ an orange¬†, coffee with milk, 1000IU Vitamin D tab,¬†water

AM snack: Banana, water

Lunch: Crackers and kale pesto, spinach salad with crunchy sprouted beans, red and green bell pepper, olive oil and balsamic vinegar, unsweetened Greek yogurt with maple syrup, frozen wild blueberries and chia seeds, water

PM snack: Homemade banana chocolate chip flax muffin, water, 2 pieces dark chocolate

Dinner: Roasted brussel sprouts and cauliflower with rosemary, olive oil, salt and pepper, baked chicken wings with a homemade spice rub, soy vanilla ice cream, water

Evening snack: Bowl of Kashi Go Lean Crunch, unsweetened almond milk, “The Big Chill” organic tea

Monday, March 2, 2015

Breakfast: Bowl of Kashi Go Lean Crunch, unsweetened almond milk, banana, coffee with milk, 1000IU Vitamin D tab, water

AM snack: Homemade banana chocolate chip flax muffin, Perrier sparkling water

Lunch: Leftover nachos (homemade baked tortilla chips, black beans, red and green diced peppers, cheddar cheese, ¬Ĺ avocado, salsa), carrot sticks, almond granola bar, water

PM snack: 5 chocolate covered almonds, water

Dinner: Vegan lentil curry with lemon rice (purchased at Farmer’s Market), apple, water

Evening snack: Crackers and cheese, kale pesto (purchased at Farmer’s Market),¬†¬Ĺ an orange, camomile tea

Friday, February 27, 2015

Breakfast: Organic quick oats with cinnamon, dried cherries, raisins, slivered almonds, chia seeds, maple syrup, coffee with milk, 1000IU Vitamin D tab

AM snack: Homemade banana chocolate chip flax muffin, cantaloupe

Lunch: Homemade chicken noodle and vegetable soup, green onion and cheddar scone (made with my cooking group), water, coffee with milk

PM snack: 5 chocolate covered almonds, apple

Dinner: Spinach salad with shredded carrot and lemon tahini dressing (Oh She Glows), leftover salmon, brown rice, lemon soy ice cream

Evening: Homemade bruschetta, blue cheese and crackers with pear jam, Mill Street Organic beer (had some girlfriends over)

Thursday, February 26, 2015

Breakfast: Bowl of Kashi Go Lean Crunch, unsweetened almond milk, water

AM snack: Green onion and cheddar scone (made with my cooking group), fresh fruit salad (grapes, orange, pineapple), coffee with milk

Lunch: Homemade Crockpot chicken stew (chicken thighs, carrot, celery, potato, mushrooms, spices), apple, homemade banana chocolate chip flax muffin, water

PM snack: Lemon curd scone (treat at my monthly Dietitian meeting)

Dinner: Leftover salmon with lemon, brown rice, spinach and avocado salad with lemon-tahini dressing (from Oh She Glows), water

Evening snack: Air-popped popcorn with butter and salt, “The Big Chill” organic tea from David’s tea

Wednesday, February 25, 2015

Breakfast: Bowl of Kashi Go Lean Crunch, unsweetened almond milk, coffee with milk, water

AM snack: Homemade banana chocolate chip flax muffin

Lunch: Homemade Crockpot chicken stew (chicken thighs, carrot, celery, potato, mushrooms, spices), unsweetened Greek yogurt with frozen wild blueberries, maple syrup, handful of almond slivers, water

PM snack: 5 chocolate covered almonds, handful of sunflower seeds, cantaloupe, 2 spoonfuls Soy milk ice-cream (before the gym)

Dinner: (out for a friend’s birthday) Polenta fries, fresh mozzarella, bread, butternut squash ravioli with crispy sage, 2 glasses Reisling

Tuesday, February 24, 2015

Breakfast: Bowl of Kashi Go Lean Crunch, unsweetened almond milk, coffee with milk, 1000IU Vitamin D tab, water

AM snack: 1 chocolate granola bar (Enjoy Life brand), 1 tetrabox unsweetened soy milk

Lunch: Homemade Crockpot chicken stew (chicken thighs, carrot, celery, potato, mushrooms, spices), apple, water

PM snack: 4 chocolate covered almonds, unsweetened Greek yogurt with frozen wild blueberries, maple syrup, handful of almond slivers, water

Dinner: Handful of tortilla chips (snack while cooking), spinach and avocado salad with lemon-tahini dressing (from Oh She Glows), baked salmon with lemon and olive oil, brown rice, cantaloupe

Evening snack: Homemade banana chocolate chip flax muffin

Tuesday, December 16

Breakfast:  1 slice whole-grain toast with natural peanut butter and local honey, coffee with milk, 1000IU Vitamin D tab

AM snack: Coffee with milk, 1 hash brown (from Tim Hortons)

Lunch: Organic hummus, rosemary foccacia (from Farmer’s Market), carrot sticks, 1 mandarin orange, cheese cubes (cheese I brought back from Amsterdam)

PM snack: 1 mandarin orange, 1 mini brownie (client’s holiday party)

Dinner: BBQ pulled pork, coleslaw, 1/2 chicken breast, caesar salad, asparagus, 3 mini potatoes, 2 glasses white wine (free food and drinks at the Leaf’s game!)

Evening snack: Organic milk chocolate with sea salt (~4 small pieces)

Monday, December 15

Breakfast: 1 slice whole-grain toast with natural peanut butter and local honey, coffee with milk, 1000IU Vitamin D tab

AM snack: Handful of toasted, unsalted sunflower seeds, 1 orange

Lunch: Leftover holiday dinner (white-meat turkey breast with salt and pepper, corn, stuffing), smoothie (spinach, organic powerfruit blend, vegan protein powder, chia seeds, almond milk)

PM snack: small box of Rice Krispies cereal with 1% milk

Dinner: Bean chili with smoked bacon, cheddar cheese, sprouts and lemon rice (from Souraren Farmer’s Market), water

Evening snack: 1 bottle MGD beer (I was at a music concert), air-popped popcorn with butter and salt (made when I got home)

Monday, November 10

Breakfast: 1 slice organic spelt toast (bread from Mabel’s Bakery) with peanut butter and local honey, coffee with 5% cream

AM snack: water

Lunch: Leftover homemade chicken and chickpea curry with basmati rice (I originally packed it for lunch on Friday but didn’t eat it because I ate with my cooking group. It smelled OK so I ate it, I hope it didn’t go off!!), spinach salad with bell peppers, sunflower seeds and lemon-tahini dressing (dressing I made at home, recipe from Oh She Glows cookbook), 1 slice old cheddar cheese, 1 small coffee with milk, water

Friday, November 7

Breakfast: 2 slices organic rye toast with peanut butter and local honey, coffee with 5% cream

AM snack: Homemade pumpkin scone, unsweetened applesauce

Lunch: Skillet lasagna with homemade tomato sauce, zucchini, carrot, ricotta and marble cheese, Caesar salad, garlic bread, water, coffee with milk (meal made with my cooking group clients)

PM snack: Air-popped popcorn with sea salt and butter, raw carrot sticks

Dinner/Evening snack (I went to Friday Night at the ROM with friends): 2 tacos (beef and chicken) from Gourmet Gringos, 1/2 “surf and turf” steamed bun from Hot Bunzz, 1 mini spring roll,¬†4 vodka and sodas (yep…)

Thursday, November 6

Breakfast: 2 slices organic rye toast with peanut butter and local honey, coffee with 5% cream

AM snack: Homemade pumpkin scone, large Starbucks coffee with milk

Lunch: Leftover curry with basmati rice and sunflower sprouts, water

PM snack: 2 small banana bread muffins (made with my afternoon cooking group)

Dinner: Homemade organic chicken wings (with spice rub and baked in the oven), baked root vegetables (carrot, parsnip, potato tossed with olive oil and spices), sparkling water, blueberries

Evening snack: Chocolate frozen yogurt (from Yogurty’s), “The Big Chill” organic tea from David’s Tea

Wednesday, November 5

Breakfast: 2 slices organic rye toast with peanut butter and local honey, coffee with 5% cream

AM snack: banana

Lunch: Leftover curry with basmati rice and sunflower sprouts, water

PM snack: homemade pumpkin scones

Dinner: 2 slices prosciutto, 3 pieces organic old cheddar cheese, croustini (from West End Food Coop), raw carrot sticks, blueberries, sparkling water

Evening snack: Organic rice crisp cereal with almond milk

Tuesday, November 4

Breakfast: 2 slices organic rye toast with peanut butter and local honey, coffee with 5% cream

AM snack: banana

Lunch: 2 slices prosciutto, 3 pieces organic old cheddar cheese, 1 small ciabatta bun (from Mabel’s bakery), raw carrot sticks, hummus (from West End Food Coop), homemade pumpkin scone, water

PM snack: 1 mini kit kat bar

Dinner: Butter chicken and chickpea curry with kale (homemade with curry paste, butter, chicken thigh, chickpeas, frozen chopped kale), basmati rice, sunflower sprouts, water, blueberries

Evening snack: Air popped popcorn with butter and salt, water

Monday, November 3

Breakfast: 1 bowl organic rice crisp cereal, unsweetened almond milk, coffee with 5% cream

AM snack: 2 mini chocolate bars (leftover from Halloween!)

Lunch: Natural peanut butter sandwich on organic rye bread, raw carrot and celery sticks, water

PM snack: Homemade pumpkin scone (made over the weekend, same recipe that was used in my cooking group), handful of pumpkin seeds

Dinner: Chili with lemon rice from West End Food Coop, croustini, water

Evening snack: NADA (was helping Chris at the house, so tired when I got home I couldn’t even muster the energy to eat)

Friday, October 31

Breakfast: Quick oats with chia seeds, sliced almonds, maple syrup, raisins, coffee with 5% cream, 1000IU Vitamin D tab

AM snack: Mini coffee crisp bar, banana

Lunch: Leftover “On the mend” vegetable and lentil soup, greek yogurt with maple syrup and frozen mango, water

PM snack: Pumpkin scone and homemade unsweetened applesauce (made with my afternoon cooking group)

Dinner: Grilled chicken slouvaki stick¬†with tzatziki over fresh spinach, french fries¬†(tzatziki, french fries¬†and chicken from restaurant It’s All Grk on Queen street)

Evening “snack” (we had a Halloween Party): St. Ambroise Pumpkin beer, potato chips (eeep!)

Thursday, October 30

Breakfast: 2 slices organic rye bread with peanut butter and local honey, coffee with 5% cream, 1000IU Vitamin D tab

AM snack: 1/2 brownie (split with my co-worker from Mabel’s Bakery), coffee with milk

Lunch: Leftover roasted acron squash and lentil soup, leftover roasted potatoes, water

PM snack: 1/2 pumpkin spice scone (homemade with my morning cooking group)

Dinner: “On the mend” vegetable and lentil soup (made from Oh She Glows cookbook), handful of maple-dijon potato chips

Evening snack: Air-popped popcorn with butter and sea salt, pumpkin cheesecake tea from David’s Tea

Wednesday, October 29

Breakfast: Quick oats with natural peanut butter, chia seeds, small handful of dark chocolate chips, coffee with 5% cream, 1000IU vitamin D tab

AM snack: Banana

Lunch: Soba buckwheat noodles with leftover homemade tomato basil pesto, baked sweet potato, spinach and hemp hearts, banana chocolate chip oatmeal muffin, water

PM snack: 1 slice organic rye bread, hummus, 1 green apple, 1 box organic unsweetened soy beverage

Dinner: Oven-roasted potatoes with olive oil, sea salt, pepper and dried rosemary, leftover roasted acorn squash and lentil soup, small piece of pumpkin pie (homemade from Milton ONT), water

Evening snack: 1 small slice lemon meringue pie (ate with Chris and his family)

Tuesday, October 28

Breakfast (part 1, I had to go for a surgical follow-up at 8am!): 1 bowl organic crisp rice cereal with unsweetened almond milk, coffee with 5% cream, 1000IU vitamin D tab

Breakfast (part 2): Banana chocolate chip baked oatmeal muffin, banana, coffee with milk

Lunch: (I took my student out for lunch to Ravi Soups for her last week with me) 1 bowl wild mushroom bisque soup, free range chicken wrap with spianch, sweet potato, caramelized onion and tomato chutney, water

PM snack: 1/2 lemon tart bar from Mabel’s Bakery (shared with my student)

Dinner: 2 slices organic sourdough bread, organic hummus from West End Food Coop, homemade roasted acorn squash and lentil soup, 1 raw carrot

Evening snack: 2 small pumpkin chocolate chip cookies (made by my friend Beth), 1 small package fruit snacks (snuck into the movies!)

Monday, October 27

Breakfast: 2 slices organic rye toast, peanut butter, local honey, coffee with 5% cream, water, 1000IU vitamin D tab

AM snack: water

Lunch: Homemade tomato basil pesto (fresh basil, strained tomato, fresh garlic, olive oil, fresh parmesan and blitzed in my food chopper), whole-wheat pasta, baked sweet potato chunks, fresh spinach, hemp hearts, banana chocolate chip baked oatmeal muffin, water

PM snack: Plain organic greek yogurt, maple syrup, diced frozen mango, water

Dinner: Chilli bowl (homemade from West End Food Coop: vegetables, beans, smoked bacon, aged cheddar, fresh sprouts, lemon rice), 1 slice foccacia bread with organic hummus (also from West End Food Coop), 2 mini pieces pure maple syrup candy

Evening snack: 1 small slice pumpkin pie (homemade from Milton ONT), 2 Tums (needed because of the chilli, yikes!)

Friday, October 24

Breakfast: 2 slices organic rye toast, peanut butter, local honey, coffee with 5% cream

AM snack:  Banana chocolate chip baked oatmeal muffin, apple

Lunch: Spaghetti with homemade tomato sauce (strained tomato, olive oil, spices) and 1 homemade beef meatball, 2 slices garlic bread (baguette toasted with minced garlic and butter), 2 slices cantelope (meal made with my clients in our cooking group), water, decaf coffee with soy milk

PM snack: 1 pumpkin macaron from Nadege bakery

Dinner: Leftover vegan stew over whole wheat couscous, water

Evening snack: 3 small slices PC Blue Menu chicken bruchetta pizza (DID NOT pass the kitchen test, went to London to visit friends!), 1 cassis macaron from Nadege bakery, water

Thursday, October 23

Breakfast: Quick oats with raisins, sliced almonds, chia seeds, maple syrup, coffee with 5% cream

AM snack: 1 piece¬†french toast¬†(bread from Mabel’s Bakery, egg, vanilla, cinnamon, organic soy milk), fruit compote (frozen berries cooked down on the stove, made with clients in my cooking group), coffee with soy milk

Lunch: Peanut butter and honey sandwich made with organic rye bread, 1 slice cheddar cheese, baby carrots, organic plain greek yogurt with wild blueberries and maple syrup

PM snack:  Banana chocolate chip baked oatmeal muffin

Dinner: Homemade vegan stew (mushroom, tomato, carrot, celery, chickpeas, strained tomato, spice blend, vegetable broth) served on whole-wheat couscous, water

Evening snack: Air-popped popcorn with butter and salt, strawberry rhubarb rooibos tea from David’s Tea

Wednesday, October 22

Breakfast (part 1, I had to get up at 630am for a dental appointment!): Organic rice crisp cereal, unsweetened almond milk, coffee with milk

Breakfast (part 2): Banana chocolate chip baked oatmeal muffin, banana

Lunch: Leftover homemade vegan chilli, basmati rice, baby carrots, organic plain greek yogurt with wild blueberries and maple syrup, water

PM snack: banana chocolate chip baked oatmeal muffin, 1 mini bar Dairy Milk chocolate (“Irish chocolate” from my roommate)

Dinner: Leftover pulled pork (from my freezer stash, made in my crockpot with a homemade spice rub), basmati rice, roasted brussel sprouts

Evening snack: Salted¬†caramel hot chocolate, 1 piece salmon sashimi (leftover from my roommate’s dinner :P)

Tuesday, October 21

Breakfast: 2 slices organic rye bread with peanut butter and local honey, coffee with milk

AM snack: Banana

Lunch: Leftover homemade vegan chilli, basmati rice, baby carrots, water

PM snack: Banana chocolate chip baked oatmeal muffin, rice pudding

Dinner: Roasted red potatoes and brussel sprouts (roasted with olive oil, salt, pepper, rosemary), oven-baked organic chicken wings (seasoned with a homemade spice rub), 2 small Halloween chocolates, water

Evening snack: Frozen mango chunks,¬†banana chocolate chip baked oatmeal muffin,¬†“The Big Chill” organic tea from David’s Tea

Monday, October 20

Breakfast: Banana chocolate chip baked oatmeal muffin, coffee with milk

AM snack: Banana

Lunch: Leftover crockpot turkey stew, banana chocolate chip baked oatmeal muffin

PM snack: Trail mix

Dinner: Sushi (6 pieces brown rice salmon and avocado roll, 3 pieces salmon and seaweed roll, 3 pieces salmon sushi)

Evening snack: Orange,¬†“The Big Chill” organic tea from David’s Tea

Friday, October 17

Breakfast: Quick oats with wild blueberries, pecans, chia seeds, maple syrup. Coffee with milk.

AM snack: Apple, Banana chocolate chip baked oatmeal muffin

Lunch: West African Peanut stew (adapted from Oh She Glows recipe, made with my cooking group), 1 small vanilla ice cream

PM snack: Hummus and crackers, trail mix

Dinner: (out with Friends in Burlington) prosciutto-wrapped chicken breast, brussel sprouts, wild rice, mussels in tomato sauce, 2 glasses red wine

Evening snack: 1 mini Prairie Girl cupcake, small bowl of salted caramel ice cream

Thursday, October 16

Breakfast: Banana chocolate chip baked oatmeal muffin, coffee with almond milk.

AM snack: 1 slice whole-grain pumpkin seed bread (from Mabel’s bakery), shredded extra old cheddar cheese, 1 poached egg (made with clients in my cooking group), fresh fruit salad (banana, mango, pineapple), coffee with soy milk.

Lunch: Leftover crockpot turkey stew, peanut butter pumpkin oatmeal ball.

PM snack: Trail mix, small vanilla frozen yogurt.

Dinner: Home-made vegan chilli (fresh tomato, bell pepper, roasted squash, white kidney beans, onion, garlic, crushed tomato, spices), basmati rice, 1/2 avocado, apple.

Evening snack: Air popped popcorn with butter and sea salt, strawberry rhubarb tea with local honey.

Wednesday, October 15

Breakfast: Quick oats with wild blueberries, pecans, chia seeds, maple syrup. Coffee with almond milk.

AM snack: Apple (and a flu shot, if that counts :P)

Lunch: Noodle bowl with soda noodles, carrot, red pepper, chopped fresh spinach, edamame, sesame seeds, thai peanut dressing (from Oh She Glows cookbook), 1 salted caramel Tim Tam (from Aunt Sharon in Australia!), water.

PM snack: Peanut butter pumpkin oatmeal ball.

Dinner: Crockpot turkey stew (leftover thanksgiving turkey breast, carrot, potato, turnip, celery, vegetable stock, spices), water

Evening snack: Banana chocolate chip baked oatmeal muffin, strawberry rhubarb tea with honey

Tuesday, October 14

Breakfast: 1 slice spelt bread with peanut butter and mom’s homemade strawberry jam, coffee with milk

AM snack: apple

Lunch: Chickpea, fennel and squash stew over millet (from Bolt Fresh Bar, ingredients all passed the kitchen test!), water

PM snack: Raisins, unsalted mixed nuts, raw carrot sticks

Dinner: Kale salad with avocado, pomegranate, toasted chickpeas, sunflower seeds, sweet potato and lemon tahini dressing. Pumpkin cheesecake tea from David’s Tea, pumpkin pie for dessert

Evening snack:¬†“The Big Chill” organic tea from David’s Tea

Monday, October 13

Breakfast: Quick oats with chopped apple, cinnamon, topped with homemade cranberry sauce. Coffee with milk

Lunch: Spinach and red pepper salad with olive oil and balsamic, leftover turkey topped with homemade cranberry sauce, leftover mashed potato, leftover pumpkin pie, water.

PM snack: Bowl of whole-grain cereal with milk, coffee with milk, raw carrot sticks

Dinner: Black bean burger with spinach and roasted red pepper aoili, bowl of chickpea, roasted potato and herb soup (from Cornerstone Cafe in Guelph)

Evening¬†snack: 1 salted caramel Tim Tam (from Aunt Sharon in Australia!), “The Big Chill” organic tea from David’s Tea

Friday, October 10

Breakfast:¬†1 slice spelt bread with peanut butter and mom’s homemade strawberry jam, coffee with almond milk

AM snack: apple,  peanut butter pumpkin oatmeal ball

Lunch: 2 black bean tacos (organic black beans, spices, cheese, fresh guacamole, lettuce, salsa, cilantro, fresh corn tortilla)- made with my clients at my cooking group, water, coffee with soy milk

PM snack: 1 piece dark raw chocolate (from Chocosol Traders, it passed the kitchen test!), trail mix

Dinner: Leftover Crockpot beef stew, 1 slice spelt bread with butter, water

Evening snack: Air-popped popcorn with butter, handful of blueberries, pumpkin cheesecake tea with honey and milk

Thursday, October 9

Breakfast: Smoothie (handful of turnip greens, wild frozen blueberries, 1 spoonful milled flaxseed, 1/2 scoop vegan protein powder, almond milk)

AM snack: 1 small pumpkin spice muffin, homemade unsweetened applesauce (made with my clients at my cooking group), coffee with 5% cream

Lunch: Bowl of carrot, sweet potato and lentil soup, 1 slice spelt bread, apple

PM snack:¬†apple cinnamon oatmeal muffin, trail mix, pumpkin cheesecake tea latte from David’s Tea

Dinner: Noodle bowl with soda noodles, red cabbage, green cabbage, salad turnip, edamame, sesame seeds, thai peanut dressing (from Oh She Glows cookbook),¬†1 mini bar Dairy Milk chocolate (“Irish chocolate” from my roommate)

Evening snack: Kale chips (baked in the oven with olive oil, salt, pepper)

 Wednesday, October 8

Breakfast:¬†1 slice spelt bread with peanut butter and mom’s homemade strawberry jam, coffee with 5% cream

AM snack: banana, 1/4 glazed donut (from Jelly Modern Doughnuts)

Lunch: Leftover Crockpot beef stew, apple, peanut butter pumpkin oatmeal ball

PM snack: 1/2 small black bean brownie (made by my co-worker), apple cinnamon oatmeal muffin

Dinner: Bowl of carrot, sweet potato and lentil soup

Evening “snack”: 2 tall boys of Creemore beer, french fries (I was at the Leafs home opener! Cheat day!)

Tuesday, October 7

Breakfast: Smoothie (frozen mango, banana, handful of turnip greens, 1 spoonful milled flaxseed, 1/2 scoop vegan protein powder, almond milk), apple cinnamon oatmeal muffin

Lunch: Bowl of carrot, sweet potato and lentil soup, 1 slice spelt bread with butter, coffee with 5% cream

PM snack: Peanut butter pumpkin oatmeal ball, 1 mini bar Dairy Milk chocolate (“Irish chocolate” from my roommate)

Dinner: Crockpot beef stew (carrot, potato, salad turnip, mushroom, stewing beef, stock, spices), water

Evening snack: Kale chips (baked in the oven with olive oil, salt, pepper), camomile tea

Monday, October 6

Breakfast: Regular quick oats with cinnamon, raisins, almond slices, chia seeds and maple syrup. Coffee with 5% cream

AM snack: Banana

Lunch: Veggie stir fry (cabbage, edamame, sesame seeds, tamari, sesame oil, garlic) on couscous, 1 apple, peanut butter pumpkin oatmeal ball, water

PM snack: Apple cinnamon oatmeal muffin, handful of mixed nuts

Dinner (at the farmers market): Chili from the West End Food Coop (beans with vegetables, smoked bacon, cheese, lemon cilantro rice, sprouts, baked croustini), hot apple cider, 1/2 sticky cinnamon bun (Chris ate the other half)

Evening snack: Water, small cup of carrot, sweet potato and lentil soup

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