Tag Archives: Lunch

WIAW Australian Style

31 Jul

Happy Wednesday!

It’s Kayla checking in again. Devon and I thought it would be fun to feature a WIAW post Australian style.


To be honest, Australian food is pretty American. Despite the occasional kangaroo burger you may find in the grocery store, it’s mostly filled with typical American food.

While making the decision to study in Australia I knew I would be living in a dorm again. Although I am not a huge fan of dorm life my favorite part about this program was the fact that I was not required to have a meal plan. Instead, each dorm is equipped with industrial kitchens so that students can prepare their own food.

Although we have community refrigerators, I opted to purchase my own bar fridge for my dorm room. What can I say, I like my food right where I can see it.

Although at home I prefer to eat at least one salad a day, sometimes that isn’t possible here. Instead I try to fill my plate with a huge serving of vegetables, some type of whole grain, and a protein. Meat is pretty expensive here, so it is good I am not a big fan. Instead I have been surviving off of tuna, canned beans, lentils, and brown rice.

For breakfast I usually have either oatmeal with fruit and peanut butter or cottage cheese with fruit and nuts.


Sandwiches for lunch have been super easy as well as filling. My favorite combinations include:

Scrambled eggs, feta, mixed greens, and hummus


Tuna and hummus

Smashed chickpea and avocado

Cottage cheese and tuna


Hummus, feta, and mixed greens

I always pair my sandwiches with carrots and some piece of fresh fruit.

Last week I visited the Victoria Market in downtown Melbourne and was able to score tons of cheap fruit including 5 pink lady apples for 90 cents as well as a huge bag of Australian oranges for $3, amazing.

Veggie burger salads have been my go- to dinners. They are simple, quick to throw together, and super filling. I found Australian chickpea and sunflower seed veggie burgers at the grocery store. They rock.


Huge bowls of random goodness have been enjoyed a lot as well. This one includes brown rice, cauliflower, kidney beans (they are there-I promise) and avocado.


I have not been able to find any granola bars I like lately so I’ve been snacking on nuts and fruit as well as yogurt topped with raw oats and buckwheat groats.


Eating out in Melbourne is expensive. Yet again, everything is pretty expensive in Melbourne. So far I’ve tried to limit my eating out to once a week if at all possible. Most of my friends are broke exchange students too, so that works out nicely.

Finally, our school provides a bus free of charge on Saturday morning that runs from campus to a local shopping center. The shopping center has a large grocery store as well as an Aldi. I’ve tried to buy the majority of my food fresh and here is a picture of my latest grocery haul!


A cashew, almond, hazelnut & coconut cereal, pearl barley, balsamic vinegar, mixed grain bread, mixed greens, spinach, bananas, carrots, apples, avocados, chickpeas, rice cakes, greek yogurt, cashews, hummus, lentils, cottage cheese, tofu, tuna, sardines, and a Chobani greek yogurt (sadly at $2/piece they are a luxury item).

Although I definitely prefer my American kitchen with a fully stocked pantry and fridge, i’m definitely getting by just fine!

Do you have any questions about my stay in Australia that you would like for me to answer? 

WIAW Blueberry Edition

12 Jun

Happy Wednesday! We are pretty happy it’s already Wednesday considering we have fun plans for today! We both have off so we filled our day full of fun activities including 5:50 am Muscle Pump, cleaning the house (okay not so fun but much needed), a mother-daughter-grandma lunch date at one of our favorite local restaurants, and an afternoon poolside.

wiaw sensible snacking button

Thanks to Jenn for hosting another fabulous WIAW Wednesday. This month’s theme is sensible snacking and lately we’ve been snacking on tons of fresh fruit, vegetables with hummus, smoothies, Berry Blast Simply Real Pro Bars, cottage cheese, and cashew energy bites (recipe coming soon!).

On Sunday we picked up a huge carton of blueberries at Cosco so we’ve been adding them to everything lately!

Yesterday Eats

Breakfast cookie topped with plain greek yogurt and blueberries with blueberry coffee on the side.


Close up shot


Whole wheat tortilla topped with 2 scrambled eggs, avocado, tomato slices, mixed greens, salt, pepper, and red pepper flakes. Paired with a big bowl of strawberries, blueberries, cherries, and mango.


Close up shot #2


Naked Green Machine juice on the side.


Afternoon Snacking
Devon snacked on a Roasted Nut Roll Uber Lara Bar and grapes while at work.


Kayla snacked on a piece of whole grain bread topped with peanut butter.

We both enjoyed lots of grapes too!

Baked chicken, asparagus, and a side of Blueberry Bulgur Wheat Salad we were just dying to make from yesterday’s post.


Late night snack

Homemade Peanut Butter Chia Seed Pudding (2 tablespoons of chia seeds, 1 tablespoon of PB2, 1 cup of vanilla almond milk, 1/2 sliced banana) topped with homemade Coconut Whip Cream, blueberries, and extra banana slices.


We are loving summer and all the fresh produce that comes along with it! What’s your favorite summer produce item?

A Lame Weekend

10 Jun

As evident by the title, this weekend has definitely been an uneventful one.

The majority of our weekend was spent working.

But between all those shifts we did have some marvelous eats and marvelous workout sessions.

Saturday morning started with a 10 minute HIT workout followed by a dumbbell weights session, abs, and a short run.

Sunday’s workout was a series of 3 POPSUGAR workout videos (2 arm, 1 abs) followed by another short run.

Now for the food…

Saturday Eats

Breakfast: Overnight oats topped with almond butter, strawberries, and Kaia Foods cinnamon buckwheat and chocolate (for devon) granola.
Lunch: Sandwich with 1 scrambled egg, Trader Joe’s peanut butter and power greens. Paired with baby carrots and a soy yogurt topped with apple slices and Bare Naked Fit triple berry granola.

Afternoon Snacking:
1 light string cheese, 1/2 cup of grapes and 2 of our coconut date energy bites.

Dinner: Power greens topped with roasted sweet potatoes, Kashi whole grain rice pilaf, maple sesame almonds, black eyed peas, and balsamic vinaigrette.

Late night snack: Arrowhead Mills sprouted multigrain flakes and puffed rice cereal mixed together and topped with banana slices and vanilla almond milk.

Sunday Eats

Breakfast: 3/4 cup of cottage cheese topped with 1/2 mango, Ezekiel almond cereal, toasted unsweetened coconut, and almond butter with coffee on the side.

Lunch: Power greens topped with italian seasoned tofu, roasted sweet potatoes, baby carrots, Castello blue cheese, and balsamic vinaigrette with an orange on the side.
Afternoon Snacking: Whole Berry Blast Simply Real Pro Bar (random grocery store find)

Devon was lucky enough to have the day off so she had a much needed mother daughter day with our mom. Their day involved a much needed stop at Cosco to stock up on some basics including greek yogurt, eggs, truvia, a huge jar of almond butter, blueberries, and multigrain bread!

Dinner: Kath Eats Mole Coconut Burgers on whole wheat buns paired with a side of asparagus and a small glass of Barefoot Sweet Red.
Late Night Snack: Snack plate with a fuji apple,
strawberries, cherries and Trader Joe’s peanut butter.

Pretty uneventful weekend but still a weekend indeed. Check out Healthy Diva Eats to see all the other marvelous weekends our fellow bloggers had.



Lately + WIAW

5 Jun

Good morning and happy Wednesday! Thanks to Jenn from Peas and Crayons for hosting another fabulous week of WIAW. We hope you’re all having a wonderful week so far. Our favorite thing about this week is definitely being able to enjoy breakfast and dinner outside. Here’s an update on what’s been happening with us in the past few days. FYI, theres are lots of yummy food pictures below. We take no responsibility if these pictures make you a little hungry…. 😉


Overnight oats topped with freshly picked strawberries, Trader Joe’s peanut butter, and buckwheat groats!

Cilantro pesto mixed with tofu, baby spinach, asparagus, penne pasta, and roasted eggplant.


An evening dinner date featuring black bean burgers, sweet potatoes, corn on the cob, kale chips, and Trader Joe’s blueberry and pomegranate green tea!
We enjoyed some fresh pears as afternoon snacks.
Look at our grape tomato plant! We can’t wait till they are ripe enough to eat.


Plain soy yogurt topped with 1/2 mango, freshly picked strawberries, and Trader Joe’s peanut butter and gluten free cranberry maple nut granola.


Tempeh, roasted sweet potatoes, bread croutons, baby spinach, and fresh cherries on the side.



Pacific Natural Foods vegetable lentil and roasted red pepper soup. Whenever we buy boxed or canned soup we always make sure to read the ingredients label first. This one is pretty rocking and we topped it with buckwheat groats for an extra crunch.



Strawberry banana dough boy smoothie with buckwheat granola, coconut butter, Trader Joe’s peanut butter, and toasted coconut.


A baby spinach salad in an almost empty greens container topped with cottage cheese/tuna mixture, carrots, Trader Joe’s chipotle pepper hummus, and paired with a side of Blue Diamond artisan multi-seed gluten free crackers and topped with Annie’s Naturals roasted red pepper salad dressing.


More pears for afternoon snacks, this time drizzled with some Whole Foods peanut butter


Late night snack of strawberry greek yogurt topped with strawberries, granola, and mint leaves from our garden.


Overnight oats in an almost empty nut butter jar may just be the best way to start the morning, ever.

Yesterday we tried making Oh She Glows Super Power Chia Bread and it turned out awesome! We topped the bread with apricot preserves, mixed greens from our garden, and homemade beet burgers we threw together. We paired this combo with carrots and an orange.
Yesterday we also accidentally discovered that a Sweet Frog is coming soon near our house! That definitely made our day 100 times better! Whooooo.
Afternoon snacking. This months WIAW theme is sensible snacking. We were out and about and decided to pick up this snack from a nearby grocery store. Whenever you’re in a rut and need a quick healthy snack think about checking out a nearby grocery store. Usually grocery stores are a lot cheaper than gas stations with a lot more healthy options.
Check out this ingredients list! We may have just found our new favorite bottled juice.

Fava beans, mashed sweet potatoes with cinnamon and cayenne, and fresh sugar snap peas tossed with coconut butter.
Late night snacking.

We love Wednesdays simply because we get to eat, drink, take pictures of our food, and blog about our most recent eats. What’s your favorite day of the week?


wiaw sensible snacking button


Mid-Week Visit

22 May

Happy Wednesday!

Yesterday we were delighted to have our cousin Marissa visit us on one of her days off! She is a flight attendant and when she isn’t spending her days working on a plane she is usually a passenger flying somewhere gorgeous. She has basically been everywhere…India, Japan, St. Thomas, Jamaica, Costa Rica, Mexico, Canada, Sri Lanka, Ireland, Scotland, Andaman Islands, Spain, Portugal, Italy, Germany, Switzerland, Austria, Hawaii, Panama, Peru, Argentina, Thailand, Singapore, Malaysia, Israel…you get the picture. We’re slightly jealous but glad she found time to come visit us with her crazy schedule.

She loves to cook just like us so we had tons of fun! We spent the first half of the day grocery shopping and cooking and spent the afternoon at the matinee showing of The Great Gatsby! It is such a good movie and even better that it only cost $6.50 to see it! The price of movie theater tickets kind of disgusts us, but matinee showings are usually much more reasonable! If you haven’t seen it yet…go right now.

Here’s yesterdays eats in picture form!

Breakfast started off with coffee made with our French Press for the first time! The french press is cool but we definitely love our coffee pot more. It may be nice if you only need to make a single cup of coffee but it probably will not become a everyday kinda thing. We’re too hooked on the perfect 10 cups of coffee our pot brews.


We had a delicious breakfast of hot oats one last time before the summer heat makes eating hot oats impossible. These were made with banana + cottage cheese and topped with buckwheat + coconut + almond butter


Lunch was a salad topped with Trader Joe’s Multigrain bread + avocado + corn + peppers + carrots + cucumber + and leftover grilled chicken with cherries and pineapple on the side


We just had to share with you all how perfect our avocado was! Does anyone else get anxiety before cutting an avocado? We are alway soooooo nervous it won’t be a good one…good thing we got lucky this time! Our avocado picking skills are getting much better thanks to this Pinterest find here.


This was our cousins lunch plate: cherries + spinach + avocado + indian chickpeas + a sliced pear


The Great Gatsby was a pretty long movie so we snuck in some snacks to hold us over! A fruit smoothie + some extra pineapple and cherries to snack on held us over until dinner


Dinner was a delicious crock pot creation inspired by Kath’s recipe here! We love cooking but sometimes it is just awesome when the crock pot does all the work for you. This was made with chickpeas + sweet potato chunks + cauliflower + tons of indian spices.


We served this amazing creation over bulgar wheat with yogurt + chopped cashews + shredded coconut was added after this picture was taken!


The rest of the evening was spent doing a one hour intense yoga session, relaxing, and enjoying each others company! After an hour of sweaty yoga our late night snack was a yogurt parfait with buckwheat granola + blueberry preserves + banana slices

Along with yesterdays eats, here are a few pictures of things we are loving lately!

Snack: sugar snap peas + Trader Joe’s cilantro hummus


Smoothie: frozen banana + blueberries + grapefruit juice


Now head on over to Peas and Crayons to join the party and see what everyone else is munchin’ on today.

what i ate

Sweet Potato Pancakes & WIAW

15 May

Having all this extra time on our hands is kind of dangerous. So dangerous, we had enough time to make pancakes. And not just ordinary, plain old pancakes. We made sweet potato pancakes! No worries WIAW readers, we are here to share the details with you. Inspired by Grace over at www.wholesomeandnutritious.blogspot.com, we decided we needed to take our love for sweet potatoes to the next step. What is even better than sweet potato pancakes?! The fact that these babies are 100% vegan! We have complete respect for all those vegans out there, and if it wasn’t for our love of greek yogurt we would probably be with ya!

Sweet Potato Pancakes
Serves 1

1/2 cup oat flour
2 tsp baking powder
large pinch of cinnamon
1/2 cooked sweet potato, mashed
1/2 cup milk of choice (we prefer unsweetened almond milk)
coconut oil, for cooking purposes

1. Mix all dry ingredients together. Then add in mashed sweet potato and milk.
2. Cook pancakes on medium heat in coconut oil or other oil of choice. Then layer pancakes with fruit of choice.

Enjoyed with a large cup of coffee mixed with truvia and International Delight sugar free coffee creamer. We finally finished off our peppermint creamer, and are out of luck until we can grab another bottle when it debuts again around the holidays. We spread raspberry preserves in between the pancakes and tipped them with a sliced banana and buckwheat groats. They were good but next time we would definitely spread some sun butter or peanut butter on top instead!

They were so filling we actually did not even finish the last few bites! We will definitely be making these again soon. Although we are big Greek yogurt and oatmeal fans it is fun to change up breakfast every once in a while.

The morning was filled with a trip to the grocery store! We love grocery shopping together. The best thing about our eating habits is that we both love 99% of the same foods. It makes grocery shopping so easy because we both want the same things! Grocery shopping with a friend is a great way to make good purchases. Next time you go grocery shopping bring a long a friend to support each other with choosing healthy things to put in your grocery cart!

Another important grocery shopping tip is to never grocery shop hungry. We curbed our mid-morning hunger with a PB filled date.


If you have not tried this easy snack yet, we think you ought to give it a try!

After grocery shopping we made a huge salad with some of our grocery store purchases. This yummy salad had leftover turkey (thanks mom), cherry tomatoes, strawberries, brussels sprouts, mozzarella cheese, and Maple Grove Farms Raspberry Balsamic. This dressing is a little on the sweet side, but we love our balsamic so we thought we would give it a try.


We also re-stocked our fridge with cottage cheese! We are obsessed and were craving some ASAP. We decided our afternoon snack needed to be cottage cheese topped with a little bit of all the fresh fruit we picked up today. Mango, Grapes, Cantaloupe, Strawberries, and almonds!


Dinner was consumed on the go for Devon at work and at home for Kayla! Recently people have asked us why we always eat the same things and wondered if there was anything that one of us liked that the other did not. We usually eat the same things because it is so easy to make two of everything. Another reason we eat the same things a lot is because a lot of things come in pairs of two! Have you ever noticed that before? We do not always 100% of the time eat the same things. Kayla hates chocolate, but sometimes Devon makes her smoothies with chocolate soy milk instead of plain or vanilla. Just one example of how we mix it up without others even knowing it!

Anyways, we made a sandwich with the rest of our brussels sprouts, a slice of harvati cheese, leftover hummus, and power greens!


Paired with a bowl of our homemade soup! We cleaned out our refrigerator last night by making this soup. Making your own soup is a lot easier than you think! Just follow this simple calculation: protein + vegetables + spinach + spices = a healthy homemade soup!


You can add in whatever you want! In our soup, we had turkey, canary beans, carrots, zucchini, onion, spinach, red pepper flakes, salt, and pepper! Then when people notice how good your lunch smells in the lunchroom, you can brag about how you made it, yourself, with your own recipe!

Our evening snack was whenever either of us felt hungry. More of our favorite things. Yogurt, granola, and fruit! We picked up a box of Ezekiel almond cereal at the store and are loving it on top of our yogurt parfaits! The best part is that it is a complete protein in itself!


Beautiful food is just so fun to photograph! Who agrees with us?

We love to update every Wednesday to join the fun over at Pea’s and Crayons, and hope to keep the updates going all summer long! Be sure to check out what everyone else is posting about over on Jen’s blog, located here. Last week so many different bloggers linked up to share! If you are new to the blog world, feel free to link up and join in on the fun!

Peas and Crayons

Speaking of the blog world, we have some news to share with you! We have been making some few changes to improve our blog! We now have our own double take love twitter account! Be sure to keep up with all of our updates and healthy tips by following us at @doubletakelove!

Sweet Potato Crust Quiche

9 May

You know how we’re kinda obsessed with pumpkin?

Well you can officailly add sweet potatoes to our list of obsessions.

They seriously make every meal 100 times better.

We also are seriously obsessed with quiche.

So we thought, why not add some sweet potatoes to our quiche?

Better yet….why not make a sweet potato crust quiche?

And this our friends, was born.

Sweet Potato Crust Quiche (Adapted from Live and Love To Eat)
Makes 4 large slices/6 smaller ones depending on your preference

1 sweet potato, thinly sliced
4 eggs
1 egg white
1/2 cup of unsweetened almond milk
1/2 medium onion, diced
1 cup of spinach
1/2 cup of sliced mushrooms
12 asparagus spears
salt and pepper, to taste

1. Preheat oven to 400 degrees

2. Spray a 9 inch round pan with cooking spray. Then begin by peeling and thinly slicing your sweet potato.

3. Layer the thinly sliced rounds along the bottom and sides of your dish, making sure to overlap slices. Lightly spray with cooking spray and bake for 15-20 minutes.

4. While the crust is baking, sauté onions over medium heat until translucent.
5. Once onions are translucent, add mushroom slices and sauté for an additional five minutes. Then, mix in spinach and cook until wilted.
6. Cook asparagus spears (microwave for one minute wrapped in damp paper towels) and quarter them once cooked. Once the crust has cooked for 15-20 minutes remove from oven and lower temperature to 325 degrees.

7. Add the mushroom, spinach, and onion mixture to the top of sweet potatoes slices as well as asparagus quarters.

8. Mix together eggs, egg whites, milk, and salt and pepper. Pour mixture on top of vegetables.

9. Bake for an additional 20-25 minutes, until the edges are brown and the center wiggles slightly when touched.
10. Enjoy!

We opted to cut the quiche into 4 huge slices, perfect for two meals! The first time we used the quiche was yesterday on top of a salad with additional sweet potato slices, grape tomatoes, and peppers. This quiche would also be perfect for breakfast paired with a slice of toast and fresh fruit!

Have you ever thought to use sweet potato slices as a crust before?

What We Ate Week 19 and the Official Start to our Summer

8 May

Happy Wednesday!

Although our blogging pattern may change this summer, we wouldn’t dare miss a what we ate Wednesday post! We have a little too much fun making and photographing our meals for an entire day.

Breakfasts in the summer are just sooooo much more fun because we usually are not in a time crunch. Our
favorite part of summer vacation by far is being able to wake up and enjoy our coffee and breakfast while hanging on our back patio. It is so nice to be able to start our day on such a relaxing note.

Yesterday’s breakfast wasn’t too fancy, but still amazing nevertheless. We made a big greek yogurt parfait to
start off our day. We took plain Greek yogurt and mixed it with almond milk. Then we topped it with Nature’s Path Pumpkin Raisin Crunch, Banana slices, extra raisins, and peanut butter frosting (1 tablespoon of peanut butter mixed with 1 tablespoon of almond milk). Paired with some Folger’s coffee and peppermint creamer (so typical, we know).

Lunch was a slice of our homemade sweet potato crust quiche (recipe coming later this week) on top of a bed of spinach with extra slices of sweet potato, grape tomatoes, and yellow peppers. Of course we took advantage of the beautiful weather and enjoyed lunch outside on the patio.


A close up of this banging salad.


An Fuji apple was enjoyed on the side.


Look at how awesome this quiche looks cooking away in the oven. We cannot wait to share this recipe with you all!


It was a rainy afternoon yesterday so we stayed indoors and opted for an afternoon snack of mango green tea and life changing bread with sugar free apricot preserves spread on top. This bread is seriously LIFE CHANGING and we will have another post later this week to show you what exactly what makes it just so life changing 😉

Being officially done with spring semester means only one thing….celebration time in the form of yummy food and drinks. Yummy drinks include Barefoot Sweet Red.

Yummy dinner was enjoyed in the form of oat crust pizzas! We topped these with fresh chunks of pineapple, grape tomatoes, onion, zucchini, and spinach. Once cooked we crumbled grilled Boca burgers on top and drizzled them with a balsamic reduction.

Paired with a side of steamed asparagus!


The rest of our evening was spent watching a TV series we recently picked up on. It is called Downton Abbey! We came across it thanks to our cousin, Kate! She recommended it to us. It’s starting to get pretty juicy as the drama unfolds! We find ourselves watching episodes late into the night.

Before we went to bed we managed to find some time to whip up some homemade frozen yogurt. We simply mixed together strawberry yogurt, almond milk, and cinnamon and poured it into our frozen yogurt maker and 20 minutes later it was ready! We topped it with fresh strawberry and banana slices and granola. It is officially frozen yogurt season and we are not complaining 🙂



Now that you’ve seen our #WIAW don’t forget to head on over to Peas and Crayons to check out what Jenn and all the other bloggers are noming on this week. Is noming a word? If not…we just created it.

what i ate


What are your favorite frozen yogurt toppings? Our favorites are fresh fruit and granola!

What We Ate Week 14

3 Apr

We can’t believe it’s already been 14 weeks of posts filled with our daily eats. Where is the time going?
Soon we will also be done with our sophomore year of college. Only 28 days of classes remain, not that we’re counting or anything (we so are)!! To mix things up this week, we decided we wanted to share with you our favorite eats lately over the past few weeks.

We have been having so much fun trying to capture our meals on camera. By paying attention to little details we feel our photography skills have gotten 110% better compared to 14 weeks ago! It’s a rewarding feeling to page back to our first few posts and see how much we have grown along the way. Does anyone else ever find themselves doing this? If not, DO IT!
what i ate
Anyways, we were patiently waiting to find out April’s theme of WIAW but haven’t heard any details yet. We will be sure to jump on the bandwagon and catch up next week following this month’s theme! Make sure after you read our post you head over to see what Jen and all the other bloggers have put together this week! We love getting food ideas from reading the other blogs who have linked up with us! Here’s what we’ve put together to share with you this week. A little bit of this, a little bit of that, and a whole lotta spinach, Greek yogurt, and SIAB!

Peanut Butter Banana Buckwheat Overnight Oats. This time we used plain Greek yogurt instead of blueberry.
April 1st kicked off smoothies in a bowl for breakfast. This included quick oats, plain yogurt, blueberries, chai seeds, almond milk, and lots of toppings.
Who says you can’t have quinoa for breakfast? We loved this combo. Strawberry Greek yogurt, quinoa, go lean crunch, banana slices, and lots of cinnamon.
Pineapple Mango Greek yogurt, blueberries, banana slices, Special K cinnamon pecan cereal, and toasted coconut.
Spinach salad topped with butternut squash, brussel sprouts, grilled chicken, strawberries, carrots, and 1/2 serving of Late July’s multigrain tortilla chips. Maple Grove Farm’s Balsamic Vinaigrette for the win.
9 grain crusted pollock, roasted red potatoes, steamed kale, and cauliflower.
Spinach salad topped with grilled chicken, sugar-free apricot preserves, 1/2 baked sweet potato, maple sesame almonds, dried cranberries, and balsamic vinaigrette.

Egg pizza with spicy tomato sauce, asparagus spears, mushrooms, onions, red peppers, spinach, and arugula.

Spinach salad topped with scrambled egg beaters, lemon pepper tuna, carrots, grape tomatoes, mushrooms, and dried chickpeas for a crunch. Another salad drizzled with balsamic vinaigrette (can you tell it’s our FAVORITE?)
Spinach salad topped with green beans, roasted eggplant, a sweet potato (notice the color difference? both tasted the same!) buckwheat groats, maple sesame almonds, and 1/4 avocado.

Lentil Eggplant in the Crockpot. Recipe from KERF found here. Topped with a dollop of Greek yogurt and extra cinnamon.

Spinach salad topped with roasted cinnamon butternut squash, roasted apples, canary beans, carrots, buckwheat groats, and honey.
Mixies frozen yogurt date with our Momma. We all shared a cup of coconut (made with soy milk) frozen yogurt and sugar free pecan praline. Each were topped with sliced almonds.
SIAB. clementine. grapes. frozen banana. spinach. 1/2 cup water. blueberries. granola.
Fage 0% peach with acai blues granola and pineapple chunks.

Another SIAB with a cranberry pecan banana breakfast cookie crumbled on top. Also added some buckwheat groats and almonds.


Until next Wednesday, stay fabulous!

Product Review: Falafel

12 Feb

The best thing about buying a product is knowing other people’s personal review on the product. That is why we love to share some of our newest food finds with you to let you know what we think of them.

The other day we came across a package of falafel mix at the grocery store. We usually like to make things from scratch but after checking the ingredients list on the back we realized we actually recognized every ingredient! Have you ever looked at an ingredient list before and not recognized over half of them? We have, so that is why we try really hard to watch ingredients because we love knowing exactly what we are putting in our bodies. We’ve come to realize that the less ingredients, the better!


The package directions were for fried or baked falafel. We went with the baked method because we try to avoid fried foods. Have you ever ate fried food and actually felt good after? Nope? Thats what we thought. Anyway the recipe was simple and the directions were easy to follow.


The package made enough falafel to be used for two separate meals for us. On monday we decided to add falafel to a spinach salad topped with fresh vegetables, the Good Bean sea salt roasted chickpeas, and homemade Taziki sauce made with greek yogurt! Since the falafel were previously baked we simply heated the patties in our toaster oven for about 6 minutes and then crumbled them on top of the salad. Such a great salad!

Later this week we’re making a wrap with the rest of the falafel! We’re planning to stuff a whole wheat tortilla with grated carrot, red onion, spinach, falafel, and taziki sauce. I’m sure it will be delicious. Next time you’re grocery shopping keep your eyes out for this falafel mix! It is definitely something great to have on hand for a quick and healthy meal option!