Weekly What We Eat

This is another weekly post we’re starting to catalog and share what we eat. I’m constantly scouring the internet for healthy eating recipes and tips from other athletes so we’ll share our own recipes and eating habits.

Sunday: Free for all. Jon ran the Marine Corps Marathon and then we went to a going away party so our eating was thrown off for the day. Cereal and sloppy joe leftovers were the name of the game. We use this Ellie Krieger sloppy joes recipe from Food Network. I love that there’s no brown sugar, but solid healthy ingredients like lean ground beef and lots of veggies. I always add extra bell pepper and like to eat my ‘joes without a bun. Equally as delicious. Hubby slops his onto a whole wheat bun. He needed those carbs following his race!

Monday: Chicken Lettuce Wraps
These rocked! Jon added some black rice to his wraps and we both topped with some chopped cashews for extra crunch. We also subbed fresh ginger for the dried (because how can you not?! That scent!) and used dried basil because our basil plant is done for the year. Fresh basil would be so yum though. This recipe will be favorited and used often. High protein and easy!

Tuesday: Creamy polenta topped with marinara, peppers, onions and chicken sausage. This is our own invention based on leftover marinara from pre race spaghetti and turkey meatballs. We whipped up some polenta in chicken broth (extra depth of flavor), tossed some bell pepper, onions and sausage on the stove and then pulled it all together topped with some fresh parmesan. Not our best work, but easy and moderately health.

Polenta with marinara, sausage and veggies.
Polenta with marinara, sausage and veggies.

Mid week dessert: Tangerines, dried pineapple and dried apricots dipped in dark chocolate and topped with sea salt flakes. So easy and got after that nasty sweet tooth I tend to have.

Healthy dessert!
Healthy dessert!

Wednesday and Thursday: Leftovers. Clutch.

Friday: Marcela Valladolid’s al pastor pork for tacos topped with black beans, sour cream, cotija cheese, cilantro and of course some homemade guacamole with the last few tomatoes from our garden. We didn’t have any chips around so we fried up some corn tortillas. Not the healthiest option, but YUM.

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Guac. So yum. Always.
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Warm chips fresh out of the frying pan.
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Finished product.

 

 

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