Breakfast + Lunch + Dinner

I haven’t always had a great relationship with food. When I was younger, I used to only eat out of one of those divider plates- nothing could touch. Throughout my teenage years, I struggled with loving myself. The anger that that caused was channeled into a hatred for food. Over the past couple years, our relationship has drastically improved, and I’m extremely grateful for that because as it turns out, I love food.

I eat a mostly vegetarian/vegan diet, but due to my past, I’ve stopped labeling myself. I feed my body what it wants, when it wants, making sure to get my energy from local, organic sources when possible. During the colder months, I incorporate more carbs because I find it keeps me warmer throughout the day, so here’s a day’s worth of food + the ingredients I used!



Breakfast is my favorite meal of the day. I can’t live without it- if I skip breakfast, watch out. I’ll bite your head off by 10:30 a.m.



1 slice of Silver Hills Max Flax bread (vegan + gluten-free friendly)

1/4 avocado, mashed

2 slices of tomato

spinach or spring mix leaves

1 poached egg, medium

goat cheese

sprinkle sesame seeds



I’m not always home for lunch, but when I am, I like to make something unique and use up anything I have leftover in the fridge.



2 slices of Silver Hills Sprouted Organic Ancient Grains – The Queen’s Khorasan bread (vegan + gluten-free friendly)

1 Sol Quinoa Chia patty (vegan + gluten-free friendly)

1/4 cup of sauteed onions

2 tablespoons of cashew spread

  • blend cashews with water and a little bit of garlic powder in a food processor until smooth

1 tablespoon of Hellman’s Vegan Mayonaise

2 cups of Dole Spring Mix

1 slice of tomato

cucumber with tzatziki (optional side, I also sometimes put edamame with a little bit of sea salt)



I was BLESSED with a roommate who likes to cook- here’s what she made last night!




1 part cashew cream sauce (see lunch for instructions on how to make it)

1 part pesto

1 part red tomato sauce

button mushrooms

oven roasted cherry tomatoes


sprinkle parsley on top

sauteed broccoli (optional side dish)



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