One of my favorite videos to watch on Youtube is what I eat in a day. Y’all know I’m all about being intentional with who I invite into my space, both in person & online. And when I’m feeling like I need a healthy friend, I’ll go down the google rabbit hole to find some motivation/inspiration. But alas, our kitchen is still half a hot mess & looks good from exactly 2 angles. Not the best for creating a WIEIAD. So in true WSS style, I thought we’d do it our own way: with a look at what I eat in a week + my fave fall recipe (shredded Brussel sprouts salad).
Every day is a bit different for me when it comes to when/how I eat. I try to stick with a 12-hour fasting window overnight and keep my eating to fab 4 meals*. But sometimes this doesn’t always work as I want it to. So we adapt. Nevertheless, I’m excited to share some of my fave healthy meals in a week. Let’s get started!
I’ve always struggled with breakfast because I feel quite limited. But in the last 6 months, it feels like I’ve finally found my groove/discovered new products on the market that work for me. Here’s the handful of items I rotate through in a week:
This 1 million % depends on what we have in the kitchen as I’ve yet to upgrade my coffee machine. I’m manifesting that Santa wants me to get my dream one though. 😂 I did finally make the switch to decaf a few months ago to really help my body get back in sync. Occasionally, I’ll reach for something with a boost if needed. But I find that decaf coffee serves my hormones best. Also, I’d like to thank our Paris trip for my americano obsession. It’s a staple now.
Keto Toast With Almond Butter + Banana
I have been a major fan of Base Culture for a few years now. Not sponsored. But their keto bread has recently won my heart as my go-to bread choice. It’s the closest paleo bread I’ve found to the real stuff. And it’s great for sandwiches. I tend to reach for this combo if I’m aiming for a longer run/workout. The fiber in the bread plus the healthy fat in the almond butter helps keep my blood sugar happy. You can find the bread online and in Publix/Whole Foods.
Ironically, I only tend to eat tacos at breakfast. There’s something about just eggs that doesn’t excite me. I haven’t quite ventured into making my own almond flour tortillas yet (it’s coming). But they are my preferred taco shell because they are less carb based.
Chocolate Chia Seed Pudding
When I made the transition from being a plant-based eater to my current lifestyle, I did it knowing I still wanted to find a way to include plant-based meals in my diet. And this is one of my fave breakfast choices when I want something sweet/creamy. I’ll make a batch of the Downshiftology Chocolate Chia Seed Mousse but without all the maple syrup. Sometimes I’ll add it in. Other times I’ll swap it for stevia. Either way, it’s a fave.
If you haven’t seen my morning routine video from last week, I shared the current variation of this smoothie there. I go back and forth between my collagen protein & plant-based protein. Currently, I’m loving the latter. But it’s a fairly basic smoothie made with frozen banana, spinach, sprouted almond milk, chia seeds, cacao nibs, protein powder, and almond butter. Blend blend blend. And enjoy!
Lunch is forever a grab and go meal for me (whether on set or in the WSS household). I tend to keep it light so that I can stay focused throughout the day. So salads, wraps and sandwiches are staples. I.e. why I’m sharing my new shredded brussel sprouts salad obsession.
Turmeric Turkey Wrap
I love using coconut wraps for meals as they are a nice way to add in a healthy fat. And the turmeric coconut wraps from Thrive Market have become a recent fave (btw there is a full review coming so make sure you’re subscribed to the newsletter). But pretty much anything you can do with a sandwich, I’ll add to a wrap.
Nori sheets are also a fab & fun way to enjoy lunch. Plus, seaweed is a good source of iodine which helps support your thyroid. I tend to keep this basic with a bit of smoked salmon, vegan cream cheese, and whatever veggies I have in the fridge. But if you’re looking for a way to enjoy your fave dish in a more keto/lower carb friendly way, highly recommend!
MS (momma Savvy) is the true source for my extra-ness. And the lady likes shredded salads. Since we have completely opposite schedules, she works the night shift as a nurse and I’m a daylighter, I try to make things work that she can easily grab. Today’s shredded brussel sprout salad was in her bag tonight. But I also love a classic kale salad with walnuts, turkey, balsamic & cranberries.
When it comes to dinner, I have two words: Instant Pot. Unless I’m recipe testing, 95% of what I make for dinner is chucked into the instant pot because I’m a busy gal. I also enjoy a good oven sheet meal. But the instant pot is a go-to in the WSS household. Here are a few of my fave recipes:
I’m impatiently waiting to place my next GRC order because this recipe works best with their chicken sausage. But it’s honestly one of the best things I’ve created this year. And it’s the perfect comfort meal.
The best thing about using an instant pot is the ability to make a meal regardless of whether or not you’ve remembered to set out your chicken ahead of time. I tend to adapt this one based on what we have on hand. It also pairs well with my Cheezy Paleo Biscuits that will be dropping during 25 days of recipes next month so stay tuned!
One of the things MS struggles with at work is actually having time to eat. So I try to make things that are bite-sized for her to quickly snack on as well as find ways to sneak in some extra veggies. This recipe is perfect for those moments. But I did test a Greek turkey kabob tonight that will be on the blog/youtube so stay tuned!
And there you have it friends, a highlight of what I eat in the week. There’s also the occasional meal out or freezer pizza (thank you Capello’s). Or a bit of a random crudite plate like tonight. I’ve learned that the best thing for me and maintaining my healthy lifestyle/reaching my goals is to be prepared for all my moods: the one where I want to cook, the one where I half want to cook, the one where all I want to do is throw food on a plate. Ya know?
If you want more posts like these, let me know in the comments below. And if you want to see more behind the scenes/what I’m eating on a daily basis, come find me on Youtube & Instagram. Until next time. Xoxo, Savvy
Shredded Brussel Sprouts Salad
The perfect easy recipe with a sneaky gut happy punch.
- 1 lb brussel sprouts shredded
- 1/2 cup dried cranberries
- 8 oz bacon
- 1/2 cup shelled pistachios or sprouted sunflower seeds
- 1/2 cup fermented veggies optional
- 1/4 cup red wine vinegar
- 2 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp salt
Cook your bacon. I tend to vary this depending on what else I'm prepping for the day. So whatever method works for you, go for it. If i'm making other greens, I'll heat a large pan on medium heat and cook my bacon in batches. But if I'm a little more hands off and need the extra time to prep other goods, I'll bake it in the oven. See the notes for how to do this.
Once your bacon has cooked, set it aside and shred your brussel sprouts.
In a large bowl, combine your brussel sprouts, cranberries, pistachios/sunflower seeds and fermented veggies.
Chop up your bacon and add it in as well.
Next, drizzle over your red wine vinegar, olive oil, salt & pepper over your veggie mix. Toss to combine.
Add any addtional salt/pepper needed to suit your tastes and serve!
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