Yes, I made a pretty darn good Imitation Chipotle Steak Salad, but the real thing is unbeatable. With guac, fajita veggies, barbacoa (shredded steak), pico de gallo, spicy salsa, and a little bit of sour cream and cheese. Oh, and the most important thing… Rachel, who’s in town for the weekend.
I could seriously eat that sucker every day.
Iced coffee is one of those things I let myself have occasionally — when I’m really tired. It’s not that I think there’s anything bad about it, I’m just sensitive to caffeine. This morning was an iced coffee morning.
I always drink my coffee or black tea (hot or cold) with cinnamon and cream. The cream makes it so filling that it often becomes part of the meal. That was totally the case this morning. My b-fast was iced coffee and a couple TJ’s hard-boiled eggs. Not the best meal ever, but definitely a decent start to the day.
Okay, I lied. That’s actually not iced coffee — it’s an iced TODDY coffee. No, I didn’t have alcohol for breakfast (that’s a HOT toddy). Toddy coffee is just cold-pressed/cold-brewed coffee, and it tastes AMAZING — no dilution or bitter aftertaste like regular iced coffee. Cold-pressed coffee is smooth and spicy with natural sweet notes.
Ask your local coffee shop if they make it!
Once a month, boyfriend’s extended family (and he has a LOT of extended family!) hosts what they call a “family dinner.” Think lots of food, rowdy discussions, and… more food. I had the pleasure of attending this month’s festivities, and I wanted to share the delicious food with you all.
First, the apps:
Chips, salsa, veggies, dip, and fruit.
Corn and ribs.
Green beans and baked beans.
Mac & cheese and homemade chicken wings.
My plate: ribs, chicken, a couple bites of mac & cheese, green beans, and fruit for dessert.*
*Lies. I also had homemade red velvet cake and pound cake. I will never say no to homemade red velvet cake. It’s a fact.
After seeing it on Rachel’s blog, I was reminded how much I wanted to try making frittata in a muffin tin. So this week, I did!
I followed the same basic method explained in my frittata cooking demo. I cooked the veggies (kept it simple this time with just onion, zucchini, and bacon) and portioned them out into the muffin tin, then did the same with the egg. I added the cheese separately on top of each muffin to melt as it cooked in the oven (about 25 minutes at 375 degrees). Note: don’t fill the muffin cups all the way up! The eggs puff up quite a bit. Case in point:
Anyway, those have been my breakfast for the past few days and this morning was no different.
Mmm, cheesy. I had one already and will probably have another one in a couple hours — they’re tiny!
I also had to share this picture of my sister’s cat, Charlie, in his favorite position ever (just chilling on top of her other cat, Olive).
I love that he uses her as his own personal body pillow. I think I do the same thing with my boyfriend sometimes. That’s why he wants to buy me this:
Today was sort of a “finish what’s left in the fridge” kinda day here at Your Nutritionista. In the fridge today?
Everything tasted surprisingly fresh (surprising because of how long it was sitting in the fridge) and it made for a simple, yet satisfying, lunch! Office-proof lunches don’t have to take a lot of time to prepare… usually you can throw something together with a leftovers and raw fruit/veggies.
I love food. I love food that tastes good, is satisfying, energizes, and delivers lots of nutrition. There's lots of food like that out there. Let me prove it to you. Email questions, comments, or suggestions to yournutritionista@gmail.com.
Disclaimer: I'm not a Registered Dietitian (RD) or mental health professional. For medical or psychological counseling, please consult an RD, certified nutritionist, doctor, or mental health professional. All content on this blog is based on my own acquired knowledge/research and personal experience. It is not meant to qualify as medical advice.
