This week’s WIAW is all about what I eat on a typical workday. After showcasing a half marathon weekend of eats, and one relaxing at my childhood home in Connecticut, I figured it was time to show you what happens most days of the week. It can’t be all amazing diner brunches and ice cream twice a day (although that’s necessary when it happens). Most days, it’s packed lunches and easy to prep dinners, although I always leave room for some sweet treats too…
Breakfasts are typically frittata slices from one I whipped up over the weekend, or baked quinoa cakes with peanut or sunflower butter. Sometimes I’ll make a batch of grain free Banana Bread Blondies for a treat to kick off the mornings that week. There’s almost always an apple or a pear to follow, and sometimes a Greek yogurt or skyr.
Lunches are usually desk salads. I try to keep things interesting by varying proteins (usually chicken, turkey, or smoked salmon), ingredients like goat or feta cheese or sunflower seeds, and tossing in veggies other than lettuce, carrots or cucumbers. Once a week I treat myself to the Little Beet or a salad from Chop’t, but otherwise I pack my lunch because it’s so pricey in Midtown Manhattan. The salad below is a combination – kale, beets, charred onions, celery, and tzatziki dressing from Chop’t, but I brought my own grilled chicken from home (better that way) and had carrots and cucumbers and hummus that I bought at the grocery store on the side.
Snacks are what I buy and bring to stash in my desk drawer, or grab from the office pantry. It can be more fruit or yogurt, something savory like Plentils or turkey jerky if I’m feeling like a salty bite, or even string cheese or hard boiled eggs if I have them on hand.
Dinner is usually at home, which I’m really lucky to be able to count on (in my industry it’s rare). I sometimes prepare a spaghetti squash and/or roasted veggies on the weekend, and have that paired with a protein. Last week, dinners included a spaghetti squash bowl with chicken and Parmesan, broiled Arctic char with broccoli rabe, and halibut with both spaghetti squash and broccoli rabe. Keeping frozen fish in the freezer along with some prepped veggies is the only way I can make sure I have delicious, quick dinners ready to eat before my hunger sends me running to Seamless or frozen Amy’s meals (how most people my age in my job cope).
I always have another snack and dessert after dinner. Usually ice cream (maybe even a Banana Peanut Butter Chip Breakfast Sundae), something I baked over the weekend, or both, and an apple or some berries to follow if they’re in season.
What’s your most common weekday lunch?
Any big differences between your eats on weekdays and weekends?
Favorite ways to treat yourself to good eats on workdays?
© 2016 Renaissance Runner Girl. All rights reserved.