Welcome to another edition of What I Ate Monday aka Nutritionist Meals! I felt like getting a little fancy with my meals which was a nice surprise for me because as of late I haven’t been super creative in the kitchen. It all started when I picked up some local ramps (or wild leeks) at the market on Sunday.I was so happy when I spotted these ramps (wild leeks) in the market and knew I had to pick them up. I have been feeling a little bored lately with my market finds because I am kinda over squash, beets and kale…shocking I know! But maybe this purchase was the spark I needed to get my creative juices flowing in the kitchen. I have only used ramps a couple of times in the past, but I love garlic and onion so I knew that this would be a solid choice. First of all, they are really quite pretty to look at, with those reddish stems and green leaves. They are also hard to get your hands on, so if you do find some, get them! They are really easy to add into dishes, or make a pesto with, I used half of them in my breakfast and plan on using the rest in a risotto or pasta, I am not sure which yet!
For breakfast, I wanted eggs, but I only had three eggs left and I was cooking for two (my boyfriend) and I. Because I am a nice girlfriend, I made two eggs for him and I had one, even though I did a round of HIIT pre breakfast and was pretty hungry. So I sautéed the ramps (the bulbs) first in some ghee, then added the leaves after in the last couple of minutes. I poached the eggs and made some toast, I buttered the toast with some ghee, added the sautéed ramps and some goat cheese, topped with the egg, sea salt, pepper and chili flakes. I finished it off with a drizzle of extra virgin olive oil. It was heavenly and I must admit I was jealous that my boyfriend had two eggs and I only had one.
After breakfast, I got a little hungry, so I had two dates stuffed with almond butter, this is such a great snack.
For lunch, I decided to make a tuna salad with arugula and thinly sliced red onion. I made a dressing of half lemon, half extra virgin olive oil, sea salt and pepper and topped my salad with some avocado and sesame seeds for some healthy fats. This totally hit the spot!
Throughout the day, I have been trying to really increase my water intake, so I have been making it a bit more fun with chia water. Basically, I add about 1 tablespoon of chia seeds to water with fresh lemon and/or lime juice and a small drizzle of maple syrup. It is sooo good and such a fun way to make water more interesting, Sam loves it and actually requests it. He actually said that if I made this for him in the morning, he would drink it. Often I tell him he doesn’t drink enough water and drinks too much coffee, so this way he would drink more. It is so easy to make, but I know if I don’t make it for him, he wont make it… so we’ll see, maybe I will start to make it more for him. In the late afternoon, I was hungry again so I made a smoothie. I kind of wanted a matcha latte, but also something a bit more substantial, so I settled for a smoothie with some matcha to get the best of both worlds. I blended coconut milk, frozen cauliflower, matcha, flax, coconut butter and half a frozen banana. It was good, but not as thick as I like, this is why I love adding a little avocado to my smoothies so much. For dinner, I made some chicken legs (shake and bake style) using an organic breadcrumb mix with an extra sprinkle of cayenne for some heat. I also roasted some potatoes with rosemary and garlic and made a quick kale salad with lemon, extra virgin olive oil, sea salt, pepper, chili flakes and nutritional yeast and topped it with some toasted pine nuts and walnuts.