Photo : @l.eau
As I told you in my last article, finding what foods work for you is a journey, and you should always be mindful that what other people eat might not be good for your body. With that in mind, here are some of my signature recipes and random things I love to eat when I’m short on time.
My favourite breakfast will forever be my sweet potato avocado toasts. It’s so fast and easy and tastes amazing.
Sweet potato avocado toasts:
- Cut a sweet potato in slices to make sweet potato toasts and put them in the oven until golden brown.
- Mash an avocado with some lime juice and black pepper and throw it on a sweet potato toast.
- I like to top it off with some cooked spinach, a poached egg, and Chuck Hughes’ Spicy Antipasto (I put that shit on everything).
For lunch, I love a good salad, but I always make sure to include all food groups.
My go-to salad:
- Romaine lettuce
- Mixed greens
- Pickled onions (anything pickled is a must for flavour)
- Cherry tomatoes
- Leftover sweet potatoes from breakfast
- Mint and cilantro (that’s what’s going to give it that fresh taste)
- Grilled chicken or shrimps
For dressing, I love a simple olive oil, minced garlic, and lime juice with some cumin powder. And not going to lie, I often add Chuck Hughes’ Spicy Antipasto on top of my salad as well.
For snacks, I used to be a huge fan of popcorn and pickles. For those who don’t already know, my tastebuds are pretty weird, and yes, a bag of SkinnyPop and a couple of pickles on the side used to be my snack of choice. However, I discovered that popcorn was messing up my digestion, hence why I had to say goodbye to my beloved popcorn and pickles. Anyways, I now found my new go-to snack, which is baby cucumbers and/or Mary’s Crackers (the best crackers) and hummus. If you find hummus boring, try adding lime juice and cilantro in the jar before dipping things in—game-changer.
Last but not least, I need to share with you my 15-minute oatmeal cookies. You’ve probably noticed so far that all the recipes I’m sharing with you are really easy and can be made in a short amount of time. Don’t get me wrong, I love a complicated, sophisticated dinner, but let’s be honest, my breakfasts and lunches need to fit in my busy schedule. Otherwise, I end up eating old sugary granola bars from my pantry or not-so-healthy takeout. Having the things you need in your fridge to whip up quick and healthy meals that you enjoy is key to avoiding eating pantry snacks all day.
My chewy banana oatmeal cookies:
- 2 mashed bananas
- ¾ cup of egg whites
- Quick oats (add until you get a liquidy cake batter consistency, it’s supposed to be more liquid than a regular cookie batter)
- Frozen raspberries (to taste)
- ½ tsp baking powder
- Pinch of salt
- As much cinnamon as you want
Toppings (before you put them in the oven)
- Peanut or almond butter (I also love pumpkin seed butter)
- Dark chocolate chips or cacao nibs
- More frozen raspberries
You then put them at 350°F for 10 to 15 minutes, depending on how chewy you want them.
These are also great for breakfast since when you think about it, they are basically a deconstructed oatmeal and contain all food groups.
That’s all for me today. I really hope you can make use of these quick and easy recipes in your day-to-day life. Trust me, I know how it is to feel like you “don’t have the time” to make these healthier choices, but if you fill up your fridge with pre-cooked quinoa for your week, grilled chicken to heat up for lunch, and other key ingredients like these, you’ll see that it doesn’t take much longer than lining up at Mandy’s.