Amy's Nutritarian Kitchen

06/12/2021

Another day and another delicious lunch from Nutritarian prep program. Here I have a Beet Burger & Kale Pita sandwich, a big side salad with Creamy Apricot Dijon Dressing, and sliced oranges.
To be honest, my lunches don’t always look like this. Lately with busy life things, lots of convenience foods have snuck into our routine. But, also lately, I have been paying way more attention to how different I feel on days when lunches look like this vs more processed lunches. It is like night and day on my energy levels and digestion when I compare the two. Sometimes I forget to set aside the idea of “this is what I should eat” and focus on the question “what actually feels good?”.

03/12/2021

These holiday days with little ones has me so busy, I feel like I never get to half of my to-do list in a given week. This week I treated myself to a full week of prepped meals from ‘s Nutritarian Prep Plan (This is Week 5, European Bistro, my favorite!). It took me a few hours to prep this week, but now I have a full week or more of three meals a day that I know are going to be filling, satisfying, and packed with phytonutrients and vitamins. 😋

18/05/2021

After my usual lunch salad I was feeling like a bit of extra yum for a fruity dessert. Here I have a smoothie bowl with: leftover chocolate green smoothie, defrosted wild blueberries, chia seeds, rolled oats, almonds, and a spoonful of peanut butter.

This took me 3 minutes to throw together. The almonds and rolled oats hit the spot for the granola chewy texture I was craving today. Feeling satisfied and nourished. 😋

This will be filling, satisfying, filled with healthy fats (very important while I’m still breastfeeding), and antioxidants from the defrosted blueberries.

17/05/2021

Lunch is my biggest meal of the day usually and it always includes a large salad. The number 1 reason I consistently have a daily salad is the salad bar habit I developed from the Nutritarian Power Prep Plan. No matter how busy or chaotic a week gets (last week we had a new roof installed 😅), I always ALWAYS prep a salad bar following Hello Nutritarian’s prep plan. This saves me from in-the-moment food decisions when I’m hangry, and keeps me fueled through the week with the fiber and nutrients I need.

On the side I have a big bowl of miso tofu veggie soup with brown rice added. If I wasn’t breastfeeding, I’d skip the whole grain in my lunch, but because I am, those extra calories are needed for now.

I also included pictures of the kids’ half finished lunches. They often eat what I have in my salads in a way that they prefer. For example, I have chopped carrots in my salads, Ben gets raw carrot sticks, and Lucy gets steamed carrot sticks.

What is fueling you today for lunch?

05/04/2021

Monday’s are always better with salad! 🥗

21/10/2020

The majority of my meals are components thrown together in a big bowl. I like prepping grains, veggies, and beans to be stored separately in the fridge so I can throw them together with different sauces to get variety into my meals. Today I’m having couscous, black beans, caramelized onions, mixed frozen veggies, salsa, hummus, and hot sauce. Yesterday I had something similar but I switched the black beans for curry lentils, and salsa for sweet chili sauce. These days, easy throw together meals are what gets me through the day with a four year old and two month old.

07/10/2020

Check out the link below for the Perfect Pre-Mixed Oatmeal Blend that got me through the last days of my pregnancy and the first month with a newborn. Oatmeal is life, right?

If you've ever breastfed or been friends with someone who has, you know oatmeal is the best. It is filling when you are recovering from bir...

01/10/2020

Lately meals have been big messy bowls of leftovers. Today I had leftover vegan mac and cheese with steamed veggies, extra cheese sauce, and homemade fermented salsa.

29/07/2020

Another item checked off my to-do list before baby arrives: make date-nut energy balls. This is a double batch of a recipe I will be bringing to the blog soon, baby timing permitting. Now, to convince myself to save them for labor and postpartum instead of digging in now. 😋

27/07/2020

This is how every green smoothie begins for me. First, I add my liquid (usually homemade almond milk or coconut water), then I’ve been adding an oat, seed, and nut mixture for more energy near the end of my pregnancy, and, most importantly, I LOAD it to the top with greens! Today I used 6 different greens from my CSA in my morning smoothie: kale, collards, purple mizuna, spigarello, basil, and pea sprouts. After blending this together I add extras like spices and frozen fruit, then blend again.
I want to note, it has taken time for my tastebuds to work up to this much greens in my smoothies. At first, I just added a good handful of baby spinach, which is a wonderful mild tasting green to add. Over time I added more and more, and darker and darker greens. Now, I would miss that taste of the lightly bitter, dark greens. Start where you are, and add those greens. Your body will thank you for it!