Favorite Eats

As you know, I love sharing recipes here on Foodie vs Fitness. But, those broken up posts make it hard to see how we really eat around the house on a regular basis. So, I thought I’d share a roundup of some of our latest favorites.

Buckwheat Waffles Topped with Blueberries and Pure Maple Syrup
Let’s start with breakfast, because I love breakfast. We start almost every morning with two fried eggs on top of a bed of arugula, hot sauce and piece of toast. On days when I’m really looking to treat myself first thing in the morning, I whip up a batch of buckwheat waffles. I always make sure to keep a bag of Bob’s Red Mill Organic Buckwheat Flour on hand. While I’ve tried several different recipes for these beauties, the recipe on the back of the buckwheat flour bag, and this one here are my favorites. Top the waffles with fruit of any kind and some pure maple syrup ( no Aunt Jemima here) and I’m in heaven.



Mixed Greens Topped with Probiotics
One of my favorite fermented foods, or probiotics, is pickled beets. I like to incorporate probiotics into my diet because they help improve digestion and support the immune system by replenishing your gut with good bacteria. [1] Pickled beets are tasty enough that most salads I put them on require little to no dressing. These salads are great on their own, but I also serve them up alongside pasta dishes and the like to make sure we’re getting our greens 🙂 .



Spinach Salads Topped with Shrimp, Avocado and Cherry Tomatoes
Yum. Need I say more? There are two keys to making this salad the best it can be: 1) season the shrimp with smoked paprika, and 2) grill the shrimp. This is far and away my favorite summer meal because it’s so light and so fresh, but most of all because it’s so easy and so quick to make! Oh, and don’t forget the sprinkle of parmesan cheese.



Greek Yogurt on the Side of EVERYTHING
Greek yogurt is our new sour cream. It really helps to add flavor to many a meal. I especially love a dollop of it atop Indian Dhal, but it’s also great when mixed with a few other ingredients and set atop fish. Here I’ve got it alongside black beans and avocado for a quick healthy lunch.



Zucchini Noodles with Basil, Oregano and Olive Oil 
I love a good Italian pasta dish, but I can’t stand the heavy feeling that follows. Zucchini noodles mixed with a swirl of olive oil, possibly some garlic or onion powder, and a heavy hand of basil and oregano step in as a wonderfully light substitute with all of the same flavors. Top with a mix of orange, yellow and cherry tomatoes and you’ve got yourself a really colorful dish.



Mixed Veggies with Homemade Goat Cheese
I challenge you to name one food that goat cheese does not pair well with. When I make a large bowl of it, it doesn’t last long in our house because we find a way to incorporate it into almost every meal – sometimes even for breakfast, lunch and dinner all in one day.



Seafood Paired with Green Vegetables
We love fish in this house. From Salmon, Cod, and Tuna to Halibut and Trout we love it all. We do our best to purchase wild over farm-raised, and then we grill it, bake it, pan fry it or even sous vide it. It’s never very fancy – sometimes we’ll top it with a yogurt dill sauce, but most of the time it’s just salt and pepper. And, the side is usually pretty simple too – green vegetables such as asparagus, spinach salad, or broccoli. Easy peasy and delicious.


Don’t feel like cooking? Pizza.
Yep, pizza is always an awesome fall back when we just don’t feel like moving around the kitchen. Don’t get me wrong, I love a good greasy pizza loaded with sauce and cheese, but my all time favorite is pizza with a drier, crunchier crust, no sauce and vegetables such as mushrooms and olives.


As you can see from this round up we love fresh and we love quick. But, for nights like the pizza ones when we don’t feel like doing much in the kitchen, and all we really want to do is pull something out of the freezer, we turn to Trader Joe’s favorites. Check them out here!

[1] http://www.smallfootprintfamily.com/pickled-beet-recipe

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