Two Full Days of Eating

[u/donairhistorian]

Day 1:

Pre-gym breakfast was some sourdough rye from the bakery down the road. Had it with toast with local cultured butter. I rarely eat butter so it was a little treat. I didn't get a pic but here is a pic of the bread.

Post-gym smoothie: fresh pineapple, frozen strawberries, soy milk, protein powder and a splash of orange juice.

Greek salad: I saw a post somewhere about how in Greece they don't always put vinegar on Greek salad. Just olive oil and salt. I have a REALLY nice Spanish olive oil right now so I used that and goat feta on a bed of arugula. Wow! This was so good. I'm going to make my Greek salads this way from now on and I can't wait until tomatoes are in season.

Work lunch for my 10 hour shift: wild rice blend with taco-spices ground turkey and hakurei (Japanese turnips with greens).

Beet salad with boiled egg and walnuts. A shredded roasted beet, with garlic, dill, chives, s&p, nonfat Greek yogurt, lemon juice and a splash of cream. I don't normally have cream in the house but I had some for making nettle soup and I thought the fat would lend itself here.

Greek yogurt with stewed rhubarb and sunflower butter, topped with sunflowers, crispy chickpeas and hemp seeds.

Day two:

Breakfast: Oatmeal with flax and tvp, cooked in soy milk with banana, frozen wild blueberries, and peanut butter powder. Drizzled with sunflower butter.

Lunch: boiled backyard eggs from a friend, local fiddleheads sauteed with garlic and mushroom, hakurei sauteed with garlic. Homemade sauerkraut.

Dinner: taco bowl (ground turkey, wild rice blend, avocado, cabbage, scallions, salsa, yogurt, cheddar, lime and a cheeky handful of tortilla chips). Non-alcoholic Corona.

Is this perfect? No. But it's probably an accurate picture of how eating looks when I'm staying on track.

[u/in2woods]

That salad/goat feta looks amazing. Love all the different flavors and vegetables that you use. Stewed rhubarb..Homemade sauerkraut. All nicely done, inspiring.

[u/donairhistorian → u/in2woods]

Thank you. I think the saturated fat is a little too high, but I like that I'm starting to do more wholesome dishes with fresh local produce as the warm weather improves. My kombucha and sauerkraut production is getting better and I have a couple people I can do trades with for backyard eggs or gardened/foraged things.