I constantly get asked what I eat, so I wanted to share a healthy day of eating.
Cooking has never been my strong suit, especially when I had newborns and infants. Once my children were old enough and allowed me to begin cooking again I decided to start with one meal at a time. Now that I have been cooking breakfast for about 6 months I am starting to focus on my lunches. After school drop off, workouts and morning play dates by the time we would get home the girls and I were so hungry I would put together whatever I could get my hands on. This last week I decided it was time to step it up a notch and begin having healthier lunches. With the schedule listed above I wanted to try something new that would help me be more successful. Making my lunch while I was in the kitchen in the morning and had the energy. I have been making salads and just chopping up additional veggies from breakfast to throw on my salad. I use to think all the hype about meal prepping wasn’t necessary as a stay at home mom, but recently I have had much more success with it. My hubby is an amazing cook so when he is home most of my dinners are healthy. After I feel confident in healthy breakfast and lunches I will move onto dinner. For now I do my best! One step at a time I find is more successful when it comes to a healthier lifestyle.
Breakfast:
Scrambled eggs with Avocado Toast :
1 Egg
2 Egg Whites (Scrambled)
1 Piece of toast
1 Avocado
Dash Salt
Dash Pepper
Lunch: (Today’s lunch was different because hubby was home and I wasn’t out all morning)
Carne Asada Tacos :
Carne Asada
Yellow Onion
Cilantro
Rice
Tomato Paste
Chicken Bouillon
Guacamole ( Avocado, Garlic Salt)
Snack before dinner:
Bread crackers
Mozzarella Cheese Slices
Tomato / Onion / Pepper /Salt
Balsamic – Drizzled on top
Dinner:
Quinoa Power Bowl:
Chickpeas
Black beans
Pinto Beans
Spinach
Tomato
Corn
Yams
Red Onion
Pepper
Quinoa
Side Note:
We made some chocolate treats today because Tis the season ❤
Homemade Bruschetta 
Chocolate Covered Pretzel 
Tofu / Yams / Veggie&Bean Mix
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