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Two blog posts in one week?? Shocking, I know. 😛 Can I say how much I love getting back into the swing of things? I forgot how much I enjoyed creating blog posts…and I missed the community that has become such a big part of my life in the past few years: you all! (Y’all.) Thanks for coming back.
A very long time ago (think: summer of 2016) I created a blog post series called “What’s on My Plate?” in which I shared real life meal ideas. I thought it would be fun to revive that series and do WOMP posts on occasion again, especially since I’ve been doing a lot of simple, basic cooking in my new kitchen. In my next cookbook you’ll see plenty of quick and easy meal ideas, trust me. And make-ahead breakfasts and snacks for hungry husbands. 😉
Keep in mind that these posts don’t show nearly everything I ate in a week’s time and shouldn’t necessarily be used as a “this is how much you should eat in a meal” rule. This is what works for me, but everyone’s body is different and the amounts of food that are right for me may not be right for you. Listen to your body and adjust accordingly. These WOMP posts are meant to give inspiration, not guidelines.
(The images with text on them come from my Instagram stories. You can CLICK HERE to follow me on Instagram. It’s one of the easiest platforms for me to use to quickly share pictures of what I’m making, so my IG followers see a lot of day-to-day meal ideas.)
Easy Chocolate Oatmeal + sliced banana + homemade vanilla yogurt = THM E
This is what most of my breakfasts consisted of last week. I think I had some baked oatmeal with yogurt once or twice since I made two big batches to keep in the fridge for Ryan’s breakfasts.
I’ve found that I’m eating less for lunches these days because 1) I’m not spending 30 minutes at the lunch table conversing with my family, nibbling all the while, 2) there’s just not as much food in my new kitchen as there was in my mom’s kitchen (I’m still learning to stay on top of the demand…haha), and 3) you eat less if you pay for it. I miss the conversation around the lunch table, but I am very happy to be eating more simply.
Sardines packed in hot sauce mixed with mustard, ketchup, and spinach on a sprouted bread sandwich (Aldi) + apple slices = THM E
Lettuce + seasoned baked chicken breast + cheese + Caesar dressing = THM S
Cottage cheese with a little Sweet Blend and cinnamon or fruit makes a great snack or dessert as well!
Homemade lemon yogurt + sprouted bread toast with 1 tsp. peanut butter = THM E
I made 3 batches of yogurt in 2 weeks’ time. 3 GALLONS of yogurt. Typically I strain my yogurt to turn it into Greek yogurt, but Ryan and I go through it so fast that I’ve just left it as regular skim yogurt so it lasts longer. We love this with baked oatmeal for breakfasts, as a snack on its own, or with fruit as a simple dessert. I generally eat it in a THM E setting (it still contains the whey, and therefore, the carbs), but Ryan eats bowls of it with any type of meal. It’s a cheap filler…one gallon of yogurt for the price of a gallon of milk…and since he’s thin with a high metabolism, crossovers are welcome. Typically I flavor the yogurt with some stevia and vanilla or lemon extract.
When you’re out running errands before Wednesday evening church and need a super quick supper, you make scrambled eggs. Thankfully Ryan never gets tired of scrambled eggs! I like to add chopped onion, spinach, and fresh cilantro, then top with a sprinkling of cheese and some salsa. I’ve done this multiple times for suppers in a pinch.
Lettuce + seasoned baked chicken breast + cheese + Caesar dressing + black olives = THM S
Ryan has gotten me hooked in greens! Collards, turnip greens, mustard greens…we’ve had ’em all in various forms in the last week. Above I was sauteing collards with some butter, balsamic vinegar, Sweet Blend, garlic powder, salt, and pepper. #nextcookbook
For a quick Sunday evening snack after church, I sliced up some cucumbers to dip in some hummus and guacamole we bought at a discount store/Aldi Saturday night. Some sliced Pepper Jack cheese was great too. The cheese and guac are THM S fuels. Since hummus contains chickpeas (carbs) and tahini (fats) you need to watch your portions or you’ll end up with a crossover. Crossovers are OK once in awhile, though, and if I’m just having a “snack” instead of a full “supper,” I personally don’t care if I have a few too many carbs for a proper S meal.
I made a double batch of this Cream Cheese Chocolate Chip Muffin and microwaved it in the same bowl for us to share. We actually only ate half of it, so I only would’ve needed to make a single batch! I saved the rest for dessert after supper Monday evening. Scrumptious! Ryan loved it!
I’ve hardly been making any desserts in the four weeks we’ve been married! Just this week I finally mixed up a batch of my baking mix to use in concocting some new recipes. Taking a bit of a break from all the desserts due to being too busy setting up house to make anything has been a good exercise for me. Now I don’t crave dessert nearly as much and I’m eating lighter in general, learning to savor things like yogurt and fruit or a few sugar-free chocolate chips and pecans for a sweet finale to a meal if I’m craving that. That being said, Ryan and I are both ready to have some sweets once in awhile, so you’ll definitely still be seeing desserts from me. 😉
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Grab a copy of my cookbook to get nearly 400 RECIPES to jump start your healthy journey! You’ll find lots of our Thomas family church cookbook favorites made healthy in this easy-to-use, hard cover/spiral bound book. CLICK HERE for details! You may also want to check out my 2018 recipe calendar with 12 brand new recipes and exclusive recipe cards! (The calendar is on sale!)