This month was packed with protein, vitamins, and trace minerals from fruit, along with various other nutrients the body needs to produce energy. I’m not going to list everything I ate this month (obviously), nor am I about to start sharing recipes for the basic Greek meals I had, since, as I mentioned earlier, I didn’t follow his meal plan to the letter.
Keep in mind that a nutritionist creates a plan based on your individual dietary needs, so there was no reason for me to cut out salt or even fast food (if I happened to want it). That said, I naturally gravitated toward healthier “junk food” alternatives—especially since we recently bought an air fryer.
Chicken nuggets and “fried” potatoes made in the air fryer definitely didn’t disappear from my diet—although I may have enjoyed them a little secretly, out of solidarity. This week, however, was particularly interesting because I started experimenting with intermittent fasting for a while, which meant I needed meals that were actually filling.
But enough with these random details. The whole point of this blog post is to share a few aesthetic food shots with you and, why not, maybe even give you a little inspiration! And yes, I will do exactly that—but I’m only going to focus on what I ate this week for breakfast and dinner, not tell you what you should be eating yourself, for obvious reasons…
First and foremost, because I have absolutely no idea what I’m doing. And secondly, because somewhere in the middle of all this, I also ordered sushi and paired it with a glass of white wine simply because I was craving it…
But enough about that—let’s take a look at the breakfasts I adopted throughout this process, which I also ended up customizing with a few twists of my own, such as adding extra spices and, of course, bacon.
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| Whole wheat tortilla, egg, bacon, baby greens (arugula, beet greens, and spinach), and a blend of spices—everything except salt. |
Lately I’ve been hooked on light triangle cheese on toasted bread, a soft-boiled egg, thinly sliced cucumber, and turmeric. Yes, turmeric ends up in almost everything I eat, and I even add it to my tea.
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| Bread with eggs, cucumber, and fresh orange juice. |
Of course, I also tried to eat a bit of fruit… although I struggle quite a bit with that part. Right now, as I’m writing this, I’m enjoying a plate that I divided into strawberries and cherries.
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| Where do you stand on this? I’m definitely on Team cherries 🍒 |
The first attempt
It was evening. I used to watch my husband fry mushrooms (without oil) every morning, so I decided to try it myself… for dinner. Before 8 p.m., of course, since we’re talking about intermittent fasting. My first version was the following dish, more or less the same as the breakfast I usually made.
It includes a whole wheat tortilla since it’s not as fattening as toast bread, cream cheese, cucumber, greens, and, instead of a boiled egg, mushrooms cooked with just one tablespoon of oil. It also contains Himalayan pink salt, black pepper, and turmeric, and it’s absolutely delicious.
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whole wheat tortilla, cream cheese, cucumber, greens, mushrooms, oil, Himalayan pink salt, black pepper, turmeric |
At this point, if you ask me, I’ve completely cut salt out of my breakfast and dinner meals, and I usually fry about 74g of mushrooms (around 4 mushrooms) without oil, or sometimes with just a tiny amount sprayed using a special oil spray bottle.
The Final Boss Plate
Finally, a complete meal that I initially considered a bit too heavy for dinner, exactly as it appeared on my husband’s meal plan.
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| Air fryer chicken, sweet potato, and a baby greens salad with arugula and beet greens. |
Even though my first impression was that it might be a little too much for me, I can honestly say it was a meal I thoroughly enjoyed and, surprisingly enough, it didn’t leave me feeling overly full at all.
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