Did you know that I used to share recipes on my blog? In my early blogging days, I loved spending my weekends trying out new recipes, and I would share them on the blog. It was fun to share what I made for dinner or what I ate in a blog post, but it was a much simpler time for me.

*This post contains affiliate links.

After having kids, I really haven’t enjoyed cooking as much as I did in the past. However, ever since I started making some healthy lifestyle changes, I’ve rediscovered my love for cooking. There is something about making healthy food that makes this style of cooking so rewarding to me.

I always had this misconception that healthy eating meant boring—counting calories, eating bland food, and sticking to small portions. What I’ve discovered over the past year is that when I focus on cutting out processed foods and eating real, whole foods, healthy eating can actually be incredibly tasty.

Today I wanted to share with you what I ate in a week to give you some examples of healthy clean foods that I eat on a daily basis. I have a lot of recipes pinned on my Healthy Recipe Pinterest board, but I also have created my own recipes while cooking. I often use my own substitutions in the kitchen to help me create the same home-cooked meals that I have always loved in a healthier way.

What I Ate in a Week

Monday

Breakfast- Coffee and Oatmeal Banana Peanut Butter Muffins

Lunch- Greek Chickpea salad, leftover veggie turkey meatloaf with mashed sweet potatoes and broccoli 

Snacks- Grapes and cashews 

Dinner-Pecan-encrusted salmon served with asparagus and quinoa and brown rice mix

• 2 6oz filets of Salmon
• 2 tbs Mike’s Hot Honey (You can always use regular honey)
• 1/4 cup chopped pecans
• Bake salmon at 400 degrees for 20-25 minutes

Dessert- Coco Peanut Butter Oat Balls

Tuesday 

Breakfast- Veggie Loaded Chocolate Muffins (I use walnuts instead of chocolate chips)

Lunch- Greek Chickpea Salad

• 1 can Organic Chickpeas
• 1 diced cucumber
• 3 diced Roma tomatoes
• ¼ cup red onion (I soak mine in cold water first so they aren’t as strong when stored in the refrigerator)  
• Parsley
• Homemade Greek Dressing

Snack- Cashews and fruit

Dinner- Healthy Chili (My own recipe)

• 1 lb ground turkey meat
• 1 small yellow onion 
• 6 Roma tomatoes diced
• 1 green pepper 
• 3 cloves garlic 
• 1 tbs tomato paste 
• 2 cans of Organic Kidney Beans
• 2-4 cups vegetable broth
• Homemade Chili seasoning 
• Topped with Greek yogurt and avocados

Wednesday

Breakfast- Veggie Loaded Chocolate Muffins

Lunch- Leftover chili with Mary’s Crackers and Fody Salsa

Snack- Orange, and apples

Dinner- Buffalo Chicken Bowls

• Grilled chicken tenders marinated in red hot sauce
• Quinoa 
• Grape Tomatoes 
• Avocado 
• Greek yogurt with homemade ranch seasoning 

Thursday

Breakfast- Veggie Loaded Chocolate Muffins

Lunch- Leftover chicken tenders and quinoa

Dinner- Chili Pasta

• Leftover chili from Tuesday night
• Whole wheat fusilli noodles
• Vegan Nacho Sauce

Friday 

Breakfast- Overnight Oats topped with date syrup and almonds

• 1/2 oatmeal
• 2 tbsp chia seeds
• 2 tbsp maple syrup
• Almond milk- I fill it up almost to the top of the mason jar
• fruit- I used strawberries this week, I also use apples or blueberries

Lunch: Leftover chili and vegan nacho cheese

Dinner: Honey Dijon Salmon with a brown rice and quinoa mix, and edamame

• 2 tbsp honey
• 2 tbsp organic Dijon mustard
• 1 tbsp olive oil
• 1 tbsp Lemon juice
• 2 tbsp fresh parsley
• salt and pepper
• bake for 20 minutes at 400 degrees

Let me know in the comments if you found this post helpful. If so, are there any recipes you would like to try?