Three Easy + Delicious Dishes I’ve Made Recently: a breakfast, lunch + dinner

5:50 a.m.

Good morning! How are you? (Aside from the emotions of yesterday, which I’m assuming are excited and hopeful). I’ve got my coffee and I’m ready for this Thursday!

Yesterday’s sunrise run. The best.

Are you tired but also wired because you stayed up later than normal watching TikToks until you couldn’t keep your eyes open anymore? Good, then it’s not just me. The last thing I need right now is another social media app sucking time from my one and only life, but…I had to download it for a work project and now I’m completely hooked.

It’s the dog videos for me.

Yesterday while I was enjoying the turkey meatloaf I made for dinner—and feeling kiiiiinda proud of myself—I decided to put together this post with three protein-forward meals I’ve made over the past week and a half that I’ve been loving. I’ve been making a bigger effort to add in more protein where I can because I’ve noticed how good that addition has been making me feel over the past month. My workouts have improved dramatically, I feel like I sleep more soundly, I’m not always hungry, and—whether this is coincidence or not—my Dystonia symptoms have slowly improved.

I’m not perfect, but I’m trying to do the best for my body. If you’re looking for inspiration or just want to see what this athlete has been making in her itty bitty kitchen…here is a breakfast, lunch and dinner idea!

Breakfast: Oatmeal with berries, flax, almond milk and egg whites + cinnamon and sea salt

I used to think oatmeal was boring because I kept putting the same things in it every day—or I’d simply eat the pre-packaged version, which was a teeny tiny portion filled with sugar. This homemade version is so good and filling. I cook about a cup of old-fashioned oats in a pot of water, then add in frozen berries and a spoonful of ground flax to let it thicken. Then I pour in some almond milk, shake in cinnamon, and finish with a crack of sea salt. The other morning, I even added egg whites (stirring continuously so they don’t clump) because my eggs they were on their last few days. It makes the oatmeal fluffy, which I really liked.

Lunch: Mini salmon patties

I was on my last few days of groceries when I made these one afternoon. I did that move where you open your fridge, look around, close the fridge, look around, then open it again hoping you’ll suddenly have more ingredients than the first time you went in there. I saw some canned salmon, eggs, and half an onion. When I’m struggling with meal ideas, sometimes I go to Pinterest and type the ingredients I have into the search bar and BOOM: recipes! This was one of those times. I loosely followed this recipe from Food dot com, and they turned out great! I had them as leftovers the next day, too.

Dinner: Turkey meatloaf

Okay, guys, we KNOW about my beloved meatball recipe. If you haven’t made them yet, I’m begging you. Your life will change. Anyway…I now look to that recipe as my northern star every time I’m making a meatball or meatloaf something. All the flavors are perfect, and that recipe is easy to adapt to different kinds of meat. So, last night I made a turkey meatloaf with most of the ingredients here, minus the cheese and parsley. I also added in white onion, celery, rosemary and thyme to give it a Thanksgiving stuffing sort of feeling. And I’m telling you…it’s delicious. I had to stop myself from eating the whole dish.

Thank goodness cooking isn’t a precise science (most of the time) like baking is because it’s fun to just add and subtract a little here and there to find what works for you—and the ingredients you have on hand.

6:34 a.m.

I just finished my second cup of coffee and I’m almost ready to head out for my morning run. I hope you have a lovely day!

What have you been making recently?

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