Full Day of Eating

I love it when people post pictures of what they ate in a day. I am such a weirdo. I love to look at food pictures and get food and meal ideas!

I eat a lot of the same foods day in and day out, but this changes week to week. I will eat similar foods for a week or two. Then, I get onto something else for a week or two. Then, I do something new and different and then I go back to the oldie.

It also depends on the season for me. I eat VERY seasonally! In the summer – it’s a lot of fresh foods – fresh salads, fresh fruit, smoothies, all things cool and refreshing. In the fall and winter it is all things warm and comforting. Right now I constantly have a mug of something warm on me. I am eating my veggie chili nearly every single day. I actually have yet another batch in my instapot as I am writing. It will be done for my lunch today. I will eat yet another bowl of greens, chili with some vegan queso, honey mustard dressing and some quinoa. I have eaten a variation of the greens and chili for the past week and a half. I am not kidding. It has mostly been eaten for just lunch, but in all transparency there have been a few days in which I have eaten this bowl for lunch AND dinner.

Another favorite right now is hot cereals. I have talked about some of my favorite hot cereals in previous posts, but I eat these nearly every day as well.

Of course I talk about all the warm and comforting foods that I am enjoying right now, and it just so happens that I ate not one – but TWO fluff bowls. One right after another! 🤣 I also spoke about planning and pre-logging the other day and totally just broke my own rule. I made a bowl, loved it so much, and then made a partial of a second. I have a REALLY good excuse though you guys! 🤪 I got a new protein powder, and it is SOOOO good! I made a bowl with it, fell head first in love and needed some more!

I have been trying to cut back on dairy lately. In the fall my allergies get so bad, and it gets STUCK in my sinuses. I have had a full head of fluid for months. My ears off and on feel so plugged. Anyway, I am cutting back on dairy (or trying desperately to do so). So I have been experimenting with vegan protein powders. You guys – vegan protein powders are just not good! (in my opinion). HOWEVER, I stumbled across this beauty. 🙌🏻 Hallelujah!!! A vegan protein powder, and it is good!!!

The original bowl was made with 50 grams egg whites, 1 heaping scoop of protein powder, 1/2 can of natural soda (sound weird? Try it!), 2 g “>PBFit, 1 dropper of “>Puffed Kamut and more PBFit. I also stirred in 60 grams of frozen blueberries. So yum!!! For my second bowl (it’s hard for me to type that without laughing), I blended 1/2 can soda, 1/2 scoop protein powder, 2 g xanthan gum and ice. Then, I topped with it some PBFit.

Built Bar products are for sure staples for me – for pre, during and post workout fuel, grab and go snacks, and a sweet treat to top of the night. I take a Built Boost every morning when I rise (I workout in the morning, so not only does this give me a little vitamin, energy boost, it fuels my workouts well). I then lately have been taking a Built Go for my immediate pre-workout fuel. This has been working AMAZINGLY for me. Then, if I can’t sit down to a meal after my workout, I eat a bar after my workout. For me – fueling my workouts works really well for me to recover quickly. I like to workout most days – so fueling well helps me to do that without feeling fatigue, sore and inflamed. (use fitfoodie10 to save on all Built Bar products. They run a lot of sales and promotions, and you can always use my code in conjunction with sales and promos).

So yesterday here is what my day looked like in terms of what I ate:

I had a Built Boost upon waking.

And then I had a Built Go immediately before my workout.

After my workout I had a Cream of Rice bowl made with water, cauliflower rice and 30 grams of Cream of Rice, cinnamon, extracts, stevia. I topped the bowl with All Tricks No Treats, Donut Seasoning, Espresso Granola.

About 10 a.m. I was hungry again, so I made a fluff bowl…and then another…

Typically I would eat lunch around noon-1; however, after these two bowls, I got incredibly full. Too full really. I would not recommend this. 🤣

Finally around 2:30 I decided I should probably eat some lunch. My lunch today I ate my Veggie Chili over romaine lettuce, quinoa, topped with Vegan Queso and honey mustard dressing. For something sweet I had a piece of JoJo’s Chocolate.

For dinner I made Butternut Squash Mac N Cheese, with a side of green beans (my family likes them cooked down well – so I comply…).

Typically I will eat a snack before bed, but for some reason my stomach was not cooperating. I was so full and bloated. Not sure if it was the smoothie bowls or if was…you know…Anyway, all I wanted was a warm drink and my bed. So to bed I went. 😉

What I Used For My Food and Food Prep

Veggie Chili

I made this chili this week with whatever I had on hand in terms of veggies. This is EXTREMELY versatile. The original recipe came from Katie Crokus’ Easiest Ever Rainbow Chili.

Of course, I took the basic recipe and did my own thing. I’m such a rebel like that. Actually, I am just a bad planner. Something will sound good to me, or I will realize I have certain foods that need to be used. I will draw some inspiration from a recipe or two and do my thing. Most of the time this works out well. There are definitely some flops here and there of course. There is for sure a lot of “how can I do this better’s!”

I cooked this in the instapot and would highly recommend doing the same. It was perfect!

Easy and Delicious Vegetarian Chili

A fantastic, incredibly versatile chili that is fast and easy to make as well as full of flavor and micronutrients!


  • 130g onions chopped
  • 160g celery chopped
  • 2 tsp minced garlic
  • 3 medium yellow and red pepper (300g)chopped
  • 85g baby carrots chopped


  1. Spray the insert in your instapot with non stick spray, add 1 tsp of EVOO, and saute all the veggies for several minutes until they begin to soften.
  2. To the veggies add your seasonings.


  • 1 TBS Trader Joe’s chili lime seasoning
  • 2 tsp Flavor God Everything seasoning
  • 1 tsp oregano
  • 2 tsp cumin
  • 1/2 TBS Old Bay seasoning
  • 1 tsp pepper


  1. Stir the seasonings with the veggies well.
  2. Turn the instapot off of saute.
  3. Add the rest of the ingredients to the pot.


  • 1 10-12 ounce bag of cauliflower rice
  • 1 can of tomato sauce
  • 1.5 cups of water


  1. Give everything a good stir
  2. Set the instapot to 25 minutes
  3. Let the instapot do it’s thing and allow it to release pressure on it’s own.
  4. I made this hours before eating and just let it sit in the pot on warm until serving.
  5. Stir and enjoy with fresh cilantro, cheese, sour cream, over greens, meat or more rice and noodles. However, you prefer. Add and take away whatever you desire.


Per Serving (245 grams or about 1 cup): 82 calories; 15.7 g carbohydrates; 0.8 g fat, 3.1 g carbohydrates

This is the instapot that I have, use, and LOVE.

Stuffed Peppers

Tuesday is typically Mexican night at our house, but this week it is Wednesday. I had ordered several peppers in my grocery order, and then my neighbor gave me peppers from his garden. I try to NEVER turn away fresh veggies from the garden. Immediately, John said, “Make your stuffed peppers!” It’s been a while since I have made this recipe. I had actually forgotten about it, but it was delicious and so glad to have it again.

This is an easy meal to prep ahead and or freeze to bake at a later time. It’s also delicious as leftovers as the flavors seem to continue to heighten and the peppers reheat so well.

We like our peppers to be more on the tender side, so I do like to bake them a bit longer than some recipes, and this makes them good when reheated as well.

Give these a try. It is the perfect meal to have prepped for a busy night. All you have to do is pop in the oven and serve with some sour cream, guacamole, queso, chips or whatever suites your fancy.

Mexican Stuffed Peppers

I double the meat mixture and use half in the peppers. My kids prefer to eat the meat mixture plain (no peppers) with chips. This recipe is for just one pound of ground beef, but when making for the kids as well this is double.


  • 1 pound lean ground beef (I used 90% and drained the fat after browning)
  • 85 grams of cauliflower rice cooked (can use regular rice)
  • 1/2 can diced tomato
  • 1 packet of taco seasoning
  • 1/2 cup water
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano
  • 1/2 tsp minced garlic
  • salt and pepper to taste
  • 1/2 cup lite Mexican cheese divided
  • salt and pepper to taste
  • ***double the above ingredients if want to make double to eat without the peppers as noted above.
  • 4 large peppers


  1. Brown the ground beef and drain.
  2. Add the cooked cauliflower/rice, tomatoes, seasonings, water and 1/4 cup of cheese.
  3. Cook and let simmer for 20+ minutes until fragrant.
  4. Preheat oven to 375.
  5. Slice off the top of the pepper and cut in half.
  6. Lay in a 9×13 baking pan. Fill pan with water to about 1/2 inch.
  7. Evenly distribute meat mixture into each pepper careful to not overflow. I find about 1/4 cup fits nicely in each half pepper.
  8. Sprinkle the remaining cheese over the meat and peppers. Can also add jalapeño, tomato or other toppings.
  9. Cover with foil, and bake for 1 hour.
  10. Remove foil and broil for 2-3 minutes to give the peppers a little char.
  11. Serve with lettuce, tomato, peppers, sour cream, cilantro, queso cheese, or whatever is your preference.


Per Serving (2 half peppers): 144 calories; 3.6 g fat; 11.9 g carb; 2.5 g fiber; 15 g protein

Chicken Broccoli-Cauli Bake

The perfect weeknight meal or meal to make ahead for the week!

My favorite type of meal prep is one that includes high volume and lots of veggies that I can reheat and eat off of for the week for both lunch and dinner. I love a good hot/cold salad. This Chicken Broccoli-Cauli Bake is the perfect addition to a salad of greens, veggies, rice and or salad dressing.

I bake this dish ahead, cut into 8 large pieces and then reheat in my air fryer before eating. The air fryer gives the most wonderful crisp to the outside making it the most delicious addition to any salad or bowl.

Chicken Broccoli Bake


  • 1 pound of chicken cooked (this can be rotisserie which I highly recommend or breast that is cooked and finely shredded)
  • 1 12-16 oz bag of frozen broccoli florets steamed and chopped
  • 2 wedges of Laughing Cow Light Swiss Cheese
  • 4 oz Probiotic Farmer Cheese (I like this for low sodium option but can sub cottage or ricotta cheese)
  • 84 grams (1/2 cup) lite shredded cheese
  • 2 large eggs, whisked
  • 1 10 oz bag of riced cauliflower, steamed
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp Everything But The Bagel seasoning (is what I use or you can sub sea salt)
  • 4 oz part skim mozzarella
  • 2 TBS grated parmesan
  • 50 grams bell pepper


  1. Preheat oven to 350 degrees.
  2. Prep a 9×13 with nonstick cooking spray.
  3. Steam both the cauliflower rice and broccoli. Chop the broccoli.
  4. Combine the chicken, cauliflower, broccoli, laughing cow cheese wedges, lite shredded cheese, Farmer (or ricotta/cottage) cheese, whisked eggs. Stir until combined evenly.
  5. Spread evenly into 9×13 pan and then top with mozzarella, grated parmesan and pepper. Could also top with sliced red onion, jalapeño, tomato…sky is the limit on toppings and add ons.
  6. Bake at 350 for 30 minutes or until middle is set.

This can be eaten immediately or will save in the refrigerator for up to 5 days and will freeze well for 3 months as well.


Per serving: 192 Calories; 6 g carbohydrates; 8 g fat;
25 g protein