Healthy. Inexpensive. Easy.
That’s always my motto when it comes to what I eat for the following reasons:
- Healthy: A personal goal is to lift heavy, stay little (as douchey as that sounds). Because of this, protein is important so I don’t cry at Crossfit and refined carbs are limited – besides beer, wine and dessert – so I can fit in my mini skirts.
- Inexpensive: Paying for fitness memberships and mini skirts means that I’m a girl on a budget. Someday I will shop at Whole Foods, but that day is not today.
- Easy: While I would love to spend hours in the kitchen whipping up Pinterest favorites, I have way too many other interests. If something isn’t easy to make, I might opt for a Skinny Cow instead.
Similarly, though it would have been great to ride my bike to the Farmer’s Market this morning – and every weekend – this was not the case. It rarely is. I drank a bottle of wine last night and had to jog off my hangover. That is where my newfound love of canned foods comes in handy.
Benefits of Canned Veggies
- Cheap: Like, $1.
- Lasts a long time: Years…
- Healthy substitute: It was recently discovered that the BPA in canned foods isn’t that bad after all.
- Time-saving: Rinse, refrigerate and you’re done.
I know, it’s not sexy. But the results can be…
Quinoa Egg Scramble
I like to eat the same thing every day. Some may call it lazy, but I strategically do it to prevent decision fatigue. My meal of the moment is a Quinoa Egg Scramble that is super easy and helped me so much throughout swimsuit season that I couldn’t give it up.
- Canned corn
- Canned black beans
- Canned garbanzo beans
- Quinoa – I use Trader Joe’s frozen quinoa out of convenience
- 2 eggs
- Salsa – I use Trader Joe’s pineapple salsa
- Salt & Everyday seasoning
- 1/2 avocado
Rinse the canned veggies and transfer to Tupperware. I prefer pretty, glass Tupperware. It sounds silly but will make you want to eat it 10x more. Trust me. Additionally, I like to briefly sautee the garbanzo beans on the stove to make them more tasty/desirable.
Heat the quinoa and put it in pretty Tupperware too.
Whip up two eggs and put them on the stove. Add in a little bit of quinoa, beans, corn and garbanzo beans.
Season with salt and Everyday Seasoning. Top with salsa and 1/2 avocado. I also eat mine with two strips of bacon, but if you’re concerned about cholesterol I would alternate bacon with 1/2 English muffin with a wedge of Laughing Cow and fruit.
And you want to know another thing that’s wonderfully simple and convenient? Using those same ingredients to make your lunch. I’ve been using the same veggies, quinoa and avocado to create a delicious Quinoa Taco Bowl I found on Pinterest from Lemon Tree Dwelling. Enjoy!