So today’s post is ( clearly ) all about simple, healthy meals that you can whip up in no time. They require very little cooking skill & they make the “healthy lifestyle” thing a little less tasteless/difficult to navigate.
I saved all of these images from snapchat ( payton_sartain ), so this is my real real food diary. I snap most of my meals ( those of you who follow me are like OMG– WE GET IT, FOOD FOOD FOOD ), but putting a bunch of my top faves in one place seems to make sense.
One place to reference for meal inspo when you can’t think of anything healthy to make.
I follow a gluten-free diet, because I’m gluten-intolerant, so all of these meals are gluten free as well! No worries, though, I found the best GF swaps for normal breads/bagels. Actually, I like many of these options more than normal bread because they’re more filling, in my opinion.
It’s important to note that MANY people can digest gluten JUST FINE, while it’s a little harder for others. I don’t think its necessarily bad for you. I just find that it causes digestion issues & inflammation in my case.
BTW, you can find a list of my top gluten-free grocery buys here.
Just a disclaimer: I am not a nutritionist, I don’t usually count calories or nutrient intake, & I am NOT a healthy-lifestyle expert by any means. I know what works for me/tastes good to me, & those are the things share with y’all on H+H.
K, Lezzzz do diss.
3-4 Egg Whites with a drizzle of Hot Sauce, half an Avocado, GF Buttered Toast, & Strawberries
Before I eat anything in the morning, I drink a small glass of warm lemon water. Then, on to the main event.
I make this for breakfast most mornings because its loaded with day-fueling nutrients like protein, healthy fats, carbs, & natural sugars. At this point, I have the timing down to a science, so it takes less than 10 minutes to create this whole spread.
For the toast, I opt for Udi’s gluten free Millet & Chia bread ( found in the frozen bread section at the store) with a little Earth Balance vegan butter or grass-fed real butter spread on top.
Also, I’m such a weirdo, but making this b-fast is kind of a fun game for me because I prepare everything in this overlapping time frame, and it’s so satisfying to hear the toast pop up while I’m scooping the just-finished eggs onto my plate.
Wtf…. such an OCD freakshow, OMG.
& I always follow up breakfast with some at-home iced coffee, because DUH.
Another thing to note: I usually order some version of this when I eat breakfast out as well. If you can’t find this on your menu, just order each thing a la carte. It’s A GREAT clean meal to eat while out brunching with friends or traveling or whatever it is you do with your life, beebus.
1 Egg + 2 Egg White Frittata with Spinach, Bell Peppers, Onions, & a dash of Cheese and Avocado chunks topped with Hot Sauce, GF Buttered Toast, & Strawberries
This frittata breakfast takes a little longer to make than my first b-fast pick because it requires some veggie sautéing, BUT it still only takes about 10 minutes for the beginner-level cook.
Maybe it’s just me, but when my meal takes up more space on my plate, it tricks my brain into thinking I’m eating a lot more, and consequently, I feel more full. It’s crazy how big of part your perception of food plays into how you feel physically.
A big THANK YOU to every health & fitness magazine/blog ever for that simple tip!
My at-home Avocado Toast on GF Bread
This one is Hustle + Halcyon classic. I shared this recipe on H+H last year, & I’m still digging it for breakfast ( or lunch or dinner… ) now.
Sometimes, I’ll top my avo toast with some feta cheese &/or a drizzle of hot sauce ( lol– can y’all tell I like SPICE? #hotsauceACTUALLYinmybagswag ).
This one is outlined in my avo toast post, so let’s move on.
Toasted GF Bagel with Vegan Cream Cheese, Honey, & Cinnamon
So this breakfast option is a new one for me… I literally discovered it this morning. So, very new, but I had to add it to the mix.
This bagel is an Udi’s Gluten-Free Whole-Grain Bagel, which can be found in the frozen bread section.
I topped it with Daiya dairy-free cream cheese this morning, because I wanted to try it out. I’m not a vegan, but I do try to cut down on my intake of animal products when I can because I find that it makes my body feel ‘cleaner.’ Digestion on point. Energy levels up.
Also, dairy products tend to be FULL of sugars, so cutting down on those extra grams of sugar can’t hurt ( esp since I eat sugar like a raging sugar maniac ).
This vegan cream cheese is a little sweeter than your average cream cheese spread, so topping it with a light dusting of cinnamon & a drizzle of raw honey made everything really come together. This breakfast is really convenient for on-the-go mornings, & it’ll definitely be making a regular appearance in my diet plan.
100% Grass-Fed Beef Burger wrapped in Lettuce topped with Jalapeños, Pickles, Avocado, & a DASH of Ketchup with side of Fruit
This is a out-to-eat lunch/dinner STAPLE. I used to think that the bun-less burger option looked really sad & lonely, all by itself on the plate. Now, it’s one of my favorite things ever.
Even if a restaurant has a GF bread option, I opt for my burger wrapped in lettuce.
This is one of those meals that requires you really take the reigns while ordering, because some waiters/waitresses find this whole concept extremely foreign for some reason. Back home in Texas, most restaurants don’t seem to do the “lettuce wrap” thing, so I order a bun-less burger with extra, EXTRA lettuce, jalapeños, pickles, avocado, & any other toppings on the side.
Top with a little bit of ketchup, wrap in your lettuce, & U GOOD.
PS: the bun-less burger isn’t exactly the easiest thing to eat…. you’re definitely going to make a mess. But, who the fuck cares? Eat your skinny burger like a total champ. In this case, that means with burger greases/ketchup dripping all over your arms.
Mm.. pretty girl.
Toasted Turkey Sandwich with Avocado, Swiss Cheese, Pickle, Spinach, & a LITTLE Mayo ( with Fruit )
A total lunch-box classic, but a little lightened-up.
I start by preheating the oven to about 400° & toasting two slices of GF bread ( with a little Earth Balance vegan butter spread on ). I take the toast out of the oven,put the turkey slices on one side & swiss cheese on the other, then place the toast back in the oven until cheese is super melty & everything looks toasted.
“….looks toasted.” Super scientific, HA. Eyeballing it is way easier than being all specific.
After the toasty look is on point, I’ll top with half an avocado, a teeny bit of mayo, spinach, some pickles, and sprinkle of salt/pepper.
I always use the organic deli turkey ( I think it’s from the brand Applegate? ) from Whole Foods & Sargento Ultra-Thin Swiss Cheese Slices.
Taco Salad: Ground Beef/Turkey, Jalapeños, Avocado, & Pico on Shredded Lettuce with Salsa as dressing & Fruit
This is another good option for eating out for lunch.
I’m not a big salad person. Well, I usually CAN’T STAND salads. BUT– Taco Salad is an exception to the “salad is the enemy” rule.
Also, I’m sure this is super easy to make at home, but I never make salad at home. I figure, if I’m going to be eating a salad, I want someone who knows what they’re doing to prepare it so it’s less shitty.
My at-home salad skill level is pretty poor. & that’s really sad considering it shouldn’t be that complicated.
I just can’t, though.
This taco salad is from my country club back home & is made with shredded lettuce ( KEY to salad success: shredded lettuce ), ground beef, avocado, jalapeños, & pico. I dress the salad with salsa & sprinkle on salt/pepper.
If you’re ordering this at a restaurant, you might have to be annoyingly specific & overly high-maintenance, but I’ve learned to get over that. Ultimately, it’s YOUR stomach/body that this food is going into, so don’t be afraid to be specific. Even if everyone is rolling their eyes at you…. No shame.
GF Pretzels, Hummus, & LOTS of Berries
Pretty straight-forward, & another lunch-box staple.
My favorite gluten free pretzels are Glutino Pretzel sticks, and I luuuuuurve jalapeño or red pepper hummus on the side.
Fruit is my #1, so snacking on a big bowl of berries is a little afternoon treat. YUM.
Bean Chips, Vegan Chipotle Dipping Sauce, & Berries
This snack is a relatively new thing for me, because I only recently discovered these bean chips & this vegan dip.
These Beanito Chips ( in the Lime flavor ) are SO FUCKING AMAZING. Seriously… they are to-die-for flavorful & the perfect texture. I’m so obsessed.
After eying Bitchin’ Sauce for awhile, I decided to pick up the Chipotle flavor last week at Whole Foods. Um, YES.
This vegan, almond-based dip is SO flavorful & is the perfect contrast to the lime flavor in the chips. I highly recommend grabbing both of these things next time you find yourself at the grocery store!
As per usual, I add a side of fruit to this snack to get my fruit fix.
Zucchini Mini Pizzas, Sautéed Brussels Sprouts, & Mozzarella/Parmesan Garlic GF Toast
3-Ingredient Zucchini Pizzas are another H+H CLASSIC. They’re SO good, contain only 3 ingredients ( a zucchini, pasta sauce, & mozzarella ), & can be made in about 15 minutes.
I make them a couple times a week AT LEAST.
Brussels sprouts are one of the few veggies that I actually love, so they are a GO-TO side.
These brussels are sautéed in olive oil, topped with salt/pepper & a the juice of half a lemon.
The GF Toast is topped with Earth Balance vegan butter spread, garlic powder, parmesan, mozzarella, and salt/pepper, and toasted in a 400° oven until it… looks toasty.
Lol. Chef terminology.
Veggie Stir-Fry with Tofu Noodles ( or Brown Rice ) made with GF Soy Sauce
This meal might APPEAR to be more difficult to make, but it’s definitely, definitely not complicated at all.
I call it a ‘stir-fry,’ which is kind of cheating, because I think a real stir-fry usually contains more fanciness than this quick little bowl does.
Start by sautéing your veggies of choice in olive oil in a large pan with a splash of GF soy sauce for flavor. You can really use any veggies you have in your fridge. I usually have some combination of broccoli, asparagus, zucchini, & carrots. The soy sauce I use gluten-free & low-sodium.
Then, once the veggies are soft, add your prepared noodles or brown rice to the bowl with a topping of soy sauce, & let cook on low-medium covered until it… looks combined.
OMG, seriously…. I’m the worst chef instructor ever. You’ll know what I’m talking about when you look at the pan & see your stir-fry in all its combined glory.
Top with sesame seeds et voilà.
Lemon Garlic Parmesan Brussels Sprouts & Mozzarella/Parmesan Toast
For a lighter dinner, I sauté a LARGE portion of brussels sprouts in olive oil, squeeze in the juice of half a lemon, sprinkle on salt/pepper, and top with shaved parmesan.
Add some cheesy garlic toast to the side to make the meal a little more substantial.
This Udi’s GF bread is smaller than your average bread slice, so two slices is the perfect amount. For some reason, it looks like there is a lot of cheese on the toast in these pictures, but I usually try to stick to a thin layer of cheese & a small amount of vegan butter.
So, there’s ALL OF THAT.
This post was a little longer than I originally planned for, but I wanted to make sure I was extremely thorough & included products/mini how-to’s for y’all!
Like I said before, I’m no health expert & I’m CLEARLY not a professional chef, but I’ve learned how to whip up some yummy, nutritious meals in my 22 years on Earth.
Not bad for a former fast-food addict, eh?
See ya tomorrow, friends! xx