This covers last week, October 14 – 20, 2024 and I didn’t decide to make this blog post until after I had already meal-prepped and gone to the farmers market. I debated not posting this blog because it wasn’t a normal week of eating (I don’t usually buy bread or eat out on weekdays and I found myself in a grocery surplus), but sometimes I do have weeks like this. When I re-read my last “what I eat in a week” post from February 2022, I am kind of shocked but realized I wasn’t exercising at all, which probably explains why I was eating like a rabbit. In contrast, this week I averaged 14,000 steps a day and ran 21 miles, which is more than usual for me. So these two posts feature the opposite ends of my eating spectrum. One day I’ll track a normal week!
MONDAY, 10/14
Breakfast: It’s Indigenous Peoples Day, so I have the day off of work. I have scrambled eggs with shredded cheese and Trader Joe’s beefless ground beef. I usually get Impossible or Beyond Meat brand, but I’m trying the Trader Joe’s brand out. The texture is pretty on point, I think I’d buy it again. The day before, I got a loaf of sourdough bread from Jyan Isaac at the Beverly Hills Farmers Market, so I toast a piece of that with butter and jam.
Lunch: I’m ready to eat after a barre class at Exhale and a long walk in Santa Monica. For this week, I’ve meal-prepped a copycat Chipotle bowl with lettuce, cilantro lime rice, fajita veggies, black beans, monterey jack cheese, a can of corn, pico de gallo, and Trader Joe’s guacasalsa. For protein, I used the Trader Joe’s beefless ground beef. My roommate got back from Oregon and brought some pumpkin cookies back. Neither of us are big pumpkin fans, but we split one and these cookies are delicious.
Snack: I need to eat a little bit before I run, so I make some simple nachos with tortilla chips, shredded cheese, and the beefless beef (I have a lot leftover from meal prep to use). I also eat a couple pickles I got from the farmer’s market. They’re supposed to be buffalo ranch flavored, but they just taste like good dill pickles.
Dinner: I have a bowl with Siggi’s vanilla yogurt, raspberries, Nature’s Path almond granola, chia seed, and flax seed
Dessert: Dinner was too sweet and now I need something savory. I eat a little cup of a pub mix I got from Costco that is mostly pretzels and finish watching Everything I Know About Love (streaming on Peacock).
TUESDAY, 10/15
Breakfast: I grab a Costco protein bar on the way out of the house to meet my friend for a pre-work walk. When I get back, I have a slice of sourdough.
Lunch: I have the copycat Chipotle bowl again. My roommate and I are going to the Charli XCX and Troye Sivan concert tonight, and I’m usually in bed by 9pm, so I think I should get some caffeine. I go grab a vanilla latte from Lokal.
Dinner: We go to Martin’s Cocina y Cantina for Mexican food near the concert at the Forum. We eat chips and salsa and share the taquitos and taco sampler appetizers. I’m surprisingly full and I don’t eat anything the rest of the night.
WEDNESDAY, 10/16
Breakfast: My body is exhausted from the concert and I roll out of bed at 8:30am to make eggs with beefless beef and cheese with a slice of sourdough before logging onto work.
Lunch: Another day, another copycat Chipotle bowl, but I’m not mad about it.
Snack: I’m doing the virtual option for my office’s volunteer day. For each mile you run/walk tracked on the Nike Run Club app, they’ll donate $25. I run 6.5 miles and eat a pack of Welch’s fruit snacks at 3.4 miles. They’re cheaper than gels and are similar in terms of sugar, carbs, and calories (but not sodium).
Dinner: I make a protein shake and add some cinnamon and salt. Usually I’m not very hungry after runs, but this was a longer run so I guess that will do it. I heat up some more Chipotle bowl, but I’m out of lettuce.
Dessert: I start the Great British Baking Show on Netflix and need dessert obviously. I have a pumpkin cookie.
THURSDAY, 10/17
Breakfast: I have a piece of sourdough with peanut butter and jelly.
Snack: My roommate offers me half of an apple cider muffin he got from a coffee shop down the street.
Lunch: Chipotle bowl and chips and salsa, no surprise there.
Dinner: I go for a run and then make dinner, starting with a protein shake, then I make some pasta. I’m trying Goodles for the first time and added some leftover Trader Joe’s beefless beef. Pretty cool that Goodles has 14g of protein! I’m not the biggest fan of this asiago and parmesan cheese flavor, but I’d definitely try their other kinds.
Dessert: My roommate wanted to get ice cream and who am I to say no to that? We went to one of our favorite places in LA, Ginger’s Divine Ice Creams. I got pistachio and key lime pie.
FRIDAY, 10/18
Breakfast: I eat a small piece of bread and then start chopping vegetables to meal prep for a salad for the weekend. I defrost a smoothie bowl mix I had frozen earlier this year and then add some oats, creatine powder, flaxseed, and granola, and then log onto work.
Lunch: I put some tuna salad on a slice of sourdough bread. It’s my best tuna salad yet with dill pickles, fresh dill, red onion, celery, and dijon mustard. I top it with balsamic glaze.
Snack: I finish the remains of my copycat Chipotle bowl meal prep before going on a run.
Dinner: Post-run, my friend Camilla and I get Costco hotdogs.
Dessert: I got some Hawaiian ube shortbread cookies and these s’more clusters from Costco and had to dig in. The s’mores clusters are so sweet, even for me, but I’m a fan.
SATURDAY, 10/19
Breakfast: I make scrambled eggs with cheese and beefless beef and eat my last slice of sourdough bread with Kerrygold butter.
Lunch: My friend Molly and I climb the stairs to Baldwin Hills Scenic Overlook, then grab sandwiches from B&T’s Deli and walk to Palisades Park for a picnic. In writing this post, I realize it is a vegan deli, which explains how we ended up with two veggie-forward sandwiches.
Snack: I drink half a kombucha that I got from Costco yesterday and finish meal prepping my salad for next week.
Dinner: I meet my friends at Sunday Gravy in Inglewood for Italian food. It was pretty good. We share the garlic bread and Caesar salad. Jordan and I split the vodka pasta and the ragu (ragu was the winner). We were celebrating Jordan’s birthday and we got the bread pudding for dessert. It’s made out of Hawaiian bread and the caramel sauce is to die for!
SUNDAY, 10/20
Breakfast: I usually wake up hungry, but I think I was just so full from Saturday. I go for a 5.5 mile run and eat a pack of Welch’s fruit snacks in the middle. When I get home, I make a protein shake with creatine and strawberries and creme-flavored Orgain. The chocolate fudge flavor is definitely better. Then, I make scrambled eggs with cheese and beefless beef and finish my kombucha from yesterday.
Lunch: My friend and I go to Beverly Hills for the $1 library book sale and the art show. There are food trucks, but we want to sit down somewhere, so we drive to Sweetfin for poke bowls. Fatamorgana is across the street, so we grab gelato afterward.
Snack: Chips and guacamole
Dinner: I eat my meal prepped salad for the coming week. This one has cherry tomatoes, cucumbers, chickpeas, celery, bell pepper, red onion, feta, kalamata olives, and pepperoncinis. I top it with pumpkin seeds, pine nuts, and balsamic glaze.
Dessert: Technically second dessert of the day, but who’s counting? The perfect serving size is 2 Hawaiian cookies and 1 s’mores cluster. Again, I need salty with the sweet and I have some Costco pub mix.
RECOMMENDED:
The Best Fast-Casual Restaurants in Los Angeles
Latest Obsessions (October 2024)
