One of the most common “complaints” I hear from clients is that they get bored with food after making the switch to clean eating. While saying goodbye to processed food and the drive thru does indeed limit your choices, there are still plenty of tasty options.

Last week, a client asked if I would consider posting my own daily food journals in our private Facebook forum for awhile. My answer was (of course) a resounding yes.

It’s clear by looking at one of my journals that I prefer smaller, more frequent meals over three squares a day. Not that there’s anything wrong with three bigger meals. If that works for you, by all means, go for it.

Since I’m a refuel every 2 to 3 hours kind of chick, my meals tend to be smaller – in the 200-300 calorie range each.

I’ve listed a few of my favorite small meal and snack ideas for those of you searching for ideas to re-ignite those taste buds.

1. plain Greek or Icelandic yogurt (obsessed with Siggi’s brand) + berries + nuts or seeds + a few drops of stevia

2. cottage cheese on ezekiel toast or a whole grain english muffin with a drizzle of honey

3. hot quinoa (or oatmeal or buckwheat) + 1 tbsp nut butter + sliced bananas + splash unsweetened almond milk (such a yummy breakfast)

4. scrambled eggs on ezekiel toast or a whole grain english muffin with sliced avocado

5. hard boiled egg + clementine + avocado slices

6. sweet potato + a little butter + cinnamon

7. turkey burger + hummus (love Trader Joe’s eggplant hummus)

8. tomato soup + ground turkey + a tsp basil paste or pesto

9. turkey slices (Applegate brand is great) + cheese + apple slices

10. apple + 1 tbsp nut butter

11. greens + diced chicken + strawberries + feta or goat cheese + walnuts + tbsp dressing (love Braggberry)

12. baby carrots + hummus

13. 1/2 avocado stuffed with tuna + salsa

photo credit: brittanypowell.com

14. quest bars

15. cooked brown rice + black beans + avocado + diced tomato + splash lime juice + salt

Robyn Spurr is a Certified Health Coach, Weight Loss Coach, Personal Trainer and founder of Chickadee Weight Loss. She helps women reach their healthy, natural weight and stay there without all the diet craziness.

For more information on Weight Loss Coaching, click here.

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Welcome to my very first “what’s cooking” blog post. When I first began my weight loss journey, I could barely scramble an egg – I’m dead serious. My first attempt at a family holiday dinner was a total disaster (toughest pot roast ever) and I’ve had plenty of kitchen mishaps since.

Lemon Tarragon Chicken with Zucchini Noodles:

Marinate 2-3 chicken breast in 1/4 cup of Brianna’s Lively Lemon Tarragon Dressing widely available) for at least 2 hours, grill (or saute in pan) and serve with zoodles.

Zucchini Noodles with Meat Sauce:

Heat olive oil in a saute pan, add 1 pound of ground turkey or chicken, cook until no longer pink, add a bit of garlic (heat about 30 seconds), add 1/4 -1/2 cup tomato sauce (I like Cucina Antica or Monte Bene, both are low sugar). Top noodles with sauce and sprinkle it with a little parmesan (optional).

Simple Zucchini Noodles with Shrimp:

But if you’d rather kick it old school and use a julienne peeler, here you go…

I used zucchini, squash and carrots, but I’m curious about eggplant and even parsnips. I’ll be sure to update this post with any other veggies that work well as noodles.

How to Prepare Your Veggie Noodles:

1. Wash your veggies
2. Cut a thin slice off the bottom of the veggies to prevent rolling around (optional)

3. Place flat side down on a cutting board and peel away

Cooking Option #1:

Microwave your veggies noodles in a covered dish for 1 to 2 minutes. Drain and season with salt & pepper.

Cooking Option #2 (my personal favorite):

Sauté noodles in a frying pan with a little olive oil, salt & pepper until cooked to your liking, about 5-7 minutes.

I topped my noodles with sautéed chicken and a little Spinelli’s Creamy Tomato Vodka Sauce, but the possibilities are endless – just swap out the spaghetti in your favorite dish for veggie noodles and voila – a vitamin packed and delicious alternative.

Follow me (@chickarobyn) on youfood to see what I’m eating…

Robyn Spurr is an ex-obese chick, Certified Health Coach, Weight Loss Coach, Personal Trainer and founder of Chickadee Weight Loss. 

If you’re ready to lose the weight for good – without all the diet craziness, click here. 

Coconut Curry Broccoli Fritters

Ingredients:

• 4 cups fresh broccoli (after chopping or processing)
• 4 eggs
• 1 tsp curry powder
• 1-2 tsp red curry paste (optional, but adds lots of flavor)
• 1 tsp salt
• fresh cracked pepper (a few grinds)
• coconut oil
• ~¼ cup coconut flour

Instructions:

1. In a food processor (I used my Ninja), pulse the broccoli florets a few times until almost ground.(I prefer the pieces a bit courser than in this picture – got overly ambitious with this batch)

2. Add the egg, curry powder, red curry paste, pepper and salt (no coconut flour yet). Combine.

3. Add coconut flour a little bit at a time if the batter is too thin.

4. Heat a skillet over medium high heat and add ~1 T coconut oil.

5. Use a ½ cup scoop to drop batter into the hot skillet (~6 big patties).

6. Cook until golden brown on first side (~4-6 minutes) and then flip.

7. Enjoy your nutrient packed fritters right away or store in the fridge. I prefer them cold. Cold broccoli? Yes, don’t judge.

Robyn Spurr is a Certified Health Coach, Weight Loss Coach, Personal Trainer and founder of Chickadee Weight Loss. She helps women reach their healthy, natural weight and stay there without all the diet craziness.

For more information on Weight Loss Coaching, click here.