What I ate this week [June 23- June 29] Clean Eating

Hey Everyone!

It’s time for another look at what I ate this week! These meals are kosher, and made to keep me energized, balanced, and feeling good. Life’s busy, but eating well doesn’t have to be complicated. Sharing it here to give you ideas, encouragement, or just a peek into how I make it all work!

(Mornings I usually have eggs and I usually make double so my husband has what to eat as well.)

Monday, June 23^rd

• Breakfast- sauteed 1/2 red onion, 1 tomatoes, 1/2 pepper, 2 mushrooms in butter. After the vegetables softened, I scrambled in 3 eggs. I ate this with homemade garlic dill mayo (yum). I also had 2 coffees with milk and sweetener. I know, I know What about whole30? I was easing into it!

• Lunch– baked chicken breast and sauteed veggies I had in the freezer

• Dinner– we had a Sheva brachot to go to so I ate a bit differently than I normally do. I had baby leaf salad with tomatoes and pink lady apples (I avoided the craisins and candied pecans), steak salad with iceberg lettuce, grilled chicken breast, 2 pieces of potato kugel, chummus, pesto, and 2 small pieces of sesame chicken. (Technically I cheated by having the sesame chicken but since I’m easing into whole30 its ok)

Tuesday, June 24^th

• Breakfast– 3 hardboiled eggs, sauerkraut, Israeli salad eaten with cilantro lime mayo.

I forgot to write down how many coffees I had… I am assuming 2 with milk and sweetener.

• Lunch– salmon, salad, beets, some dried fruit and almond butter

• Dinner– broccoli, beets and veggie chicken patties

Wednesday, June 25^th

• Breakfast– leftover eggs from Monday (my husband didn’t end up eating his half) so Monday plus nutritional yeast and avocado

• Lunch– a can of tuna mixed with homemade mayo, broccoli and cauliflower, pineapple slices with almonds.

• Dinner– grilled chicken breast with buffalo mayo and broccoli and cauliflower.

Thursday, June 26^th (my first dairy free day)

• Breakfast– zucchini, onion, mushrooms, spinach sauteed in ghee add in 3 eggs and scramble together eaten with ½ avocado

2 cups of coffee with sugar free almond milk and coconut cream

• Lunch– cabbage shakshuka with 2 soft eggs

• Dinner– spaghetti squash with a veggie chicken burger

Friday, June 27^th

• Breakfast– 3 egg omelet w grape tomatoes seed cracker and ½ avocado.

• Lunch– 3 egg omelet with cut vegetables

• Shabbos Dinner– 1 sip of wine, whole wheat sourdough bread 1 slice, pesto salmon, creamy vegetable soup, chicken and cooked vegetables. The vegetables were roasted mushrooms, squash, sweet potato, peppers, cauliflower rice, and steamed broccoli. Mango balls and macadamia nuts for dessert.

Shabbos, June 28^th

• Breakfast– sip of grape juice, 2.5 egg salad, celery, carrots, and almond butter
• Lunch– 1 slice of whole wheat sourdough bread, pesto salmon, salad, creamy beefy soup, chicken and cooked veg
• Snack– apple with almond butter
• Ss/ dinner– 1 slice whole wheat sourdough bread, pesto salmon, salad, cooked veg.

Thanks for following along!

Whether it was a busy day, a quiet Shabbos, or a snack-on-the-go moment, I tried to keep things real and nourishing. If this gave you any inspiration—or if you’ve got tips or meal ideas of your own—I’d love to hear them in the comments. Wishing you a week of wholesome meals and feel-good food choices!