what I eat in a week living in Portland (balanced & realistic)

This isn’t exactly how I eat every single week but these are some fun recipes I’ve been loving lately and wanted to share :)

Breakfast Bagel

Ingredients

• 1 bagel (toasted)

• ½ avocado

• 1 egg (fried or soft-boiled)

• 2–3 slices tomato

• Thinly sliced red onion

• Handful of sprouts or microgreens

• Olive oil, salt, pepper, chili flakes (optional)

Instructions:

1. Toast the bagel to your liking.

2. While it’s toasting, fry or soft-boil the egg.

3. Smash the avocado on both sides of the bagel and season with salt and pepper.

4. Layer on tomato slices, onion, the egg, and sprouts.

5. Optional: drizzle with olive oil or sprinkle chili flakes on top.

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Harvest Bowl

Ingredients:

• 1 block tofu, pressed and cubed

• 1 sweet potato, cubed

• ½ cucumber, sliced

• ¼ cup pickled onions (store-bought or homemade)

• 1 cup cooked brown rice

• Olive oil, salt, pepper, paprika, garlic powder

• Optional toppings: sesame seeds, tahini drizzle, hummus

Instructions:

1. Roast sweet potatoes at 400°F with olive oil, salt, pepper, and paprika for ~30 minutes.

2. On a separate tray, toss tofu with olive oil, garlic powder, and salt. Roast for ~25 minutes until golden.

3. While roasting, cook rice and slice cucumbers.

4. Assemble the bowl: brown rice, roasted tofu and sweet potatoes, cucumbers, and pickled onions.

5. Add any toppings you like—sesame seeds, a tahini drizzle, or a scoop of hummus.

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CocoJune Bowl

Ingredients:

• 1 serving CocoJune yogurt (any flavor)

• Fresh fruit (banana, berries, etc.)

• Granola

• Chocolate chips (optional)

• Nut butter (optional)

Instructions:

1. Scoop yogurt into a bowl.

2. Add sliced fruit, a handful of granola, and chocolate chips.

3. Drizzle nut butter on top if you're feeling it.

4. That’s it. No rules—just layer what you’re craving.

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Greek Salad

Ingredients:

• Chopped romaine or mixed greens

• ½ cucumber, chopped

• ½ tomato, chopped

• Sliced red onion or pickled onion

• Olives (optional)

• 1–2 tbsp hummus

• 1 pita, sliced or warmed

• Dressing: Olive oil, tahini, dijon mustard, salt & pepper

Instructions:

1. Grill or pan-sear chicken until fully cooked, then slice.

2. Assemble the salad: greens, cucumber, tomato, onion, olives.

3. Add sliced chicken and a scoop of hummus.

4. Drizzle with dressing and serve with warm pita on the side.

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Homemade Pizza

Ingredients:

• Pizza dough (store-bought or homemade)

• Tomato sauce or olive oil base

• Shredded mozzarella or any cheese you like

• Toppings: sliced tomatoes, mushrooms, onions, bell peppers

• Olive oil, salt, red pepper flakes (optional)

Instructions:

1. Preheat oven to 475°F (or according to dough instructions).

2. Roll out dough on a floured surface or baking sheet.

3. Spread a thin layer of sauce or olive oil.

4. Add cheese and your toppings—go for balance, not overload.

5. Bake for 12–15 minutes or until crust is golden and cheese is bubbly.

6. Optional: add a drizzle of olive oil or red pepper flakes before serving.

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Acai Bowl

Ingredients:

• 1 frozen banana

• ½ avocado

• ½ cup thawed frozen blueberries

• 1 packet frozen acai or 2 tbsp acai powder (optional)

• Dash of almond milk (adjust for texture)

• 1 tsp chia seeds

• 1 scoop creatine (unflavored works best)

• Toppings: granola, more blueberries, nut butter, or coconut flakes (optional)

Instructions:

1. In a blender, combine frozen banana, avocado, blueberries, acai, almond milk, chia seeds, and creatine.

2. Blend until smooth and thick—use as little almond milk as possible to keep it scoopable.

3. Pour into a bowl and top with whatever you’re feeling that day—granola, nut butter, or more fruit always work.

Chocolate-Covered Dates

Ingredients:

• Medjool dates, pitted

• Crunchy peanut butter

• Dark chocolate chips or bar (about ½ cup)

• Sea salt (optional)

Instructions:

1. Slice dates open and remove pits if needed.

2. Stuff each date with about a teaspoon of crunchy peanut butter.

3. Melt chocolate (microwave or double boiler) and dip each stuffed date halfway or fully.

4. Place on parchment paper and sprinkle with sea salt if using.

5. Chill in the fridge or freezer until set. Store in an airtight container.

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Caprese Sandwich

Ingredients:

• Sliced sourdough, ciabatta, or baguette

• Fresh mozzarella

• Sliced tomatoes

• Fresh basil leaves

• Olive oil

• Balsamic glaze (optional)

• Salt & pepper

Instructions:

1. Toast the bread if you want it warm, or leave it soft for a fresher bite.

2. Layer on fresh mozzarella, tomato slices, and basil.

3. Drizzle with olive oil and a little balsamic glaze if you have it.

4. Finish with salt and pepper, then close it up or eat open-faced.

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Greek Salad

Ingredients:

• Grilled or pan-seared chicken breast or thighs

• Chopped romaine or mixed greens

• Cucumber, chopped

• Tomato, chopped

• Sliced red onion or pickled onions

• Kalamata olives (optional)

• Hummus

• Warmed pita bread

Dressing:

• Olive oil

• Tahini

• Dijon mustard

• Salt & pepper

Instructions:

1. Cook your chicken with olive oil, garlic, lemon, oregano, salt, and pepper. Slice once done.

2. Build the salad: greens, cucumber, tomato, onion, olives, and chicken on top.

3. Whisk together dressing ingredients and drizzle over.

4. Add a scoop of hummus and warm pita on the side.