#insta: @eatsbynat

[wellwithnatalie]

Making salmon salad is a great way to use up leftovers! Just use your leftover salmon the same way you would canned tuna, and then slap it on some bread with veggies (or just lettuce if you’re out of everything like me 😅). Happy Monday! I hope everyone has a good week! 💚⠀

[wellwithnatalie]

I love having a variety of different foods for my meals (It keeps things interesting 😜), so this snack bowl was a great lunch the other day. This week is my last week of class before finals, and let me tell you I am so ready to be done. I hope everyone finishes the semester strong 💪. ⠀

[wellwithnatalie]

Spicy general tso inspired tofu + a ton of broccoli to help me recover from my biochem exam this morning 😅⠀
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Tofu #dEats : press tofu and cut into 1” cubes then bake at 400F for 20 min, flip and bake 10 more min. While tofu is baking make sauce by combining 3 tbsp soy sauce, 3 tbsp water, 1 tbsp brown sugar, 1 tbsp sriracha, and one half tbsp corn starch. Heat mixture in pan until it thickens a bit and then toss cooked tofu in it. ⠀

[wellwithnatalie]

I made chili garlic shrimp with veggies and rice for a late lunch today 👌. I’m so glad I stocked up on frozen veggies a few weeks ago because I’ve finally run out of fresh 😩. I’ve been feeling a little down lately. I honestly was one of those people who thought they were going to get so much done with all of their “free time” when this all started, but I’ve really been incapable of being at all productive. Feeling disappointed in myself on top of being isolated and bored has started to get to me a bit. Today I’m trying to break out of this rut by eating this colorful meal, cleaning up my space, and getting a home workout in. I hope all of you are finding ways to stay sane during this too! 💚⠀
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#dEats : leftover steamed shrimp and steam in bag mixed veg tossed in a chili garlic sauce (sriracha, soy sauce, brown sugar, ginger, and garlic) put over rice and topped with green onion⠀

[wellwithnatalie]

Realized I keep for getting to post so here’s a late night recipe for ya. Last week I made this low carb paleo banana bread for no reason other than because I wanted to use my almond flour, and it was surprisingly delicious! I honestly don’t trust anything low carb, but this bread was really good. That being said, there’s nothing wrong with carbs please eat them!!⠀
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#dEats : preheat oven to 350F. Combine 3 eggs, 3 ripe bananas, 1 tbsp vanilla, 2 tbsp honey, 2 cups almond flour, 1 tbsp cinnamon, ¼ tsp salt, and 1 tsp baking soda in a bowl. Be sure to add the baking soda last. Whisk ingredients until smooth then add to a greased loaf pan. Bake for 40-50 min, and allow to cool completely before eating. Store in the fridge for up to one week. I topped mine with chocolate chips before baking, so it wasn’t really paleo but idc. ⠀