I hope y’all are enjoying a relaxing Sunday. I arrived at Sunset Beach around 8 p.m. last night and so far our trip is off to a great start.
I’m not going to share a meal plan for the week since I’m going to be at the beach until Wednesday but I didn’t want to recap last week’s eats and give feedback on the recipes I tried. I stuck to the meal plan all five nights and ate all the leftovers in lunches so that was great.
Last Week’s Eats
I was really excited about this 15-minute hoisin shrimp recipe but it fell flat. It just didn’t have a lot of flavor or depth. I added some garlic to it while it was cooking and chopped peanuts on top when serving. I sauteed baby bok choy on the side.
We LOVED this parmesan chicken with caesar roasted romaine. It was a big winner and really easy for a weeknight.
I grilled bone-in farmers market pork chops and plantains and sauteed squash, zucchini and Vidalia onions on the side. I seasoned the pork chops with Dizzy Pig Raging River, which is one of my favorite pork/chicken/salmon rubs. This plantain got a little overly brown but it was still very tasty. Recipe THIS week!
The lemon honey chicken thighs from Cooking Light were also a winner and “super fast” to prepare, as promised by the magazine. Roasted cauliflower, brussels and butternut squash on the side. This chicken recipe is definitely going into regular rotation.
Friday night sushi date night.
It was a salad-heavy lunch week. It’s so, so hot in Charlotte right now so salad or smoothie is all I want. This was spinach, tomatoes, avocado, cashews, cucumber and leftover shrimp with a lime-honey-ginger infused olive oil and rice wine vinegar.
This was a big fruit and nut salad with blueberries, dried cranberries, toasted walnuts, avocado, shredded cabbage, spinach, radishes and tomatoes. Dressed with fig infused balsamic and olive oil.
Chopped romaine, leftover parmesan chicken, olives, celery, carrots and tomatoes with balsamic and olive oil.
Lastly, lunch out at Chopt with a friend. Chopt stresses me out…there are too many options and the line goes so fast. I ended up building my own bowl and it was massive. Avocado, hearts of palm, tomatoes, dried cranberries, hardboiled egg, cucumbers and hot honey dressing.
As far as the fun stuff goes, I had this oatmeal chocolate chip cookie during a coffee meeting with the lovely Maia from Better My Veggies. She wanted to pick my brain on blogging stuff and I’m always happy to share knowledge! She has a super cool story and is actually living in China and working with high school students on college applications. She was home on a quick break.
Mini carrot cakes on our Friday night date night. The crystallized ginger on top was so good!
Home yoga practice
4 mile run at 8:20 min mile pace
3 mile SkyFit treadmill interval workout + lift
I repeated a lot of what I did with my trainer in last week’s session and threw a few other things in as well
3 mile treadmill interval run + lift
4.25 mile run at 9 min mile pace
And I’m off to the beach!
What was your best meal last week?
What kind of lunches are you craving lately?
What was your best workout last week?