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Recent Eats: 4 Breakfasts, 4 Lunches, 5 Dinners

Happy Sunday! I hope you’re enjoying a relaxing day that’s got you feeling ready to tackle the week ahead. I usually try and post our dinner menu for the week on Sundays but I forgot to cancel Blue Apron + we have social events on two other nights so no planning is necessary.

In case you’re doing some planning, I have a collection of various meals I’ve eaten over the last couple of weeks to share today.

Breakfast

overnight oats and chia pudding topped with almond butter and berries

One morning I packed a breakfast to eat between teaching two classes at the studio. This was a hybrid of overnight oats and chia pudding topped with almond butter and berries.

Half of a morning glory muffin from Sunflour, berries and two scrambled eggs.

Lots and lots of smoothie bowls.

Two eggs scrambled in salted butter, a paleo banana bread muffin topped with almond butter and berries. Would you believe that the eggs in this picture and the eggs in the muffin breakfast above were from the same carton from my favorite farmer? Crazy how much the color of the yolks can vary egg to egg!

Lunch

Quinoa, arugula, butternut squash, avocado, dried cranberries, sliced almonds, hummus and dried cranberries

Quinoa, arugula, butternut squash, avocado, dried cranberries, sliced almonds, hummus and dried cranberries. Finished off with a drizzle of balsamic.

Arugula, quinoa and leftover shredded chicken thighs and butternut squash tossed with Tessamae's Zesty Ranch. Hummus on top.

Arugula, quinoa and leftover shredded chicken thighs and butternut squash tossed with Tessamae’s Zesty Ranch. Hummus on top.

Tuna salad made with mayo, half a mashed avocado, relish, lemon juice and lemon pepper on sourdough with grapes

This was a “the fridge is very empty” lunch. Tuna salad made with mayo, half a mashed avocado, relish, lemon juice and lemon pepper on sourdough with grapes.

Leftover tuna salad on top of a kale quinoa salad

Leftover tuna salad on top of a kale quinoa salad that I whipped up to have on hand for the week. Some avocado on top (because adding avocado is always a good call!) and tortilla chips.

Dinner

sweet potato noodles with a spicy almond butter sauce with tofu

I cannot WAIT to share this recipe with you guys. I know you’re going to love, love, love it! It’s sweet potato noodles with a spicy almond butter sauce with tofu. Look for it in the next week or two! 🙂

Harvest salad with salmon at Namastay Kitchen

Dinner out with Dorie at Namastay Kitchen. Harvest salad with salmon. I LOVE the crispy crust on our salmon.

Slow cooker salsa chicken over cauliflower rice. Topped with cilantro and avocado and served with pan-fried plantains.

Slow cooker salsa chicken over cauliflower rice. Topped with cilantro and avocado and served with pan-fried plantains. Why are plantains so delicious?

roasted spicy chicken sausage, brussels sprouts, a sweet potato, parsnips and sweet onion

One pan roasted dinner with a spicy chicken sausage, brussels sprouts, a sweet potato, parsnips and sweet onion. I served it over some of the kale and quinoa salad I had prepped in the fridge.

shrimp pad thai

Shrimp pad thai! If you haven’t tried this recipe, you must!

So while I don’t need dinner ideas this week, I am feeling a little stale in the lunch department. I’d love to hear what types of things you’re eating for lunch lately and if you have any make-ahead dishes (like that kale/quinoa salad) to recommend. I’m needing a change!

Enjoy the rest of your day!

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{ 10 comments… add one }
  • 1
    Amanda @amanda-isms May 21, 2017, 3:35 pm

    If I’m at work, I usually pack a salad! If I’m at home, I love making breakfast for lunch. I love sweets for actual breakfast (overnight oats have YET to get old for me and ALL the peanut butter. Also mashed sweet potato bowls are so good! Had the idea from visiting Nalley Fresh! I just bake a sweet potato and make it my base with some sort of veggi and a protein! However, your food usually looks WAY better than mine! haha.

  • 2
    Courtney May 21, 2017, 4:01 pm

    I don’t know if you’ve ever read her website, but she has a good list full of variety for lunches.

    http://cookieandkate.com/2017/20-epic-salad-recipes/

  • 3
    Laura May 21, 2017, 6:00 pm

    Your food always looks so delish! I know you didn’t make it, but do you have any secrets to that super crispy salmon skin? I LOVE salmon and it’s always SO much better in restaurants than when I cook it at home. HOW do they get it so crispy?

  • 4
    Sarah May 21, 2017, 6:29 pm

    I just made some tabbouleh! It’s is really refreshing to eat for lunch. I also like to make a Mediterranean farro salad with veggies and feta. Both are super easy to have on hand for lunch!

  • 5
    Hillary May 21, 2017, 8:53 pm
  • 6
    Rachel May 22, 2017, 12:06 pm

    Those Morning Glory muffins look great! I’ve been wanting to try one ever since Julie posted the recipe for them over on her blog (http://www.pbfingers.com/best-ever-morning-glory-muffins/)!

  • 7
    Savannah May 22, 2017, 12:52 pm

    I was also in a lunch rut until recently. What I’ve been doing to get out of it:

    Asian rice bowls (easy to pack to go) with leftover protiens from the fridge, whatever veggies are around, kimche, edamame, softboiled eggs, avocado, sesame seeds, and seaweed.

    Pasta with lots of veggies in the sauce- I’ll cook down tons of spinach, onions, and peppers to put it in. I’ve been using a lentil pasta that I got on sale at whole foods so it has a good bit of protien. I’ll also roast cauliflour/broccoli/asparagus and put it on top.

    I’ll make tacos for dinner, prep the toppings, then toss those on a salad for lunch with the leftover protien. I find that the tortillas can get soggy if I pack them incorrectly. I’ll also sautee the leftover prepped veggies into an omlette for breakfast so it’s a triple win for easy meals.

    Quinoa and black bean bowls: http://allrecipes.com/recipe/151343/spanish-style-quinoa/ I’ll follow this recipe but throw canned black beans in and then top with whatever is around. I double or triple the spices usually!

  • 8
    Linda May 22, 2017, 4:48 pm

    Hey…thought you might like this. We made it and it was great. We double batched it and then freeze lunch portions.
    http://www.loveandzest.com/instant-pot-chicken-yellow-rice/

  • 9
    Courtney May 22, 2017, 8:48 pm

    Thanks for the reminder! Love your pad thai because I always have the ingredients in my fridge/pantry + proteins in freezer! Made it tonight : )

    • 10
      Jen May 30, 2017, 9:03 pm

      YAY! Yes, such a great pantry meal that you can kind of wing and modify.

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