I successfully ate my way through 90% of the massive grocery haul that I did at Trader Joe’s last week and what I didn’t eat is still in the pantry or freezer. I did such a great job of eating at home. It’s all about having a stocked kitchen!
Here is more meal inspiration for you!
I’m sure you’re not surprised to see a smoothie but notice that it’s purple. I’ve switched from my banana/mango/pineapple blend (that always gives you a bright green smoothie!) to banana/blueberries/strawberries which becomes a purple instead of green smoothie. There is a ton of spinach in there though!
Oatmeal to warm me up on a cold morning. The weather has been all kinds of crazy here and alternating between freezing and beautiful days. For this oatmeal I sauteed apples with cinnamon and brown sugar and then added the oats, golden raisins and almond milk and let it cook. Topped it off with fig preserves and peanut butter.
I made brunch/lunch at home Sunday instead of going out and it was just as good as any restaurant brunch! I made an omelet with two eggs, avocado, smoked salmon, goat cheese, spinach and artichoke hearts. Sourdough toast and kiwi on the side.
I did go out for lunch on Monday to meet a friend at Whole Foods. The timing worked out well because I was getting low on fresh produce to make lunch salads at home. I restocked again last night. I won’t even start to list all the toppings here but it was yummy.
I’m so excited to share these dinners with you!
Turkey burger topped with goat cheese and a sriracha aioli, roasted butternut squash and shredded brussels sprouts cooked with pancetta and some balsamic vinaigrette. Simple meal but SO good! Little things like adding a nice cheese or a sauce can really take up a “plain” protein.
This was my Super Bowl Sunday meal…not so Super Bowl-esque, huh? I was definitely missing out on the wings and chips. Baked tofu with steamed kale and leftover spaghetti squash.
And finally…a bone-in pork chop from a local farm that I picked up over the weekend along with mashed sweet potatoes and roasted broccoli. I seasoned the pork chop with sea salt and Dizzy Pig’s Red Eye Express coffee infused rub. I browned it in a cast iron skillet and finished it in the oven with the broccoli. Sweet potatoes went in the microwave for a quick cook and mashed them with cinnamon, butter and some maple syrup.
Have you been craving hot or cold breakfasts lately?