Happy Friday. I hope you guys have had a good week.
I failed at meal planning this week. Well, I did a great job on the planning part but the execution was a no go. I made a menu for the week that sounded delicious and then I just never found the motivation to get to the grocery or to make any of it happen.
Instead, the week looked like pulling things out of the freezer, using up things in the fridge and pantry and a couple last minute grocery stops. Most nights I didn’t even think about cooking anything until 8:30 p.m. and dinner was late, late, late when I finally got it together.
You win some, you lose some. I’ll just use the menu I created this week another time.
Here are this week’s eats…
Apple cinnamon oatmeal. I sauteed apples in coconut oil with cinnamon, raisins and a bit of maple syrup. Once the apples were soft, I added oats, coconut milk, water, chia seeds and a dash of salt. I topped it off with Trader Joe’s pumpkin butter and almond butter.
Scrambled eggs, Paleo banana muffin, fruit.
Smoothie bowl with acai, frozen banana, frozen strawberries, coconut milk, almond butter and dates. Topped with granola, strawberries and bananas.
Eggs over avocado and sauerkraut toast with bacon and fruit.
Fruit and nut salad with arugula, spinach, strawberries, blueberries, beets, avocado and walnuts.
Leftover pesto turkey burger with mayo and avocado.
Fall inspired salad with arugula, pears, beets, pine nuts, dried cranberries, avocado and turkey. Carrot/butternut/sweet potato ginger soup on the side. I made a big batch of this soup (it’s my favorite!) on Monday night for dinner and then I ate the leftovers all week for lunch.
Turkey sandwich with mayo, sprouts, avocado and arugula. Leftover soup on the side.
Takeout from La Shish Kabob. Vegetarian plate with falafel, grape leaves, hummus and babaganoush.
And we each had a gyro.
Pesto turkey burgers with pesto aioli with roasted asparagus and sweet potatoes.
(worst picture) Baked salmon with roasted butternut squash and roasted brussles sprouts with bacon.
Marinated flank steak (with this marinade), sauteed peppers and onions, guacamole and sprouted grain mix.
Chicken tenders sauteed with a mix of two different Dizzy Pig rubs and sauteed peas and mushrooms over leftover sprouted grain mix. I put a scoop of hummus on top because it’s like the nut butter of savory foods. 🙂
I’m sad I don’t have any cupcakes or cookies to show you. I slowed my roll on the daily sweet treats this week but since today is Friday, I think I’ll change that. Besides, I need to carb load for my half tomorrow. 😉
Did you stick to a meal plan this week or wing it?
What’s your favorite fall soup?