I hope everyone had a happy St. Patrick’s Day! I am (very) past the days of green beer but I am super excited to make some corned beef and cabbage. I wanted to make it tonight but the boy had to work late so I’m holding off until this weekend. I have a beautiful head of cabbage, potatoes and uncured corned beef in the fridge just waiting!
Random tangent: I actually visited Ireland my senior year of high school. My grandmother took me on a two-week trip right around the time of graduation. To this day it remains one of my favorite travel destinations ever. Nicest people. Beautiful country. I’ll have to share some photos for a throwback post sometime. 🙂
Back to our regularly scheduled programming…recent eats!
Chia pudding eaten in the car between training clients and teaching yoga. Nail polish color is Essie Butter Please. I have received so many compliments on it this week.
Eggs and fruit. This was the second half of my breakfast. The first half was a smoothie before my training session.
Sweet potato bowl with a giant pool of almond butter.
I have been mixing up my lunch salads this week by adding a sprouted rice and quinoa blend in. This salad featured arugula, sprouted rice and quinoa, avocado, turkey burger, butternut squash, almonds and dried cranberries.
Arugula, spinach, sprouted rice and quinoa blend, avocado, deli lemon rosemary turkey, butternut squash, pistachios and dried cranberries.
Lastly, same thing but with almonds instead of pistachios.
Dinners have been awesome. Perfect chicken breast seasoned in Dizzy Pig Mediterranean-ish and Shakin’ the Tree with sprouted rice and quinoa with sauteed mushrooms and onions and shredded brussels sprouts with pancetta and shallots. I made this rice and quinoa blend on Sunday and then used it all week in my salads.
This dinner was awesome! Sole seasoned with salt, pepper and Dizzy Pig Raging River with a sprinkle of flour to help with the sauteeing process. On the side was butternut squash roasted in coconut oil and sauteed spinach and lacinto kale.
Bone-in, skin-on chicken breasts seasoned with Dizzy Pig Mediterranean-ish and Shakin’ the Tree (just like the breast above) with roasted asparagus and roasted parsnips, turnips and rutabaga.
Related: I am not working with Dizzy Pig on anything sponsored, I just seriously use their rubs almost daily!
I made a quick veggie-heavy marinara with tomatoes, onion, artichokes, garlic, carrots and mushrooms and simmered it with spinach chicken sausage. Served over Trader Joe’s broccoli slaw.
Snacks this week have looked like bananas or apples with nut butter.
And I leave you with this. If you follow on Facebook and Instagram, you’ve already seen this but I couldn’t resist sharing here too. These girls are ridiculous! They are super playful in the mornings and today they were sharing one ball in both of their mouths. We were cracking up!
Did you celebrate St. Patrick’s Day? If so, how?
What’s your favorite Irish dish?
Do you have any go-to seasoning blends or products?