Hey guys! Hope you’re having a great weekend. Packing commenced yesterday but I feel relatively calm and organized about it all. Remind me I said that when I’m losing it later this week when Friday’s moving date gets closer. My plan is to attempt to maintain a semi-normal posting schedule but don’t get worried if you don’t hear from me for a few days. 😉
Tanner started packing up the kitchen yesterday and I said, “WAIT! What are you doing!?” I told him I planned on cooking this week as much as I can until our move day. It helps me keep a bit of normalcy. We compromised on leaving my basic must haves out and packing the rest.
Here’s what I’ve been cooking up since we got home from the retreat and at the end of the post I’ll share our menu for moving week.
Scrambled eggs, fruit and a paleo banana bread muffin with almond butter.
Sweet potatoes and scrambled eggs. I’ve also been doing a bunch of smoothies but haven’t taken pictures of them.
I defrosted some of my Lemony Kale and Chicken Soup and YUM! I had forgotten how good this soup is. So great for transitioning into spring with the bright lemon flavor. I ate it with avocado toast.
Salad with arugula, avocado, turkey, strawberries, sprouts, dried cranberries, pistachios and olive oil + balsamic.
Soup again with avocado toast topped with sprouts and turkey.
Salad again with pecans instead of pistachios.
Leftover Thai red curry turkey burger on homemade sourdough with avocado, mayo and arugula.
Arugula tossed in my homemade tahini turmeric dressing (<– it’s been too long since I’ve made this. So good!). Topped with avocado, roasted butternut squash, toasted almonds, dried cranberries and chickpeas.
Tempura fried cod over jasmine rice with a Thai-style vegetable salad. This was a Blue Apron recipe and we really liked it. I added spinach to the vegetable salad to green it up a bit.
Seared chicken over pearled couscous with asparagus, crispy capers and a blood orange sauce. This was another blue apron recipe. I modified it by adding a bunch of seasoning to the chicken breast before cooking and then swapping asparagus for the broccoli that the recipe originally called for (because I’d already used the broccoli for something else). I’m not the worlds biggest fan of capers but I loved them fried and crispy in this dish.
Thai red curry turkey burgers topped with a sauce I whipped up with mayo, lime juice, salt and sriracha. Served with roasted cauliflower and roasted butternut squash. We loved this!
Dinner out at Brixx Pizza with the girls. This was a pizza with prosciutto, mushrooms, sundried tomatoes, artichokes and olives. It was just okay.
And the most random dinner combination goes to…this bowl of leftovers! I took the pearled couscous with asparagus and added green peas to it. Topped it with sundried tomatoes, hummus and sundried tomato chicken sausage.
This Week’s Meal Plan
I ordered Blue Apron again just to keep things simple.
Sunday: Chipotle Meatloaf with crispy potatoes + I’ll add a veggie
Wednesday: Fish tacos (I’ve been craving tacos)
Thursday: Leftovers + clean out the fridge/pantry
Friday: Postmates or out to dinner (no way I’m cooking on night one in the new place!)
Saturday: Bachelorette party
We shall see if I make all of this happen!
Do you find cooking to be relaxing or stressful when life is chaotic and/or busy?
Most random thing you ate last week?