Happy weekend friends. It is so lovely in Charlotte…mid 70s, sunny and low humidity. Hoping for lots of outside time this weekend.
Big thanks for all of your input on the dress choice in my last post. I was going to order option 1 and 4 and try them both on but then I read the reviews on option 1 and many commented that the dress was extremely long. Since I’m a bit of a shorty and won’t have time to get it hemmed before our trip, I decided to go with option 4 only. Fingers and toes crossed that it fits. Online shopping is such a gamble.
I still may order option 1 to have on hand for the summer and have it altered. I’m not usually a pattern kind of girl but I love this one.
Okay, I’m going to give you a quick overview of last week’s eats and then take off to teach and enjoy the day.
Breakfast
Scrambled eggs, sourdough toast with salted Kerrygold butter and fruit.
Chia pudding to-go. Eaten at the gym. It’s probably been over a month since I had chia pudding. It was a nice way to switch it up.
I’ve done smoothies more than anything this week. My go to blend has been this PBJ style blend…
1 frozen banana
4-5 frozen strawberries
7-8 frozen cherries
1/4 cup frozen blueberries
1/4 cup frozen raspberries
Handful of spinach
1 date
A couple tablespoons of goji berries
A big spoonful of peanut butter
Almond milk
I made a video tutorial once about how I make my smoothies. You can watch it here. I’ve been back on peanut butter in my smoothies and reminded that it’s just the best in smoothies. I bought this new to me peanut butter at Fresh Market called Cream-Nut from the Koeze Company. I really liked the taste and texture. Has anyone else tried this?
Lunch
The first half of the week was all about the lunch bowl. I enjoyed using all sorts of leftovers to make layered bowls of goodness. It was a needed switch up from salads. This one was brown rice, roasted cauliflower, half an avocado, roasted butternut squash, a scoop of Spicy Avocado Hummus from Hope Foods and a sprinkle of Be Runa Curry Seed Salt.
This one was a base of mashed sweet potatoes topped with shredded chicken breast that I tossed in Tessemae’s Zesty Ranch along with half an avocado and leftover roasted brussels sprouts. They Tessemae’s Zesty Ranch is so good!
The last day of lunch bowls was quinoa topped with basically everything from the fridge. The last of the cauliflower, butternut squash, brussels and chicken. Hope Foods Thai Coconut Curry Hummus in the middle and a sprinkle of Curry Seed Salt. If you can find this hummus in your area, it’s worth a try. Super flavorful and interesting blends.
Thursday was leftover vegan veggie soup with half an avocado mixed in.
And Friday was a salad with baby spinach, pears, avocado, butternut squash, pine nuts, dried cranberries and leftover salmon. Topped with a ginger sesame dressing.
It was a good week of lunches!
Dinner
Monday was leftover rotisserie chicken breast, roasted sweet potatoes and roasted mushrooms and brussles sprouts.
Tuesday was the soup and salad that I made for my new mom friend. I doubled up so that we would have food on hand for the week too.
The soup was a blend of carrots, celery, mushrooms, sweet potatoes and chick peas in a super flavorful tomato-based broth. I stirred in cashew cream and baby spinach at the end.
And the kale + quinoa salad recipe is coming soon after I play around with it a bit more!
Hey look, more kale! Wednesday night was my favorite lemon parmesan baked salmon over leftover kale salad.
Thursday was wine night with the girls. We shared a ricotta and crostini app, a salad, sliders and truffle fries. This was the first time I’d been out since moving and it was a needed break for fun with my favorite ladies.
That’s all I’ve got for now. I hope you enjoy the weekend!
What have lunches looked like for you lately?
Do you find that you need to switch up your lunches sometimes or do you usually stick with the same thing?
Did you try any new recipes last week that are share-worthy?
