Happy Friday and TGIF x1,000. This week was pretty much a wash for me as I spent hours upon hours dealing with car issues.
It ended with me and my car taking a trip to the dealership in a tow truck this afternoon. After the repair on Tuesday it was still not starting consistently and still cutting off while driving. Since the check engine light isn’t on, the dealership told me there was “nothing they could do” unless there was a code telling them what was wrong and that “Hundreds of things could be causing it.” Their advice was to drive it over the weekend and see what happened. Very comforting.
Well, the engine shut off again while I was on the way to teach today and we could never get it started back consistently. (The issue before was that it would do this and then act fine and you couldn’t replicate it.) Tanner had to start my class for me and one of our managers came to pick me up on the side of the road. We had to push my car down a hill and over to the sidewalk. Awesome. I was able to get it the 1/2 mile back home after class but then it died again in the driveway and would never restart. I called my service manager and told him I was bringing the car in and they could drive it over the weekend and deal with it.
I’m not looking forward to getting the call about what’s wrong with it but I’m also just not on board with driving and having my car die. It feels so unsafe.
So that’s that.
Let’s talk about this breakfast fail. I thought I would actually try to switch up my breakfasts and try this “three ingredient pancake” that I’ve been hearing about for years. I blended together two eggs, a banana and some pumpkin pie spice and then cooked it in a pan with coconut oil. First, it kind of fell apart when I flipped it and then it tasted like scrambled eggs with bananas. I did hate on chia pudding the first time I tried it so I’m open to giving this another shot. Anyone have pointers on what I could do better next time?
Now for some food that was definitely NOT a fail!
Heart eyes emoji for these sweet potato “nachos.” Someone in my Whole30 group shared these and I had to give them a try. I layered baked sweet potato rounds with sauteed broccoli slaw, defrosted salsa chicken, guacamole and a lime. Yum.
I have decided that I should rename my blog, “Salads and Sweet Potatoes.” This is arugula, roasted kabocha squash, avocado, pecans, dried cherries and deli turkey.
Leftover roasted potatoes with chicken Italian sausage and sauerkraut. Topped with two fried eggs. Avocado and fruit on the side.
I had to make that spiced chicken roasted dinner again this week because it was so good. This time I roasted the chicken on top of some sliced fennel.
Massaged kale with toasted pecans, dried cherries, strawberries, avocado and sliced turkey.
I was going to make stuffed spaghetti squash but ran short on time so I made a quick sauce of sauteed Italian sausage, Whole Foods Organic Tomato & Herb marinara sauce and mushrooms.
Salad with baby kale, avocado, pears, pistachios and a can of pink salmon.
My mission next week is not to eat salad every day for lunch. I need to make a soup or a stew this week. The problem is that I don’t love leftovers for lunch. Today I looked at the spaghetti in the tupperware and it did not speak to me. Still missing my sourdough. I was thisclose today to breaking down and just having avocado toast but I stayed with the program. Only 10 days left. (And I am feeling really good other than my desire for sourdough.)
Put this snack on your must try list. I made this on a rainy day when I didn’t want my regular apple and almond butter. I was craving something a little more warm and comforting. I diced and apple and microwaved it with raisins, cinnamon and a splash of water for 2-3 minutes (until soft) and then topped it with almond butter.
That’s all I’ve got for you today.
How was your week?
Worst car story?
Have you tried the 3 Ingredient Pancake?
