Happy Friday ! I feel like I’m always so late to the daily posting party because I spend my mornings teaching and training clients. In an ideal world I would write these posts a day ahead of time buuuuutttt I’m not sure that day will ever come. Hopefully some of you are still around on a Friday afternoon to enjoy this round up of what I’ve been eating lately. It’s a good one and I hope it gives you some healthy meal planning ideas for next week.

Let’s do the thing where we go in reverse order so I don’t start another post with a picture of sweet potato breakfast bowls. 😉

Dinner

Sauteed squash and Vidalia onions, perfect chicken breasts seasoned with Dizzy Pig Medditeranean-ish and Shakin’ the Tree and sauteed baby bok choy with coconut aminos.

My fiance brought home the most beautiful piece of black cod from Whole Foods last week. I browsed around for a new fish prep idea and landed with this Wasabi Broiled Black Cod recipe from Rachel Ray. It was really easy to prepare and so, so good.

Anytime a recipe calls for topping something with avocado, you know you’re on the right track. I served it with quinoa that I cooked with coconut milk and lime zest and roasted okra with some shredded parm.

Crockpot salsa chicken over zucchini and squash noodles with avocado.

We loved the cod so much last week that I bought it again this week. When I was browsing recipes last week I found this Black Cod with Olives and Potatoes in Parchment that looked great but I didn’t have the ingredients for. I added it to this week’s menu.

This recipe was perfection. It’s one of the top 10 at-home fish preparations that I’ve ever made. My only tip would be to pre-roast or boil the potatoes a bit before cooking in the parchment with the fish to make sure that they’re cooked all the way and not still crunchy. I read reviews online with this tip and pre-roasted mine for about 10 minutes. I served it with roasted cauliflower.

Lunch

Spinach, blueberries, strawberries, dried cranberries, shredded chicken and avocado.

Mashed sweet potatoes, sauteed spinach, shredded chicken and avocados. (<— I have been loving this combo lately.)

Arugula, baby kale, tomatoes, blueberries, walnuts, avocado, artichokes, canned pink salmon.

Mashed sweet potatoes, sauteed spiralized beets and baby kale, chicken and avocado. I also added a drizzle of balsamic on this after taking the photo.

Sauteed spiralized beets and baby kale, artichokes, toamtoes, kalamata olives and balsamic.

I wish I could make this salad for you. It was a great summer combo of arugula, tomatoes, avocado, walnuts, strawberries, shredded chicken, artichokes and dried cherries with balsamic and olive oil. The dried cherries took it over the top!

Breakfast

Not much exciting or new to see here. Sweet potato breakfast bowl with cashew butter and granola. Granola makes a good topper for all things breakfast! 🙂

Chia pudding eaten at the gym between clients. I brought chia pudding twice this week for breakfast and one of my fellow trainers was intrigued. I promised to make him a bowl next week and bring it in for him to try!

More sweet potatoes with cashew butter and scrambled eggs on the side.

I’m about to switch gears and get some work done for the studio before heading back there to teach class and for teacher training tonight.

Enjoy your weekend!

Favorite thing you cooked/ate last week?