Back to reality this week but it’s been a short one.
I am currently on a plane again but not headed anywhere tropical! I’m on the way to Chicago for a quick overnight. I’m visiting the ALDI headquarters where I’ll spend the afternoon doing activities like switch and save tastings, price challenges, a smoothie challenge, test kitchen tastings and listening to presentations, including one from an R.D. I’m excited. Let me know if there is anything that you want me to ask or info you’d like to hear from ALDI!
The beginning of this week was business as usual…teaching classes, training clients, writing and working for Metro. It’s been good although I am READY for the time change and warmer weather. I was welcomed back with freezing rain on Monday. Yuck.
It’s been nice to be back in my kitchen and cooking and I’ve whipped up some good stuff this week. Here’s a look!
Breakfast
Banana egg white oatmeal (recipe) topped with apple butter and peanut butter. I went 9 days without peanut butter while I was gone!
Green smoothie. I tried adding oats to my smoothie for the first time this week. It’s supposed to create a thicker texture and give the smoothie a little more staying power. Unfortunately, I was not a fan. Even with the Vitamix, it was just too “chewy.” I’ll just add more peanut butter if I need more staying power! 🙂
Lunch
Quinoa bowl with baby spinach, tomatoes, feta, kalamata olives, hummus and Greek yogurt.
Salad with spinach, avocado, tomatoes, dried cranberries, pecans and leftover parmesan panko crusted chicken tenders with homemade honey mustard.
Maple roasted chicken wrap with avocado and havarti with soup and a side of honey mustard for dipping the wrap.
Dinner
Parmesan panko crusted chicken tenders with roasted brussels sprouts and roasted butternut squash. I am SERIOUSLY ready to say goodbye to winter squash and hello to spring produce.
Spinach and artichoke stuffed portobello mushrooms with roasted asparagus and cherry tomatoes. I love spinach/artichoke anything. These mushrooms were awesome!
I wish this photo would have turned out better but it was almost 10 p.m. and I was dying to eat. I made turkey burgers with thinly sliced apples and brie. They were so delicious! Roasted broccoli and quinoa on the side.
Etc.
Kombucha and carrot cake Luna bar snack. I’ve been all about the probiotics this week. Traveling (especially to Mexico) can be a little rough on the gut. This was my first time trying the carrot cake Luna bar and it was pretty tasty.
Pouting that I left her for a week and needing attention. This is pretty standard for her…multiple toys in range at all times. A bone, a ball and a stuffed toy, what more can she need? Her favorite thing to do is lay on top of one toy while she plays with another. She’s not rotten at all.
Have a happy Thursday!
What spring/summer produce are you looking forward to most? Hands down, TOMATOES!
