I successfully ate my way through 90% of the massive grocery haul that I did at Trader Joe’s last week and what I didn’t eat is still in the pantry or freezer. I did such a great job of eating at home. It’s all about having a stocked kitchen!
Here is more meal inspiration for you!
Breakfast
I’m sure you’re not surprised to see a smoothie but notice that it’s purple. I’ve switched from my banana/mango/pineapple blend (that always gives you a bright green smoothie!) to banana/blueberries/strawberries which becomes a purple instead of green smoothie. There is a ton of spinach in there though!
Oatmeal to warm me up on a cold morning. The weather has been all kinds of crazy here and alternating between freezing and beautiful days. For this oatmeal I sauteed apples with cinnamon and brown sugar and then added the oats, golden raisins and almond milk and let it cook. Topped it off with fig preserves and peanut butter.
Lunch
I made brunch/lunch at home Sunday instead of going out and it was just as good as any restaurant brunch! I made an omelet with two eggs, avocado, smoked salmon, goat cheese, spinach and artichoke hearts. Sourdough toast and kiwi on the side.
I did go out for lunch on Monday to meet a friend at Whole Foods. The timing worked out well because I was getting low on fresh produce to make lunch salads at home. I restocked again last night. I won’t even start to list all the toppings here but it was yummy.
Dinner
I’m so excited to share these dinners with you!
Turkey burger topped with goat cheese and a sriracha aioli, roasted butternut squash and shredded brussels sprouts cooked with pancetta and some balsamic vinaigrette. Simple meal but SO good! Little things like adding a nice cheese or a sauce can really take up a “plain” protein.
This was my Super Bowl Sunday meal…not so Super Bowl-esque, huh? I was definitely missing out on the wings and chips. Baked tofu with steamed kale and leftover spaghetti squash.
And finally…a bone-in pork chop from a local farm that I picked up over the weekend along with mashed sweet potatoes and roasted broccoli. I seasoned the pork chop with sea salt and Dizzy Pig’s Red Eye Express coffee infused rub. I browned it in a cast iron skillet and finished it in the oven with the broccoli. Sweet potatoes went in the microwave for a quick cook and mashed them with cinnamon, butter and some maple syrup.
Have you been craving hot or cold breakfasts lately?
