Get ready because this recent eats post is a delicious one and full of meal ideas for breakfast, lunch and dinner. Let’s dive right in!
BREAKFAST
Two pieces of Ezekiel sesame toast with cream cheese and cottage cheese scrambled eggs.
Plain 5% FAGE greek yogurt, granola, strawberries, blueberries and Rainier cherries with peanut butter and honey.
Green smoothie bowl with frozen banana, frozen strawberries, frozen mango, frozen spinach, a date, plain greek yogurt, peanut butter and oat milk. Granola on top.
Brekki ready-made overnight oats topped with strawberries, dried cranberries and Wild Friends Peanut Cashew Super Butter. These overnight oats are made with ancient grains and are dairy-free.
LUNCH
Hummus, avocado, provolone cheese and cherry tomatoes on Dave’s Killer thin-sliced Good Seed bread. A mango on the side.
I cooked a batch of green lentils and quinoa on this week to use as a base for bowls and in salads. This was baby spinach, the quinoa and lentil blend, cherry tomatoes, avocado, feta, pistachios and dried cranberries with olive oil and balsamic.
This packaged salad from Trader Joe’s is a good one! I added avocado and some extra tomatoes.
Toasted Dave’s Killer Good Seed – one slice with pimento cheese and avocado and the other slice with hummus, avocado and tomatoes. Watermelon on the side.
This salad was crazy good! I’ve been mixing up my favorite easy tahini turmeric dressing for the last couple of weeks and it’s been a great change for my salads. For this one I tossed arugula and butter lettuce in a bit of olive oil, sea salt and lemon juice and topped it with avocado, canned Blue Harbor albacore tuna, tomatoes, sautéed mushrooms, toasted almonds, dried cranberries and feta. I finished it with the tahini turmeric dressing.
Here’s another salad with the tahini dressing. Same prep for the arugula and then topped with air fried tofu, tomatoes, dried cranberries, hearts of palm, toasted almonds and feta. I was out of avocado on this day, which feels like a tragic situation when it comes to lunch. Haha.
Toast with mashed avocado and Wild Brine sauerkraut.
This was a fun Saturday lunch! I don’t do a lot of leftovers for lunch but this was a perfect meal. Grilled swordfish, grilled peppers and tomatoes, sautéed squash, avocado and cheese.
DINNER
On the night that I got my hair done, I cooked myself this dinner. Little date night for one. 🙂 I seared a filet in a cast iron skillet and finished it in the oven. I served it with a baked potato, sautéed mushrooms with white wine and garlic and an arugula salad that was just arugula tossed in olive oil, salt and lemon juice and finished with shaved parmesan and tomatoes.
Here’s the grilled swordfish dinner from the lunch leftovers above. I love the meaty, firm texture and how mild it is.
Pizza night! This was a frozen ALDI pizza with pesto, sausage and mushrooms. Salad on the side.
Southwestern chopped salad bag from Fresh Market with avocado and tomatoes added. Topped with baked salmon.
Cheesy, creamy chicken enchiladas (recipe soon!) topped with salsa and avocado. I made a quick corn side dish of fresh boiled corn, tomatoes, cilantro, lime juice, mayo, greek yogurt, salt and a dash of Trader Joe’s chili lime seasoning blend.
Here’s the quinoa lentil blend that I mentioned above topped with sautéed chicken sausage and tomatoes, melted shredded Colby-jack cheese, hummus, avocado, sautéed spinach and hot sauce.
And finally…air fried tofu with parmesan couscous, hummus, tzatziki sauce, roasted cauliflower and feta.
ETC
I have eaten SO MUCH CAKE the last week…and have more slices stashed away in the freezer! I don’t have any pictures of that for you but I do have a sparkling water suggestion. The blackberry bubly flavor is really delish!
QUESTIONS
What’s your favorite type of fish? Have you ever tried swordfish?
Favorite sparkling water brand/flavor?
What salad toppings are you enjoying right now?
How often do you eat avocado?
