Here we are one week before Christmas and I still haven’t bought a single gift. I was talking to my mom a couple of nights ago and she shared that she had also not done any Christmas shopping. We both agreed that we would pass on getting each other gifts  this year in favor of doing some fun things when we visit next week and planning a mother/daughter trip somewhere fun in 2020. It’s not that I’m not feeling the holiday spirit…I love the lights and the cheer…I’m just struggling with the shopping piece this year. I am also a shopping procrastinator and always have been so I have no doubt that I’ll kick it into gear this weekend! 🙂

If you’re still looking for gift inspiration, don’t forget my 2019 holiday gift guide. Also, another push for quality time and shared experiences in lieu of gifts!

In other merry news…Finn hit 19 months today. It was also the last day of preschool before the holiday break. I can’t believe we’re four months into preschool and well on our way to two years old.

Look at the difference in this little guy in just four months! They do grow so, so fast.

I am taking Finn to get his first hair cut on Friday, and feeling a little overly emotional about it! I love his wild, long hair and the curls in the back but it’s time for a trim.

Some recent eats to share before I run off to teach yoga and have dinner with Dorie and Virginia!

BREAKFAST

Blueberry bagel with butter and cream cheese (pulled out of the freezer from a local bagel place) with cottage cheese scrambled eggs and orange slices.

Carrot maple oat banana bread with butter, cottage cheese scrambled eggs and orange slices.

LUNCH

A turkey melt with brie, fig preserves and a little mayo with roasted red pepper and tomato soup.

Quinoa bowl with avocado, cottage cheese scrambled eggs, leftover roasted broccoli, hummus and feta.

Dave’s Killer thin-slice sprouted bread toasted with butter, cream cheese, avocado and hardboiled eggs. I am on such an egg kick right now!

DINNER

I made the Paleomg pizza spaghetti pie one night and proceeded to eat it for dinner three nights in a row. This stuff is sooooooo good and the leftovers are amazing. I added mushrooms and more marinara than the recipe called for. I also topped it with shredded cheese when I served it.

This was a Blue Apron chicken breast dinner that I wasn’t super excited about but ended up being delicious. It was seared chicken breasts with a creamy Italian sauce. It was served with mashed potatoes and balsamic glazed sautéed zucchini and tomatoes.

I met a friend for dinner at YAFO after I taught yoga on Monday night. I loaded up a bowl with rice, greens, hummus, babaganoush, tzatziki, a red cabbage slaw, cucumbers, a dolmade, feta, roasted beets and crispy cauliflower.

Last night’s dinner was this bowl with quinoa, roasted salmon, roasted Brussels sprouts, avocado and hummus.

ETC

I could NOT stop with these blondies. I ate well over half the pan over the course of the weekend. I finally had to send the rest of them to the trash yesterday because I was on sugar overload. They are so delicious! Next time, I’ll immediately take half the pan to a friend or neighbor.

And that’s all! Enjoy the rest of your week friends!