Happy sunny Sunday! It is so nice to see the sun today after a few days of dreariness. Finn and I have had a great weekend that I cannot wait to share with you in tomorrow’s post. He’s down for a nap right now so I wanted to quickly share some recent eats with you since I really like sharing these posts on the weekends to give you ideas and inspiration for the week ahead.

Here we go!

BREAKFAST

Banana oatmeal with almond butter, blueberries and blackberries, cottage cheese scrambled eggs, strawberries.

Dave’s Killer Bread Thin-Slice Sprout It Out with butter, cream cheese and cottage cheese scrambled eggs. Grapes on the side. Loving this new bread from Dave’s and Finn likes it too. FYI, you can download a $1 off coupon on their website right now.

*I regularly purchase Dave’s products on my own but they also send me a monthly sample box. This bread was in my November box!

LUNCH

I am all about soup and toast right now. For the last two weeks I have made a big pot of soup on Monday and eaten it for lunch throughout the week. It’s a much needed change from salads and turkey sandwiches. This was the lentil sweet potato soup that I shared recently.

Last week I made a take on this roasted cauliflower soup. The changes I made included adding two diced carrots in with the onions, using sweet onion instead of red onion and  using chicken stock instead of vegetable (because it was all I had). I also topped it with cheese because…why not!?

Here’s one salad lunch but it didn’t do much for me. Baby spinach + field greens mix topped with half an avocado, strawberries and a scoop of chicken salad from Whole Foods. I used this new to me dressing from Whole Foods that was a honey apple cider vinaigrette. I thought I would really like it but it has cinnamon in it…and I could really taste it in the salad and it was just kinda weird.

DINNER

Doesn’t get much better than chicken and rice! Baked chicken, steamed basmati rice with salted Kerrygold Butter and my braised red cabbage and apples recipe.

Trust me on this one. Grilled cheese made with cheddar cheese on Dave’s Killer Good Seed Bread. I cooked it in a skillet with salted Kerrygold butter and then DIPPED IT IN APPLE BUTTER. It was an excellent idea. Tomato soup on the side.

Sautéed Italian chicken sausage, onions, mushrooms and spinach with Trader Joe’s Autumnal Pasta Sauce and penne pasta.

Salmon and delicata squash roasted in my Ninja Foodi Oven. Spinach salad on the side with goat cheese, toasted walnuts and dried cranberries. Get more details on how this dinner came together on my Instagram feed.

This rice bowl was good and got the job done but certainly not a culinary masterpiece by any stretch. Steamed basmati rice shredded cheese, fried egg, half an avocado, a big scoop of Hope Foods Buffalo Bleu hummus sautéed spinach and cilantro.

ETC

My homemade salted fudge brownies with a glass of milk. This recipe is 100% from-scratch but so easy and only uses one pan to mix the batter in!

Of course I used the leftover brownies to make a sundae the next day!

Virginia knocked on my door at 8p on a Tuesday night with this giant piece of carrot cake from Villani’s. I have good friends. <3

QUESTIONS

What’s on your dinner menu this week? I made a big pot of chili today so I’m having that a couple of nights but looking for some inspiration for the other nights.

Anyone else doing a lot of soup for lunch? If so, recipes to share? 

What’s your best grilled cheese add-on? I think you can’t go wrong with bacon, avocado and jam!