Happy new week! I am confident that this week is going to be more easeful than the last couple, especially since it’s ending in Florida with a visit to see my family. Counting down the days, it’s been a while since our last trip.

Let’s start the week on a light and simple note…recent eats! I’ve got a great mix for you today.

BREAKFAST

Greek yogurt with sliced bananas, Purely Elizabeth Grain-Free Pumpkin Spice Granola and peanut butter.

Sourdough with peanut butter, honey, sea salt, bananas and chia seeds.

LUNCH

All about PBJ the last few weeks. I mean, I’m always all about PBJ but it’s been extra appealing lately.

When I go to Tennessee for teacher training I stop at Trader Joe’s to grab pre-made salads for lunch. They’re easy, pretty tasty and definitely beat fast food.

Smoothie bowl with granola. Still doing smoothie bowls more for lunch than breakfast these days.

Spinach and arugula blend with hardboiled egg, grapes, chickpeas, dried cranberries, avocado, pumpkin seeds, cottage cheese and Tessamae’s honey poppyseed dressing.

DINNER

This gnocchi creation came from fridge/freezer/pantry stuff. I sautéed onions, Trader Joe’s Italian Chicken Sausage, mushrooms, garlic and spinach in a pan and added a Pumpkin Chipotle Sauce from ALDI to the mixture. Finally, I stirred in some frozen ricotta gnocchi that I had cooked in a separate pot. It was really delicious and the craziest news is that Finn loved it too! I mean he gobbled it up…I was shocked.

This was a Blue Apron dinner of roasted cauliflower over saffron pasta with goat cheese dressing. I really like their meatless meals because they’re creative and things I wouldn’t have done on my own.

Another Blue Apron recipe of chicken over couscous with a spicy sour cream sauce. I added sautéed spinach to the dinner to up the veggies.

Blue Apron dinners are a nice change for me from time-to-time because I get to cook something fun and the recipes make two meals so I have an easy heat and eat dinner the next evening.

Flatbread with mozzarella, goat cheese and tomatoes. Ate this in the hotel bar on my last teacher training weekend.

I cooked this whole dinner in my new Ninja Foodi Oven! (<– affiliate link) Roasted salmon, roasted sweet potatoes and roasted broccoli. I topped the salmon with a spinach/artichoke tzatziki from ALDI. (The tzatziki is really good for those of you asking, would highly recommend purchasing!)

ETC

Mini pumpkin cheesecake from Suarez.

Been eating lots of pumpkin spice RX Bars.

It is now a Saturday teacher training tradition to walk over to Little Cake for a blackberry cupcake with cream cheese frosting. They are divine!

QUESTIONS

What have you been eating lately? Tried any new/good recipes lately?

Favorite RX Bar flavor?

What have you been eating in the ETC category? (I still can’t stop with the Reese’s Halloween candy…unpictured…)