Hello, hello. I am sitting in the lounge of my hotel in Kingsport, Tennessee enjoying some dinner and downtime after a long (but wonderful!) day of yoga teacher training. I still have to pinch myself every weekend that I’m actually leading my own 200-hour, and at such an amazing studio with such kind and loving people.

I have recent eats to share with you.

BREAKFAST

Still loving greek yogurt bowls. 5% plain Fage swirled with Trader Joe’s pumpkin butter, banana, Purely Elizabeth Pumpkin Cinnamon Granola, dried mixed berries and peanut butter. Yum.

I always think the colder weather is going to turn me off of smoothies but nope! I was  all about smoothies and smoothie bowls last week. They were made extra delicious because I used canned coconut milk instead of store-bought nut milk. The coconut milk makes the smoothies SO creamy! Try it!

This was frozen spinach, bananas, strawberries, blueberries, figs, a medjool date, plain Greek yogurt, peanut butter and coconut milk. Topped with the Purely Elizabeth Pumpkin Cinnamon Granola.

LUNCH

I am so stuck on turkey sandwiches right now. My favorite combo of late is Dave’s Killer Good Seed Bread with mayo, a hot and sweet mustard, avocado, turkey, Wickles and colby-jack cheese. I put it all under the broiler so it’s warm and melty. I’ve received a lot of questions about what kind of turkey I buy…usually Applegate Organics.

I have no other lunch photos to share because this is literally all I’ve been eating. Not sure when I’ll ever get back to salads. Breastfeeding and momming requires sandwiches for fuel…haha.

DINNNER 

I need to share this salmon recipe with you guys! It’s salmon with a dijon honey spread and then breadcrumbs and pecans. So good. Brussels sprouts and rice on the side.

I usually eat the same thing two days in a row so I had the leftover salmon with a salad the next night.

Dorie came over for dinner one night and I made the PaleOMG Pizza Spaghetti Pie but made some modifications.

First, I used Trader Joe’s Autumn Harvest pasta sauce, which was a great sub from the normal marinara that I used. Second, I used the whole jar instead of one cup. And third, I added mushrooms and used a whole onion instead of a half. If you’ve never tried this recipe, I highly suggest doing so. It’s delicious!

Of course I ate the leftovers the next night. This is one of those dishes that is even better heated over!

ETC

That carrot cake I got last week was a two-night affair. They gave me a slab of it!

And I restocked on cookies and cream ice cream (and chocolate syrup!) at Whole Foods last week.

That wraps it up! I am looking forward to Thanksgiving eats this week! Finn and I are heading to Florida to spend the holiday with my fam. I can’t wait to cook with my dad annnnnnddddd I’m starting Finn on solids next week! Ahhhh!!! 🙂

What’s your favorite sandwich combo?

Mamas…how did you start your baby on solids? What was your first food?