I hope this post finds you enjoying your weekend. Since many of you do food prep and planning on Sundays, I’ve been trying to get a recent eats post up over the weekend to give you some ideas and inspiration. I’m super pumped about the dinner I am cooking tonight for my mom and me. It’s these skillet balsamic peach pork chops with feta and basil. I’m serving it with green beans and a brown rice/quinoa blend.
Last Monday, I had Virginia and Dorie over for dinner and then we watched Steel Magnolias. Talk about a throwback but gosh I love Julia Roberts and that movie will forever be a fave.
I made a simple summer dinner of tahini marinated baked chicken thighs, squash casserole and a spinach and arugula salad.
For the chicken, I just whisked together some tahini, coconut aminos, maple syrup, olive oil and garlic powder and put it in a gallon bag with the chicken thighs in the fridge for a few hours. I took the chicken out and baked it at 350 for about 35-40 mins (until temp was 160+). Chicken thighs are the best. These were skinless but still had the bone-in, which I think makes for an even more flavorful piece of chicken.
Squash casserole recipe in this post!
And for the salad…I just tossed some spinach and arugula in olive oil, balsamic, honey and sea salt and then added avocado, pepitas, sliced cherry tomatoes and sauteed mushrooms. Easy and delicious. The sauteed mushrooms really add a lot to the salad.
Also noteworthy…I baked sourdough bread last week for the first time since having a baby. That felt like a pretty significant accomplishment. I was just proud of myself for keeping my starter alive during those first few months in babyland!
A few more things to share…
Green smoothie bowl + fig, walnut and tahini granola.
HELLO most perfect sandwich ever. Heirloom tomatoes, avocado, bacon, mayo and basil on Dave’s Killer Good Seed bread.
Chick-fil-a lunch. Grilled chicken sandwich + their super foods salad.
In love with these rice bowls. I added a little more to this one! Basmati rice cooked with coconut oil, avocado, a fried egg, sliced tomatoes, a veggie burger and two kinds of HOPE Foods hummus.
Lastly, if you’re looking for a fresh, light and flavorful meal for next week…look no further than this summer panzanella salad with sourdough croutons. I went to walk with a friend and her 10 month old baby boy last week and she served this for dinner after our walk. I loved the leftovers for lunch the next day. It’s vegan but you can totally add some grilled chicken or salmon if that’s your thing. You can find the recipe on Kendra’s blog, where she shares tons of amazing vegan goodness + a look at her life with baby Ollie!
And that’s all I’ve got for you today. Hope I helped get your food wheels turning for next week.
What’s on your meal plan for next week?
Favorite Julia Roberts movie? I also REALLY love Pretty Woman.
