Happy Sunday! I hope you’re enjoying a relaxing day that’s got you feeling ready to tackle the week ahead. I usually try and post our dinner menu for the week on Sundays but I forgot to cancel Blue Apron + we have social events on two other nights so no planning is necessary.
In case you’re doing some planning, I have a collection of various meals I’ve eaten over the last couple of weeks to share today.
One morning I packed a breakfast to eat between teaching two classes at the studio. This was a hybrid of overnight oats and chia pudding topped with almond butter and berries.
Half of a morning glory muffin from Sunflour, berries and two scrambled eggs.
Lots and lots of smoothie bowls.
Two eggs scrambled in salted butter, a paleo banana bread muffin topped with almond butter and berries. Would you believe that the eggs in this picture and the eggs in the muffin breakfast above were from the same carton from my favorite farmer? Crazy how much the color of the yolks can vary egg to egg!
Quinoa, arugula, butternut squash, avocado, dried cranberries, sliced almonds, hummus and dried cranberries. Finished off with a drizzle of balsamic.
Arugula, quinoa and leftover shredded chicken thighs and butternut squash tossed with Tessamae’s Zesty Ranch. Hummus on top.
This was a “the fridge is very empty” lunch. Tuna salad made with mayo, half a mashed avocado, relish, lemon juice and lemon pepper on sourdough with grapes.
Leftover tuna salad on top of a kale quinoa salad that I whipped up to have on hand for the week. Some avocado on top (because adding avocado is always a good call!) and tortilla chips.
I cannot WAIT to share this recipe with you guys. I know you’re going to love, love, love it! It’s sweet potato noodles with a spicy almond butter sauce with tofu. Look for it in the next week or two! 🙂
Dinner out with Dorie at Namastay Kitchen. Harvest salad with salmon. I LOVE the crispy crust on our salmon.
Slow cooker salsa chicken over cauliflower rice. Topped with cilantro and avocado and served with pan-fried plantains. Why are plantains so delicious?
One pan roasted dinner with a spicy chicken sausage, brussels sprouts, a sweet potato, parsnips and sweet onion. I served it over some of the kale and quinoa salad I had prepped in the fridge.
Shrimp pad thai! If you haven’t tried this recipe, you must!
So while I don’t need dinner ideas this week, I am feeling a little stale in the lunch department. I’d love to hear what types of things you’re eating for lunch lately and if you have any make-ahead dishes (like that kale/quinoa salad) to recommend. I’m needing a change!
Enjoy the rest of your day!