Coffee poured, first sip taken and now time to stop procaffeinating and get to work! I mentioned this a few weeks back but I recently welcomed a coffee maker back into my life after a couple of years of Nespresso and French press only and it’s been pretty fantastic.
I forgot how wonderful the automatic timer is. There’s something about that aroma of coffee brewing that makes it so much easier to get out of bed in the morning.
Today is crazy jam packed so I subbed out my 6 a.m. class to get some work done. I’m on a big deadline for a writing project and have some meetings and appointments today.
I wanted to check in quickly here first to share some highlights of what I’ve been eating over the last week before I get moving on the other stuff.
We’re still loving our sweet potato bowl spreads for breakfast. Related, thanks so much for all the positive feedback on my sweet potato breakfast bowl post. So appreciate all of the shares and Pins!
Still defaulting to chia pudding for on-the-go breakfasts. This one was eaten between training clients at the gym.
Another bowl of sweet potato goodness. Have I convinced you to try it yet?
This lunch was different for me. Leftover roasted veggies and chicken Italian sausage over sauteed spinach and topped with avocado. I am just not a leftovers for lunch kind of girl but this was good!
I’m going light on the lunches in today’s post because I’m planning a separate post with four new salad combinations soon!
Every day. Apples and either almond or sunflower seed butter. Favorite apples = organic pink ladies. I love how crisp they are with a nice balance of tart and sweet.
We don’t do a lot of salads for dinner but we both enjoyed this shrimp salad. On this night we didn’t sit down to eat until 10 p.m. so this was nice for a lighter option since it was so late. Romaine, avocado, roasted pumpkin seeds, sauteed shrimp, carrots, celery and a mix of sauteed mushrooms and prosciutto. Dressed with Tessamae’s Caesar. The combo of sauteed shrimp, warm mushrooms and prosciutto really made this salad a little special!
When in doubt, roast all the veggies in your fridge. I loaded this pan up to try and test our “no veggie left behind” problem. It was a mix of brussels, chicken Italian sausage, tomatoes, potatoes, sweet onion, carrots and parsnips.
We tried our best but we finally had some leftovers! Thus the reason for my leftover veggie lunch above. I blogged about “the best one pan dinner” a couple of weeks ago but I have to recommend it again. It’s a great way to use up whatever you have in your fridge and it tastes amazing. Bonus, easiest dinner prep ever and frees you up to do whatever you need to do while it’s cooking.
Also going light on the dinners this week because we’ve been Blue Aproning so I’ll have a round up of those meals along with a giveaway in the next few days! 🙂
I’ve now finished my first cup. Time to make breakfast and get cranking on this day. So excited about all the things to do!
What’s your favorite type of apple?
Are you a leftovers for lunch fan?