I hope you guys are enjoying your weekend! I am not meal planning for next week since we are leaving on Wednesday but I thought I’d pop in and show you what I ate this week to give you some ideas. I whipped up a delicious new lunch bowl combination and our dinners were “throw togethers” from last week’s Trader Joe’s shopping haul versus planned out recipes.
The name of the game for breakfast all week over here was my matcha ginger green smoothie. I posted the recipe last week…y’all have got to try this one. It’s SO refreshing for summer. Since there was is nut butter in it and it’s fairly low in calories, most mornings I also had a paleo banana bread muffin with almond butter on top.
Take two…I used frozen spinach instead of fresh in this one and it makes quite a difference in the color. You definitely get more of a green pop with fresh.
If you like beets, this week’s lunches are for you! I roasted a bunch of beets on Sunday to use in my salads this week. (Which reminds me that I need to create a beet smoothie!) I wasn’t much in the mood for salads earlier this week so I made rice bowls instead. This one has brown rice, diced chicken breast leftover from a dinner you’ll see below, avocado, beets and a dollop of lemon cayenne hummus. I finished it off with curry seed salt from Be Runa.
It was so good I replicated the combo again the next day.
More beets! This time with arugula, pears, dried cranberries, pistachios and homemade honey dijon balsamic dressing.
Beets again…beet burger on top of a salad at Namastay Kitchen. I feel like beets are one of those foods that people either love or hate. I personally love them and try to include a lot of them in my diet along with dark leafy greens for natural iron since a bout with anemia a few years ago.
Here’s one non-beet lunch for those of you who are thinking “yuck.” Egg salad with tomatoes and avocado on sourdough with a sliced apple.
“Perfect” chicken breasts (recipe/method in this post) seasoned with spicy/jerk seasoning along with roasted potatoes and sauteed shredded brussels sprouts cooked in a little bacon fat and topped with chopped bacon.
Sauteed chicken sausage with Whole Foods organic tomato basil sauce over cauliflower rice. Topped with a sprinkle of parmesan.
Southwestern turkey burgers with sriracha aioli and cilantro over roasted sweet potatoes. This burger is blog recipe worthy so I’ll share it at some point this summer.
A leftover turkey burger with sriracha aioli and avocado.
Takeout from Namastay Kitchen on our first night of summer teacher training because we didn’t get home until after 9. I love our BBQ rubbed salmon over a quinoa blend with sauteed spinach and goat cheese.
Leftover cookies from Whole Foods. Their vegan oatmeal raisin is so good and this is the jumble cookie that has a bit of everything in it.
Do you like beets? If so, favorite way to enjoy them?
Are you good at “throw together” dinners or do you prefer to have a recipe/plan?
Best lunch or dinner you ate last week?