Happy Saturday. I just ate a delicious roasted beet kale salad for lunch followed by a carrot cake cupcake (my kind of finding balance!) so I’m in the mood to talk food.
Here’s what I ate last week!
Can you even believe that you’re seeing this as a breakfast for me? I’m for sure more of a sweet versus savory breakfast person but on Monday avocado toast and scrambled eggs sounded really good so I went with it.
Back to normally scheduled programming on Wednesday. Plain full-fat greek yogurt with honey, banana, granola, strawberries, dried cranberries and Wild Friends Almond Cashew Super Butter.
On Thursday mornings I teach at 7:15 a.m. but need something in my belly before I go so I usually eat some sort of simple and easy breakfast. This was just a piece of toast with peanut butter, honey and banana.
And finally, Friday was banana oatmeal with cottage cheese stirred in and topped with peanut butter.
Open faced sandwich with mayo, avocado, turkey, tomatoes and havarti cheese. A pear on the side and approximately 100 salt and vinegar potato chips while I was making this.
Leftover pork slider from the baby shower with cheese, a deviled egg and tomato red pepper soup.
Baby kale massaged with lemon juice, honey, sea salt and olive oil and topped with pears, strawberries, feta, dried cranberries, pistachios, avocado and chickpeas. A little balsamic drizzle on top.
Baby kale massaged with lemon juice, olive oil and sea salt and topped with hardboiled egg, avocado, dried cranberries, toasted pecans and pears. Trader Joe’s Almond Butter Turmeric dressing to finish.
Met a friend out for dinner on Monday night for an impromptu catch up. Salad with salmon.
Tuesday night quiche.
Ham, mushrooms, spinach, cheese and shallots with a side salad.
Wednesday night was Ina’s perfect roast chicken.
I had breast meat with barbecue sauce along with some of the veggies I roasted under the chicken (sweet potatoes, potatoes, red onion, parsnips and mushrooms) and roasted brussels sprouts.
Spaghetti squash bake with chicken, broccoli, tomatoes and cheese.
My take on this recipe is so good and I need to post it soon! 🙂 This was a bowl of cheesy deliciousness!
Remember this box of cupcakes? 4 down, 2 in the freezer waiting. 🙂
Hope y’all are having a wonderful weekend! See you back tomorrow with a dumbbell strength workout that you can take into the new week with you!
Breakfast: savory or sweet? For the savory breakfast eaters, what do you eat?
Lunch: salads or sandwiches? Which do you prefer?
Spaghetti squash as noodles? Big yes or big no?
Everything looks delicious. I haven’t used spaghetti squash as noodles, but I do spiralize zucchini. Can’t wait for the spaghetti squash recipe!
Savory breakfast all the way, avocado toast with a fried egg please 🙂 If I’m eating at home I like a sandwich, because salads to me are always better when someone else makes them. Spaghetti squash is always a yes!
We celebrated our anniversary with me duplicating our wedding cake into cupcakes. Each day this week, I had eggs, ham and spinach bake followed with a cupcake. Yum! Thinking about you, Jen and your sweet baby boy soon to be here ❤️
If I have time…definitely savory. Scrambled eggs all the way baby!
I love savory for breakfast–keeps me fuller MUCH longer than sweet.
I love sandwiches and salads. Love me a half and half combo — best of both worlds!
I also love spaghetti squash. Yum!
You’re doing SUCH a great job of continuing to eat healthily, especially this late in your pregnancy. I’m impressed you’re still cooking so much! Does Tanner cook at all, or do you do it all? You’re amazing how you balance everything! Have you done anything to prepare for food post baby–like any freezer meals?
Spaghetti squash big YES. I’m very interested in your recipe!