Happy Sunday! I’m looking forward to Thanksgiving week. I’m picking up my nieces in Georgia on Tuesday or Wednesday to spend the holiday with us and I just registered for the big turkey trot here in town. It’s a 5-mile race which I think is the perfect distance for a Thanksgiving morning run! I’ll be teaching an early hot yoga class before that so I’ll be all warmed up and ready to go.
Also, I did all of my grocery shopping last night so I’m ready to go on the food front. I’ll be contributing the turkey and gravy as well as a dessert to Tanner’s family’s spread. My plan is to start the gravy today by making the stock. This is the recipe that I’ll be following. (Turkey and gravy.)
There has been so much blog news going on lately with my pregnancy announcement and Oregon trip that I haven’t shared a recent eats update in a long time! Here’s a compilation of the things I’ve been eating in the first couple weeks of my second trimester!
Plain full-fat greek yogurt (Fage is my favorite brand), Purely Elizabeth granola, dried cranberries, defrosted Trader Joe’s semi-frozen figs and Wild Friends peanut cashew super butter.
Apple cinnamon egg white oatmeal wth cashew butter. Recipe on Instagram.
Two eggs scrambled in salted Kerrygold butter, a pumpkin date muffin with Wild Friends peanut cashew super butter and fruit.
Green smoothie (that is a beautiful shade of purple thanks to all the berries!) with Purely Elizabeth granola. Recipe for smoothie on Instagram.
I have been OFF overnight oats for years but they’re making a second trimester comeback! This is a blend of oats, chia seeds, mashed banana, raisins, cinnamon, almond milk and just a tiny bit of yogurt topped with pumpkin butter and Wild Friends peanut cashew super butter.
As you can tell I am having a moment with the Wild Friends peanut cashew super butter. It is SO GOOD. Remember, you can get 15% off your Wild Friends order this month with code pbrunner15.
Oh I have so much lunch deliciousness for you. Grilled cheese has been a staple in my diet in the second trimester so far. This one has fig preserves, avocado, pepper jack, cheddar and thinly sliced apples.
Salad with arugula, strawberries, artichokes, toasted nuts, dried cranberries and avocado with homemade dijon honey balsamic dressing.
Soup + salad. I made a batch of my favorite butternut/apple/carrot/ginger soup last week and enjoyed so many bowls of it. Served here with massaged tuscan kale with quinoa, avocado and Tessemae’s green goddess dressing.
Leftover pasta with a kale salad with tomatoes, pumpkin seeds, parmesan and simply caesar dressing.
More grilled cheese.
More soup and salad. This salad was kale, hardboiled eggs, avocado and pumpkin seeds.
Sweet potato noodles with an almond butter red curry sauce and shrimp.
Chickpea and butternut squash stew over quinoa with arugula, plain greek yogurt and homemade naan. It’s been years since I’ve made homemade naan and it was so tasty. I will definitely be baking it again soon. It’s so simple. Here’s the recipe I used.
Panko crusted caesar chicken with roasted kale and tomatoes and roasted potatoes.
Chili-lime cod over cilantro-lime rice with green beans. I posted the loose recipe on Instagram.
Oh look, more grilled cheese! This one with cheddar, avocado and bacon. 🙂
Fall-inspired one-pan roasted inner. Butternut squash, carrots, chicken-apple sausage, brussel sprouts, apples and onions. When I served it I also made a honey mustard/apple cider vinegar sauce to spoon over it. Yum, yum.
Meyer lemon marinated chicken with shredded brussel sprouts and leftover rice.
And last…wild Alaskan salmon with steamed broccoli and sweet potatoes. The salmon was so super easy. I just seasoned it with lemon pepper and salt and then made a mix of brown sugar and dijon to go on top. Baked at 400 for about 12 minutes.
That was a lot of food photos! I hope it gave you some good meal ideas. 🙂
What are you cooking for Thanksgiving?
Did you crave more carbs when you were pregnant?
What breakfast are you loving now that the weather is cooler?