I just planned our menu for the week and it’s making me feel very hungry and excited to cook. This is probably also due to my long run yesterday and the increase in hunger that I tend to have the day after. It’s pretty crazy but I also think a big part of it is hydration related so along with baking and snacking on cupcakes this afternoon, I’m also chugging water. 🙂
Here’s that meal plan!
Meal Plan: Week of 11/16
Out for a “Pig Picking” party/potluck. I baked mini carrot cake cupcakes for it.
Stuffed acorn squash with brown rice, kale, cranberries and pecans along with roasted brussles sprouts on the side
Turmeric pork chops with green onion rice and green beans
Cod fillets poached in five spice broth with baby bok choy and udon (super pumped about this one)
TBD – pre-race dinner!
OUT – date night!
Last Week’s Eats
I didn’t do a ton of cooking last week and relied pretty heavily on leftovers and a couple of meals out but it all worked out in the end!
My new favorite breakfast combo is two scrambled eggs, a muffin and fruit.
See? This is served with one of my Paleo Pumpkin Banana Bread Muffins.
Smoothie bowl topped with granola.
Acai bowl that I ate out at Juice Bar between clients. It looks prettier than it tasted, mostly because I didn’t like their granola and there was a ton of it on there. Other than that, it was good but when I compare it to the acai bowl I ate at Greenforce Juice in NYC, it pales greatly in comparison.
Remix salad at Namastay Kitchen topped with our house-made beet burger.
I also shared this roll with Tanner on the same day.
Salad with spinach, arugula, chickpeas, beets, pears, avocado and toasted pecans.
Avocado, sauerkraut and scrambled egg toast with smoked salmon.
These rice bowls are my new thing. Jasmine rice cooked in coconut oil, chickpeas, arugula, avocado, hummus and an egg.
Thank you slow cooker for making last week so easy! I made a big batch of salsa chicken on Tuesday and ended up eating it three different nights for dinner.
The first night I did it over Trader Joe’s cauliflower rice and topped it with corn, avocado, crushed chips, cilantro and salsa.
Mid-week dinner out with Dorie at Rooster’s. When the waitress asked if we’d like bread, I think I said yes before she got the question all the way out.
I had two pieces of bread dipped in olive oil, a glass of red wine and the dinner special, which was amazing. It was speckled trout over sunchoke puree with roasted rainbow carrots, acorn squash and turnip green pesto.
I’m not going to show you the two additional bowls of salsa chicken I ate for dinner on Thursday and Friday night. 😉
Okay, I need to frost my cupcakes and then head to the studio to teach. We’ll leave from there to go to the potluck.
I’d love to hear what’s on your meal plan for the week.
Please share favorite slow cooker recipes!