This week’s recipe roundup is a big one because it includes the few recipes I made last week as well! We ended up booking a super last-minute trip to Florida on Thursday of last week, so I didn’t do a ton of cooking. But I did want to include the few things I DID manage to make in this post!
Monday:
LUNCH:
For lunch on Monday I made scrambled eggs with 1/4 avocado, a couple GG crackers, and some sauerkraut from Cleveland Kraut! The “gnar gnar” kind is loaded with jalapeños, red pepper, and chiles and it was SO delicious. Sauerkraut is amazing for gut health too. You can read a little more about that here!
DINNER:
Dinner on Monday of last week was baked salmon with pesto on top. I always buy wild caught salmon and season with a little olive oil, salt, pepper and a few lemon wedges. I bake it for 13 minutes at 375 degrees and it always comes out perfect! Our oven is extra hot though because it’s a convection oven, so yours might require a little more heat or time (or both).
Once it was cooked, I removed the lemon wedges and put a little bit of Trader Joe’s vegan kale and cashew basil pesto on top. I also made some roasted broccoli (baked with olive oil, salt and pepper) and some veggie loaded cauliflower rice! I just sautéed some onions, garlic and mushrooms in some olive oil until they were soft. Then I added some spinach until it cooked down, and added the cauliflower rice plus some salt and pepper at the end.
Tuesday:
DINNER:
Tuesday’s dinner was this Creamy Sun-Dried Tomato Chicken recipe that I’ve made multiple times and absolutely LOVE. The “creaminess” comes from coconut milk vs. heavy cream, making it dairy free and paleo/Whole30 approved.
I serve it over steamed broccoli (it makes quite a bit of the creamy sauce so there’s some to spare to coat the broccoli)!
Wednesday-Sunday: no cooking, lots of fresh seafood at the beach and many glasses of wine and frozen rose´ 🙂
Monday:
I wasn’t feeling the feeling the best on Monday so I decided to make some fresh green juice. I did some celery, cucumber and lemon (I usually juice the whole lemon, rind and all because there are tons of vitamins in the rind).
DINNER:
I was feeling super lazy Monday night and didn’t feel like cooking at all. I always keep a rotisserie chicken in the refrigerator for this exact reason! My body was craving veggies after our trip so I threw together a big veggie-loaded salad with rotisserie chicken and some Primal Kitchen honey mustard dressing.
Tuesday:
LUNCH:
I’ve been loving this healthier version of chicken salad for lunches lately:
- Rotisserie chicken
- 1/2 tbs Primal Kitchen mayo
- Chopped celery
- Chopped walnuts
- Dried cherries or cranberries
- Fresh ground black pepper
- Optional: apple or purple grapes
I serve this with GG crackers, some toast or over some greens!
DINNER:
We made taco bowls for dinner on Tuesday night. I always use cauliflower rice and chopped romaine as a base for the bowls. Then I added some ground turkey (cooked and seasoned with 1/2 packet of Trader Joe’s taco seasoning), fresh cherry tomatoes, Trader Joe’s zhoug sauce, fresh avocado, light shredded cheese and some corn salsa.
Wednesday:
BREAKFAST:
I woke up craving ALLLLL the carbs on Wednesday morning! I made myself some gluten-free oatmeal with fresh strawberries and some banana, and also made a delicious fresh juice (recipe below). I’m not afraid of the sugar in fruit and juices, in moderation of course. If I’m craving something sweet I eat (or drink) it, and I’d rather it be from naturally occurring sugar in foods, versus a Reese cup!
- 1/4 honeydew
- 1/2 grapefruit
- 1/2 lemon
- 1/2 cucumber
- Handful of watermelon
- Handful of fresh mint
LUNCH:
Leftover taco bowls from the night before!
DINNER:
Cauliflower gnocchi from Trader Joe’s– you already knew you’d see this on the roundup because we make it EVERY single week 🙂 This week I just cooked it in olive oil and seasoned it with salt, pepper and crushed red pepper. So easy, so satisfying!
Thursday:
BREAKFAST:
I had oatmeal and berries, plus a green smoothie for breakfast. I woke up starving so basically had two breakfasts 🙂 I try to listen to my body at times when I wake up starving or craving carbs and just embrace it!
LUNCH:
One thing I love so much about Trader Joe’s is their easy pre-packaged and precooked meals in the refrigerated section. I bought the roasted rosemary chicken with wild rice and had half of that container, plus a little spinach topped with avocado and balsamic vinegar.
DINNER:
Thursday was a crazy day– both kids were home with me all day and basically all three of us were sick, so I needed something quick and easy for dinner. I threw together some breakfast power bowls with random things I had on hand: egg whites seasoned with chili lime seasoning from TJ’s, roasted sweet potatoes, cherry tomatoes, TJ’s zhoug sauce, and TJ’s corn and chili salsa.
Friday:
LUNCH:
I’ve been loving the pre-made kettle cooked soups from Trader’s lately! My favorite one is the chicken soup— it has tons of protein and nutrient-rich bone broth, plus veggies (and no noodles or grains)! It’s so great for cold days when you’re feeling under the weather like I have been this week.
A friend of mine on the ‘gram told me she recently added some coconut milk and gnocchi to it and it resembled the Olive Garden chicken and gnocchi soup (and if you haven’t had that, you’re missing out on life).
DINNER:
Dinner was completely random on Friday: I made TJ’s Channa Masala (an Indian dish made with chickpeas, tomatoes, onions and lots of yummy spices– I’m obsessed. You can find it in the freezer section). I served it with cauli rice, sautéed bell peppers, and some avocado.
Saturday:
BREAKFAST:
Saturday morning I made these little egg, bacon and cheese muffins and the boys loved them! These would be a great thing to meal-prep and make ahead for the week on Sundays. You could add veggies if you wanted to!
Tip: I’d recommend using muffin tins/papers for these. Even though I sprayed the muffin pan pretty well, the eggs definitely got pretty stuck!
LUNCH:
Was craving a big green smoothie (always):
- Spinach
- Justin’s vanilla almond butter
- Scoop of organic cacao
- Half banana
- Big scoop of blueberries
- Inulin powder (fiber)
- Ice/water (was out of nut milk)/blend!
DINNER:
We took the boys out to an early dinner and had pizza at our neighborhood restaurant that’s getting ready to close!
Sunday:
BREAKFAST:
We made Simple Mills banana muffins (a huge favorite in our house)! I only had one egg and it calls for two, so I made a flax egg using 1 tablespoon flaxseed meal and 2 1/2 tablespoons of water! Let it sit and thicken for about 5 minutes and it’s a great vegan alternative to eggs (or a backup plan when you run out!)
DINNER:
I have a bridal shower this afternoon back home so we will most likely get takeout tonight!
Hope you all have a great Sunday and the best week! Prep some of your dinners today so that you don’t have the stress of it on your shoulders these next few days.
xoxo
