When the seasons change, I always like to try and get a little more creative with my meals… so for the past two weeks or so, I’ve been trying to make a few little tweaks, here and there, to make foods a little more warming. We’re bracing for a heatwave in the next few days, so my favorite fall soups will have to wait a little longer… but during the cooler temps we had last week we were able to make a favorite vegetarian chili recipe from last year and it was a great change of flavors from our regular go-to summer dishes.
Today I rounded up 5 days worth of our eats…. some regular, go-to, favorites you’ve seen before… and then some new dishes thrown in as well. Hope it helps a little if you’re ever stumped for a meal throughout the week!
And happy middle of the week… I always love Wednesday because it means we’re heading into the downhill ride towards to the weekend!
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MONDAY
Breakfast: Chia Seed Pudding topped with Strawberries + Purely Elizabeth Chocolate Granola
Snack: Apple Slices w/ Cinnamon
Lunch: Cauliflower Fried Rice w/ two soft scrambled eggs (see above photo)
Snack: Carrots, Bell Peppers, + Cucumbers with Hummus
Dinner: Salsa Verde Crock Pot Chicken Tacos
TUESDAY
Breakfast: Egg Scramble- two slices turkey bacon (bake mine at 425 for 15 minutes + then let it sit for 5 minutes to get it crispy), two soft scrambled eggs, avocado slices, arugula, salsa verde, pico de gallo
Snack: 100 Calorie Perfect Bar
Lunch: Left over salsa verde chicken… tossed with arugula, 1/2 cup brown rice, avocado, + Primal Kitchen Ranch Dressing.
Snack: Turmeric Smoothie
Dinner: Vegetarian Chili
WEDNESDAY
Breakfast: Overnight Oats (such an easy grab-n-go option)
Snack: Hard Boiled Egg + Grapes
Lunch: Leftover Chili + Simple Mills Crackers
Snack: Trail mix- almonds, dried cranberries, banana chips, Lily’s chocolate chips
Dinner: Easy Asian Baked Salmon
THURSDAY
Breakfast: Egg Burrito- 2 runny eggs, 1 Siete tortilla, avocado slices, 1/4 cup quinoa, arugula, Trader Joe’s Green Goddess Dressing, Sriracha
Snack: 100 calorie Perfect Bar
Lunch: Tuna (Safe Catch brand) mixed with lemon juice + sea salt serviced with 1/2 avocado, baby carrots, + simple mills crackers. Top it all with Trader Joe’s Everything But The Bagel seasoning
Snack: Apple slices with peanut butter
Dinner: Trader Joe’s Garlic Chicken Sausages, Trader Joe’s Cauliflower Gnocchi (bake at 450 for 25-30 minutes on parchment paper, spray gnocchi with cooking spray + season with garlic powder + sea salt, separate pieces as they cook. When they are finished, briefly broil (2ish minutes) to give them a little extra crisp), with sautéed spinach, tomatoes, and peas… topped with pasta sauce. Tossed in a small serving of red lentil pasta.
FRIDAY
Breakfast: Açai Bowl
Snack: Full from açai bowl
Lunch: Loaded Salad- Arugula + Spinach mixed together with Primal Kitchen Honey Mustard… grilled chicken, quinoa, avocado, shredded carrots, + shredded cabbage.
Snack: Trail Mix from above
Dinner: Take-out (lamb gyro…)
Two(ish) glasses of wine
