At the beginning of the week I was feeling as if we’d fallen into somewhat of a food rut. The question of “What sounds good for dinner tonight,” was typically met by a “I don’t know…”. And so then began the process of trying to decide what did, in fact, sound good. Ever been there?? Or is that just us??
I decided that I was done with the rut, and took to our Echo Show for a little recipe inspo. Harper loves to watch recipes by Ina Garten while she eats lunch, and one of the dishes that she selected was Ina’s Panko Crusted Salmon. As I was listening to her prep the salmon, inspiration came back, and I decided that we would in fact be having Panko Crusted Salmon for dinner… and let me tell you, it didn’t disappoint (everyone in the family loved it). It was just the little push I (we) needed to start getting creative in the kitchen again….
That being said, it’s been relatively chilly here lately (well, low 50’s… but that’s frigid for us…) so it’s been a good excuse for us to make our favorite soups + chilis. I always love when we do because we always have leftovers which means an easy, and delicious, lunch the next day.
Today I’m sharing a food diary of sorts… my/our meals for 5 days. If you’re in a little bit of a rut like we were, hope it can help in some way!
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MONDAY
BREAKFAST: Overnight Oats
SNACK: Hard Boiled Egg
LUNCH: Followed This Cauliflower Fried Rice Recipe + Added 2 Eggs +. Brown Rice
SNACK: Simple Mills Crackers + Artichoke Bruschetta
DINNER: Golden Lentil Soup
DESSERT: Handful Lily’s Chocolate Chips
TUESDAY
BREAKFAST: Egg Scramble- 2 soft scrambled eggs, 1/4 avocado, 2 slices turkey bacon, arugula, salsa verde, Trader Joe’s Everything But The Bagel Seasoning
SNACK: 1/2 Perfect Bar
LUNCH: Leftover Soup
SNACK: Bowl of Strawberries, Purely Elizabeth Chocolate Granola, Dollop of Peanut Butter
DINNER: Salsa Verde Shredded Chicken Tacos– served with corn tortillas, sautéed bell peppers + onions, Right Rice Cilantro Lime Rice
WEDNESDAY
BREAKFAST: Chia Seed Pudding (without spirulina)
SNACK: Hard Boiled Egg
LUNCH: Leftover Shredded Chicken- Tossed it with arugula, Primal Kitchen Ranch Dressing, Brown Rice, Shredded Carrots, Cucumbers, Pico De Gallo
SNACK: Hummus + Sliced Veggies (bell peppers, cucumbers, carrots) + Simple Mills Crackers
DINNER: Asian Baked Salmon
DESSERT: Siete Churro Strips
THURSDAY
BREAKFAST: Egg Scramble (same as Tuesday)
SNACK: 1/2 Perfect Bar
LUNCH: Salad- Rotisserie Chicken, Arugula + Mixed Greens, Quinoa, Avocado, Corn, Black Beans, Corn, Primal Kitchen Ranch Dressing
SNACK: Chocolate Banana Smoothie
DINNER: Vegetarian Chili
DESSERT: Chocolate Pressed Juicery + Lily’s Chocolate Chips
FRIDAY
BREAKFAST: Açai Bowls (ordered out from our favorite spot)
SNACK: Full from breakfast
LUNCH: Leftover Chili
SNACK: Trail Mix (almonds, dried cranberries, banana chips, Lily’s Chocolate Chips)
DINNER: Homemade Pizza- Chloe Cauliflower Crust, Pizza Sauce, Vio Life Mozzarella Cheese, Prosciutto, Sliced Olives, Bell Peppers, Artichoke Hearts, Red Onion
DESSERT: Chocolate Pressed Juicery + Champagne
