I have started and stopped this post so many times since beginning it at 11am Tuesday morning…. and I feel like that’s the theme for my month of January so far. Random things in life pop up and I (we) end up pivoting. But to be clear, yesterday was a mix of mindless distraction (I’m re-branding the website, so I was pinning some inspiration for Brooke, the designer I work with, and came across this photo… so then the quest for the perfect cream jeans kicked in….)…. and then there was an “ouch report” phone call for Camille (she bumped her head, all was ok)… so it’s a mix of more pressing issues (my children) and willful procrastination (looking for cream jeans… I did find these and these…. and then these faux leather pants…).
All of that aside, I used to be a very regular Trader Joe’s shopper, but when the pandemic hit, I sort of ended up finding alternatives to my TJ (store, not husband) favorites that could be delivered. I’ve started going back lately, slowly browsing the shelves, and discovered some new favorites (we’ve been obsessed with the Vegan Creamy Dill Dressing), picked up some old favorites (they’re pre-made lentils are a favorite with everyone in our house), and noticed they had made GF options with some of my non-GF favorites (like the Norwegian Crisps I shared below…). So woven in with some frequently shared dishes below, are some newer dishes with some fresh flavors.
I hope it helps in any meal planning for next week!
MONDAY
BREAKFAST: Breakfast Tacos: 2 corn tortillas, 2 soft scrambled eggs, black beans, shredded lettuce, pico de gallo, salsa verde
SNACK: 1/2 perfect bar
LUNCH: Lentil Bowl: Trader Joe’s Lentils (pre-cooked), brown rice, shredded lettuce mixed with shredded spinach, diced cucumber, olives, pickled red onions, diced tomatoes, Follow Your Heart Dairy Free Feta Cheese, Trader Joe’s Vegan Creamy Dill Dressing.
SNACK: CHOMP turkey jerky + baby carrots
DINNER: Chicken Tortilla Soup
TUESDAY
BREAKFAST: Trader Joe’s GF Norwegian Crisps, Mashed Avo (seasoned with lemon juice and salt), micro cilantro, Follow Your Heart DF Feta, Soft Poached Egg, Trader Joe’s Everything But The Bagel Seasoning
SNACK: 1/2 perfect Bar
LUNCH: L/O Chicken Tortilla Soup
SNACK: Purely Elizabeth Chocolate Granola + Raspberries
DINNER: Greek Meatballs
WEDNESDAY
BREAKFAST: Egg Scramble Bowl: Soft Scrambled Egg, Hilary’s Eat Well Veggie Sausage Pattie, Pico De Gallo, Salsa Verde, Diced Avocado, Pickled Onions
SNACK: Apple w/peanut butter
LUNCH: L/O Lamb Meatballs with rice and a side salad (like dinner)
SNACK: Dried Beet Chips + Hummus
DINNER: Shredded Chicken Tacos
THURSDAY
BREAKFAST: Same as Tuesday but with soft scrambled eggs (versus poached)
SNACK: 1/2 Banana w/Peanut Butter
LUNCH: L/O Shredded Chicken, but tossed into a salad… with shredded spinach and romaine, brown rice, pico de gallo, orange bell pepper, diced cucumber, pickled onion and Trader Joe’s Vegan Creamy Dill Dressing
SNACK: Simple Mills Crackers, Olives, Baby Carrots, Hummus
DINNER: Turmeric Salmon- season salmon on both sides with lemon juice, sea salt, pepper, and turmeric, bake or grill based on your preference. Served with brown rice and broiled asparagus (seasoned with olive oil, garlic powder, and sea salt)
FRIDAY
BREAKFAST: Birch Benders Paleo Pancakes with Lily’s Chocolate Chips, Bacon, Strawberries
SNACK: Full from breakfast
LUNCH: Lunch Date Malibu Farms: 3 Branzino Fish Tacos with Side of Rice
SNACK: Full From Lunch
DINNER: Homemade Pizza- GF dough, Violife Mozarella, Garlic Herb Chicken Sausage, Red Onion, Olives, Green Bell Peppers
