We headed down to the beach last night, for an impromptu dinner picnic, and it felt so good to feel the sand in my toes + hear the ocean waves. We hadn’t been since February, and over the past month or so, I’ve had this craving to just sit in the sand and hear the waves crashing. I think I mention it to TJ every other week….

Reflecting on that, I can see how much I took our accesability to the ocean for granted. Only when it was no longer an option did I begin to truly miss it. I know there are so many other things I took for granted, only to realize that these past few months, but being back at the beach felt so good. A nice way to break up the week….

And to not have to cook. We ended up ordering tacos to go, but for today’s post I compiled a daily log of “What I Ate In A Week.” So if you’re feeling in a food rut, hopefully this can help a little!
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MONDAY

BREAKFAST: Chia Seed Pudding (prepared the evening before w/o spirulina) topped with strawberries + Purely Elizabeth Chocolate Granola
SNACK: Full from breakfast
LUNCH: Leftovers (from Sunday dinner)- Grilled Chicken Thighs w/arugula (tossed in salsa verde), brown rice, avocado, + pico de gallo
SNACK: Turmeric Sunrise Smoothie
DINNER: Asian Baked Salmon
DESSERT: Handful of Lily’s Chocolate Chips

TUESDAY

BREAKFAST: Chia Seed Pudding (had some leftover)
SNACK: still full from breakfast
LUNCH: Cauliflower Fried Rice W/ Two Eggs
SNACK: Simple Mills Crackers + Baby Carrots + Bell Peppers w/ Hope Hummus
DINNER: Thai Turkey Lettuce Wraps
DESSERT: Popcorn

WEDNESDAY

BREAKFAST: 1 Trader Joe’s Scandinavian Cracker (i.e. Fiber Cracker), Mashed Avocado, 2 Soft Scrambled Eggs, Microgreens. Pickled Red Onions, Everything But The Bagel Seasoning, Drizzle of Sriracha (this was all on top of the cracker).
SNACK: 100 Calorie Perfect Bar
LUNCH: Hilary Eats Well Veggie Pattie w/ Mixed Greens (tossed w/Primal Kitchen honey mustard dressing), shredded carrots, shredded cabbage, + Simple Mills crackers.
SNACK: Apple (diced) w/ Purely Elizabeth Chocolate Granola
DINNER: Shrimp Tacos
DESSERT: Pressed Juicery Chocolate Freeze

THURSDAY

BREAKFAST: Egg Scramble- 2 soft scrambled eggs, 1/2 avocado, 2 pieces of turkey bacon, microgreens, pico de gallo, salsa verde
SNACK: 100 Calorie Perfect Bar
LUNCH: Loaded Salad- Tuna (seasoned w/lemon, sea salt, pepper), mixed super greens, cucumber, shredded carrots, tomatoes, sunflower seeds, avocado, Primal Kitchen honey mustard dressing.
SNACK: Chocolate Banana Smoothie
DINNER: Greek Lamb Meatballs

FRIDAY

BREAKFAST: Same as Wednesday
SNACK: Apple w/ Cinnamon
LUNCH: Açai Bowl (take-out, similar recipe)
SNACK: Full from lunch
DINNER: Take-Out Thai Food (shrimp curry)
DESSERT: Wine + Pressed Juicery