Well, it’s been one of those odd weeks where I’m one day ahead of myself… my alarm went off yesterday morning and I thought it was the weekend. First of all, I don’t set an alarm on the weekend… we having two tiny living alarms… and second… wow, was I off. And on days (weeks) like that, I always find it helpful to switch things up a bit…. like having dinner outside. Which is something we’ve been doing a lot of lately, now that the patio backyard is completed…
Which will also hopefully lend itself to some more creativity in the kitchen. Two weekends ago we made breakfast entirely outside on the bbq (that was fun) and this past Sunday we tried out a new halibut dish (hoping to be able to share it soon…). But today I’m sharing 5 days worth of clean and nutritious eats. I know how easy it is to fall into the old food rut and asking to broken record question “What should we have for dinner tonight….” so maybe this can help in some way if you find yourself in that predicament….
I hope you all have a good day!
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5 DAYS WORTH OF CLEAN EATS
MONDAY
BREAKFAST: Birch bender pancakes with Lily’s Chocolate Chips + peanut butter spread on top… with a side of strawberries
SNACK: Hard boiled egg
LUNCH: Primal Kitchen Pesto Bowl
SNACK: Simple Mills Crackers, Bell Peppers, + Hummus
DINNER: Thai Turkey Bowls
TUESDAY
BREAKFAST: Egg Scramble- two soft scrambled eggs, arugula, turkey sausage (we like applegate), avocado, pico de gallo, salsa verde, pickled onions
SNACK: 1/2 Perfect Bar
LUNCH: Lentil Salad: Butter Lettuce + Arugula tossed with this dressing… lentils (we get the prepackaged ones from Trader Joe’s), brown rice, diced cucumber, + tomatoes
SNACK: Strawberries w/Purely Elizabeth Chocolate Granola + a dollop of peanut butter
DINNER: Turkey Burgers
Popcorn for dessert
WEDNESDAY
BREAKFAST: Chia seed pudding (made the evening before) w/strawberries + Purely Elizabeth Chocolate Granola
SNACK: 1/2 perfect bar
LUNCH: Cauliflower fried rice w/eggs
SNACK: Turmeric Smoothie
DINNER: Vegan BBQ Chicken Pizza: Daring Chicken (tossed in Primal Kitchen BBQ sauce), Chloe Cauliflower Crust, Violife Mozzarella, Red Onion, Cilantro
Lily’s Chocolate Chips for dessert
THURSDAY
BREAKFAST: Overnight Oats
SNACK: Apple slices with peanut butter
LUNCH: left over pizza
SNACK: sliced veggies (bell peppers, carrots, cucumber) + hummus
DINNER: Lamb Meatballs
Popcorn for dessert
FRIDAY
BREAKFAST: Pancakes- same as Monday
SNACK: hard boiled egg
LUNCH: Poké bowl (1/2 brown rice, 1/2 lettuce, avocado, cucumber, macadamia nuts)
SNACK: Siete chips + pico de gallo, guacamole
DINNER: ordered out Mexican food- I did shrimp fajitas
Wine
