For some reason, whenever the seasons begin to change we start to get a little more creative in the kitchen… maybe it’s because in the fall we go from grilling outside non-stop to making more warming soups that we haven’t had in months… and in the spring and summer we shift back to outdoor grilling… but whatever it is, season shifts seem to bring out some experimentation.
That being said, I’m very grateful for the spring/summer season because we were getting a little tired of our regular go-to dishes. We made a turkey burger recipe a couple of weekends ago that I can’t wait to share… and hopefully more easy, and delicious, dishes to come in the next few months…
For today though, I rounded up my last 5 days worth of meals… sharing here in case you’re in a bit of a food rut as well and need a little inspo!
Hope you all have a great day… halfway through the week!
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MONDAY
BREAKFAST: Overnight Oats
SNACK: Hard boiled egg
LUNCH: Meatless Tacos: 2 corn tortillas, black beans, arugula, pico de gallo, salsa verde, and avocado slices
SNACK: Simple Mills Bar topped with peanut butter
DINNER: Asian Baked Salmon
DESSERT: bowl of Boomchicka popcorn
TUESDAY
BREAKFAST: Birch Benders Pancakes... topped with peanut butter + with a slide of sliced strawberries
SNACK: Full from breakfast
LUNCH: Ground turkey (seasoned with some sea salt, pepper, and garlic) sautéed… and then served with sautéed brussels sprouts and brown rice
SNACK: Sliced bell peppers, baby carrots, and hummus
DINNER: Halibut Tacos (you can use any mild white fish)… link is how we marinated it, and topped with pickled onions, pico de gallo, and avocado slices and served with a side of black beans
DESSERT: popcorn
WEDNESDAY
BREAKFAST: 2 soft poached eggs, 2 pieces of turkey bacon, arugula, salsa verde, avocado slices, pico de gallo
SNACK: 1/2 of a perfect bar
LUNCH: take-out poké bowl- I top mine with tuna, seaweed salad, 1/2 brown rice, 1/2 salad, avocado, + edamame
SNACK: Bowl of strawberries + Purely Elizabeth Chocolate Granola Granola
DINNER: Vegetarian BBQ Chicken Pizza: Cauliflower Pizza Crust (we use Chloe Vegan… it’s really good) topped with Primal Kitchen Golden BBQ Sauce, Daring vegan chicken pieces (15% off with code SHANNON15), sliced red onion, VioLife vegan mozzarella cheese, cilantro.
THURSDAY
BREAKFAST: Peanut Butter Toast: Cook’s gluten free sourdough bread topped with Justin’s Honey Peanut Butter + diced strawberries
SNACK: hard boiled egg
LUNCH: left over pizza
SNACK: Smoothie
DINNER: Lamb Meatballs with right rice garlic herb rice
DESSERT: popcorn
FRIDAY
BREAKFAST: Chia Seed Pudding (without spirulina)
SNACK: 1/2 perfect bar
LUNCH: left over lamb meatballs
SNACK: full from lunch
DINNER: take-out Chinese food
DESSERT: wine + popcorn
