After our Tucson vacation, Matt and I were both craving super healthy meals. Luckily I stocked the fridge and we ate just that!
I took a stab at Gina’s Cookie Dough Cereal myself. It wasn’t as good as hers! I think because I used far less sunflower butter than she did : ) However, it was still delicious and I am excited to add this to my breakfast rotation.
French toast! With mango, Justin’s Maple Almond Butter and coconut. Tropical feast.
Keeping up the variety: a pancake! Kodiak cake with banana and almond butter. Simple but tasty.
Wish I could say this was my favorite breakfast of the week, but it was a sad disappointment. I stirred an egg into my oatmeal at the beginning of cooking and I think the proteins separated. It was a soggy mess. If you add egg – do it near the end of cooking your oats!
Coconut butter (which I found super cheap at Homegoods!), almond butter and strawberries helped pull up the back.
Rise + shine smoothie. (And I made double for a snack!)
Peaches, banana, greek yogurt, milk.
Lunch on the porch – salad with leftover chicken, feta, olives over greens. Plus Cheddar Beer bread from the bakery and strawberries for dessert.
Cutie pie playin’ toys next to me!
One day Matt joined me for lunch – No Bull Burgers.
This is the brand new vegan + gluten-free burger made with rice and CHIA SEEDS (!) in a sun-dried tomato flavor. Taste-wise I noticed the brown rice, but texture wise it was totally the same. Go chias!
Served on a Great Harvest hamburger bun with condiments and orange on the side.
Another lunch salad, also with leftover chicken plus feta, avocado, almonds and a balsamic drizzle. Strawberries and almond butter toast on the side
All that leftover chicken was coming from this dinner from our first night back. (We cooked a bunch of chicken breasts to have for the week).
The chicken was cooked in BBQ sauce and served over sauteed kale with oven-roasted asparagus and that Cheddar Beer bread (so good!)
Ravioli on a salad? Why not!
This was a kale, sweet potato and quinoa ravioli I found at Relay Foods. Served over greens with balsamic, peppers, avocado and balsamic drizzle. I just bought a really great aged balsamic – Vanilla Fig – at Homegoods. That store has everything!
Lastly, this super quick + easy Mexican beans dinner hit the spot. “Recipe” coming next week.