It was a short week this week and it flew by! Lots of busyness with work and the kid’s first week of camp. They were so excited to go and came home very tired every day. We’re heading to the beach this weekend to celebrate a good friend’s 40th birthday. (Hopefully the weather holds up! What a Floridian thing to do—heading to the beach in the midst of a brewing tropical storm!)
This week I planned to share everything I ate and I’m excited I captured photos of everything! Not only is planning a head helpful for the blog, but it really helped me utilize all our produce and not over buy on fresh meats. Here is what I ate this week!
Breakfast
I always start my morning with a cup of coffee, two stevias and almond milk. Sometimes this holds me over while I work, and if I get caught up with calls, I typically will skip breakfast and eat an early lunch when I’m free. So I typically eat breakfast probably 50% of the time each week, and this week it was Avocado toast. I ended up getting a bag of mini avocados, so I definitely wanted to use them up.
Lunch
Lunch on Tuesday was a new recipe I tried from Kelly Leveque’s book Body Love Everyday. It was these Tuna Patties, and they came out really good! Pretty easy to make for lunch and really filling, since it uses a whole can of tuna. The sauce is a homemade tartar sauce.
On Wednesday, I heated up leftover chicken from Tuesday’s dinner and served with leftover green beans. To spice things up, I toasted from slivered almonds which I love to add to green beans for a healthy crunch.
I still had left over chicken since I made a whole pack, so Thursday I threw it into a salad with Primal Kitchen Green Goddess dressing.
We were on the road to the beach for lunch Friday, so we hit up Chick-fil-a and I had an 8 count of nuggets to hold me over until dinner. Thank goodness for avocado toast to keep me full!
Dinner
This is one of my favorite weeknight dinner recipes. It’s super easy to make and healthy. I’ll post the recipe soon if you love mushrooms as much as I do and want to make it at home. It’s savory and filling and so satisfying. I used the leftover chicken for the rest of the week’s lunches.
Wednesday night’s dinner was an easy marinated Skirt Steak with asparagus and a small spoonful of rice. The kids love the rice so I mostly made it for them, but was in the mood for a little helping for myself. We love making this with a homemade chimichurri as well, recipe is here if you want to try at home.
Thursday night I tried a new recipe and I was pleasantly surprised with the outcome. It’s an Eggroll Cabbage dish with ground pork. It’s like the inside of an eggroll without the shell! It was super easy to make after cutting up the veggies, I sauteed everything in a wok pretty much and served.
We usually keep Friday nights open for dinner, or order in Pizza for family pizza night as a reward for a great week. Since we are meeting with friends at the beach tonight, we’ll be eating out there and I’ll probably order a seafood dish or a salad.
Dessert / Snacks
I don’t typically snack during the day, and sometimes I’ll have a piece of dark chocolate to curve my sweet cravings, but this week I just capped my night off with some Sleep Herbal tea and honey and it was delicious.
Kids Camp Lunches
And because I was nailing camp lunches this week, here is a picture of the kid’s lunches. Turkey Sandwich, strawberries, pickle slices, Gold Fish and mini chocolate chip cookies.
You rock! I definitely want to try these!