What I Ate This Week.
Monday: Tilapia with chili powder & lime juice + sauteed snap peas + store-bought whole wheat marathon bread.
Tuesday: Pizza!!! Made on a whole-wheat crust from Trader Joe’s. Topped with pizza sauce + arugula + grass-fed ground beef + roasted tomatoes + mozzarella + goat cheese.
The crust was really thin so this pizza wasn’t enough for Andrew and I. Next time I’ll have to add a side dish.
Wednesday: Out for Mexican food to celebrate buying our house! I went with the Mole Enchiladas with Chicken. I’m trying to branch out more at Mexican restaurants and not get the Chicken Tacos al Carbon ever.single.time.
Thursday: leftover frittata with black beans, kale, red bell peppers + polenta. Served with an arugula, walnut & goat cheese salad.
Friday: Spinach Pasta + sauteed kale + tomato sauce with grass-fed ground beef.
Saturday: We went to Chipotle. I sprung for the guacamole and this was one of the best bowls I’d ever had. I think I was just really in a Chipotle mood.
Brown rice + pinto beans + chicken + pico + corn salsa + guac + a little lettuce.
The chicken at chipotle is so hit or miss. Luckily, the guy was just chopping up the cooked chicken breasts when we walked in, so we ended up with big chicken pieces and not the little leftover pieces.
Sunday afternoon we went out to Andrews’ parents house for an early birthday lunch for Andrew. Their house + food always looks like you just walked into a Southern Living Magazine. So pretty.
We ate baked pears with brie + crispy chicken + cheesy corn casserole + arugula salad.
Such a great lunch and afternoon spent hanging out.
During the week, I ate a lot of leftover frittata topped with Cabot’s Sharp Cheddar (they sent me samples…which I can NOT get enough of).
Served with baked sweet potato fries.
Saturday Morning French Toast made out of store-bought marathon bread. Served with plain greek yogurt + granola + bananas + almond butter.
Breakfast cookie dough topped with plain greek yogurt + raspberries + strawberries.
Cookie dough layer: 1/2 cup quick oats + 1/2 banana, mashed + 1 heaping tbsp nut butter + 1/8 tsp cinnamon + 1/8 tsp vanilla + pinch sea salt. Mix it all together and let sit in the fridge overnight.
Hummus + sunflower seeds + carrot sticks.
I mentioned this on instagram…but I’ve found that eating savory snacks in the afternoon -as opposed to energy bites/smoothies/granola- tends to help me from mindlessly snacking before dinner.
Yogurt + granola
latte. decaf. 2%.
20-minute elliptical + Dirty 30…
And that was my week of food. This upcoming week is fun for us with Andrew’s birthday on Wednesday + Easter this weekend!!