Last week I had a little bit of a schedule change as I had a diabetes seminar all week. It’s always nice to have something different in your day but it led to some extra stress and business. I’ve got a fun trip planned for this weekend so I’ve just got to make it to Saturday!!
Monday: Crispy Avocado Tacos. I’ll be sharing the recipe this Friday on Healthy Aperture Blog!
Tuesday: Bunless Mushroom Burgers + baked sweet potato fries
Wednesday: Mexican Lasagna. Just a mix of shredded chicken, butternut squash, corn tortillas, black beans, red bell peppers, cilantro and Cabot pepper jack cheese all layered together. Baked at 375F for ~45 minutes.
Thursday: Spring Rolls with chicken, mango, peanut soba noodles, peanuts and cilantro. Inspired by this recipe via Love & Lemons. Such a great summer meal. I have a ton of rice paper wrappers leftover so I’ll definitely be making a version of these again.
Friday: Chipotle! We took burrito bowls over to Andrew’s grandparent’s house and hung out with them for the evening.
Saturday: Chicken Quesadilla at like 10 pm. I ended up getting a migraine that afternoon and felt like complete junk. I slept a lot during the afternoon and wasn’t hungry at all but then suddenly I was starving. So I whipped up a quick quesadilla. And then had a leftover 1 1/2 pieces of birthday cake…so it goes when you let yourself get too hungry.
Sunday: Pulled Pork Tacos with Asian Kale Slaw. The slaw was just this salad from Love & Lemons without the tofu, avocados and almonds. I let it sit in the fridge for ~4 hours before eating. So good. For the pork I used this recipe via Brown Eyed Baker. I halved the honey, increased the broth to 3/4 cup and used cherry jelly. Can’t wait to re-purpose this pork for leftovers!
salad with chicken, blueberries, feta cheese, broccoli and leftover cornbread muffins. Dressing was leftover enchilada sauce + plain greek yogurt.
Out to lunch at California Pizza Kitchen. I can’t remember the last time I went here but it was good! I ordered off the ‘small plates’ menu…Asparagus + Arugula Salad with the Shaved Mushroom + Spinach Flatbread.
Leftover spring rolls eaten while driving my sister to the airport for her Italian adventure.
Leftover Mexican lasagna + broccoli.
Asparagus Quiche + Salad + Greek yogurt + berries
banana chocolate whey protein smoothie topped with cereal.
cold oatmeal with mashed banana + chia seeds + pistachios + walnuts + pecans + dried cranberries.
cold oatmeal with chocolate whey protein and mashed banana added in the morning.
milk + banana smoothie topped with shredded wheat cereal. At the grocery store this week I was trying to find a cereal with less than 6 grams of sugar…it was kinda difficult!
leftover birthday cake + milk.
iced chai tea at Teavana.
toast topped with almond butter + berries.
black bean hummus + pretzels.
peanut butter + mashed banana + crumbled baklava whole grain biscotti. (THIS WAS THE BEST!)
And that’s the food. Time to get back to this busy week!