Y’all, I’m cracking up over here. I always know that it’s around the 3 p.m. hour because I hear our mail lady vrooming around the neighborhood delivering mail. She GUNS that little truck from box to box and you can hear it all over the neighborhood.
I’m going to get a little crazy and switch things up and share my recent eats on a Tuesday instead of Friday. I have a few other post ideas in the works for later this week so I thought I’d go ahead and knock this one out first. Look out for an awesome new workout coming for you tomorrow. I’m sitting here and feeling all the soreness from teaching it yesterday…and I have to do it again in a couple hours!
Breakfast
Smoothies or smoothie bowls. After an extended hiatus, they’re all I want these days. Still rolling with the combo of almond or coconut milk, strawberries, blueberries, sometimes peaches, sometimes raspberries, frozen banana (always), peanut butter, a date and sometimes spinach, sometimes not. I really need to make a big batch of homemade granola to go on top of these. It’s so much better than store bought. I think my peanut butter chia seed granola is just the ticket.
Example B. Repeat over and over.
Lunch
Salad with arugula, pears, avocado, pistachios, dried cranberries and a sesame ginger dressing. Sparkling water on the side. This time of year I crave it during the afternoon.
RE: this lunch. Yeah…it held me over for all of about an hour before I was in the kitchen making a piece of toast with cashew butter and honey. I’ve been so hungry (and thirsty!) since embarking on this 30 day yoga challenge and doing more strength.
Big bowl of leftover roasted chicken sausage and veggies over a bed of arugula with couscous, avocado and a dollop of hummus. Now this lunch did hold me over all afternoon.
Scrambled eggs over avocado toast with fruit on a rainy day. Comfort food.
Arugula, dried cranberries, radishes, sliced almonds, avocado, strawberries and sesame crusted yellowfin tuna with a sesame ginger dressing.
Avocado toast and grapes for a lunch that was so late that it was more like a mid-afternoon snack. I think I didn’t eat breakfast until 10-10:30 this day, which is really unusual for me. I wake up starving!
This salad/lunch bowl mash up was so good. Arugula tossed with quinoa, olive oil, sea salt and lemon juice and then topped with butternut squash, avocado, dried cranberries, sliced avocados and the last of the sesame crusted tuna. Aged balsamic to finish it off.
Dinner
Last week’s dinners were made simple thanks to 80Fresh. Since I missed my weekend and food shopping/prep due to my Harrisburg workshop, I thought it would be easiest to use a delivery service so I could jump straight into work. This apple balsamic meatloaf dish was so tasty and came with roasted root veggies and green beans and almonds.
Shrimp and cauliflower grits. Yum again!
Our last 80Fresh meal was tacos al pastor which was marinated pork tenderloin with green cabbage, pineapple salsa and a cilantro-lime crema. 80Fresh sent a side of black beans and I added some cilantro lime rice cooked with coconut oil because it is literally my favorite thing to eat right now.
You can check out my full review of 80Fresh in this post where you’ll also find a discount code for 30% off of subscriptions.
Non-80Fresh dinners have included this panko-crusted red snapper. I topped red snapper fillets with a smear of Chef Alyssa’s Smoked Chili & Rosemary Mustard and then dredged the fillets in a mix of panko, Italian seasoning, sea salt and parmesan. Topped with lemon wedges before baking. Roasted broccoli and couscous on the side.
Braised chicken in a lemon butter white wine sauce with asparagus, peas and leeks. Roasted yukon golds on the side. Based on this recipe with some liberties taken to make it easier/tastier. This one was repeat-worthy!
And finally, this deconstructed sushi bowl was quite the Instagram sensation on Sunday night. Brown rice tossed with a little rice wine vinegar and some coconut aminos and topped with spiralized carrots and zucchini, edamame, avocado, dried seaweed, sesame crusted yellowfin tuna and wasabi aioli. I think this one needs it’s own recipe post. 😉
Are you on a breakfast kick lately? If so, what’s been your go-to?
What time do you eat breakfast? How long is that after you wake up?
Tried any good dinner recipes lately?
Since its been warm here, like summertime HOT actually, I’ve been on an overnight oats kick. I use Seven Sundays Muesli, some extra Chia, PB and fresh berries. I usually eat breakfast about 45 minutes after I wake up unless I’m going for a morning run, then I scarf something quick and light down right away and lace up.
Gosh, I’ve been so off of overnight oats after eating them for years and years and years. I hope to make my way back to them soon. They’re a great summer food!
I used to eat breakfast at 6am before I went to work, even though I hated it that early! I finally realized that I definitely don’t need to eat then just cause the “rules” say I do. Now I eat breakfast when I get hungry around 9:30 🙂 however, I might need to have a second breakfast now, that smoothie bowl looks amazing!
I agree that 6a is really early! I’d be hungry again by 9 or 10! I love 7:30-8:30 breakfast time! 🙂
I have to eat breakfast as soon as I wake up in the morning. My go-to is oatmeal made with unsweetened vanilla almond milk, a scoop of the new Trade Joe’s mixed nut butter and a sprinkle of fruit and/or granola.
I love these weekly eats posts because they always give me ideas for different things I can put together, especially when I am in a food rut from eating the same things over and over.
1) I also wake up hungry!
2) That mixed nut butter is so good!
3) I’m so glad you find these posts helpful! 🙂
Would love to see the recipe for the sushi bowl!
I’ll work on it! 🙂
I am totally laughing about the mail lady. things like that crack me up too! I am almost always on an oatmeal kick. right now I’m eating it cold with fresh strawberries and blueberries mixed in with pb. so good!
I have been so off of oatmeal for a couple of years now. I’m sure I’ll make my way back eventually. I used to LOVE it…for like 5 years!
My breakfast kick is YOUR delicious paleo banana muffins with almond butter served with eggs and greens splashed with coconut aminos. Yum! Please share the sushi bowl recipe!
Love this! 🙂 So glad you like the muffins!
Hi Jen! Your meals this week look amazing. I have begun to replicate some of your salads and they are so good. I used to not like a salad at lunch but recently I’ve been loving it! I was wondering if you make your own sesame ginger dressing or if you have a specific brand recommendation?
Thanks!
Ashley
Yes please on the sushi bowl recipe!! That looks YUM! 🙂
I love these Recent Eats posts – they give me good meal planning inspiration. Thank you for putting them together!
So glad you find them helpful! 🙂
I have been eating so many smoothies…And it is all because of this beautiful warm weather!!! I also love when I eat all my meals out of bowls. It’s just fun. And as always your eats look fabulous! XOXO
I hope you’re loving the warmer weather in Charleston!
I LOVE smoothie bowls topped with ground flax, granola and mixed berries. I’m up and off to the gym by 5:15 am for my workout from 5:30-6:45 and back home for my 7:30 smoothie bowl and a cup of french press coffee–my favorite meal of the day!
For dinner, a lot of crock pot shredded meat (pork, chicken) served over rice with avocado, cheese and hot sauce. Also, like sweet potatoes and roasted salmon.
Smoothie bowl + french press is also my idea of heaven! 🙂
Yum to your crock pot meals. Such a good combo.
How do you cut an avocado like that?! blows my mind every time I see photos of your salads.
For this one I just sliced it really thinly and then gently spread it out. I used a spatula to transfer it to the sushi bowl.
I love your homemade almond milk. But, I don’t always get around to making it. Do you have a favorite brand? The ones I’ve tried I just don’t enjoy.
Honestly, no. 🙁 I got lazy recently and went the store bought route and it just wasn’t the same. I did the Whole Foods brand. It inspired me to make my own the last couple of weeks.
If I can’t do homemade almond milk, I always default to canned coconut milk. Usually the full fat version. I’ll water it down a bit for things like smoothies. Hope that helps!