Sullie Update + Last Week’s Eats

Let’s start with some good news. In case you missed my Instagram story on Thursday afternoon, the lump that I found on Sullie’s belly is just a fat deposit. Our vet took a sample of it and looked at it under the microscope and said she didn’t see anything that looked like mast cells so we are celebrating over that! She said she thought Sullie just had some dermatitis on her belly that was making the bump look extra angry and inflamed.

While we were there Sullie had her annual exam. I’m also happy to report that at 11 years old, she is a healthy senior pup. Eyes, ears and teeth checked out good, she’s maintaining range of motion in her joints and her bloodwork came back “perfect” said Dr. Cameron. For those of you in Charlotte, we’ve been seeing Dr. Cameron at Dilworth Animal Hospital for 8 years and love the team of staff and doctors.

Now that we have Sullie covered, here’s a peek at what I ate last week.

BREAKFAST

Look, it’s not a smoothie! I had eggs three times last week! Two eggs scrambled in coconut oil with watermelon, figs and a zucchini carrot muffin from the freezer with some peanut butter stuffed in there.

Two eggs, grapes and half of a morning glory muffin from Sunflour. (Let me state for the record that these muffins are huge + have a good bit of sugar in them…I ate the other half the next day with two eggs as well.) I was meeting up with Julie and Brittany to talk blog stuff on this morning and swung into Sunflour to pick up muffins to surprise them with. Of course I had to get one for myself too. If you want to taste the deliciousness of these muffins for yourself and don’t live in the Charlotte area, Sunflour shared the recipe with Julie and she has it on her blog!

Annnnnd a smoothie with a sprinkle of homemade granola.

LUNCH

Monday lunch was a tomato and avocado sandwich on sourdough with mayo and basil. Kale and quinoa salad, blueberries and figs on the side.

Tuesday lunch was open faced smashed avocado and tomato sandwiches with kale and quinoa salad on the side.

I had lunch at Whole Foods on Wednesday while grocery shopping. Steamed kale with coconut rice, veggies, mushrooms, plantains and thai chili chicken. I need to make more lunches like this at home. Hot, easily digestible lunches sit really well with me.

Thursday lunch was kale and quinoa salad mixed with avocado and topped with sliced turkey from the Whole Foods deli.

I was OVER the kale and quinoa salad by the time Friday rolled around but I hate wasting food so I mixed the last of it with some chopped spinach, avocado and turkey and dumped it on a plate. I’m taking a break from kale salad this week! 🙂

DINNER

Sunday night was lemon parmesan salmon with roasted okra and sweet potatoes.

Monday was this Blue Apron shrimp, tomato and corn gnocchi that I also added some garlic herb mushrooms to.

I had an event on Tuesday and didn’t get home until late. Tanner offered to cook a Blue Apron seared chicken dish. It was simple, tasty and wonderful to arrive home to dinner waiting.

On Wednesday night I sautéed some eggplant and peppers from the farmers market along with garlic, ginger and a bag of Trader Joe’s frozen stir fry veggies. I simmered the veggie mix in this Mayan Kaimal Goan Coconut Indian Simmer Sauce and then served it over cauliflower rice. The simmer sauce made for an easy and flavorful dinner. I thinned it out a bit with chicken stock and we added sriracha and cilantro on top to finish it off.

Finally, on Thursday night we were scraping the bottom of the barrel with fridge contents. I basically took everything we had left and made it into a taco dinner. I threw together a quick salad with corn, tomatoes, cucumbers, lime juice and salt. I reheated some rice and sweet potatoes and mixed them together. I sautéed ground beef with some homemade taco seasoning and then served it in corn tortillas with lime crema, salsa, shredded cabbage and cilantro. You can never go wrong with taco night.

So there you have it! Tonight we’re hosting Tanner’s mom and step-father for dinner and I’m excited about the menu I have planned. I’m making these chicken thighs with grilled peaches and green tomatoes from Cooking Light along with a lemon coconut pound cake that I’ve been baking for years. Should be a yummy summer meal. The weather is great so I plan to seat everyone outside.

What’s on your dinner menu for the upcoming week? 

Have you tried any good “ready to use” sauces lately?