I missed out on my normal weekend grocery shopping and meal prep this week, since we were out of town until past my bedtime on Sunday. I felt off-balance all week because of it, but I made it through. Barely.
Saturday and Sunday: Junk, junk, and more junk in Breckenridge! My friend Nichole and I tag-teamed a homemade dinner Saturday evening, though: baked salmon and trout, balsamic sauteed Brussels sprouts, and a risotto with white wine, garlic, and onions. I didn’t use a recipe for the risotto, just stirred my little heart out until it was creamy and delicious. Let me know in the comments if you want the basic proportions and method I used.
Monday: I went grocery shopping after work since we got home so late on Sunday. Hot tip: I made the grocery list before we left for our trip. #lifesaver
After the store, I made Chicken Tinga Tacos from How Sweet It Is. So much flavor and so quick. I served the chicken in blackened corn tortillas with mashed avocado and pico de gallo (with garden tomatoes!). On the side, we had seared bell peppers and canned refried beans. I didn’t use a recipe for the pico, per say, but The Pioneer Woman’s recipe is a great one to learn the ingredient proportions. (Holy vintage Pioneer Woman photos, guys.)
Wednesday: Our favorite daal with sweet potatoes and green peas. I use this yummy recipe, but sub 2 cups of the water for a can of full-fat coconut milk. YES, full-fat. It’s worth it. We had quinoa and watermelon on the side. And, no, daal is not pretty, but it gets the job done.
Thursday: Leftovers again! I went to a happy hour after work with the goal of not ordering any food. I would like to report that I was successful — but I did make a quesadilla when I got home. Oh well, you win some, you lose some.
Breakfasts: Lots of Ezekiel cinnamon raisin toast with nut butter and green smoothies. I did make eggs for myself once or twice (and served them on an Ezekiel English muffin with leftover tomato sauce from the chicken tinga. *party horn emoji*).
I made extra quinoa Wednesday night, so G and I both had breakfast quinoa Thursday morning. There are several ways to make this, and I definitely took a shortcut: adding cashew milk, mashed banana, nut butter, and fruit, then stirring and microwaving. Like oatmeal, but more protein.
Lunches: The regular: salads with leftover protein for me, dinner leftovers for Grant.
See you next week for a better-planned meal plan! I considered not posting this week’s, since it was so sparse. But I think it could be helpful to see what a week with less planning and less prep work looks like — we still ate well, but with a little more weeknight stress for me.
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