What I Ate This Week
Hi Busies! Trying something new today, as I learn more about this crazy and fabulous world of food blogging. It’s definitely been an adventure so far.
Sunday was “clean out the fridge” lunch to make room for new meal preps for the week. I had some leftover salsa chicken that I made for Drew for lunch meal preps, and I was roasting some brussels for another meal prep so I grabbed a few of those.
The salsa chicken already had black beans added, so I just added some cheese and did a quick pan sear to brown the tortilla into a crispy tostada. Sadly I’m always running out of avocado because that would have been the perfect addition! #avocadooneverything.
I also had the tiniest bit of lentil soup left from earlier in the week, which really came out delicious and I literally wanted to eat every last drop. Did I lick my bowl when we ate it for dinner? Yes. 🙈 I’m not ashamed, although Drew definitely judged me!
Keep reading for another of my favorite soups 👇🏻👇🏻👇🏻
Still learning how to take photos of work lunches with the wonderful fluorescent office lighting, but this was leftovers from the turmeric cauliflower bowl that we had for dinner earlier in the week (pics coming soon!). I had enough of the quinoa and veggies for 2 lunches, but I ran out of chicken after 1, so I added half an avocado to help fill me up, and I packed a protein bar for the afternoon.
Dinners during the week were a delicious curried butternut squash soup and a fall harvest bowl. Has anyone else been watching the Olympics?! Figure skating is my jam, because that was the sport I did growing up. I’ve loved watching all the events and hearing the stories of the Olympians – with life these days, it’s easy to forget my love of the sport and how dedicated to it I was for so long. Watching the Olympics has been a great reminder and I’m going to prioritize a weekend trip to the ice rink (aka my happy place) soon to reminisce.
These pics could definitely be mistaken for a latte, but this is so. much. more. This soup y’all – was SO DELISH. Richness and sweetness from the squash and carrots, a nice bite from some Granny Smith apples, the depth of spice and flavor that only curry spices can bring, and of course a dash of cream for a nice velvety finish. A must-try for sure!
It was one morning before work this week that I was running on the treadmill (watching The Crown while also thinking about food – let’s be real, when am I not thinking about food?!) when I realized I had been running with the treadmill set on an incline. Since we bought the thing. Four months ago.🤦🏻♀️🤦🏻♀️🤦🏻♀️
I fixed the incline to be flat (no wonder my shin splints had been killing me lately!) and zoomed through my run in record time. I had so much extra time before work that I was able to get this going in the crock pot before leaving. The smell when I got home was ahhh-mazing.
Last but not least, quinoa bowls/power bowls/harvest bowls. I haven’t decided my favorite word for them, because I’ve been too busy EATING THEM. Bringing together a delicious and healthy meal doesn’t get simpler than this. This bowl had roasted brussels, broccoli, and butternut squash, some baked chicken, quinoa, and avocado. I had prepped all this a few weeks ago and popped it in the freezer, so all I had to do after work was microwave and whip up the dressing, which is tahini based (recipe coming soon!).
That’s it for this week!