What I Ate This Week

Good morning! I just want to tell you that, in case you haven’t heard it yet today, you’re amazing and loved and the only one like you in the world.

BREAKFAST:

Poached eggs with black bean cakes and jalapeno butter sauce, sourdough, tomatoes and all the coffee at Tasi.

Big burrito in a bowl plus the yummiest yogurt parfait with pistachio brittle from Northstar. I look so forward to brunch on Sundays!

Leftover Northstar eggs, sweet potatoes, black beans, peppers and onions, hot sauce, avocado, and arugula.

View from the top! Smoothie with frozen blueberries, strawberries, and cherries, frozen coffee cubes, avocado, spinach, cacao, a big juicy date, vanilla extract and almond milk.

Oatmeal cereal (inspired by my DIY cereal) with uncooked oats, walnuts, hemp seeds, chia seeds, cinnamon, a date, strawberries and almond milk.

Veggie egg scrambles, Mediterra Bakehouse heritage grain sourdough toast with avocado, cold brew, and chocolate croissant from Pistacia Vera eaten outside. My whole heart!

A bunch of you have asked about our patio furniture since I’ve posted about it on Instagram! This is the 4-piece patio furniture set we bought last year and we adore it. It’s modern, comfortable, and far more affordable than sets I’ve seen.

We also have this table on the lower part of our deck which is awesome for when we have people over.

LUNCH/DINNER:

Alchemy spread with the fam, including jackfruit tacos!

Lemon pepper tempeh, salad with this epic lemon hemp dressing (I added dijon and more lemon),brown rice with parsley, green onions, za’atar, and lemon, broiled asparagus and zucchini, and tomatoes with balsamic, olive oil, salt and pepper on the side. Went back for seconds!

Leftovers for lunch with kale.

On that tuna game! I always buy pole and line-caught wild tuna. I love getting the six packs of lower-mercury Wild Planet from Costco because it’s more affordable than buying the individual cans. I also love Safe Catch, which is traceable from can to can and lower in mercury as well. I appreciate that they partner with the Monterey Bay Aquarium Seafood Watch for socially responsible sourcing.

I used my Loaded Veggie Avocado Tuna Salad as inspiration for this recipe. I mixed one can of tuna with half an avocado, a big squirt of dijon, lemon juice, freeze-dried dill, a chopped Persian cucumber, two stalks of celery, plenty of green onion, salt, and pepper. I ate it with the yummiest Mary’s Gone Crackers. So satisfying!

Creamy Veggie Curry! Oh man, this may be one of my all-time favorite blog recipes. It’s so versatile. I didn’t have peppers, asparagus, or peas so I added two zucchinis and celery and subbed water for almond milk. I added a splash of coconut aminos for sweetness. Frontier makes me absolute favorite curry powder. Jeff added grilled chicken to his.

I also made the BEST Italian dressing and I think the key is blending it up so it’s all fluffy and emulsified. I didn’t measure but I’d guess it was 3ish tablespoons apple cider vinegar (would’ve used red wine vinegar but we’re out), 5ish tbsp extra virgin olive oil, splash of lemon juice and water, teaspoon of oregano, squirt of Dijon and maple syrup, half a teaspoon garlic powder, salt, and pepper. We couldn’t get over how yummy it was on the soft lettuce we had from our CSA box plus diced tomatoes and cukes! Another tip: once you dress the greens, always season the salad with another pinch of salt and freshly ground black pepper. We eat salad nearly every night and I’d like to think I’m the salad kween (insert emoji here).

I snagged a bag of frozen wild-caught Alaska sockeye salmon fillets at Aldi (love that it has the blue Marine Stewardship Council stamp!) that I marinated in the yummiest ginger soy mixture. Hooray for squashing the #Seafood2xwk pledge! If you haven’t tried my Fish Tacos with Strawberry Avocado Salsa or this epic Salmon Dip, add them to your list this week. Don’t forget to join me in taking the pledge to eat #Seafood2xWk!

For the marinade, I whisked together reduced-sodium soy sauce, rice vinegar, a splash of maple syrup and TJ’s toasted sesame oil, grated ginger, garlic, sriracha. I marinated four salmon filets overnight and then baked them at 375F for about 14 minutes. Such a delish change of pace!

I served the salmon with sprouted brown rice and a mix of broiled zucchini, asparagus, and bell peppers tossed in avocado oil, salt, pepper, and garlic powder. I’ve found that broiling for 10 minutes helps give that nice charred, grill-like flavor more-so than lower temp baking. Just make sure you’re using a higher heat oil (not olive oil)!

Power Bowl at Alchemy with kalebouli, potato hash, toasted chickpeas, pesto, hummus, purple kraut, avocado, hot sauce, and micro greens.

Broiled salmon with leftover Thai Quinoa Fried Rice and toasty cashews.

Harvest margarita pizza, charred shishito peppers, and cocktails on the patio.

TREATS/SNACKS:

Chocolate chip zucchini bars! I haven’t perfected the recipe yet but they were quite tasty topped with vanilla ice cream.

Cold brew and Made in Nature nut fusion pomegranate ginger snacks on the deck.

Greek yogurt with currant jam from our CSA and Kashi cinnamon hearts for crunch.

I ate an entire box of these bomb nacho garden kale chips in one sitting.

Homemade energy bites made with 2 cups rolled oats, 1 cup creamy organic peanut butter, 1/2 cup roasted pistachios, 1/2 cup walnuts, 10 big medjool dates, 1/4 cup maple syrup, and little almond milk all blended up in the food processor. It made TONS of bites which is awesome because Jeff has a gigantic appetite and we fly through then.

The prettiest PRIDE-inspired donuts!

A big bowl of juicy strawberries.

Really digging this new Peanut Butter and Berries RX bar flavor.

The crunchiest beet chips! Ate the whole bag in one sitting. So good.

Style Inspo:

Urban top from college, gladiator sandals (also love these, on sale), ripped black jeans, and this amazing straw round bag from Target.

My favorite black high-waisted jean shorts and striped knotted tee.

Go have the best week ever!

This post is created in partnership with Seafood Nutrition Partnership.