What I Ate This Week

I’m in full holiday mode, friends. Last night I wrapped a present and it actually looked good!

It was really nice to eat most of our meals at home this week after eating out so much in Denver. I know we all have more wrapping to do, so let’s dive right in to the good stuff. Be sure to scroll to the end for some last minute holiday ideas!

Breakfast

Steel-cut oatmeal cooked with chia seeds, cinnamon, and a bit of coconut oil topped with blueberries, almond butter, and mulberries.

I admit that I didn’t want to love it, but Jeff blended coconut oil into his coffee and it got all frothy and creamy and amazing and I was hooked upon first sip. I’ve been doing about a teaspoon with a big shake of cinnamon. I’m not doing it with the hope that it’s going to make my brain some crazy awesome place or give me ungodly energy. It just tastes legit!!

A loaded smoothie that I made in the big blender for Jeff and me to split with frozen cherries, pineapple, banana, and cauliflower, local spinach, peanut butter, hemp seeds, a stalk of celery, spirulina, turmeric, pepper (helps make the bioactive compound in turmeric more bioavailable). It looks like a swamp but I swear it tasted good. I had two full cups!

Shakshuka and potatoes! I’m going to post the actual recipe next month because it’s so freaking delish and you need it in your life.

But first we shared a Stauf’s blueberry muffin, obviously.

Good old PB&J toast.

Avocado toast with a fried egg and micro greens (this was piece number two that I messily devoured in the car).

Lunch

Leftover salmon corn chowder! You’re gonna absolutely FLIP for this recipe. Come back tomorrow for it!

Leftover pad thai with a ton of bok choy, mushrooms, bean sprouts, and broccoli that I had in the fridge + leftover tofu green bean stir fry. WARNING: fish sauce smells sooooo bad.

To make the stir fry, first I pressed a 16oz block of organic extra firm tofu. Then I heated a good amount of avocado oil in a skillet and pan fried it. While it cooked, I microwaved half a bag of frozen green beans and  whisked together some tamari, peanut butter, sriracha, lime juice, garlic powder, and veg broth to thin it out. Then I mixed everything together, seasoned it to taste, and voila!

A yummy sweet potato “toast” appetizer (I had to toast the slices like four times) topped with half an avocado, Farmhouse Culture caraway kraut, fresh lemon juice, nooch, micro greens, and pepper. Then I ate a bunch of crackers and roasted red pepper hummus from Costco like a boss lady.

Dinner

Super tasty tomato basil pizza and salad from Harvest.

The most amazing dinner for my sister’s birthday at Red in Cleveland! I had salmon in a lemon caper butter sauce plus some of all the sides, like cauliflower gratin, mac and cheese, Brussels sprouts, gnocchi, and sweet potatoes with marshmallows. Happy belly!

Pad Thai from above.

Thai Red Curry Chickpea Meatballs and rice.

Zucchini “Meatballs” with Rao’s marinara sauce (best sauce I’ve had to date), spaghetti squash, pasta, and basil.

Snacks/Dessert

Apple and PB.

Random thin and crispy ginger cookies from Nature’s Box that were actually to die for.

Fluffy Chocolate Chip Coconut Cookies with Nada Moo vanilla ice cream.

A yummy peppermint baked donut from TRISM.

Matcha ginger pop tart with black salt from TRISM.

Olives from the olive bar at Whole Goods. Castelvetrano olives are the BEST.

Chewy Ginger Molasses Cookies.

WINE with Robyn!!

Jeni’s insane new coconut chocolate ice cream.

Random Five Guys fries at work.

And of course tons of unpictured leftover pieces of S’mores Bread Pudding and Peppermint Chocolate Skillet Cookie!

On my last minute holiday list:

weekender bag | red pom pom sweater | sock booties | cactus ring dish | snow boots | wonderland sleep pants | palm leaf one piece | jewelry box | ribbed turtleneck | floral night shirt | avocado espadrilles