Good day, pals!
Before we get into it, I wanted to point out that I moved away from doing “What I Ate This Week” honestly because it was so much more work to chronicle all the meals and snacks from a week versus just a day. If I’d done that this week, you’d see the sticky bun and egg and cheese sandwich from Fox in the Snow we had for breakfast Sunday, my epic Chipotle burrito bowl, and the endlessly delicious amount of carbs I ate on Thanksgiving day. You’d also see more yummy wholesome dinners, a tomato turmeric fish stew with lentils, and plenty of Alchemy food. I eat out multiple times a week, mostly on the weekends because a) I enjoy the variety and b) it’s a fun social activity that I’ve always loved to do with my friends, family, and boyfriend. This is a very small snapshot of what I eat but nonetheless, I hope it inspires you.
Breakfast was my Overnight Steel Cut Oatmeal topped with the yummiest pool of Trader Joe’s salty sunflower seed butter and leftover Orange Bourbon Vanilla Cranberry Sauce. It’s the best combo paired with an almond milk cappuccino in my Yeti mug. PSA: there’s a current deal where if you buy 6 coffee pods, you get my Espressotoria machine FREE (so only $53.34 total). You can read more about my experience with that espresso machine here! This is the milk frother I use that fits with the machine but is sold separately.
I made a batch of Salmon Corn Chowder for the week with some lacinato kale added in. I forgot how amazing this soup is! I used a can of wild salmon instead of fresh and it worked great. Paired with local Shagbark black bean corn tortilla chips and hummus for crunch!
For dinner I made a huge pan of enchiladas. First I sautéed a chopped onion in olive oil until soft. Then I added TJ’s frozen bell peppers, garlic, and a couple handfuls of kale. I seasoned it with salt, pepper, chili powder, cumin, and smoked paprika and then added a can of vegetarian refried beans. I seasoned it all to taste then stuffed it into corn tortillas with a similar version of this enchilada sauce on top and bottom (I used water instead of broth, added canned tomatoes, adjusted seasoning to taste). I like the Frontera brand of enchilada sauce but I didn’t have any on hand.
I grated some Sartori cheddar cheese on top, too. This guacamole was fabulous on top. Did you know your guac will stay green if you put half an onion in the bowl then wrap with plastic wrap? Food is so interesting.
Dessert was a couple of these Peanut Butter Chocolate Chip Blondies with chilly almond milk. Easiest recipe ever and so yummy!
I’ve been having herbal chai tea before bed with a splash of milk and it’s so comforting. This one is my fave.
Rust cider sweater, same leggings and boots.
In other news, this gorgeous black wrap coat is still 60% off so snag it while you can + this long black winter coat is 67% off and there’s still a couple sizes left. Check out my Shop page for more goodies and don’t forget about my Gift Guides for Her, Him, and Stocking Stuffers!