Weekly Eats

More Monday motivation!  I have a ton of summer-ish meals to share with you this week.  Enjoy!

Last Week’s Eats

Breakfasts

A couple that stand out from the norm…

Green smoothies.  I bought a TON of kale, so I’ve experimented with a few different green smoothie recipes.  A few of you guys sent me over your favorite green smoothie recipes last week, and I can’t wait to try them.  Especially the ones with more protein.  Thank you!

Green smoothie(don’t worry, at a red light)

Pancakes on Friday!  After my Studio Empower workout, I came home craving pancakes.  I made a bunch of these whole wheat chia seed pancakes.  Craving curbed.

Whole wheat chia seed pancakes

Lunches

At the beginning of the week, we gobbled up leftover multi-grain pasta salad that Tim made for our picnic in Rockport.  Besides the pasta, this dish included grilled corn, grilled zucchini, a grilled yellow pepper, a grilled orange pepper, some tomatoes, red onion, olive oil, basil, s&p, balsamic, and Parmesan cheese.  Perfect summer salad if you ask me!

Multigrain pasta salad

At the end of the week, we enjoyed kale salads with grilled chicken, sliced strawberries, almonds, and feta.  Also another solid summer salad.

Kale Salad with Strawberry and Avocado

Dinners

Last Sunday we ate more leftovers from the picnic.  This time we polished off the sandwiches!  Grilled chicken, brie, and apple with a honey mustard balsamic reduction sauce.  Fancy shmancy.

Chicken, Brie, Apple Sandwich

Monday night was a grill night.  We made teriyaki shrimp and pineapple skewers, with a side of whole grains.  Grilled pineapple is so tasty!  Also on the skewers were red onion and yellow/orange peppers.  We had these for leftovers on Tuesday as well.

Grilled Shrimp and Pineapple Skewers

Next up were the tacos.  We made a mix of ground chicken, garlic, yellow onion, and green peppers.  Topped it off with some plain Chobani yogurt acting as sour cream, mozzarella cheese, and sliced avocado.  These were good, but spicy!  I could actually handle it?!

Ground chicken tacos

We wrapped up the week with our tried and true zucchini boats.  Love, love, love these.  I had these for dinner on Thursday and Friday.

Zucchini boats

Saturday we didn’t feel like cooking, so we grabbed dinner nearby at The Stockyard.  We got an awesome grilled flatbread appetizer (that I didn’t take a picture of), but my steak tip salad was disappointing.  I could have put together a better salad myself.  Oh well, can’t like them all!

Stockyard Salad

Treats

Last week I also managed to sneak in a bit of baking.

On Wednesday I tried the brownie recipe that Lindsay posted on her blog recently.  You guys.  You HAVE to try these.  No butter.  No added sugar.  No oil.  No flour.  And I honestly couldn’t tell the difference.  Neither could Tim or my co-workers whom I tricked the next day.  Sweet potatoes for the win!

Sweet Potato Brownies

The other treat I made were some flourless peanut butter and chocolate chip cookies, which I brought along with me to The Paint Bar with the gym girls on Friday night.  I forget where I got this recipe, but I thought these came out lovely as well (if I do say so myself).  This time, oats for the win!

Flourless peanut butter cookie

Was a pretty successful food week, if you ask me!

This Week’s Eats

Here’s the meal plan this week:

Lunches

No designated days:

Dinners

  • Sunday:  Chicken pesto burgers with corn on the cob and side arugula salads
  • Monday:  Leftover chicken pesto burgers with leftover zucchini boats on the side
  • Tuesday:  Cilantro lime shrimp lettuce wraps
  • Wednesday:  Eggplant parm
  • Thursday:  Leftover eggplant parm
  • Friday:  Roasted peppercorn pasta salad
  • Saturday:  TBD or out!

Here’s a pic of the meal prep I did on Sunday night:

Sunday Food Prep

Nothing better than feeling ready and in control of my week.

I’m looking for some new food ideas, especially for lunch!  What are your favorite things to pack for lunch at work?

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6 thoughts on “Weekly Eats

  1. Athena, I like making a fritatta and bringing slices for lunches at work. You just need an oven safe pan, and you can put a ton of whatever veggies you have around into it. Tastes good warm or cold, and relatively inexpensive meal. 🙂 miss you!

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  2. This week I decided to make lettuce wraps for lunch because I’m getting so much lettuce from Boston organics! I know these are typically made with teriyaki-type sauces, but I’m actually going to make your recipe for stuffed peppers (just the filling) for them! Also, lately I’ve been into making chicken or tuna salads with plain chobani yogurt instead of mayo and just adding in whatever spices, veggies, and cheese I have around! Then I top that on greens or a sandwich!

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