Last week’s Boston weather was certainly NOT conducive to cooking in the kitchen. It was so hot it was almost unbearable. Luckily we did most of our food prep (per usual) on the Sunday before, so we didn’t have to suffer cooking in the heat too many times.
Here’s a rundown of last week’s main eats!
Lunches
Quinoa with black beans, corn, pomegranate seeds, cherry tomatoes, cilantro, red onion, and feta…
Farro with edamame, cherry tomatoes, scallions, slivered almonds, and goat cheese…
And a throw together Saturday salad consisting of arugula, cherry tomatoes, cucumber, edamame, leftover chicken, and topped with curry that our neighbor made for us. It wasn’t too spicy for me!
Dinners
Sunday we ate the best tri-steak with a side of the summer squash salad I posted about earlier in the week. The squash is on our agenda for this week too!
Monday we used up the leftover steak to make big salads.
Tuesday was Caprese stuffed chicken with a side of brown rice.
And we also had the Caprese stuffed chicken on Wednesday as leftovers, this time with a side of roasted turnips and red quinoa.
The rest of the week I went out to eat, oops! And barely took any food pictures, double oops!
Thursday night I met up with some former co-workers of mine for drinks at Mick Morgan’s in Sharon. I wasn’t very hungry because I ate lunch so late in the day, but I figured I needed to eat something since I was drinking a few beers and driving all the way home that night. I ended up splitting fajitas with Eileen. They weren’t really that exciting.
Friday night was dinner with Karla at my absolute favorite restaurant in Harvard Square, Park. I have blogged about Park before here. I really wanted to order the same meal I got last time (it was that good), but I decided to try something new. Karla and I chowed down immediately on Park’s version of bread, which I took a picture of, but then I was so hungry and excited for my scallops over roasted mushrooms, sautéed asparagus tips, and carrot purée that I didn’t capture it. Oh well. I was really in the moment and enjoying my meal!
Finally, on Saturday night we went to The Independent in Union Square with Katie for her belated birthday dinner. I was very excited when the waiter told me the trout didn’t come with the bone in it. The grilled trout over chard with avocado, tomato, and cucumber was right up my alley. But I wish it had a little less cucumber and a lot more avocado.
Best splurges last week? Wine, wine, and more wine!
Oh yeah, and as mentioned in this morning’s post, I was really excited about this tropical kale smoothie discovery.
I don’t have as much of a social life this week, so this week’s meal plans include beer can chicken, pesto swordfish, broccoli tacos (carried over from last week), veggie burgers, fruit and barley salads, and quinoa tabbouleh.
What do you do when it’s just too hot to cook? Any go to “hot night” meals? Anyone want to help me get more creative with workday breakfast? I never have any fun breakfasts to share.
P.S. There is still time to win my two-week FREE customized personal training plan. All you have to do is take my survey if you haven’t already. I am announcing the winner on Friday!
Fitness & Feta 