Weekly Eats {Beets and Farro for the Win}

Hi friends, I have some fun meals to share with you this week.  And if you read this morning’s post, you now know that several of these meals involve organic ingredients!  Please make sure to comment on that post with any tips you have in making the switch to organic eating because I would love to hear your thoughts.

Weekly Eats

Last Week’s Eats

Last week we had three main lunches to choose from throughout the week.  First up was a beet salad on mixed greens with avocado, walnuts, garlic scapes, dried cranberries, and goat cheese.  The beets were from our farm share and were awesome!  I wasn’t expecting to be as into them as I was.

Beet Salad

Another food obsession of mine lately is farro.  It’s kind of like quinoa or barley, and it’s super cheap at Trader Joe’s.  I made this salad with asparagus, cherry tomatoes, red onion, and feta.  Tossed in an olive oil and red wine vinegar mix, it was so yummy.  Farro is on the meal plan again this week!

Farro, Tomato, and Asparagus Salad

Finally, toward the end of the week we had avocado egg salad.  On both Friday and Saturday, I spread it on some Ezekiel bread from Trader Joe’s for an open-faced sandwich.  Yum!

Avocado Egg Salad

And here’s what our rundown of dinners ended up being:

Sunday
I can’t remember!  I think I had toast after getting home from Jen’s wedding.

Monday
Chicken pesto and tomato kabobs with sautéed Swiss chard and roasted garlic scapes

Chicken Pesto and Tomato Kabobs

Tuesday
Leftover chicken and tomatoes with a slaw on the side that incorporated garlic scapes, cabbage, and fennel from our farm share.  I’m telling you, this farm share is definitely forcing some creativity on us!

Pesto Chicken with Cabbage and Fennel Slaw

Wednesday
I spontaneously went out for dinner with my bestie because a) we needed to catch up, and b) I wanted to celebrate being able to officially say my company is moving forward with our wellness initiatives!  We met in Arlington at Tryst Restaurant, which I’ve written about on the blog before here.  We shared the grilled koftes appetizer which I remembered being delicious from last time I was there, and I ordered the spinach salad with chicken for my entrée.  The salad was also tasty, with honey roasted peaches, Vermont goat cheese, spiced pecans and white balsamic.

Tryst

Thursday
Double bean veggie burgers with an avocado basil cream spread made with plain Chobani yogurt instead of sour cream.  Amazing.

Double Bean Veggie Burgers

Friday
Leftovers burgers

Saturday
Wedding food at Tim’s friend’s sister’s wedding

This Week’s Eats

This week, we have some more tasty dinners lined up:

  • Sunday:  Dry rub steak with summer squash salad
  • Monday:  Leftover steak on salads
  • Tuesday:  Caprese stuffed chicken
  • Wednesday:  Leftover caprese stuffed chicken
  • Thursday:  Broccoli tacos
  • Friday:  Out to dinner
  • Saturday:  TBD – some kind of leftovers, random meal, or out!

We are also planning on quinoa salad, another kind of farro salad, and broccoli taco leftovers for lunch!

Do you like beets?  Ever tried farro before?  Anything you are particularly enjoying eating lately?

I’m off to the Y.  Have a great night, you guys!

Avocado Egg Salad

Do you guys know about the website Toothpaste for Dinner?  I find it hilarious.  My college roommates and I used to print off all the ones that had to do with poop and hang them in our dorm bathroom.  Yes, mom and dad, that IS how I spent some of my precious time during my expensive Providence College education.  Hanging up poop signs such as this:

masterfece

Or this:

pooping at work

Nothing better (or more mature) than a few poop jokes to start a blog post.  Especially a blog post with a recipe.  Especially a blog post with a recipe about EGGS.  I pretty much just guaranteed that a total of zero people will want to make this.

ANYWAYS.

During my weekly meal planning and food prepping on Sunday, I decided that I did not want to prep a quinoa salad or grilled chicken salads for lunches this week.  Those are my usual go-to lunch choices, and I do love both, but this week I was craving something different.  After a little experimenting, Tim and I came up with the following recipe:

Avocado Egg Salad

Avocado Egg Salad

Ingredients

  • 8 hard-boiled eggs
  • 2 tbsp plain Greek yogurt
  • 2 avocados, mashed
  • 1/2 cup celery, diced
  • 1/2 yellow onion, diced
  • 1 tsp celery salt
  • 1.5 tsp dill
  • 1 tsp cayenne pepper
  • 1.5 tbsp spicy mustard
  • Ground black pepper, to taste

Directions

All you have to do is mix it all together and mash-up with a fork.  Eat in a wrap or sandwich, on top of greens, or as is.  You can experiment with using only egg whites, but I do like keeping the yolk in.  I know 8 hard-boiled eggs seems like a lot, but don’t forget this will last you at least a few meals.

eggs in one basket

I’ve had a couple of these on Joseph’s flax oat bran and whole wheat lavash bread this week, and they did not disappoint!

Anyone have any egg salad recipes they want to share? 

Oh, and by the way, if you think you need heaping spoonfuls of mayo in your egg salad for it to taste delicious, sorry but… you’re wrong.