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.
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.
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!
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!
And here’s what our rundown of dinners ended up being:
I can’t remember! I think I had toast after getting home from Jen’s wedding.
Chicken pesto and tomato kabobs with sautéed Swiss chard and roasted garlic scapes
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!
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.
Double bean veggie burgers with an avocado basil cream spread made with plain Chobani yogurt instead of sour cream. Amazing.
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!