Last week was so busy which meant that my meals were quick and easy. By Friday our fridge was empty and required serious creativity to piece together a lunch, I couldn’t deal so I headed to the Whole Foods hot bar. I ate out dinner more times last week than I prefer. This week I was motivated to eat good, healthy home cooked meals. It’s only Wednesday and so far, I’ve been eating pretty darn good!
Breakfast.
Saturday morning I had to work, and by work I mean I had to meet my team running the Nike Women’s Marathon Half with Team In Training. We chatted fundraising, training and all things D.C. while out running. I got in a solid 6 miles. By the time I got home I was starving and happy to be done for the week. I took leftover ham and heated it up to have with scrambled eggs, strawberries and blackberries. Breakfast and a cup of coffee was exactly what I needed to relax.
Ham and Eggs. Banana Nut Muffins.
In preparation for the week I made sugar-free banana nut muffins. I love having a toasted muffin with cereal or yogurt and granola. It’s always delicious. Plus, it packs well when I have to eat breakfast at work because I teach in the morning. So good!
Lunch.
For lunches I made one of my favorite spring and summer meals, avocado chicken salad. It’s a recipe from Cooking Light Magazine last April. It comes together so quick thanks to a rotisserie chicken, the cilantro freshens it up and the avocado makes it creamy. I like to eat it with tortilla chips, Michael likes it on a wrap…to each their own. It’s definitely filling thanks to protein and good-for-you fats.
Avocado Chicken Salad
Along with it I had my go-to strawberries and blackberries, an apple, banana, and almonds. I packed it all in my new bento box thanks to Michael. It takes Tupperware to a new level! It’s so much more convenient and I love how it all bundles together!
Dinners.
I love being home for dinner, really I do. I love meal planning, cooking and most of all eating. Sunday we used the last of the lamb from Easter. We turned it into lamb ragu and served it over polenta with a dollop of ricotta cheese on top. It was so good, I love ending the weekend with a hearty warm meal. On Monday we made something new! Michael has always said he didn’t like salmon but he’s had a change of heart. I’m psyched because I love salmon! We made salmon cakes served over lettuce with broccoli on the side. They were so delicious and light. Definitely something we’ll be making again and not a bad way to start the week!
Lamb Ragu with Polenta. Salomon Cakes over Lettuce.
Be sure to check out Jen’s blog, Peas and Crayons for other great What I Wednesday posts!
