food: this week’s menu 5/1/17

There’s something about the 1st of the month that I love. It’s a clean slate, a new beginning, and a chance to start fresh. So this week you’ll start to see my newly-conceptualized TWB come to life starting with my menu. Because I feel like I talk about food all the time but it’s not a true reflection of what I’m actually EATING.

So I want to use these posts as inspiration (?) – maybe there’s a better word because I’m not Mother Theresa over here or anything truly inspirational, I’m just being like yo this is what I’m eating this week – but also a place to link new recipes I’m trying and share some of my own along the way.

What am I eating this week then, you ask?


Oh – backstory here – I’m trying to get into the workout groove (AGAIN. I know. I swear I will never stop trying y’all) and I like working out in the morning but it’s such a scramble (pun intended) trying to eat breakfast on-the-go because I am a diva and like a warm breakfast. Aka eggs. And they don’t travel well.

Anyway I stumbled upon this bowl on another blog and I’m going to try to make it this week.

click photo for source

Minus the cheese & substituting barley for quinoa. And scrambled eggs for poached. And some mushrooms. OK yeah I guess it’s totally different LOL. But it’ll look a little something like this:

  • 2 eggs scrambled
  • 1 cup cooked barley (I think that’s barley in the photo, no? I cooked mine with Chicken Bone Broth for all the added benefits of the collagen and gelatin found in bone broth versus regular chicken broth – plus it packs 9g of protein per 1 cup serving which helps keep me SO much fuller)
  • 1 cup cooked asparagus
  • 1 cup sautéed mushrooms
  • 1 cup arugula, raw


Since my breakfasts are so high-maintenance I’m keeping this one SUPER simple. A grocery store near us – Mariano’s – sells the tastiest pre-marinated chicken breasts. So I’m taking advantage of this. And then tossing some veggies in the oven because I love roasted veggies & they reheat so well.

  • Grilled chicken
  • Roasted broccoli
  • Roasted beets (first time trying this, super excited about it though!)
  • Roasted carrots


Dinners are always a super-dramatic topic for Ben & I because we have different carb needs (I’m a Lion sleeper and try to avoid carbs at dinner – I will totes do a post on this soon) so we have to compromise quite a bit on joint meals. But typically we have a rule, whoever cooks gets to pick the meals. Easy enough, right?! This week…

  • Chicken lettuce wraps made with the same seasonings as my Whole 30 Stir Fry, but served up in a lettuce cup instead of with the veggies.
  • Pork chops with spinach & sautéed onion. Pork is definitely one of our favorite meats to cook. We just cover it in some seasonings, bake it in the oven at 375 for 25-or-so minutes, and serve it up with our favorite veggies.

We typically stick to 3 dinners max, because any more than that and we always end up wasting food without fail. This week I have dinner plans one night and Ben is traveling, so we only got 2.

So tell me… what are you eating this week? Do you create a menu at the beginning of the week? Fly by the seat of your pants? Eat out for every meal? Tell me everything! Xo.




  1. Breakfast and dinner (lettuce wraps) sounds amazing! This week I’ve got Greek Chicken Bowls and Mexican Quinoa Casserole on the menu.

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