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.
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.