The Week Eats: #3

The past few weeks have been so busy that convenience while running around is all that I need!

All of these items are make ahead or quick to assemble.

Breakfast:

Blueberry Smoothie Bowl. Kind of like an acai bowl, but a bit different. Toppings usually included a few almonds and extra frozen blueberries.

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  • Splash of unsweetened almond milk
  • Dash of stevia
  • 2 Tbsp Organic raw honey
  • 3/4 C Frozen Blueberries
  • 1/2 avocado

Place all ingredients in your blender and blend on the lowest setting possible until smooth.

Lunch:

Mediterranean Quinoa Salad c/o Fit Men Cook

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Dinner:

Salmon with Asparagus

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To cook, spice salmon with spices of choice (I used S&P, dill, and Ms. Dash’s Garlic & Herb) and top with fresh sliced lemons. I suggest removing any lemon seeds prior to placing them on your fish.

Wrap salmon in parchment paper and cook at 425 for 20 minutes. It will come out perfect!

For the asparagus, season with S&P and drizzle with about a tsp of olive oil. Place in oven with salmon when 15 minutes is left on the clock for the salmon, so both of your items will be ready at the same time!

Let the salmon sit for a few before digging in.

Snacks:

  • Carrots, Hummus and Prunes
  • Trader Joe’s Omega Trek Mix (Just a Handful)

Any delicious items you’ve been eating this week? Please share!

Christine

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