The Week Eats: #4

This past weekend, I had a fantastic vacation in Charleston with friends (more to come on that!) and ate everything in site!! Although I loved every scrumptious bite, coming back home it was time to get back on track with healthy eating. Here is what I am cooking up this week:

Breakfast:

English muffin with smashed avocado and an over-hard egg… I know, I’m not the biggest fan of runny yolks and that is weird, ha. Half of the muffing contains the egg/avocado, and the other half is topped with local honey!

I’ve also been taking a 1.5-2 oz shot of both lemon and cranberry pressed juice. It will make you pucker like a sourpatch!

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Lunch:

It is finally spring and time for salads! This one includes a baby spring blend, sliced almonds, grapes, blue cheese, chicken, and a raspberry vinaigrette from Trader Joe’s. IMG_6408

Dinner:

EASY. That is what dinner is going to be this week. I sauteed asparagus in olive oil, garlic powder, and S&P, then topped this turkey meatloaf with spicy mustard. The turkey meatloaf was cooked and frozen beforehand for a quick cook, and is similar to this recipe.

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Snacks:

Snacks this week included lots of apples, Omega Trail Mix handfuls from Trader Joe’s, Black Raspberry Greek Yogurt, and Olive Oil organic popcorn from Trader Joe’s.

Any ideas on what you are cooking up next week?

Christine

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