What We’re Eating

Hi sweet friends!

I hope you had a really nice week! Did you find some inspiration from last week’s post? If you follow us on Instagram you may have seen our grain bowls…they were my favorite meal this week!!! Turmeric grilled chicken, homemade hummus and baba ganoush, roasted sweet potatoes and onions and of course, lots of healthy grains! Yummm!!!!

We have some repeats from last week making an appearance this week…I’ll explain 🙂

What we’re eating this week!

June 27th – July 3rd

Saturday: Freshly (more about this down below)

Sunday: Freshly

Monday: Freshly

Tuesday: BLT wraps (from last week)

Wednesday: Italian tuna pasta (from last week)

Thursday: Sausage and rice with broccoli (from last week)

Friday: Freshly

Dessert for the week: Low sugar strawberry jello with fresh fruit and light whipped cream

This week is super simple friends! To be honest with you, I over-planned last week because I forgot we were getting a Freshly order. Thankfully, I have a couple shelf stable meals from last week that we can use this week. Little tip, I always try to plan one or two shelf stable meals for the week just in case something comes up and we don’t cook. That way we don’t waste food. I’m a waste not, want not kind of girl 🙂

We are trying Freshly for the first time and are super excited about it. W and I had recently talked about wanting a break from cooking, doing dishes, taking the time to plan, and suddenly a coupon for Freshly showed up in the mail! If we like it, I will reach out to the company and see about getting y’all a code to use. My business is obviously still really small so I’m not sure that I’ll get one, but no harm in trying right?!

I am relieved to have some extra time that won’t be used cooking and cleaning because W and I are contemplating some serious life changing decisions right now and I need to focus my time in other places. I just asked my mom today, “how do you know you’re making the right choice?” and she said, “you don’t.” Not the comfort I was hoping for, but she’s right. You just have to pray and have faith and hope and do your best to make the right decision for you.

Not as much inspiration this week but it was nice talking to you friends. I hope you have an amazing week!

xo

S

What We’re Eating

Hello sweet friends!

It’s week two of “What We’re Eating” and a lot of you have expressed how much you’ve enjoyed it so far! It makes my heart so happy when we share things with you that we are doing and help inspire you in some way. Isn’t that what it’s all about?? Inspiring one another? 🙂

Well, shall we get to it?!

What we’re eating this week!

June 20th – June 26th

Saturday: Grain bowls with quinoa, homemade hummus, cucumber, roasted sweet potato and grilled chicken

Sunday: Shrimp and egg salad in romaine lettuce boats

Monday: Open face chicken salad sandwiches

Tuesday: Bun-less turkey burgers seasoned with taco seasoning, grilled with zucchini and whole mushrooms

Wednesday: BLT wraps in clean, cook-yourself flour tortillas

Thursday: Italian tuna pasta with lemon and capers

Friday: Sausage cooked slowly with rice and broccoli in a creamy, vegetable broth sauce

Dessert for the week: low sugar strawberry jello with fresh raspberries and strawberries and light whipped cream!

Since it’s pretty hot where we live during the summer, we try hard to not bake much and try to not even turn on our stove as much as possible. It sounds crazy but it makes a huge difference in the temperature inside the house. So, we tried to pick things that required minimal cooking, can be grilled outside or are cold to begin with; cold dinners are refreshing anyway during these summer months right?!

I hope you enjoy this weeks dinner inspiration friends! Oh! And I forgot to mention last week…we always, always, always eat leftovers for lunch during the week. We are on a budget and can’t afford to make different things for lunches and dinners. Breakfasts usually consist of homemade cold brew or a homemade espresso and either an egg or two or even just a piece of fruit and yogurt or cheese. We are simple people friends 🙂 Sometimes we cook or eat things that are a little bit more fancy, but meals like you see above are the norm for us.

As always, send us your meal ideas for inspiration, or let us know if you tried something new from our meal plan. We love hearing from you!

xo

S

What We’re Eating

Hiya friends!

A lot of you ask me often, “what are you eating this week?”. Y’all like new ideas and are curious what we are trying next. So, I thought I would start a new series about what we are cooking each week!!

Full disclosure friends, I don’t use recipes often. I like to experiment and play in the kitchen. So, when I have a link to a recipe, I will share it, when I don’t, our ideas will give you the inspiration and you take over from there…I have confidence in you…I know you are creative and amazing!

So, let’s get to it shall we?!

What we’re eating this week!

June 13th – June 18th

Saturday: Homemade pepperoni and pickled jalapeno pizza!

Sunday: Date night!!! Ribeye steaks with a fancy salad (butter lettuce, Persian cucumbers, sliced apple, pecans and burrata)

Monday: Tostadas with vegetarian refried beans and grilled chicken breasts and vegetables (zucchini, mushrooms and corn) with fresh radish and salsa

Tuesday: Corned beef in the slow cooker with sauteed cabbage, sweet and sour red cabbage and caramelized onions

Wednesday: Grilled brats with white bean salad (with cucumber, red and yellow bell pepper, grilled corn and mozzarella cheese)

Thursday: Pasta salad with fresh corn, marinated artichoke hearts, kalamata olives, multi-color tomatoes, salami and mozzarella cheese

Friday: Nothing planned yet, but maybe we’ll use a gift card we have to support a local restaurant 🙂

Dessert for the week: low sugar raspberry jello with fresh raspberries and strawberries mixed in and light whipped cream!

You may see a trend here…fresh corn! Corn is in season right now and it is insanely good! I was raised on farm fresh California corn and I can’t not take advantage of it when it shows up in our grocery stores. And when I use it in something like pasta salad, I cut it right from the cob without cooking it, and then milk the corn…yes, you read that right, I milk it! When you’ve cut all the kernels off the cob, turn your knife over to the blunt side, hold the cob in a bowl and run your knife up and down the cob and you’ll see the juice, or milk, come out of it. I use this milk in the dressing for my pasta salad and y’all…once you try it, you will never go back! It is so fresh and so delicious.

If y’all have questions about these meals, email us or send us a DM on Instagram. I love sharing these kinds of things with you my friends. Helping each other get new ideas and sharing what we love. Please share your meal ideas with us too!

xo

S