I’ve really enjoyed sharing some of my meals on the blog lately. It helps inspire my meal plan for the week ahead and helps me remember some things I made up & really liked that I need to make again (like the steak quesadillas)! This is a mostly gluten-free meal plan, although the sushi and sweet potato fries probably aren’t really gluten free. But, I pick my battles and those foods are totally worth it to me since they don’t typically wreck me.
Note: I don’t blog everything I eat because (a) I don’t take pictures of everything I eat –sometimes I just want to EAT and not snap pictures, and (b) sometimes the pictures I take turn out really gross looking. 🙂 But, this should give you a good idea!
I’m loving steel cut oats lately. I made a big batch at the beginning of the week and then reheated it throughout the week for a quick breakfast, topping with whatever I was in the mood for. I had savory oats a few times last week…
And I had sweet oats too. I topped this with a banana, cinnamon, hemp seeds and some maple syrup.
This was a clean-out-the-fridge bowl. I topped some multi-grain rice (obsessed with that stuff) with chopped cucumber, roasted veggies, blackened salmon and threw in some cashews for good measure. This is a classic example of a gross food picture…but I shared it to show you that not all my meals look pretty and sometimes I just throw stuff in a bowl! When in doubt, add coconut aminos. 🙂
I made a steak that wasn’t that great (you’ll see that below under my dinners) so I repurposed the leftovers into a steak & caramelized onion quesadilla. It was sooooo good.
Sushi Friday. 🙂 This was from Ise, and the tango roll (tuna + mango) was awesome.
I was craving baked cheesy pasta like crazy, so I experimented with a gluten-free ziti. The dairy made my gut a little angry for a few days since I used cow’s milk cheese (I typically stick to goat and sheep’s cheese), but it was SO worth it. 🙂 I’ll share the recipe soon.
I made steaks with roasted rosemary potatoes and sautéed squash/zucchini last Sunday, but I think the cuts of meat we got weren’t great. Tommy and I were both like, ehhhh this isn’t very good.
We grabbed dinner after CrossFit with some friends one night, and I got an apple & chicken sandwich on gluten-free bread + sweet potato fries.
I made banana protein soft serve ice cream and threw in some mixed berries (instead of peanut butter and chocolate chips like the recipe I linked) to make this lovely snack. I topped it with some cacao nibs.
This coffee was more breakfast than snack, I suppose. I got nitro iced coffee last week from Krankie’s & added a little almond milk and it was the stuff of dreams. So creamy!
Other snacks last week: banana + almond butter + sea salt, cucumbers + cheese, toasted gluten-free bagel, scrambled eggs + fruit. (I usually eat 2-3 snacks per day.)
This week’s dinner plan:
- Marinated pork tenderloin + spinach/cucumber/tomato salad + gluten-free cornbread
- Green Curry with Chicken, Squash & Eggplant with Rice (I’m winging this – if it turns out well, I’ll post the recipe!)
- Shakshuka with Feta
- Sautéed chicken + roasted sweet potato + roasted okra
I usually just wing breakfast and lunch, but based on what’s in my fridge, I think I’ll likely have some smoothies and oatmeal for breakfast, and black bean quesadillas (maybe adding in some roasted sweet potato!) and some kale salads for lunch.
Anything you’ve made lately that you’ve loved? Share links to recipes! Group meal planning in the comments section…ready, set, go!