Breakfasts, Lunches, Dinners and Snacks

Back from a 2 week trip to Europe with my husband! We walked around, went to museums, restaurants and traveled around a little bit. We ended up buying art we are excited about! Happy to be back home and back into the cooking rhythm…

Smoothie made with green smoothie cubes (water, greens, banana, lemon and sea salt), frozen mango, hemp seeds and collagen!

Smoothie made with smoothie cubes, frozen mango, flax seeds and collagen.

Still working on my sushi rolling skills… purple rice, jumbo lump crap, bell peppers, avocado, chipotle mayo and seaweed.

Chicken salad made with chicken sausage, bell peppers, cucumber, cabbage, mayo, lemon juice, sea salt, black pepper and mustard. I used the lettuce as boats to house the chicken salad.

Quick lunch made with jumbo lump crab meat, avocado, chipotle mayo, sea salt, lemon juice and sesame seeds. I ended up wrapping this in a hand roll using a piece of seaweed.

Orange chicken for dinner!!!! I’m digging making Asian takeout dishes at home! I battered and seared the chicken, made the orange sauce, blanched the broccoli and cooked white rice. I finished the chicken and broccoli in the oven covered in the orange sauce. This was super tasty!

Lazy night pasta dinner made with green onions, extra virgin olive oil, leftover roux cubes (tons of roasted garlic, butter and flour), pasta, pasta water, Parmesan cheese, lemon juice, lemon zest and egg yolks. I made this pasta a few nights ago and placed the leftovers in a lightly greased dish. Tonight I topped it with too much 😉 taleggio, red pepper Mitica sheep’s milk cheese and aged prosciutto!

Smashed avocado seasoned with sea salt and lemon juice on a rice cake.

Strawberries, mango and The Coconut Cult lemon meringue yogurt (so delicious!!).

Breakfasts, Lunches and Snack!

Eggs, chicken sausage and greens tossed with sea salt, lemon juice and extra virgin olive oil.

Veg sushi with some leftover chopped bell pepper, rice, avocado with sea salt and lemon and a miso sauce made with soy, fish sauce, coconut aminos, rice vinegar, chili paste, coconut sugar, garlic and chickpea miso! This was pretty yum…

Leftover blueberries and orange with orange Coconut Cult yogurt and walnuts!

Green smoothie made with water, banana, greens, frozen mango, lemon juice, flax seeds, hemp seeds, collagen and sea salt.

Chicken salad made with an avocado smash (instead of mayo).

Cauliflower tamales with braised lamb!

Chicken salad with chipotle mayo served with leftover cauliflower tamale dough (that I baked in the oven).

Potato, cabbage and chickpea soup made with potatoes, cabbage, onions, garlic, chickpeas, extra virgin olive oil, turmeric spiced ghee, chicken stock, sea salt, black pepper, apple cider vinegar and lemon juice.


Hubby bought some groceries and I prepped them for the next 4-6 days. Below is what he picked up and I’m curious to see how many days this food lasts.

What hubby bought:

  • 4 bell peppers: red, orange and yellow
  • 2 cucumbers
  • 2 sweet potatoes
  • Bananas
  • 2 bunches parsley for pesto
  • Mixed greens
  • 3 avocados
  • Frozen fruit for smoothies
  • Chicken thighs
  • Eggs
  • Chicken sausage
  • Milk and malk
  • Juice

Things I’m making this week:

  • Chicken sausage, eggs and greens
  • Chicken and broccoli with rice
  • Smoothies
  • Avocado “sushi”
  • Cauliflower and corn breakfast tamales
  • Chicken salad with bell peppers and cucumbers
  • Blueberries oranges and yogurt!
  • Pesto pasta
  • Creamy egg pasta

I made yesterday:

Braised lamb with onions, garlic, stock, apple cider vinegar, sea salt, pepper and extra virgin olive oil. I think I’ll turn this into a soup? Or maybe some meat and sauce for the breakfast tamales?

I’m waiting on a meat and seafood delivery from Greensbury to restock the freezer!

I’m waiting on a Coconut Cult yogurt delivery with a new flavor!

Crispy Baked Sweet Potato Chips

I soaked chopped sweet potatoes in cold salted water for over an hour. I drained the potatoes and dried them in the spinner to remove the water. I coated them extra virgin olive oil, avocado oil and sea salt. I baked them at 400 until golden and crispy, stirring halfway though. I let them cool and crisp up on the pan and then I served them with a chipotle aioli!