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!

Banana Bread Layered with Chocolate Granola!!

I made banana bread with flour, baking powder, sea salt, banana, egg, maple syrup, brown sugar, butter, vanilla, lemon juice and zest. I layered and topped the bread with chocolate granola made using oats, flax seeds, butter, maple syrup, cacao powder, sea salt and vanilla.

I topped this with melted chocolate and ice cream for my dad’s birthday!! It was delicious!!!

Chocolate Topped Toffee Bars- The Joy of Cooking

I made chocolate topped toffee bars from The Joy of Cooking.

I switched cane sugar for brown sugar and honey for maple syrup. I quadrupled the amount of chocolate and used a combination of white, milk and dark!!!

This was fantastic! I made these for hubby’s friends birthday!