Hi there!

Happy Friday and weekend to you 🙂 I’m here with eats from the week, Thursday through Friday.

Before we dive in… I want to preface this post by saying that this post is NOT for comparison – to compare your eats to mine. Rather, these posts have always been and will always be about inspiration.

Inspiration surrounding: new ideas around food; freedom with food; and trusting that YOU can listen to YOUR body and what feels good for you, as I listen to mine alongside you.

If these posts are triggering for you in any way, please dive into these posts instead.

Monday

Breakfast – A breakfast bowl with tomato, red onion (thinly sliced), and lots of salsa. Oh, and a sprinkle of 3 cheese blend! Yum! I ate this while I wrote a weekend eats post to all of you!

Lunch – 6-inch Subway turkey sandwich while I was out running errands for work. On my sub: wheat bread, turkey, cheese (American), and “everything” (lettuce, tomato, onion, olive, cucumber, jalapeño, banana peppers, and probably something else I’m forgetting!)

Dinner – Chicken tortilla soup made in the Instant Pot (recipe here). So yummy and makes even better leftovers for the week! We wanted something simple so we topped the soup with tortilla chips, a little cheese, and Tapatio for extra spice.

Other things you could add to the top: cilantro, sour cream, avocado, red onion, etc…

Dessert – one dark chocolate peanut butter cup!

Tuesday

Before my morning run I started the day with half a Complete Cookie and a cup of coffee while I relaxed on the couch for 30 minutes or so.

Breakfast – Scrambled eggs topped with a little bit of 3 cheese blend, tomato, avocado, thinly sliced red onion, and salsa. Mmm-mmm! So tasty and easy!

Lunch – Corn and black bean enchilada from Trader Joe’s topped with chicken (that I had made the night before to have on hand), avocado, sea-salt, and pepper. Mmm-mmm good! Quick, too… while I sent out client emails.

Dinner – Salmon baked with olive oil, butter, lemon and garlic… on a bed of arugula drizzled with olive oil and sprinkled with sea-salt, tomatoes, and harvest grains. Yum! Oh, and the tomatoes were drizzled with balsamic glaze.

Dessert – a frozen dark chocolate peanut butter cup. Hits the spot every-time!

Wednesday

Before my morning run I had half of a “Complete Cookie” with my coffee while I watched about 30 minutes of Eat, Pray, Love, which is now on Netflix. You’re welcome!

Breakfast – Breakfast bowl made with eggs leftover from Sunday — I actually may intentionally start making extra eggs at the start of the week because this was so simple to put together (and so good!) — tomato, avocado, thinly sliced red onion, and salsa. Yum!

Lunch – Leftover salmon on a bed of arugula with olive oil drizzled over the top, then topped with harvest grains and a few tomato slices. Yum!

Midday – Around 4:00 I was hungry. More hungry than for just a snack, but not hungry enough (nor did I have enough time) for an early dinner. So I heated up a bowl of leftover chicken tortilla soup and it was perfect!

Dinner – Wraps with sprouted grain tortillas (so good and from Trader Joe’s), a little cream cheese, pesto, spinach, arugula, tomato, onion, sprouts, turkey, provolone, and sliced deli jalapeños. Plus a few chips on the side.

Tasted like Subway, which I have and always will lovvvve! Sandwich girl!

Abby wished she could have some too! Smelled sooo good. Sorry pup! Doggy food instead!

Dessert – One dark chocolate peanut butter cup! And a cup of “Well Rested” tea to follow.

Thursday

Before my morning run I had half of this GoMacro bar to give me a bit of fuel. Perfect thing to tide me over. Even better is half a “Complete Cookie,” but we were all out!

Breakfast – A delicious frittata! Two eggs, spinach, and a little bit of onion sautéed and cooked inside… then topped with a spoonful of pesto, avocado, arugula drizzled with olive oil and sprinkled with sea salt, and cherry tomatoes. Yum!

After the frittata I felt like I needed something a little more, specifically, something with grain. So, I made a slice of sourdough toast. This hit the spot perfectly!

Lunch – Corn and black bean enchilada from Trader Joe’s. These come pre-made and frozen, you just heat them in the oven/microwave. I topped this guy with avocado and a little sea-salt and was good to go!

I love lunches like this when I have full client days with only 15 minutes to eat/send client session emails between meetings.

Midday – Chicken tortilla soup, leftover from Monday night. This was made in the Instant Pot using this recipe. It made delicious leftovers! I topped this bowl with avocado, a sprinkle of cheese, and red onion.

Dinner – Harvest grains, sauteed chicken thighs (in olive oil with garlic), steamed broccoli, avocado, and sriracha (plus a little bit of low-sodium soy sauce).

This is one of mine and Marco’s favorite dinners. So yummy and simple! We prefer it with brown rice, but last night… harvest grains sounded best 🙂

That’s it for this weeks eats! I’ll be back Monday with eats from this weekend.

Coming up in The Growth Vault (become a member here to login today!) we’re going to start digging into all things holllliday:

• building better boundaries with family members (especially when you’ve got a “crazy family”)
• intuitive eating when there are treats being offered to you everywhere
• what to do when co-workers start gearing up to diet in the New Year
• saving money for holiday gifts and how to spend appropriately for your wallet
• decorating (but not too much, because that gets pricey, quick!) and not comparing your holiday to anyone else’s

If you’d like to join us in The Growth Vault for all of these topics coming up the next two months, plus a facebook group to connect with other women, and coaching calls to support you, come join us here.