As you may have seen in my last post, we are trying to get our gut health resorted and are planning to shift back to how we used to eat when we both felt better. For the longest time, I’d relied heavily on Pinterest for recipes (there are some great ones) but lately, I’ve been using cookbooks far more frequently. I have really enjoyed trying recipes and we’ve found that we’ve had some really great luck with the cookbooks, so we are hitting them hard this week.
Typically, I go grocery shopping on Thursdays, but my husband and son are going tonight while I’m at yoga. Tonight, after class, I’m going to head to Dig Inn for my last bowl of chili oil brussels sprouts, beets, and mac & cheese.
Tomorrow, we are starting our reset.
My husband has 12 miles to run tomorrow morning, so I will probably just whip up some eggs before yoga. We will need to refuel after such a busy day, so I am thinking that Shrimp & Grits with Bacon Collards is just what fits the bill. It should be a really decadent meal and can be found in Eat What You Love (EWYL P30).
Sunday, we are going to have a lazy day and enjoy a nice brunch with fruit and Asparagus, Prosciutto, and Zucchini Frittata (P28, True Roots). I love her suggestion of mixing the ingredients the night before so that we just have to pop it in the oven; this is a food prep strategy I never thought to do with breakfast foods. Dinner will be EWYL’s Chicken & Dumpling Soup recipe (P173).
The rest of the week will be egg nests (P27, TR) for my husband and eggs or cinnamon smoothies (P170, TR) for me because we can prep these ahead of time; leftovers for lunch. If we don’t have leftovers, then egg salad or tuna salad in Siete wraps. I want to make things easy so that we don’t have to spend too much time prepping or thinking about them.
Friday — Dig Inn
Saturday — Eggs & fruit / smoothies / shrimp, collards & grits (P30, EWYL)
Sunday — Asparagus, prosciutto, and zucchini frittata (P28, TR) & fruit / chicken & dumpling soup.
Monday — I plan to use the leftover asparagus for Roasted Lemon-Chile Asparagus (P117, EWYL) for breakfast with an egg before heading in for yoga and class. I’ll probably take some dumpling soup to have after yoga/lunch and then at night when I return, I’ll probably load up with a minty green smoothie (P20, Balancing in Heels).
Tuesday — a simple crockpot meal of beef stew before I head into yoga. When I get home from yoga, I’ll probably have a cinnamon smoothie for a cool-down treat (less the honey).
Wednesday — sauerkraut and Applegate Farms hot dogs with mashed potatoes. This is one of my favorite meals (and my husband’s). We have a deep love of kraut and there are so many health benefits to it!
Thursday — Happy Valentine’s Day! We are going to make walnut-crusted lemon chicken piccata, lemon potatoes, and roasted broccoli.