Well, it’s May now! I have two weeks of classes to go and the day after my last class, I’m taking my toddler on our first summer adventure. My husband and the older two will meet us for a fun post-school swim before heading home and back to school/work the next day. I’m so excited!
I was exhausted this past week. I missed my beloved Tuesday night yoga class and Wednesday’s run/weight training. I just had no energy to give. I’m hoping to get back to normal this coming week. Over the weekend, my husband and son are doing a 5K walk together (likely in the rain). I’m going to meet them after yoga for brunch at a place in Boston we’ve never tried. If we’re being truthful here, I’m dying a slow death waiting for the rainy season to end and am really just trying to stay as positive as possible.
Friday, we are going to take it easy and make a casual meal with steak frites with chimichurri and serve it with a tomato-mozzarella salad. Simple and delicious.
Saturday, we are going to be home and I’m looking forward to making something healthy and different. We will start our morning with yoga/soccer and then follow it up with stuffed acorn squash from True Roots (P11) for brunch. For dinner, we are going to stick with goat cheese stuffed jalapeños (True Roots, P150), buffalo shrimp, and something else that is yet to be determined (but possibly buffalo chicken/spinach artichoke dip).
Sunday, we are meeting for brunch after the 5K & yoga. I know that we are going to indulge (hello, pancakes or crab meat hash!), so I wanted to keep dinner easy and healthy: Tumeric-glazed mahi mahi (True Roots, P67) and a healthy side of beets.
Monday is Monday. I have two classes left and this class starts our presentations. I am going to make Chrissy Teigan’s sesame chicken noodles recipe (Cravings, P89) to eat in my car before class.
Tuesday is always tough to plan because I have yoga and I’d like to get in two yoga classes. This means that I’ll probably try to eat a substantial lunch and take a small snack to have between classes and a smoothie for the way home. I’m not sure that this is sustainable but I’d like to try it. I came up with chicken sausage, spinach, and potatoes. I’ll take crackers as a snack to have between classes and a smoothie for the car-ride home.
Wednesday, finally! Family dinner night! Buffalo chicken salads — I know this is no surprise. This week, we are going to try to remake SweetGreen’s buffalo chicken salads: pickled celery & carrots, blackened chicken thighs, tomatoes, lettuce, hot sauce, and caesar dressing.
Thursday is typically our date night but we won’t really have any this month due to travels of our sitter and then us, so we will make something date-night worthy at home: 3 requested Chrissy Teigan’s Cacio e Pepe (Cravings, P79). I use chickpea pasta, shredded parmesan and will probably add more arugula to the mix. This recipe is a big hit in my house.
Breakfasts during the week will be easy: Eggs & fruit. (If you’ve not noticed, we eat eggs with great frequency.) Lunches for all will be chicken sausage, potatoes, and spinach.
Here’s to a great week of eating ahead!