{weekly eats}

This week’s eats plus the whole wheat brownie and chocolate croissant recipes!

MONDAY

BREAKFAST: 5-minute apple peanut butter chia seed oatmeal and coffee with almond milk

recipe for the oatmeal:

• 1/2 cup old fashioned oats
• 2/3 cup water
• 1 tbsp. chia seeds
• 1 small apple, diced
• 1 tbsp. natural peanut butter

combine oats, water (or milk if you prefer!) and chia seeds in a microwave-safe bowl and let sit for 1-2 minutes to let the chia seeds gel a bit.  microwave on high for 2 minutes, dicing apple while you wait.  remove bowl (be careful as it may be hot!) and add apple then microwave for 30 seconds to 1 minute longer.  remove, top with peanut butter and enjoy!

LUNCH: Chicken caesar salad at the airport

SNACK: BearNaked Chocolate Peanut Butter snack bar – saw this at the airport and was intrigued…it was just okay.  I probably wouldn’t buy it again.

DINNER: Cheese pizza and side salads

TUESDAY

BREAKFAST: Siggi’s vanilla skyr yogurt with strawberries and wegman’s fitness crunch cereal plus coffee with soy milk

LUNCH: Mock Tuna Salad with a side salad at Luna’s Living Kitchen

DINNER: Pepper jack and arugula stuffed chicken breasts with corn on the cob and roasted asparagus.

recipe for the chicken:

• 2 boneless skinless chicken breasts
• 1 cup arugula
• 2 oz. shredded pepper jack cheese
• Cajun spice

preheat the oven to 350 degrees F.  combine arugula and shredded pepper jack in a bowl.  slice the chicken breast lengthwise to create a pocket then stuff the arugula and pepper jack mixture into the pocket of each chicken breast, pressing down tightly.  coat stuffed chicken breasts with cajun spice, covering thoroughly.  bake 20 minutes, flipping the breasts halfway through or until chicken is fully cooked.

DESSERT: Handful of Nature’s Path cheddar crackers with hummus

WEDNESDAY

BREAKFAST: Wegman’s fitness crunch cereal with slice strawberries and coffee with soy milk

LUNCH: Siggi’s strawberry skyr yogurt, white flesh nectarine and a hummus, arugula and veggie sandwich on whole wheat

SNACK: Homemade great harvest cinnamon chip scone (which I later topped with a drizzle of natural peanut butter)

DINNER: Blackened tilapia tacos with guacamole, adobo chipotle yogurt sauce and arugula plus black beans, chips and salsa

recipe for the tacos:

• fresh tilapia filets
• cajun spice
• olive oil

coat the tilapia with cajun spice until fully covered.  coat a pan with olive oil (just enough to ensure no sticking will occur).  place over medium-high heat then place the fish in the pan cooking about 3-5 minutes each side until fully cooked (i like to chop it up to be sure it’s cooked through).

recipe for the adobo chipotle yogurt sauce

THURSDAY

BREAKFAST: Siggi’s yogurt topped with diced peach and 1/2 a crumbled great harvest cinnamon chip scone

LUNCH: Another chicken caesar salad. I didn’t even realize I was being a repeat offender until I started putting this post together.  I guess I’m really on a kick!

SNACK: Corn chips and salsa

DINNER: We went out to a baseball game and grabbed tacos before heading out.  I got chicken tacos on corn tortillas with black beans, brown rice, pico, corn salsa, guacamole and lettuce.

The new minor league stadium in Charlotte is awesome by the way – definitely a great way to spend an evening –  great seats no matter where you are, tons of food options and awesome views of uptown!

FRIDAY

BREAKFAST: Bowl of Kashi Go Lean Crunch with strawberries and soymilk

LUNCH: Snack plate: hummus, carrots, cucumbers, triscuits and a white flesh nectarine

SNACK: Apple

DINNER: We did a special date night out before seeing Porgy & Bess at the theater uptown.  We went to Mimosa Grill and were SUPER impressed.  We would both highly recommend it if you’re ever in the Charlotte area!

We started with cheddar biscuits

And  a glass of red wine…

Then we got the hummus sampler plate and the local carolina salad – both of which were awesome.

 

Main courses were the brown butter roasted salmon with a salmon crepinette – cauliflower puree – charred leeks, salsa verde – creme fraiche and the hickory roasted ‘niman ranch’ pork with charred tomatoes – braised greens shell beans – benton’s bacon – creamed corn.

And then the pecan pie and blueberry cobbler for dessert!

 

Also…for those of you that asked about these on instagram…

The recipe for the whole wheat brownies was adapted from Hershey’s Kitchens.  I simply substituted the all-purpose flour for white whole wheat flour.

And for the homemade chocolate croissants – my sister and I used this recipe.

I will warn you though, they’re SUPER labor-intense (but very worth it for a special treat!)

disclaimer: i share these weekly eats for inspiration and because i’m often asked for the recipes on instagram.  please note that i do not share these meal plans with the intention of them being prescriptive or because you should eat exactly what i eat.  everyone is different and requires different calories and nutrition.  if you’re seeking an individualized plan for you, consult a dietitian in your area.

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