Oh Alaska, thanks for reminding me how pretty you are. I’m home for a quick 2-weeks before heading back to LA to get these wedding festivities started! It is a warm 25 degrees this week and the snow is finally beginning to melt! Still gorgeous, just a little warmer and a little easier to drive in!
Q and I are of course so happy to spend time with each other again. Back to our usual dinner routine and getting caught up on all of our TV shows.
Breakfast – 7:00AM
A quick bowl of oats and some coffee in our new amazing Bodum mugs (a very nice wedding gift) before heading off to day 3 in a 6th grade classroom. I LOVE this class and have been really enjoying having a class of my own for the week. Lunch- 11:30AM
I used this Shrimp and Orzo recipe for inspiration and in true me-fashion, added avocado and mixed with the dressing a little. I found it to be delicious, filling, fresh and perfect for lunch. Dinner – 6:30PM
Q’s Pan-Roasted Chicken and a take on this Mediterranean Bulgur Salad as a side. Since I didn’t have bulgur, I used a Trader Joe’s grain mix and used feta instead of goat cheese. We just got the Slow Cooker off of our registry and are so excited to start using it. I’m thinking of a sausage/farro/red chard soup for tomorrow night and will keep you posted on how it goes! Happy Wednesday!
It is SO nice to be home, have I said that enough? Gorgeous weather, healthy food and lots of time to spend with friends and family. There is something so nice about being able to do my school work while sitting out on the porch and enjoying the fresh air with my partner in crime:
It’s been a little while since I’ve done a day of food, so I thought why not today?
Not very exciting I know, this whole wedding thing is really throwing me for a loop!
Breakfast: Oats and fresh California strawberries = heaven.
Lunch: Leftover La Scala salad, my favorite chopped salad there is (garbonzos, cheese, salami, and lots of lettuce). I dream about this salad!
Snack: I was in Beverly Hills and there was an open parking spot calling my name in front of Sprinkles. So I HAD to stop right? Only one was for me :).
Dinner: I’ve been going to a new work out class called Sweat Garage every night and then guiltily have been sneaking over to the Whole Foods salad bar for dinner… I just miss it so darn much when I’m in Alaska, I can’t help myself! This one looks boring, but there is some tofu, wild rice and artichoke hearts hiding under all that lettuce!
What are some healthy meals you have been making lately? Send some inspiration my way please!
So this past week we hit a new low (at least for me) at -38 degrees. It was chilly to say the least. People ask me how I do it and honestly the answer is layers and not staying outside for too long. Unfortunately my car battery decided to die on Monday after work and I had to be outside for probably 10 minutes in -36. Now THAT was cold. But after a few minutes indoors to warm up, I felt back to normal! So I’m braving the cold, we are expected to get back to positive temps this weekend (I never thought I would say I’m excited to see 2 degrees, but I am!).
I feel like I haven’t done a little food recap in a while, so here is food from today!
Breakfast – 7:30AM
The usual oats, berries, and coffee before running around doing errands all morning before heading to work this afternoon!
Lunch – 12:00PM
We made this Roasted Poblano, Corn and Chicken Soup last night and I had leftovers for lunch! The soup had a lot of heat to it, so I recommend adding a little lime juice, lots of sour cream (or Greek yogurt), and serving it over rice. Serving it this way really mellowed out the heat and made it even more delicious than last night!
Dinner – 6:00PM
Q made his famous turkey skillet for a quick, easy meal. In a cast iron skillet, we add a little olive oil, sliced onions, peppers, some Mexican seasoning and cook until soft. Then add your turkey, cook until just browned and add black beans, cooked rice, and a little salsa. Serve with sour cream, avocado, Mexican cheese and shaved lettuce and you are good to go! This makes a good amount of food, so we are usually good to go with lunch also!
Hope everyone is having a great week and staying warmer than I am! xoxo
I thought -6 was cold until I experienced -18. WOW, it really makes your face sting!
Since I’ve been back from LA, I’ve been subbing up a storm (proctoring high school exams, some 6th grade and a little Kindergarten). It’s a great job for me not only because I love it, but because it gets me out of the house everyday even when it’s -18 degrees! I would definitely be in my pjs at home all day if I wasn’t subbing! A little mish mosh of food from the week for today’s WIAW!
Breakfast – Weekend
Since oatmeal is just sort of boring by now, I thought I’d share some waffles that Q and I had a few weekends ago. We have been using Kodiak Cakes mix for our waffles and pancakes. Yes, it’s a pre-made mix, but for those weekends where I just don’t want to put in any extra effort for breakfast, it comes in handy. It’s whole wheat and pretty darn delicious.
Lunch – 11:00AM
I had a leftover turkey enchilada from last night’s dinner. We made this Mexican dish into a healthy one by using whole grain tortillas, lean turkey and tomato sauce instead of enchilada sauce (recipe to come!).
Dinner – Sunday
We put together a quick teriyaki stir fry for a lazy man’s dinner. We used roasted veggies we had made the night before (brussels sprouts, carrots, broccoli, green beans), added some cooked brown rice, grilled chicken, teriyaki sauce and mixed it together in the wok. Topped with green onions and that was it! I love easy meals like this that are both healthy and quick to make!
Hope everyone’s weeks are going well. Q and I are hoping for warmer temps the rest of the week (that means anything above zero)!