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Bring on the Week

Updated: Dec 13, 2019

Between working out 15 hours a week and simply loving food — all kinds of food, I am methodical when it comes to planning our menu so I can fuel my body and make healthy food choices. Without planning and prepping on the weekends, I leave myself in the position of becoming hangry during the week.

The picture is a glimpse into some of the foods included in this week's recipes, and foods that I eat for snacks and add to other dishes. The butternut squash is for a new recipe, Butternut Squash Pasta. The squash will be spiralized and then baked in the oven. This particular recipe didn't include a protein and so I'll be sautéing shrimp to throw in with the spiralizaed squash. The coleslaw mix is for one of my favorite recipes, Egg Roll in a Bowl and includes ground pork. The ginger root is used in several recipes, including Bulgogi Beef BBQ. Ginger is an awesome ingredient as it's flavorful and perhaps more importantly, it offers antioxidant and anti-inflammatory effects.

The celery, apples, and grapes are my go-to snacking foods, in addition to pistacios. I like to snack throughout the day and so I keep healthy snacks around instead of reaching for things like crackers, cheetos, and cookies. The blueberries and strawberries are used to top my Siggi's 4% plain yogurt, which I eat for breakfast.

In addition to the recipes above, I'll also be making a new recipe, Slow Cooker Chinese Three Cup Chicken this week.

So, bring on the week... I've got it covered. Do you? Let me know if I can help!

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