Weekly What We Eat

Blue Apron spoiled us last week and by Monday evening we weren’t up for cooking after running errands our way home. We picked up a fully cooked chicken, microwaved a sweet potato and roasted some brussels spouts.

Brussels sprouts tossed in olive oil, salt and pepper and parmesean.
Brussels sprouts tossed in olive oil, lemon juice, salt and pepper and parmesean.

Tuesday we were still a little thrown off – this winter weather has caused a lot of planned workouts to move around – but we cooked these Thai basil beef and lemongrass rice bowls. There’s a lot of chopping involved, but it turns into a tasty, healthy meal. We used quinoa instead of rice for an extra protein boost and loved this pretty dish.

Healthy colors.
Healthy colors.

We’ve been trying to focus on high protein breakfasts to kick up our fat burning and keep us full throughout the day, but sometimes you need something a little more fun that scrambled eggs nineteen different ways. Wednesday morning I tried to make a protein pancake. My pancake was edible and pretty, but dry. No recipe that’s ready for prime time.

Protein pancakes topped with blueberries.
Protein pancakes topped with blueberries.

We rounded out the week of eating with classic burgers and a side of tasty roasted cauliflower. Good eats.

Burgers and veggies

Happy eating!

 

 

 

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