This past weekend I went to the Leucadia Farmers’ Market and actually did some of my weekly grocery shopping there (rather than only buying a poke bowl for breakfast/lunch to eat on the spot).  My body was craving fresh greens and produce so I stocked up on Morning Star Ranch (aka “Yellow Deli”) green juice, energizing green bar, butter leaf and summer crisp lettuce, strawberries and fresh pesto.  I also stopped by Whole Foods to pick up a few extra ingredients to create a lunch: crimini mushrooms, kumato tomatoes, yellow squash, and avocado.

Overnight Oat Parfaits are still going strong this week.  I’m completely satiated afterwards and I like that the overnight oats, for me, take the place of granola.

Here’s this week’s menu:
BreakfastOvernight Oat Parfait
Lunch – Pesto Salad Bowl
Snack – Watermelon
Snack 2 – Green Juice + 1 tsp. Spirulina
Dinner – TBD

And the only new recipe for the week…


Pesto Salad Bowl
3/4 farro, cooked
1 cup summer crisp lettuce
1/4 yellow squash, sliced
1/2 cup crimini mushrooms, sliced
1 small kumato, diced
1/2 avocado, cubed
1 pinch walnuts
1/2 lemon, juiced
1 Tbsp. pesto, drizzled
Salt & pepper, to taste
Protein (I used 1/2 baked lemon herb chicken breast)

  1. Assemble the bowl with the ingredients listed above.



From our meal prep last week, London and I both felt and recognized we needed to tweak the system and add more protein. We both felt like we should be incredibly skinny based on our hunger levels. So, to feel satiated we have added more protein to breakfast and some grains to lunch.  We both felt uninspired for dinner and it’s always hard to plan ahead for what will happen during the week.  So we have left dinner to be determined (but if at home, probably something along the lines of a veggie saute topped with a fried egg).

This week’s menu:
Breakfast – Overnight Oat Parfait
Lunch – Pea and little gem salad with farro
Snack 2 – Fig Bars
Dinner – TBD


Overnight Oat Parfait
1/2 cup unsweetened vanilla almond milk
1/4 cup rolled oats
1 Tbsp. chia seeds
1/2 cup greek yogurt
1/2 cup strawberries, chopped

  1. Combine almond milk, oats and chia seeds in a mason jar.
  2. Cover and shake.
  3. After 12 hours (or once the overnight oats have set), layer with yogurt.
  4. Top with strawberries and serve.


Pea and little gem salad with farro (+ some)
Inspired by Bon Appetit
1/2 cup farro
1 Tbsp. olive oil
1 Tbsp. fresh lemon juice
2 cups little gem lettuce
1 cup sugar snap peas, trimmed
1 kumato tomato, diced
1/2 avocado, cubed
2 pinches of walnuts
1 pinch microgreens


  1. Cook farro according to directions (I use the 10 minute farro from Trader Joe’s).
  2. Whisk oil and lemon juice in a small bowl to combine; season dressing with salt and pepper.
  3. In a separate bowl or container, add farro, lettuce, peas, tomatoes and avocado. Toss with dressing.
  4. Top with walnuts and microgreens.
  5. Serve with your choice of protein.


There are some new things getting me going this week:

  1. Cold brew coffee.  I wish I could bottle this up, but I mean, it already is bottled.  I think I’d just like to drink it and rebottle it just so I can drink it over and over!
  2. Hibiscus tea over ice.  Does anyone know what the health benefits are of hibiscus tea?  I remember it being something, but now I can’t find exactly what I thought it was.
  3. Trader Joe’s peanut butter with flax and chia seeds.  This texture is divine!  And it almost tastes like  dessert.
  4. Maca in my salad/my salad this week in general.  I was skeptical that I was adding too much but something about everything just works!


Breakfast – Green smoothie + cold brew coffee w/almond milk
Snack 1 – Greek yogurt with fruit and PB
Lunch – Power greens salad
Snack 2 – Banana with peanut butter
Dinner – TBD

Green Smoothie – this week’s
2 cups unsweetened vanilla almond milk
1 cup frozen kale
1 cup frozen tropical fruit
1 Tbsp. ground flax seed

  1. Place everything in a blender and blend until you reach a nice and smooth consistency.

Greek yogurt with fruit and PB
1 cup plain 0% greek yogurt
1 yellow peach, chopped
1 Tbsp. peanut butter with flax and chia seeds

  1. Layer all ingredients in a container.

Power Greens Salad
1 1/2 cups power greens
1/2 cup harvest grain blend (from Trader Joe’s)
1/2 cup baby carrots, chopped
1/2 cup cherry tomatoes
1/5 of a hot house cucumber, sliced
1 Tbsp. eggplant hummus
2 Tbsp. Avocado Vinaigrette
1 tsp. hemp hearts
1 tsp. Sol Raiz Organics maca

  1. Toss power greens with avocado vinaigrette.  Assemble the salad with the rest of the ingredients listed above.

What are you eating this week?



Get every new post delivered to your Inbox

Join other followers: