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…

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Pesto Salad Bowl
INGREDIENTS:
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)
DIRECTIONS:

  1. Assemble the bowl with the ingredients listed above.

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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

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Overnight Oat Parfait
INGREDIENTS:
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
DIRECTIONS:

  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.

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Pea and little gem salad with farro (+ some)
Inspired by Bon Appetit
INGREDIENTS:
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

DIRECTIONS:

  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.

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With temps reaching 80 degrees this past weekend, summer is definitely upon us.  So with those seasonal bods in mind, London and I decided to turn Sunday Funday into a grocery shop and meal prep kind of day (not without a little bit of rosé of course).

Trying to find inspo, we sorted through the Buzzfeed Clean Eating Challenge (circa 2014) for recipes to make (and not necessarily switch up) for the week.  I am the type of person that can eat the same thing for days on end (I think 2 weeks is my max).  So for me, this creates 100% ease and complete use of groceries.  This week our goal with no dairy and no gluten.  See below —

This week’s menu:
Breakfast – Overnight Oats with Strawberries and Chia Seeds
Lunch – Asian Chicken Salad with Tamari Lime Vinaigrette
Snack 2 – Lemony avocado (see here)
Dinner – Shaved Asparagus Salad Saute with Fried Egg

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Overnight Oats with Strawberries and Chia Seeds
INGREDIENTS:
1/2 cup unsweetened vanilla almond milk
1/4 cup rolled oats
1 scoop vanilla Perfect Fit protein powder
1 Tbsp. chia seeds
1/2 cup strawberries, chopped
DIRECTIONS:

  1. Combine all ingredients (except for strawberries) in a mason jar.
  2. Cover and shake.
  3. Top with strawberries and refrigerate overnight.

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Asian Chicken Salad with Tamari Lime Vinaigrette
Inspired by Buzzfeed Clean Eating Challenge
1-2 handfuls of baby spinach
1 handful shredded green cabbage
1 handful shredded carrots
1 persian cucumber, sliced
1/2 avocado, cubed
2 pinches of unsalted, roasted slivered almonds
1/4 rotiserrie chicken, shredded
3 tablespoons Big Batch Lime Vinaigrette (see recipe below)
1 teaspoon tamari
DIRECTIONS:

  1. Layer spinach, cabbage, carrots, avocado, chicken and almonds.
  2. Combine vinaigrette and tamari in a mixing bowl and whisk together to combine.
  3. Add dressing to the salad when ready to serve.

This salad is made easily with pretty much pre-prepped ingredients at Trader Joes!

Big Batch Lime Vinaigrette
via Buzzfeed Clean Eating Challenge
Makes 1/3 cup
INGREDIENTS:
juice of 2 limes, strained (about 1/4 cup)
1/2 teaspoon kosher salt
1 teaspoon honey
1/4 cup olive oil
DIRECTIONS:

  1. In a small mixing bowl, combine lime juice, salt, and honey.
  2. Slowly drizzle in the olive oil while vigorously whisking the mixture with a small whisk.
  3. Whisk for an additional 30 seconds after all of the oil has been added.
  4. Vinaigrette will keep up to 5 days, refrigerated in an airtight container.

We originally came up with this idea for a savory breakfast option, but then decided it would be much easier to execute at night.  Inspiration came from Gwyneth Paltrow’s Kale and Quinoa Breakfast Bowl and this Buzzfeed Shaved Asparagus Salad with Fried Egg.

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Shaved Asparagus Salad Saute with Fried Egg
INGREDIENTS:

1 tablespoon olive oil
1/2 cup sliced crimini mushrooms
1/2 bunch green asparagus (about 8 medium stalks)
2 cups arugula
Juice of 1 lemon
1 egg
Salt and pepper
DIRECTIONS:

  1. Trim the asparagus.  Then, starting from the root end, use a vegetable peeler to shave the asparagus into thin ribbons (should yield about a cup).*
  2. Head olive oil over medium-high heat in a medium skillet.  Add mushrooms and cook until al dente.  Add asparagus ribbons and cook for around 2 minutes.  Season with salt and pepper, to taste.
  3. Transfer mushrooms and asparagus mixture to a medium mixing bowl.  Add arugula and lemon juice.
  4. In the same skillet, add a little more olive oil and heat over medium heat.  Crack the egg into the pan and cook until the edges start to brown.
  5. Transfer the asparagus salad to a bowl and top with the fried egg.

Option to add cooked grain (quinoa, rice, farro, etc.) to increase the heartiness of this dish.

*I didn’t have the right vegetable peeler so I gave up on that and ended up just chopping the asaparagus into chunks.

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