Last week, I announced that I’m getting back on track with my life. I’m getting sleep (when possible), exercising six times a week via dance classes (and shopping, of course), and I’m eating right. So, this weekend, I pretty much took everything Trader Joe’s had and spent a lot of time in my kitchen prepping meals for the week.
If you’re anything like me, each new week presents a challenge of what to eat. Why? Because if I’m going to keep eating healthy (which I’m planning on it), then it’s got to be exciting – no eating chicken and veggies for every meal, because I’ve definitely done that, and although I looked great, I hated it.
So, I’ve found that eating something for lunch and then something different for dinner helps keep things fresh. I usually pick something easy to pack for my lunches, and then something perhaps a little more complicated for dinner, since I usually eat at home during the week. Here’s what I’m eating this week:
Breakfast: Pumpkin Waffles
No, I’m definitely not up making these suckers from scratch – I bought frozen pumpkin waffles from Trader Joe’s (they have pumpkin EVERYTHING out now). Pop two in the toaster, slice up a banana, drizzle with a little raw honey, and bam, breakfast is served!
Lunch: Salmon & Apple Salad Wrap
If you’re looking for easy, yummy, healthy recipes, sign up to get the email newsletter from Self magazine. I have found so many awesome recipes there, and this is my latest try.
1 can (5 oz) skinless, boneless wild salmon
1/4 cup chopped apple
1/4 cup chopped celery
2 tablespoons chopped red onion
2 teaspoons balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
1/2 cup chopped lettuce
1 8-inch whole-wheat wrap
1/2 cup broccoli
3 tablespoons hummus
In a bowl, mix salmon, apple, celery and red onion. In another bowl, combine vinegar, olive oil and honey; season with pepper; toss with salmon salad. Spread salad on whole-wheat wrap; top with chopped lettuce; roll up. Serve with broccoli dipped in hummus.
Please note that the recipe above is only for one wrap. To make a week’s worth, which I did, I completely eyeballed the ingredient-measurements and just tasted along the way. And yes, I even got hummus and veggies to eat with it! Yum!
Dinner: Deep-Dish Pizza with Turkey Sausage & Brussels Sprouts
You might be thinking – okay, this isn’t really that “healthy”, but truthfully, it’s not so bad. I got this recipe from an old issue of “Real Simple”, and catered it to what I could find. I used whole wheat pizza dough and chicken sausge (because I already had some in my freezer), so it’s really a pretty wholesome meal. Plus, I love brussels sprouts!
- 2 tablespoons olive oil
- 1½ pounds store-bought pizza dough, at room temperature
- ⅓ cup prepared pesto
- 1½ cups shredded provolone (6 ounces)
- ½ pound uncooked turkey sausage, crumbled
- ½ pound Brussels sprouts, thinly sliced
- Heat oven to 425° F with a rack in the lowest position. Coat a 9-by-13-inch baking dish with 1 tablespoon of the oil.
- Press the dough into the pan, covering the bottom and sides. Top the dough with the pesto, cheese, sausage, and Brussels sprouts. Drizzle with the remaining 1 tablespoon of oil.
- Bake until the crust is golden brown and the sausage is cooked through, 30 to 35 minutes. Let the pizza rest for 5 minutes before serving.
Snacks & Extras
I’ve been going to dance after work for two hours at least three times each week. So, I definitely need a good snack in the late afternoon to keep me moving until 8pm when I can get home to that pizza. This week, I stocked my kitchen with the following:
- Apple sauce with cinnamon
- Celery (leftover from the salmon salad) and peanut butter
- Organic nut & dried fruit mixes
Usually a combination of two of these, plus a cold can of La Croix, and I’m good to go.
I also did some baking over the weekend, as one of my coworkers found a new job. I wanted to get her a little goodbye gift, so I bought her a coffee mug and baked some decadent cookies to pack inside of it. And yes, I saved a few back for myself – remember to treat yourself! Plus, these things looked so good, I couldn’t resist. I made Double Chocolate Chip and Caramel cookies using a recipe from What’s Gaby Cooking:
2 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 ½ cup dark chocolate chocolate chips
½ cup caramel bites
1/2 cup Oven Roasted Sea Salt Blue Diamond Almonds, chopped
Maldon salt for dusting
- Preheat oven to 375° F.
- Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in chocolate chips, caramel bites and chopped almonds. Drop by rounded tablespoon onto parchment lined baking sheets and dust with Maldon salt.
- Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Enjoy immediately, or store in an airtight container in the freezer for up to 3 weeks.
What are you cooking up this week?