I've been dragging a little bit this week. My husband started taking some classes a couple of weeks ago, which means between that and the extra hours that I've been taking on at my office, we haven't had a lot of down time! I learned a while ago that if I push myself too hard, I end up either (a) getting burned out and losing all motivation to do anything productive or (b) getting sick. Well, I have company coming in town next weekend and will be at Expo East the following week, so I can't really afford either of those things! As such, this long weekend came at the perfect time, and I planned to do absolutely nothing. (Which was all well and good until we ended up dealing with insurance all weekend because my husband was rear-ended on his drive home from work on Friday.)
Part of why this past week was so busy was because I got to participate in a SUPER fun event last Monday night that Siggi's hosted at the San Diego Wine and Culinary Center. I got to connect with about 25 other local dietitians/food bloggers and together we prepared a Nordic-inspired meal that was absolutely incredible. Each part of the meal incorporated Siggi's yogurt, and I was inspired to see how creative it all was! I don't eat much dairy, but for an event like this, I will happily partake! We had pan seared salmon with a lemon chive yogurt sauce and macerated berries, roasted root veggies with an almond tarragon sauce, mashed sweet potato with coconut yogurt, roasted mushroom salad, and a warm apple and yogurt dessert. My favorite part was getting to connect with all of the other inspiring folks making waves in the real food community here in San Diego!
Needless to say, with everything going on, I didn't have a lot of time to come up with an elaborate meal plan for this week. I've also been trying to intentionally use as much of the food that I already have at home to save money in the budget!
Here's this week's meal plan:
Breakfast: Fruit and Veggie Smoothie // As always, I like to sneak some veggies into my smoothies. This week I have some frozen zucchini leftover from last week and added some steamed cauliflower and frozen spinach to the mix! I have some berries and pineapple in the freezer that I'll be using along with my usual Equip protein powder ("wholedailylife" for 15% off!).
Lunch: No-Cook Plate // I'm back at it with the green flatbread this week! It might not have been the best time to run the dehydrator for so many hours when it's blazing hot outside, but what's done is done. You can find my base recipe here. This week I used basil, cilantro, parsley, arugula, pumpkin seeds, Sarifood nutritional yeast (I used this brand exclusively because of MTHFR), Guiltless Goodies seven seed flour, and some Nitro Beet bone broth protein by Ancient Nutrition. I've got some deli turkey, cucumbers, radishes, and strawberries to go with!
Dinner: Yai's Thai Green Curry // This meal seriously couldn't be any easier: I steamed up some zucchini, yellow squash, and sweet potato, cooked some chicken in my instant pot, and tossed it all together with a jar of Yai's Thai Whole30 compliant green curry!
That's all for now! Have a great week!