The week of July 4th my husband and I took a road trip to Colorado and back. The drive was long, but the trip was so worth it! I spent a lot of time just sitting, reading, walking, hiking, playing with the dogs, and RELAXING. Relaxing is not my forte when I'm at home...I always feel like there's so much to do. While I was away I really wanted to think about what it was that makes vacation feel like vacation, and I think it is the idea of timelessness. I spent so much time just sitting and doing what I wanted without the pressure to get anything in particular done or be anywhere at a certain time, and it gave me so much freedom to decompress. I used to be bored by sitting around and doing nothing, but now I see it in the same light as meditation. There is value in allowing the mind to just have space to stretch out and wander!
One thing that I always try to do before I leave town for a trip is prepare some healthy food to have when I get back. This way when I get home, tired from traveling, I don't have to worry about doing a lot of shopping or cooking! I actually prepared last week's meal plan the weekend before we left so that I didn't have to do anything except pick up some fresh fruit. I also try to deep clean the house, but that didn't quite happen 😂 It felt good to get back in the kitchen this week and the time away definitely helped spark some creativity!
Here's this week's meal plan:
Breakfast: Pizza Frittata + Pesto Spaghetti Squash // This pizza frittata made some waves on Instagram when I shared it in my stories, and for good reason! Good news: this recipe is incredibly simple, and I'll share it below! For the pesto spaghetti squash, I just steamed up a large squash (cut in half) in my Instant Pot for 8 minutes, then used the quick release function. To make the pesto, I simple blended up about 4 cups of fresh basil with 1/2 tsp salt, the juice of one lemon, and 1/2 cup hemp hearts. You can find another version of this recipe here!
Lunch: No-Cook // I've always been a fan of the no cook meal, but during summertime, I fully embrace it. I'm keeping it simple this week with a bottle of ZUPA (15% off with wholedailylife), some berries, and either Ayobayo Droewors sticks (10% off with wholedailylife) or Safe Catch salmon mashed with avocado for protein.
Dinner: AIP Meatloaf with Sweet Potato and Collard Greens // This meatloaf recipe is in my e-book, Weeknight Paleo ($2 off with wholedailylifew30)! If you're an adventurous cook and don't want to hassle with the recipe, it's basically cauli rice, green onion, shredded carrot, zucchini, salt, herbs, and 2# ground meat (I used beef), with bacon on top. For the sweet potato, all I did was steam up two of them in my IP for 13 minutes and then mash with some salt, but I also like to add coconut milk sometimes! Last but not least, I just chopped up the collard greens and sautéed with some bacon fat in a skillet for about 7 minutes. I ended up adding a little bit of broth toward the end as well.
10 eggs, beaten
Pre-cooked sausage links of choice, sliced into 1/2" pieces (about 3 cups total)
5-6 oz baby spinach (1 bag), roughly chopped
8 oz sliced black olives (roughly 1/2 cup)
1 cup chopped green onion
8-10oz organic pizza sauce (look for one without added sugar)
1. Grease the bottom of an 11x17 glass baking dish, then distribute the sliced sausage along the bottom.
2. Lightly sauté the spinach in a pan to wilt (optional), then distribute over the top of the sausage.
3. Add half of the olives, then half of the pizza sauce in dollops throughout the dish.
4. Add the onions, then pour the beaten eggs over the top.
5. Finish off with the rest of the olives and more dollops of the pizza sauce.
6. Bake at 350 for approximately 30 minutes until bubbly and cooked through.
This recipe is versatile, so feel free to add in anything that you usually enjoy on a pizza! If you make it, I'd love for you to tag me on Instagram so that I can see your creations!
Have a great week!