Here is what the last (work) week looked like...
Monday: Breakfast Bake and Spinach & Berry Salad
A breakfast bake of yukon gold potatoes, tempeh, onion, garlic, button mushrooms, thyme, rosemary and cheddar daiya cheese from The Skinny Bitch Cookbook. Accompanied by a spinach salad topped with sliced strawberries, raspberries, chopped almonds and a pomegranate dressing. And a special fruit-sweetened pomegranate sparkling beverage!
Tuesday: Stir Fry
Steamed stir fry veggies on a bed of short brown rice and steamed kale, topped with black beans and drizzled with gluten free teriyaki sauce.
Wednesday: Veggie Burgers with Fingerling Potatoes and Fruit & Nut Salad
Oven baked veggie burgers topped with lettuce, tomato, onion, pickles, avocado, ketchup and mustard on a whole wheat bun for Mr. Havens and a bed of lettuce for moi, paired with oven roasted fingerling potatoes tossed with olive oil and herbs, with an apple-banana-walnut-cinnamon fruit salad.
Thursday: Tacos with Spinach & Berry Salad
Soft corn tortillas with a refried black bean and jalepeno filling, tomatoes, avocado, olives, shredded lettuce and taco sauce with a spinach salad topped with strawberry slices and raspberries, chopped almonds and pomegranate dressing.
Friday: Leftovers or a second dose of Veg Burgers, Potatoes and Fruit & Nut Salad
Andrew and I usually have a "date night" every Friday and we go out to eat. It's a favorite tradition for us and it doesn't even have to be expensive. Sometimes we hit up our favorite low budget places (Laughing Planet, Los Gorditos, Dalo's, etc.) or happy hours for ridiculously cheap eats. The Chinook Book also has great coupons (like buy one entree get one free or 50% off). I also get super excited to decide where we want to go each week. Long story short - this week Andrew was working longer hours, so we planned for a Saturday dinner date instead.