Farmer’s Market, Family and food.

I hope you all had a great weekend! We didn’t have the best of weather, but we still managed to have a great weekend. Our farmer’s market opened this weekend (yay!!!), so after Burn Boot Camp, I wandered around the Farmer’s Market and picked up some veggies for next week. I then had a coffee date with a friend at Moonbird Coffee where we spent nearly two hours catching up! It was wonderful. The weekend also consisted of family time and a date night with David. Does the weekend have to end???


Also, do you all like seeing what we had for dinner every night? Or should I just do memorable meals? Sometimes our meals are less than exciting, so I’m not sure they are worth talking about. Or do they still give you ideas of things to cook for your family? Let me know!

Sunday: Maple Dijon Cod with baked potato and sauteed Trader Joe’s Cruciferous crunch

Weekly Eats

The photo makes the cod look a little unappealing, but I promise tastes quite the opposite! This is our favorite cod recipe, and it’s fun to make too! You toast mustard seeds on the stove until they start to pop, and these add so much flavor to the rest of the marinade. I also sauteed TJ’s cruciferous Crunch slaw in some olive oil and lemon juice and added a baked potato on the side.

Monday: Crockpot buffalo chicken with (cauli)rice and green beans

Weekly Eats

Remember when I made this a couple of weeks ago and said it was so darn spicy? Well, I decided to add a half a can (¾ cup) of canned coconut milk to the crockpot because I was sure that that would make it creamier and less spicy. But nope, it tasted the exact same and still super spicy! I mean, it was still really good, but I want to figure out a way to lessen the spice. Maybe I’ll add less hot sauce and increase the coconut milk and/or add (non-dairy) yogurt? I’ve seen some recipes using yogurt. Any ideas?

Tuesday: Skillet Breakfast potatoes with fried eggs

Weekly Eats

I diced up some white potatoes, threw them in a cast iron with some kerrygold butter, garlic, chili powder and oregano. When the potatoes were almost done, I cracked a couple eggs in the the skillet with the potatoes and let them cook. Super simple.

Wednesday: Leftover buffalo chicken

I put the leftover chicken over cauliflower rice for me, but I switched it up for David and made him a buffalo chicken quesadilla. David will never turn down anything in quesadilla form, and I think the cheese and tortilla helped to tone down the spiciness too.

Weekly Eats
David’s Buffalo Chicken Quesadilla

Thursday: Small Group

It was someone’s birthday in our small group, so we decided to make it a celebration, and we all brought a dish to share for dinner. I brought a spinach salad with cucumber, green peppers, carrots, avocado and toasted pepitas. I also made two homemade salad dressings: maple balsamic vinaigrette dressing from this salad recipe and a Honey Mustard Vinaigrette. We also had grilled chicken and veggie kabobs, and a delicious lemon and dill quinoa salad. We ate on the screened in porch and it was a perfect meal for a warm spring evening!

Also, if you have never toasted seeds or nuts for a salad, you must try it asap!!!

What I do: I add some seeds or nuts like sliced almonds, sunflower seeds, or pumpkin seeds/pepitas to a baking sheet, spray with a little coconut or olive oil, sprinkle some sea salt, and then roast on 350 degrees for 5-10 minutes. Make sure to watch them closely because once they start to toast, they will toast FAST. Also, you’ll want to make extra because you will eat half of them before they even get to the salad. So addicting.

Friday: Salmon Salad

Weekly Eats

The key to a satisfying entree salad is all the toppings! I had a lot of salad fixings left over from Thursday, so I topped the spinach with cucumber, green pepper, peas, roasted brussel sprouts, roasted sweet potatoes and toasted pumpkin seeds. I then baked salmon with lemon juice, olive oil, salt, pepper and garlic on 425 for about 12 minutes. Delicious and healthy!!!


David had plans with the guys from small group, and so I decided to join my mom who was on baby duty while my sister and brother-in-law celebrated their 5th year wedding anniversary! I cannot believe my sister has been married 5 years already! Fun Fact: My sister’s wedding was the first time David met my entire extended family…which he survived, and still decided to marry me!!!

Photo Circa 2013 at my sister’s wedding

Anyway, my dinner on Saturday consisted of leftover veggies from lunch, the peas Giuliana didn’t eat, and Charles Mathew’s leftover blueberries. And then some cashew yogurt with fruit and nuts when I got home. Not the best dinner, but it worked, and as you mom’s out there know, it’s hard to feed yourself when you are taking care of little ones!

Have a great week!

Easter, a mid-week date and a really quick week!

Does anyone else feel like this week flew by? David and I got back in town Monday afternoon, so I felt a day behind all week. I also spent a couple days babysitting my niece and nephew, so before I knew it, it was the weekend!

Our meals felt a little off this week, but we were still able to throw together some good dishes.

Sunday: Easter!

We had wonderful time with David’s family in North Carolina for Easter, and had a delicious Easter meal of salmon, steak, rice, salad, and veggies. Yum!

Monday: Rotisserie Chicken and veggies

Weekly Eats

David and I got back to Atlanta Monday afternoon, so we pick up a rotisserie chicken for dinner, which is my go-to when when I don’t have time to cook or do a full shopping trip. We paired the chicken with some roasted broccoli and potatoes. Super simple. I then used leftover chicken for lunches and other meals throughout the week.

Tuesday: Spaghetti Squash

I still had spaghetti sauce in the freezer from the other week, and also had Vegan Kale, Cashew and Basil Pesto from Trader Joe’s left, so I cooked a spaghetti squash to use up the sauces we had. I added chicken from Monday night to the pesto sauce for David, and I ate the squash with the red sauce. I absolutely hate wasting food, so this was a good way to finish a few things off before they went bad.

Weekly Eats

Wednesday: Concessions at the Atlanta Hawks Game

David texted me earlier that day saying his work had given him Atlanta Hawks tickets, plus concession vouchers for the game that night, so scratched our plans (aka our usual low key evening at home) and headed into Atlanta for the night! We had a fun time cheering on the Hawks (even though they lost) for a midweek date. As you probably can tell, concession stand food would not be my typical pick for food, but it was all what we had…plus the snacks I brought (or snuck) into the arena. David got pizza, and I got chicken tacos made with pulled chicken, pickled onions and fresh cilantro. And you know what…the tacos were actually pretty good! I didn’t eat the tortilla since I don’t do well with gluten, but the tacos kept the hunger at bay until we got home and I could eat more food. 🙂

Oh, and guess what other kind of tacos they had at the Hawk’s game? Cricket tacos!!! Yes, crickets as in the insect. Interesting, but gross. And no, I was not going to try them.

Thursday: Random

We had small group Thursday night, but it was at an earlier time than normal. I wasn’t that hungry, but knew that I needed to eat something beforehand or I would be HANGRY by the time we got home. I made myself a smoothie with berries, almond milk, chocolate protein powder, spinach, kale and cinnamon, and then made David an easy breakfast for dinner meal too- two fried eggs with breakfast potatoes.

Weekly Eats
Old photo, but similar smoothie.

Friday: Spaghetti Squash Chow Mein from Little Bits Of Real Food and Real Talk

Weekly Eats

I had already planned on making an asian dish tonight, but since we had a lot of spaghetti squash from Tuesday, I looked up a recipe that would utilize the rest of the squash. I used this recipe as my inspiration, but ended up changing it a bit and adding additional ingredients, per usual. 🙂 I used a slaw mix from Trader Joes that had kale, brussel sprouts, broccoli and cabbage, a small bag of frozen stir-fry veggies, and ground turkey. I also added a dash of red pepper which kicked up the spice. Delicious!

Saturday: Memphis BBQ Company

Weekly Eats

I was super hungry for dinner and David said he was in the mood for “a pile of meat,” so we headed to a BBQ restaurant to satisfy our hunger. I got the BBQ plate with pulled pork, pulled chicken, collards and corn on the cob. It was good…not amazing…but we still left pleased and satisfied with dinner. Our server was amazing, which was definitely a pleasant surprise. We haven’t had the best of service at many of the other restaurants we have visited lately, so Memphis MMQ Company definitely wins for that one!

Additional Eats:

Perfect Paleo Banana Bread by Jen Eddins from Peanut Butter Runner

Weekly Eats

I had some bananas that were wayyyyy past ripe, so I made a new-to-me banana bread recipe from Jen’s blog. I added chocolate chips because, well….you gotta add chocolate chips! This recipe was delicious and I take a bite everytime I walk into the kitchen! And it’s even better topped with a little peanut butter!

Another Week of Dinner Eats

I know, I know, I am a couple days late on this post. David and I got back in town from Easter Monday afternoon, and I’ve felt behind with everything ever since I got home! I’m babysitting my niece and nephew today and Thursday, so it may be awhile before I feel like I’m caught up on life. Anyone else feel like that after being out of town? But it’s okay, our trip see see my husband’s family for Easter was definitely worth it. I hope you all had a great Easter and weekend as well.

Let’s see…our dinner’s from last week…

Sunday: Sheet Pan Chicken and Veggie Bake by Lexi’s Clean Kitchen

One pan meals are seriously the best, so I tried this version from Lexi’s Clean Kitchen. I used different vegetables than the recipe-onion, white potato, sweet potato, brussel sprouts, green beans, and it came out great. I loved the spices too. Super easy.

Weekly Eats Week 11

Monday: Breakfast for Dinner

My stomach was feeling a little off, but David was in the mood for pancakes, so I made some of my simple, gluten-free pancakes made from one banana and two eggs. I also added a tablespoon of coconut flour to thicken up the batter, as well as a teaspoon of chia seeds and sprinkle of cinnamon. I microwaved some frozen berries, smashed them up a bit to make them liquidy, and then topped the pancakes with the berries and a little yogurt we had left. David loved them! I always have fun experimenting with new toppings for these pancakes.

Weekly Eats Week 11
Doesn’t photographph well, but it looked good in person!

Tuesday: Taco Bowls with potatoes (layered on the bottom)

I cooked up a half pound of ground turkey with taco seasoning, sauteed some green peppers and onions with garlic, and bam, easy meal. I also roasted up some potatoes for some carbs, which I actually layered on the bottom of the bowl. I’m beginning to think that you can’t go wrong with any potato combo. ( i.e. sweet potato nachos or spiralized sweet potatoes with eggs or sweet potato tuna melts or breakfast kale and potato sheet pan). I also had some fresh cilantro from the previous week, which made the bowls even more delicious.

Weekly Eats Week 11

We didn’t eat all of the sauteed onions and peppers, and I ended up using them in my scrambled eggs the next morning. Best decision ever.

Wednesday: Cumin Roasted Chickpea Chicken Bowls by Cotter Crunch

I had been intrigued by this recipe for awhile, so I decided to finally make it. I followed the chicken and chickpea recipe for the most part, but I also roasted some sweet potatoes, brussels, sauteed some kale, and then added them all bowl and tried to make it a little pretty. David and I enjoyed the flavor, but David wasnt a fan of the texture of the chickpeas. He apparently only like chickpeas in the form of hummus. But we still enjoyed the meal overall.

Weekly Eats Week 11

Thursday: Zucchini Tuna Melts

Once again, a new tuna recipe for us. I cut a zucchini long ways, hollowed out the zuchinni a bit, and then roasted it at 400 degrees for about 15 minutes until it was soft. While the zucchini was cooking, I made tuna fish (a little mayo, a lot of mustard, garlic powder, onion powder, italian seasoning), and then filled the zucchini with the tuna, and topped one half with cheese for David. I then broiled the zucchini for about 5 minutes until the cheese was melted. I paired this meal with some roasted potatoes. It was good, but I still prefer our sweet potato tuna melts.

Friday: Burgers and veggies

I’m getting in the summer grilling mood apparently, so this meal was the same as last Friday. But you can’t go wrong with burgers, potatoes, and veggies. I’m now realizing how much we eat potatoes…oh well, we gotta get our carbs!

Weekly Eats Week 11

Saturday: Out to eat

David and I headed to Boone, NC to spend Easter with my father-in-law, so we went out to eat at a restaurant called Red Onion. I got the greek turkey burger (sans bun) with a baked potato on the side. Yum!

Okay, well I am off to babysit…aka be the most exhausted I’ve been in awhile!

Have another great rest of the week!

What We Ate Last Week

Okay, it is officially spring now, so shouldn’t that mean spring-like weather? Ughhhh…so ready for it! I know I can’t complain because I haven’t had to deal with snow like a lot of  you have lately, BUT I am tired of the cold mornings, rain and wind.

I want this weather back!

Let’s get to our weekly eats, shall we?

Sunday: Crockpot buffalo chicken with roasted potatoes
Oh gosh, these were so good (and easy!), but oh so spicy!!!

(I don’t have a photo because they did not photograph even remotely well. Sorry!)

Here’s what I did-

I added two chicken breasts to the crockpot with a ½ cup of hot sauce, ½ cup chicken broth, and then 1.5-2 tablespoons of ranch seasoning. I set the crockpot on low until the chicken was cooked through, around 5 hours. Once done, I took the chicken out of the crockpot to shred, and set aside.

I then whisked about 2 tablespoons of arrowroot starch with one tablespoon of water to make a slurry, and added it into the crockpot with the sauce. (You could also use 1 tablespoon of cornstarch and 1 tablespoon water for this.) I let it sit in the crockpot for a few minutes to thicken up, and then added the shredded chicken back to the pot, mixing thoroughly to fully coat the chicken. I think this whole starch and water part could easily be left out, but I did like the way the sauce coated the chicken.

I tasted the chicken near the end of the cook time, so when I realized how spicy it was going to be, I decided to make some sort of sauce to drizzle on the top, in hopes of balancing out some of the kick. I dont have the exact recipe, but generally, I mixed about ¼ cup mayo with some dried parsley, garlic powder, onion powder, dried chives , sea salt, pepper and lime juice. It was good, but I definitely want to work more on this sauce.

I also roasted some potato rounds, and topped the potatoes with the buffalo chicken and herbed lime mayo. Despite the spiciness, David and I still liked it and we both got seconds! I’m already brainstorming how I could make this again, but in a way that is a little less spicy. Stay tuned.

Monday: Burgs (aka Burgers), sweet potatoes, and sauteed lemony kale. For some reason, I’ve been abbreviating a lot of words recently, and have been calling burgers, burgs.

Weekly Eats

We used the cast iron to cook up some burgers (grass-fed beef for him, chicken burger for me). I roasted some potatoes and sauteed kale on the side for a super easy meal.

Tuesday: Breakfast Kale and Potato Sheet Pan by Healthy LIttle Peach 

Weekly Eats

The recipe has been on my mind every since I made it several weeks ago. It’s super simple, and packs a bunch of nutrients into literally one pan. And it always looks SO pretty coming out of the oven. 🙂

Wednesday: Thai Tuna Patties with Cilantro Cabbage Slaw by Ambitious Kitchen

Weekly Eats

I bought a big thing of my favorite canned tuna from Costco, so I’ve wanted to do something other than make the typical ol’ tuna fish. Well, this recipe immediately caught my eye. I think it was a combination of the bright colors in the photos and also the unique spices. David and I loved the flavor of these, especially with the slaw. I did overcook the patties a little because they were a little dry, but overall, we enjoyed them and liked this alternative use for the tuna.

Thursday: Turkey and Vegetable Skillet by Recipe Runner

Weekly Eats

It’s been a while since I had made this recipe, but but I love it because it is so customizable. You can use whatever vegetables you have on hand, and it always comes out delicious. The recipe only calls for ½ cup diced tomatoes, but I ended up using the whole can (probably because I added so many vegetables that I needed the extra juice!) For my veggies, I pretty much stuck to the recipe this time, but you can use whatever veggies you prefer.

Friday: MOD pizza and salad

Weekly Eats

Friday was super busy for me, and David and I didnt get back from our meeting with our real estate agent* until 6, so I was not in the mood to cook. We actually had coupons for a free pizza and salad from a new place that opened up close to us called MOD pizza, so we headed there and ordered our food to-go. David got their seasonal pizza that came with a white sauce, sausage, roasted red tomatoes, roasted mushrooms and a balsamic fig glaze. I got a salad with a bunch of toppings. The way MOD pizza works is similar to Chipotle…all pizzas and salads are one price, and you can add whatever toppings you want for no additional charge. We both enjoyed our food, and said we would try it out again, but it wasn’t an “omg we have got to go back here.” BUT when it’s free, I won’t complain. Oh, and we ate our food while watching Pitch Perfect 3, which definitely made the whole thing even better.

*Yes, we are looking to buy a house! It won’t be until later this year when our lease is over, but we wanted to get the process started. We are super excited, but it’s also overwhelming too!

Saturday: Date night at Cheeky Taqueria


We were in the mood for Mexican, so we headed to a new-to-us place called Cheeky’s. I ordered a cup of chicken tortilla soup and two different tacos in lettuce cups: A Street Style taco with grilled chicken, salsa verde, onions and cilantro and a Hand Pulled Pork taco with shredded pork, caramelized onions, crumbled cheese, cilantro and a smoky salsa. So good! We will definitely be back!

And I HAVE to mention these!

Four Ingredient Samoas by Eating Bird Food

Weekly Eats
Seriously, how cute are these? And the look just like the real thing!

Yall, these were so good! I saw these a couple weeks ago and knew I had to make them! Samoas were my and my sister’s favorite Girl Scout Cookies growing up, so I made a batch and gave half to my sister on her birthday. They really do taste like the Girl Scout Samoas…except way healthier! The other half of the batch didn’t last long between David and I, so I will be making more again soon.

What have you been eating lately?

A crockpot, leftovers and free food

Hi again! I hope you all had a great week last week! It was pretty normal for me, but I also had a couple of fun things thrown in there too! I babysat my niece and nephew, which was quite an accomplishment since I normally (or never) take care of two littles under the age of three. But we had fun, and all made it out alive. I also had a fun Beautycounter meeting last week too, and I’ll share more about that later this week!

In terms of meals last week…well, we had good food to eat every night, but I think I only cooked a handful of times! Never underestimate the power of a rotisserie chicken, a crockpot, leftovers, and free food!

Sunday: Date night at our usual

We moved our date night to Sunday and headed to one of our favorites, Marlow’s Tavern. I was in the mood for a bunch of fresh veggies, so I ordered the Asian Chicken Salad from the Gluten Free menu that came with greens, grilled chicken, tomatoes, fresh avocado, pickled vegetables, cilantro and scallion. It was delicious!

Monday: Sweet Potato Chicken Nachos

I discovered these a couple years ago and love the healthy twist on these nachos. I slice sweet potatoes into rounds and roast them in the oven until soft. I then top with chicken (I used a rotisserie chicken that I bought over the weekend) and whatever other toppings I’m in the mood for. This time, I added peppers and onions that I also roasted with the sweet potatoes. But the topping options are endless…black beans, corn, tomatoes, jalapeños, black olives…whatever your heart desires! I then sprinkle some cheese and broil until melted. I always leave the cheese off of mine, but it’s still delicious.

(Side note: Remember how the past few weeks David has not liked any sort of sweet potato combo? Well, this time I made some regular potato slices too for him, but he ended up really liking the SWEET potato nacho combination! Ha! I never know with that guy…)

Tuesday: Leftover Tikka Masala

I made this several weeks ago and stuck leftovers in the freezer, and we are STILL eating off of it. When I originally made it, I froze it in smaller meal size containers, so it’s been easy to just take out a container at a time to thaw. Super easy meal before small group.

Weekly Eats Week 10
Crockpot Chicken Tikka Masala

Wednesday: Crockpot Chicken Fajitas

My father-in-law was in town for work, so I made my chicken fajitas in the crockpot for an easy and delicious meal! I then set out tortillas, cheese, salsa, sour cream and avocado so that we each could make our own. I used the same recipe as the other week, but I think it came out even better this time!

Weekly Eats Week 10
Beautiful peppers for the fajitas!

Thursday: Panera Salads

I got an email from Panera on Thursday saying that I had a free salad on My Panera card. I was excited, so I logged onto my account to double check, and I found I had TWO FREE salads! I haven’t been to Panera in awhile, so I’m not sure why I got them, but I wasn’t going to ask questions. This actually worked out perfectly because I didn’t have anything exciting planned for dinner, so I swung by Panera on my way home from Girls on the Run practice. I ordered the Green Goddess Cobb Salad and Southwest Chili Lime Salad for David and I to share. The Green Goddess Salad has always been my favorite, but I loved the flavor combinations in the Southwest too. I also made a baked potato for us too, since the salads were pretty low in carbs and carbs are a necessity!

Friday: Leftovers

We had both salad and fajitas left from the week, so that ended up being our dinner. I made some of the fajita chicken into nachos for David, and added additional roasted veggies the the leftover salad for me. A little random, but it ended up being surprisingly good. (P.S. I hate to waste food, so I always try and find a creative way to spice up our leftovers.)

Saturday: Date Night at Stockyard Burger and Bones

This was our second time going to Stockyard, and while we liked it, we don’t think it’s amazing. We started with the smoked pork nachos for our appetizer, and then I got the Stockyard Cobb Salad that came with smoked pulled chicken, roasted corn, bacon, egg, red onion and tomatoes. It was good, but I can’t say it was anything special. However, it was still a great night out with my husband AND I didn’t have to cook!

Weekly Eat Week 10
Not the best photo, but you get the gist!


Enjoy your week friends!

Birthday celebrations, family, and lots of eats.

I think I spoke too soon last week when I said that I thought spring was here. It’s been cold and windy this week, and I don’t think it’s going to warm up much next week either. Boo.

But I’m here once again with more dinner ideas and recipes for you all! I had a lot going on this week, so I really didn’t cook dinner until mid-week!

Sunday: Take-out pizza and salad from Mellow Mushroom

My sister and her family moved this weekend (only two miles from where they were living), so David and I picked up pizza and salad to bring over so to they didn’t have to think about cooking after a weekend of moving with two little ones. I forgot to take a picture of the food, but I did get some photos of Giuliana with her Uncle Dave. She wanted to sit on his lap and feed him her pizza. She sure does love him!

Monday: My birthday dinner!

Monday was my birthday, so David and I went out to eat at Maggianos, a nice Italian restaurant near us. When I saw salmon on the menu, I knew that’s what I wanted so I ordered the salmon salad with a a side of gluten-free spaghetti. I couldn’t go to an Italian restaurant not get pasta! David got his favorite Italian dish, Chicken Marsala, with a side of mashed potatoes. I forgot to take a picture until we had already started eating, so the photo is not the best. But all the food was delicious!

We then headed over to my sister’s house for dessert and to watch the season finale of The Bachelor. David and I picked up gluten-free cupcakes and gluten-free hummingbird cake from a gluten-free bakery near us, and oh my gosh…SO GOOD!

(And serious kudos to my husband who tolerated watching The Bachelor with my sis and I. I didn’t want to miss watching The Bachelor Finale with my sis, but I also wanted to hang out with my hubs on my birthday. I think he spent like 99% of the time catching up on social media on his phone, but I’m still glad he was there. 🙂 )


Tuesday: Leftovers

We had leftovers from both Sunday and Monday, so our dinner consisted of the random leftovers before we headed to small group.

Wednesday: Ground turkey stir fry

I originally had a different meal planned, but I was missing a few ingredients and I didnt want to go back out to the store. I had some ground turkey in the freezer that I thawed, along with a bunch of veggies, so I opted for a stir-fry. I sauteed some garlic, carrots, and onion in sesame oil and then added ½ lb. ground turkey. Once the meat was cooked, I added some veggies (peas, brocolli, cauliflower rice), along with a homemade stir-fry sauce that consisted of coconut aminos (gluten-free soy sauce), almond butter, and a dash of ginger and chinese five spice. I am seriously obsessed with the flavor of this sauce! It is so good! You could easily leave out the chinese five-spice if you wanted, and it would still be delicious.

Weekly Eats Week 9

Thursday: Scrambled eggs, pancakes and roasted veggies

I never get tired of breakfast for dinner, as you can tell in these weekly posts. We had a banana that was turning brown, so I decided to whip up my easy gluten-free pancakes that consist of a ripe banana, two eggs, a dash of cinnamon, and then whatever else you want to add. I typically add chia seeds and protein powder or collagen if I have it. You literally just mix everything together and then cook them in a pan like you would any other pancakes. I also sometimes feel like the batter is a little runny, so I’ll add a couple tablespoons of coconut flour to thicken it up. I added a couple scrambled eggs and roasted broccoli on the side.

Weekly Eats Week 9
Cheesy eggs (I leave the cheese off of mine), topped with a few cherry tomatoes I had in the fridge, roasted broccoli, and my easy gluten free pancakes.

Friday: Lemon Pesto Salmon from Running In A Skirt with asparagus and baked potato

I found a dairy-free pesto at Trader Joe’s that used cashews instead of cheese and since I haven’t had pesto in so long,  I knew that I had to try it! I found an easy salmon recipe that called for lemon and pesto, so I baked that up, along with a baked potato and roasted asparagus.

Weekly Eats Week 9

David thought the meal was great, and I thought it was okay.  The flavor of the salmon was good, but I think I am just getting tired of salmon. I bought a big bag of frozen, wild-caught salmon from Costco awhile ago, which is why salmon has been on the weekly rotation. But I think I’ll have to take a break for a little bit. I also thought the asparagus were a little tough, but you win some, you lose some.

Saturday: Leftovers from the family birthday lunch

Both my sister and I have March birthday’s, so my parents planned a joint birthday celebration for us. We all meet at my sister’s house and ordered take-out Chinese/Thai food from a restaurant near them. We got a several different orders to share, and I was able to find a dish that was gluten-free which was great. My mom also made her famous (well, I think it should be famous), Boston Creme Pie, which my niece G couldn’t stop talking about all day. “I wanna see the birthday cake in the fridge.” “Birthday cake.” “Birthday Cake.” “I want birthday cake in fridge.” It was super cute…but I also wasn’t the one that had to give her the news of “It’s not time for cake yet…”

Dinner Eats Week 9

It was so great to have my family all together again and such a fun celebration. My mom, sister, niece, nephew and I also had a dance party in the living room which was super fun and will always be such a great memory for me. I think it was a combo of the babies laughing and having fun, along with being with the people I love that made my heart so happy.

All that to say, we had leftovers from lunch and ate that for dinner. My mom came back with David and I to stay with us because she was leaving for Florida in the morning and was going to ride MARTA to the airport. We live super close to MARTA, so it just made sense, and it gave us some extra mother/daughter time (aka a trip to Costco so I could use her membership card. Thanks mom!!!)

I hope your week was filled with much fun, family and love too!


Is Spring here yet? And recent eats.

Hello again!

Is anyone else totally ready for Spring? I feel like the warm weather is trying to make it’s way here for good, and I’m loving it! I went for a walk with a friend today, and it was absolutely beautiful-60 degrees and sunny!

Now let’s get to the eats!

Sunday: Zoodles with ground turkey spaghetti sauce

I used this recipe from Little Spice Jar for the spaghetti sauce but added ground turkey for some added protein. I used the crockpot like the recipe called for, but you could make it over the stove too. However, I do think cooking it long and slow is the way to go to get the most out of the flavor. I also cooked up some zucchini noodles, and topped it all with parmesan cheese. Delicious!

Weekly Eats Week 8

Monday: Leftover Zoodles

Leftovers from Sunday since I was headed to my sister’s for our weekly girl’s night (and sometimes her husband who pretends like he is not watching The Bachelor but really is.) I really do enjoy cooking, but it’s so nice to have leftovers for days like this.

Tuesday: Spicy Tuna Cakes from Nom Nom Paleo

I feel like term “tuna cake” always sounds unappetizing, but I promise they taste good (if you like tuna!). I typically make up my own recipe and throw a bunch of things together and David always loves them, however I was ready to try a new recipe. I found one by Nom Nom Paleo that included sweet potatoes, and I am alway sold on anything that includes sweet potatoes. I loved these wayyyy more than the ones that I typically throw together, but David was not a fan. I feel like he is going through a phase where he loves sweet potatoes, but not when combined with other foods. (Example #1. The sweet potato quiche last week. He thought it was good, but said the sweet potatoes should be separate from the eggs. Example #2: Sweet potato tuna melts from the other week. He liked them…but ate the tuna separate from the sweet potato base. I hope this phase ends soon because I love sweet potatoes combined with everything!)

Weekly Eats Week 8
Doesn’t photograph very well!

Wednesday: Indian Spiced Turkey Burgers from Practical Paleo by Diane Sanfilippo, Roasted Curried Cauliflower from Eating Bird Food and a baked potato

I made these turkey burgers several years ago, and was reminded of them when I was flipping through my cookbook last week. They are super simple, and have a really good flavor. To go along with the Indian theme, I roasted up some cauliflower in some indian spices. We both liked the turkey burgers (David said he would still prefer a beef burger…shocker. 😉 ), and we both LOVED the cauliflower. It was a good change from my normal coconut oil and sea salt. This meal did not photograph well, so no photo to show. Sorry!

Thursday: Spiralized sweet potato eggs in a hole

I saw a photo of this the other day, but with no recipe, so I decided to try it out on my own. We spiralized a couple small sweet potatoes, and then I cooked themin a little coconut oil and salt until they started to get soft. I then used a spoon to make three holes in the spiralized potatoes, and cracked an egg into each one and added salt and pepper. I put a lid on the pan and let the eggs cook. I really enjoyed this meal, and so did David…but he still ate the eggs and sweet potatoes separate. Ha!

Friday: Squeaky Clean Chicken and Veggie Bake from Fed and Fit

This was so easy and so good! You literally just throw everything into a baking dish and then stick it in the oven. It is also customizable to whatever veggies you have on hand. I used cauliflower, broccoli, green beans, a few random brussel sprouts we still had and then a handful of cherry tomatoes. This recipe is a keeper. Yum!

Saturday: Leftover Tikka Masala

Leftover Tikka Masala had been in the freezer from the other week, so I pulled it out for an easy Saturday night dinner. We paired this with a redbox movie, and had a relaxful night in.

I hope y’all have a wonderful week and eat some delicious food!


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