Happy Friday friends!
I have to say that I am ending this week on such a HIGH note! I’m not sure if it was the positively gorgeous weather we’ve enjoyed the past few days here in Durham:
We even left the doors open at work!
Or maybe I’m so HAPPY because I’ve done Pure Barre every day this week!
Post Pure Barre Smoothie for the win!
Or maybe following my meal plan perfectly and feeding myself yummy nutritious foods all week – easily – has me jumping for joy. Especially after being sick FOR SO LONG, this week’s meals were on point!
Sunday: Spaghetti Squash Carbonara
Monday: Spaghetti Squash with Meatballs
Tuesday: Big Salad
Wednesday: Big Salad
Cheesy Quinoa Cakes! I loved this recipe SO MUCH! I will definitely be making these again. I substituted Gluten Free All Purpose Flour for the 3 tbsp. flour and Cabot Monterey Jack Cheese for the fontina. I also used a Tri-Blend Quinoa.
But you know, in addition to having great suppers, I also enjoyed having good options for breakfast, lunch, and snacks this week.
I tried a new-to-me juice that was on sale at Whole Foods:
and loved it! Suja Elements Mango Fuego – tasty! And actually not too spicy. I could have had a bit more heat and been happy.
Breakfast highlights, definitely THIS EGG for sure, but never underestimate the power of Gluten Free Steel Cut Oats with shredded Cabot Monterey Jack!
Creamy. Chewy. Delicious.
And I loved having prepped meatballs, celery, and salad waiting for me in the fridge. I don’t always have time to Meal Prep on Sundays, but boy oh boy, do I have a great week when I do!
What about you?
Did you have an AWESOME week or are you ready for the weekend?