What I’ve Been Eating This Week

I started my week off with delicious pancakes and berries. I had run out of my white chocolate peanut butter, so it was extra dark chocolate peanut butter in and on top of these pancakes. Still good!


This was a warm baked bowl of pumpkin oatmeal filled with apple chunks, raisins, dates, banana, and cinnamon.


I had more scrambled eggs mixed with cottage cheese and though they were good, they weren’t as good as I remembered from the week before. I’m still learning how long to cook them to perfection.


Using some leftover pumpkin, I grilled up some French toast and topped it with peanut butter, jelly, and toasted coconut. I know, I’m so predictable.


Here are some more pancakes, this time topped with white chocolate peanut butter- equally delicious!


I needed a fast breakfast on Saturday morning, so I went with toast topped with regular peanut butter and jelly. I enjoyed this with half a banana and some berries.


Sunday morning, I was gifted with the pumpkin pancakes. I couldn’t even tell they were gluten free! My sister and her fiancée made them and I smeared some peanut butter on top.


This lunch was an assortment of colors and flavors. It included both black beans and chickpeas, corn, avocado, peppers, carrots, and spinach served with shredded cheese, brown rice, and barbecue sauce. So good!


This sandwich was very fancy. Here you see it from above served with veggie sticks on the side.


Here is a close up view of the chicken, cheese, tomato, and spinach in which it was stuffed.


I had lunch out with my friend Molly and got this delicious blackened salmon salad and some tortilla chips and salsa on the side.


This was another delectable stir fry, this time with chicken, black beans, broccoli, zucchini, carrots, peppers, and whole wheat bow tie pasta.


I made this salad as a sort of surf and turf combination, topped with a piece of salmon and leftover short rib. It was delicious and filling.


After Yoga with my sister on Saturday, we went out for a very late brunch/dinner kind of thing. I chose an omelet stuffed with smoked bacon, peppers, and muenster cheese. The toast and potatoes were also amazing.


Sunday, I was still stuffed from breakfast, so I went with a cup of Greek yogurt mixed with pomegranate seeds. This is a juicy and tasty combination.


This dinner was a chicken, zucchini, parsnip, spinach, and pepper stir fry served with the most amazing baked sweet potato fries. They were spicy and sweet and incredible.


This dinner was some steak and salad with a roasted vegetable medley, including cauliflower, carrots, and parsnips.


Short ribs in the slow cooker with barbecue sauce is amazing. I had mine with brown rice and broccoli.


This was a spinach salad with chicken, celery, carrots, pepper, and mixed with poppyseed dressing.


Brunch was so filling that we didn’t end up eating dinner. On Sunday, I came home to some chicken Parmesan, spaghetti, brushetta, zucchini, pepper, and mushrooms.


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