“If my life had a flavor, it would be coffee.”
I found this quote on Pinterest the other day, and it perfectly describes how I’m feeling on this cool Monday morning! Getting up early for the gym was a struggle, and the crisp air foreshadowing fall didn’t make it any better (summer, I already want you back!).
So, coffee helped. And so did this list from Joy the Baker: 11 Little Ways to Get Through This Monday. I especially love this: “…an after work situation is a lovely carrot to dangle in front of your face.” With that idea in mind, I’m looking forward to yoga, and then steak and a glass of wine this evening!
Plus, I just discovered what I’m going to do with all of the bananas in my freezer this week.
Weekly Menu August 25
Monday: Grilled Steak with Summer Nectarine Salad
Tuesday: Thai Chicken Quinoa Bowl
Wednesday: Kung Pao Chicken Lettuce Wraps
Thursday: Chipotle Cheddar Turkey Burgers with fresh corn
Friday: Susie’s French Chicken with Goat Cheese & Arugula Pasta Salad
Dessert is always better before dinner.
Or after. Or, both. Moral of the story? Dessert wins.
So, before diving into the weekly menu, I want to share a favorite healthier dessert of mine! The Strawberry “Ice Cream” shown below is the perfect way to satisfy your sweet tooth this summer without going all out every night. And, it’s super simple! Just blend together frozen bananas, vanilla almond milk, and strawberries (fresh or frozen). For two people, I usually use three frozen bananas, six strawberries and almond milk to taste (depending on desired texture/thickness).
Because of this “ice cream” and all of the smoothies I’ve been making lately, I always keep frozen bananas around! The key is to peel them BEFORE putting them in the freezer (I learned that lesson the hard way). It’s also a great way to save bananas for bread, etc. later.
Weekly Menu: July 14
Monday: Roast Chicken with Potatoes and Butternut Squash
Tuesday: Cheesy Spinach Stuffed Shells
Wednesday: Beef and Bell Pepper Kabobs
Thursday: Grilled BBQ Chicken and Pineapple Tacos
Friday: Taco-rubbed Burgers with Avocado and Crushed Tortilla Chips
Ah, Monday. I really haven’t missed you. But, I have missed my favorite egg frittata! Chock-full of bacon, cheese, and spinach, it’s the perfect breakfast-for-dinner start to the week. Go all out and pair it with greek yogurt pancakes and fruit, or keep it simple with some whole wheat toast.
Either way, don’t forget the wine! Apparently there are several different wines that pair well with eggs for dinner. You’re welcome.
Weekly Menu June 16
Monday: Breakfast for dinner: Easy Egg Frittata
Tuesday: Mexican Pizza
Wednesday: Creamy Tomato and Spinach Pasta
Thursday: 5 Ingredient Easy White Chicken Chili
Friday: Crock Pot BBQ Beer Chicken Sandwiches