Image of Sarah Bridgeman holding asparagus

What we’re eating: June 15-21

How is it already Friday?! I feel like it was just Monday! Nevertheless, cheers to the weekend! I hope you are enjoying the what we’re eating series! Most of the meals I make are super quick and require minimal ingredients.

My parents are coming into town Saturday and we will be having dinner with them at our home. TEB will grill our fav chicken ever–honey mustard chicken! (If you’re subscribed to my newsletter, you got the recipe in your inbox today, if not put your email in the pop up!)

 

Saturday

Honey mustard chicken with grilled zucchini+squash, and sweet potatoes

Sunday

Kale salad with homemade truffle fries. The kale salad will include red pepper, green onion, tomatoes, avocado, kalamata olives, Go Raw sprouted pumpkin seeds tossed in Tessemae’s balsamic

Monday

Veggie bowls: black beans, cauliflower, red pepper, onion, squash, with all kinds of seasonings topped with mango salsa

Tuesday

Grilled Salmon with zucchini+squash and leftover sweet potatoes

Wednesday

Kale salad with homemade truffle fries

Thursday

Leftover veggie bowls

Friday

Gluten free pizza for TEB, and I will make a big salad topped with whatever veggies are left over in the refrigerator!

 

Pro tip: cook your potatoes in the crock pot! Throw them in and forget about them!

Kale tip: Always massage it. Otherwise it’s going to be bitter and gross. Plus, massaging the kale will help breakdown the tough cell structure. It will digest easier as well.

If you are needing a healthier dessert to make this week, these blender brownies are KILLER, and If you haven’t seen the other what we’re eating posts, you can see those here! These meals also require minimal ingredients! Win!

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