Image of a salad

What we’re eating: August 17-23

Accidentally skipped this series last week but posted it over on my instagram stories! Oops! Below are some favs that we keep on our dinner rotation. As always they are made with, real, whole foods which is always what we go for over here. I am heading out of town next weekend, so keeping it pretty easy over here, and one of my rules when in doubt is to keep it simple!


Having dinner with TEB’s mom


Grilled honey mustard chicken with roasted sweet potatoes (made with this bomb seasoning) and a big green salad. We will make enough chicken and sweet potatoes to have for two nights, I will make a fresh salad both times!


Balsamic kale salad with tomatoes, avocado, peppers, pumpkin seeds, and olives. I will make sweet potato fries too!


Bowls: Ground turkey with roasted veggies: zucchini, squash, bell pepper, onion, avocado, and tomatoes.

Super easy and customizable, you can basically make anything into a bowl.


Leftover grilled honey mustard chicken with roasted sweet potatoes and a big green salad.


Balsamic kale salad with sweet potato fries


Turkey and veggie bowls


Pro tip, travel: I am heading out of town on Thursday, but I will have already prepped everything for TEB to just pull it all together! Being prepared is key, so it’s very important that I set him up for success!

Pro tip, leftovers: If you’re new around here, we are big believers in cooking once, eating twice! See my post on that here. So, leftovers…we always either re-heat them on the stove top or in the oven. It makes it feel less like leftovers and more like a brand new meal! Plus, it taste better than the microwave in my opinion!

Tag me on instagram with your meals made with real, whole foods!

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