before I share my meal plan for the week, I need to tell you about my Friday night
it consisted of breaking bad episodes (my roommates and I just started watching) and homemade banana soft serve!
thanks to my amazing Nanny, I got a 14 cup food processor for christmas which is now my favorite piece of kitchen equipment. In the food processor went a bunch of frozen nanners, a couple tablespoons of peanut butter, and a splash of milk. We each enjoyed a large bowl. YUM.
also from my good camera was my yogurt breakfast bowl that I enjoyed Saturday morning. Just plain greek yogurt mixed with pumpkin butter and topped with some dried fruit, crumbled cereal, half a banana, and melted peanut butter. The melted peanut butter is what really made it..naturally
Meals for the Week 1/20
Crock Pot Chicken Curry
Slow Cooker Turkey Quinoa Meatballs with Spaghetti Squash
Snap pea Miso Slaw with Baked Salmon
Kale Quinoa Salad with Pomegranate Vinaigrette
I’ve been waiting to put this stuff to good use! Its sweet, but not too sweet, and full of delicious pomegranate flavor
for the dressing I whisked together 4 tbsp olive oil, 2 tbsp pomegranate vinegar, 1/2 tbsp honey, salt and pepper. I massaged the kale (about one big bunch) in the dressing and then added in 2 cups cooked and cooled quinoa, 1 cup crumbled goat cheese, 1/4 cup sunflower seeds, and 1/2 cup dried cranberries. I wanted to add in fresh pomegranate seeds but my grocery store didn’t have any womp. It is still delicious though!
dinner last night was crockpot chicken curry: In the crock pot (my second favorite piece of kitchen equipment went) 3 sauteed leeks and 2 cloves of garlic cooked in 1 tbsp coconut oil, 3/4 pound chicken breasts, 2 chopped bell peppers, 2 cups chopped snappeas, 2 cans coconut milk (1 light, 1 regular), and 3 tbsp of red curry paste. Cooked on high for 5 hours and voila. Hit the spot.
Especially after watching the patriots lose..that game was pretty miserable to watch..ugh. Oh well..
Time to go work on Finance..womp womp.
Have a great day everyone!