A real-time look at what we ate this week. The plan with some notes about diversions from it. Get the grocery list here.

Southwestern Turkey Burgers with Pico de Gallo and Avocado (this was so good last week, we had to do it again!)
Coleslaw with Jicama and Pecans (I found an old favorite recipe!)

Quinoa Salad with Beets and Radicchio (get the recipe)
Sliced left-over Steak

Paleo/Vegan Taco Salad (get the recipe for this very versatile meatless filling)
Tomatillo-Spinach Guacamole (get the recipe)

Curried Tuna Collard Wraps (get the recipe)
Leftover Jicama-Pecan Coleslaw

This was a night I was really proud of myself.  When it got time to do so, I really didn’t “feel like” cooking.  But as I ran through the list of going-out options, nothing really appealed.  With just a few minutes of pausing, I decided to make the effort.  The results were so worth it and budget and body-friendly, too!
Grilled Pork Adobo
Collard Green Salad with Roasted Sweet Potatoes and Jicama

Dinner out with friends at Ellis Creek Fish Camp
Soft-shell Crab
Onion Rings
Green Beans


Had planned to cook at home, but was really feeling the need for some out and alone time. Tried a new pizza place in town, Renzo
Italian Chopped Salad (sooooo yummy!)
Pizza with Lamb, Tomatoes, Mozarella, Oregano, and Yogurt

As always, if you see something you want the recipe for, let me know!

May your days be truly delicious and satisfying!

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