After a weekend away in Denver, I was looking forward to cooking at home and eating some good food. We had good eats while we traveled but I still got off track a little bit and didn’t eat as well as I would have liked.
We usually only had two meals and I realized that three works for me now. Even if “lunch” is on the small side. A little something to keep me going.
I also realized that when traveling, fresh fruit and produce seem to take a backseat. Not because I didn’t want it but because it’s not offered up as much in restaurants.
I find this very interesting!
Lack of freshness definitely caught up to me and made me feel a little on the blah side. I was ready to be in my kitchen eating some real foods.
First day back, I needed soup ASAP. Full of greens and homemade broth to welcome me back and get my body back in balance.
A little lighter the next day, some bananas with grain free granola. With a splash of almond milk after the picture was taken.
Today was a little bit more hardy, friend eggs with an avocado side salad. The eggs were fried in ghee and sprinkled with a little garlic powder and chili powder.
The side salad is simply some chopped romaine, chopped avocado, and then I topped that with a little bit of salsa after the picture was taken.
Easy salad with mixed greens, cucumbers, and carrot. A side of grass-fed hotdogs that I topped with spicy mustard.
Unpictured is leftover spaghetti squash and a smoothie. Pretty basic but the smoothie was delicious! Almond milk + spinach + 2 frozen bananas + 1/3C pumpkin puree Creamy and smooth, sort of like pumpkin ice cream.
Sushi! We have not had homemade sushi in ages. I couldn’t get the rice to turn out. It took me a while but I finally figured out how to successfully make sushi rice at altitude!
Normally sushi rice is a 1:1 ratio when cooking. However in the mountains it’s 1.5:1 So 1.5 cups water for 1 cup rice. I made 2 cups of rice and used 3 cups of water. It worked! Perfectly cooked and sticky sushi rice!
The filling is shredded carrot, cucumber, avocado and roasted shrimp. The shrimp was roasted at 400 for about 5 minutes. It was seasoned with soy sauce and chili garlic sauce. So good!
Spaghetti squash with some tomato sauce. The tomato sauce had Italian sausage and garlic chicken sausage added to it. I have to confess that I hate spaghetti squash. I decided to give it another chance and realized that I was right and I cannot stand it.
It’s mushy, stringy, and the strings have an odd rough texture to them.
I gave it another shot and I find it repulsive. Blech! No more spaghetti squash for me thanks!
- Smoked salmon
- Cheddar Cheese (though I didn’t have any)
- Red Apple
I made a quick sauce for the smoked salmon as well:
- Sour Cream
- Chopped Red Onion
- Whole Grain Mustard
A little salmon on a cucumber with a drizzle of sauce was perfection in a bite. This snack plate was exactly what I was looking for, full of fresh foods! I definitely needed those crunchy fruits and veggies.
Because we were away, I didn’t have time to meal plan or prep for the week. I feel like I’ve been playing catch-up all week long. Thankfully it’s almost the weekend and I can be prepared for next week!