Hi friends! As I'm sure you saw on Insta, I was in Palm Springs this weekend! I was working at a conference for my full time job (most of my other travel this year has been for my private practice), and I felt so spoiled by the good weather and beautiful views there. It was the full moon on Friday, and when I woke up on Saturday the sight of the moon over the mountains in the early morning hours was just breathtaking!
See what I mean? I literally stopped in my tracks just to stare and take it in. The photo doesn't even begin to do it justice!
We stopped at an overlook and took a quick hike to stretch our legs. The views were incredible!
I got back to town on Sunday evening, so I did some quick grocery shopping and veggie prep so that I could be ready to cook this morning. I had today off, since I worked both weekend days, which has been a welcomed day of rest and self care. But more on that another time.
Here's the meal plan for the week:
Breakfast: Sugar Free Pork Sausage + Sautéed Spinach + Roasted Sweet Potato // This meal comes together in a flash. I start by chopping up some sweet potatoes into cubes, then roasting in the oven at 350 with my fat of choice (either ghee, avocado oil, or coconut oil), tossing every 15 minutes or so until golden. In the meantime, I take 1# of the sugar free breakfast sausage from US Wellness Meats (one of my staple items that I always keep on hand!) and cook it in a large skillet over medium heat until cooked through. When that is done, I add in two bags of chopped baby spinach (about 10 oz) to wilt, then transfer everything into four pyrex dishes to store and freeze!
Lunch: Pineapple Bacon Burgers + Roasted Carrots and Zucchini // This recipe is super popular with my clients, so it's about time I gave it a try myself! Start with 1# of ground beef seasoned with 1 tsp each salt and garlic powder, plus a dash of cinnamon and ginger. Form four patties, top each one with a pineapple ring, and wrap with two slices of bacon. Bake at 425 until internal temperature reaches 165, roughly 25 minutes. I originally got this idea from A Clean Plate! I'll be having these with roasted zucchini and carrots (both tossed with fat of choice, listed above, and roasted at 400 until tender and golden!).
Dinner: Tuna Casserole // This was a complete experiment of a meal, but I think it turned out well! The base is spaghetti squash (cut in half and steam in the Instant Pot for 7 minutes, then quick release the pressure) and cauli rice, which I sautéed on the stovetop until tender. I mixed up the squash and cauliflower with 4 cans of Safe Catch original tuna (the only brand of tuna that I use; here's why) and about 2/3 cup mayo, a mix of Primal Kitchen Chipotle Lime and Chosen Foods Black Garlic (cleaning out the fridge!). Topped it all with some fresh green onions and called it a day! Sometimes I pop this in the oven at 425 until golden on top, but today I just went ahead and portioned it out as is.
Snack: Zupa + Soft Boiled Egg // As always, you can get 20% off of your order + free shipping at www.drinkzupa.com using the code "wholedailylife"! I always have some of these on hand as an easy grab and go snack that is Whole30 compliant and nutrient dense. I'll be pairing these with an egg or two for a protein boost! For the perfect soft boiled egg: bring a pot of water to a soft boil, then add your eggs straight from the fridge. Set a timer for 7 minutes. When the timer goes off, transfer the eggs to an ice bath to quickly cool.
Alright friends, that's all for now. Have a great week!
-Tracey