January 2, 2020

What I’m Cooking This Week


Total Spent: $85.64

I’m still figuring out how I want to format these posts but here’s what I’m thinking – I’ll outline what I’m making for the week and what ingredients you need, plus links to recipes or instructions if it’s my own. Going to just give it a go today and you guys can give me feedback along the way!

You all know by now I’m a Trader Joe’s girl through and through. I pretty much exclusively shop there. It’s cheap, it’s fun, it’s small, it’s cute, it’s friendly – I love everything about it. This week I’m getting back to my regular eating routine after going totally rogue during the holidays. I thought I was going to turn into a Christmas cookie. Also, a personal goal of mine is to eat less meat in 2020 so most of what I’m eating is going to be vegetarian with alternative protein sources like shakes and chickpeas. Let’s do this!


Kale Bowl: Sauteed kale, sweet potato and fried or hard-boiled egg

Green Smoothie: Spinach, banana, frozen blue berries, Carrot Turmeric Juice, almond milk, chia seed

Chia Pudding: Almond milk, chia seeds (RECIPE HERE), and top with coconut granola, fruit or honey, coconut flakes, and hemp seeds


Salad: Sorrento blend salad, kale, cucumber, tomato, endive, avocado, Nutritional Yeast, Ginger Miso Salad Dressing, whole wheat pita on the side


Orange “No-Chicken” Chicken (RECIPE HERE – subbing chicken for peppers, onions and broccoli) served with coconut rice (add 1/2 can of Reduced Fat Coconut Milk to 1 bag of Organic Frozen Brown Rice)

Lemon Vegetable Orzo Soup (RECIPE HERE): Vegetable broth, orzo pasta or cauliflower rice, Mirepoix, chickpea, lemon and zucchini


Permissions, Dried Juicy Mango, Organic Popping Corn (1/4 cup popcorn and 2 tablespoons olive oil in pan), Suja Lemon Ginger Cayenne Juice, Banana & Almond Butter Protein Smoothie, Vanilla Almond Spiced Chia Protein Smoothie, Luna Chocolate Dipped Coconut Protein Bars