Hello hello and happy Wednesday. We are halfway through the week and it feels like two weeks have passed since last weekend. Monday night we had a plumbing/draining issue that resulted in water all over the basement. Then yesterday there was a huge accident near my house which resulted in a late furniture delivery. Ugh.
Adulting is the worst sometimes.
Annnyyyways, enough of me bitching. Let’s talk about something that isn’t the worst – food. Yesterday was a very typical day of eats foe me.
Breakfast: Egg whites and ground Butcher Box breakfast sausage
It was still hot and steamy when I took this picture. I’ve been eating this protein-packed goal of goodness every morning for breakfast so far this week. I scrambled by Butcher Box (<– use this link to get $10 off their first order!) breakfast sausage on Sunday and divvied it out in my pyrex bowls for easy weekday morning meals.
AM Snack: Chickpea mini muffins, just like last week. And also just like last week, I didn’t take a picture because they just aren’t cute.
Lunch: Nuco coconut wrap with Applegate Farms turkey, genoa salami and arugula.
I was home for lunch waiting for my new sofa so I whipped up a roll up with some leftover sandwich meat and coconut rollup. I wasn’t starving so this was the perfect small lunch for me.
PM Snack: A handful of pretzels
I was able to sneak in a 30-minute weights class and a 30-minute cycle class last night and needed a little something small before heading to class.
Dinner: Korean beef tacos (again!) and roasted broccoli
I did myself a huge favor by making the beef on Sunday during my meal prep time then just heated the beef up on the stove while my broccoli roasted. SL loved these tacos and they are so easy.
These Korean beef tacos are life.
Korean Beef Tacos
(inspired by Pinch of Yum’s recipe)
◾️ 2lbs top sirloin
◾️ 1 large apple
◾️ 1/2 teaspoon ground ginger
◾️ 4 cloves garlic
◾️ 3/4 cup coconut aminos
◾️ 1/2 cup coconut sugar
In a food processor or blender, combine everything EXCEPT the meat (duh). Put sauce and meat in a slow cooker for 3-4 hours until meat shreds easily. Shred all of the meat and enjoy immediately or put in the fridge to serve later.