I had a little fun in the kitchen this after noon. Brandelyn from vintage & chic came by and we recorded a tutorial on how to make my go to chipotle meatballsl! I can’t wait to share it with you 🙂
In the meantime here’s what I made for this week:
Protein wise, like I mentioned I made my good old chipotle meatballs.…it’s been a while but they are such an easy recipe to teach you and such a great way to use all the beautiful veggies I got from my CSA basket this week. I added in red pepper, onions, zucchini, spinach and carrots. So good! I had an old grapefruit nearing it’s end of life and a sad looking lime so I combined the juices along with some garlic and cumin and marinated a few chicken breasts. I also prepared a pork loin for skewers for dinner tomorrow night. I also made those pesto version of my egg bites again, they were so good. Try them with a touch of fresh salsa. Mmmm.
For carbs I made a pot of brown basmati rice and a pot of quinoa. Nothing too wild and crazy here but they are both so good all on their own. I like to have quite a bit extra in the fridge made ahead of time so I can grab and make cold salads with them or reheat for dinners as needed. Makes things really quick during the busy week.
I lightly steamed sugar snap peas and yellow and green beans to have ready and I also cut up celery and carrots for quick munchies.
Oh I and I have some left over banana bread from last week that I portioned out and froze. Plus I plan of testing this recipe a bit this week so I can post it for you.
For great sources of fat I made my protein avocado pudding and some fresh coconut milk.
And that’s a wrap! 🙂
I’ve started recording some other videos and have a few things coming for you guys. Is there anything in particular you’d like me to post about or a tutorial on?