We stayed in Denver Friday night to celebrate our anniversary. Check out yesterday’s post about our 3rd Anniversary Celebration at Stoic & Genuine.
We woke up Saturday morning and walked the half a block to Union Station to get coffee and share a pastry. Turns out they have a farmer’s market set up in the courtyard of Union Station on Saturday mornings. I LOVE farmer’s markets! We bought some very different produce – some that I’ve never seen before!
Donny also started a weight loss challenge with some people he works with in the industry. I haven’t been making him too much extra food because he’s either been gone or eating out for lunch. He is going to start taking his lunch everyday so I prepared a lot of extra food for the week. I’ll have to play around with grocery shopping to figure out how much to buy and now prepare! For now, here is everything I purchased for the week and how I used those food to prepare meals for a week of clean eating!
Grocery Shopping:
Farmer’s Market:
- Swiss chard, kale, heirloom carrots (white, orange, purple & red carrots), heirloom tomatoes, green onion and tri-colored green beans
- honeycrisp apples, blueberries, strawberries, cantelope and lemon drop melon
- apple butter (made with only organic apples and organic spices) and some grape jelly for Donny
Safeway:
- eggs
- pork loin
- 2% Fage Greek yogurt (one large tub and three individual ones)
- Grass-fed butter (salted and unsalted)
- broccoli, avocado and bananas
Meal Prep:
I had a LOT to meal prep and prepared some different foods that I normally don’t cook. I love a little variety!
I sautéed diced zucchini and yellow squash together. I usually grill it in large chunks, but I wanted to be able to put the diced pieces in tacos and veggies bowls. I cooked this in a large saute pan over medium heat.
I roasted the green onions, butternut squash (from Trader Joe’s last week), carrots, broccoli and red onion. I set the oven to 375° and put one pan in after the other. The green onions and butternut squash took 15 minutes, broccoli & red onion 15 minutes as well, then the carrots took 25-30 minutes.
I forgot to take a picture, but I sautéed kale as well. I heated olive oil and a little garlic in a large pan. Then threw the kale in with some salt and pepper, cooking over medium heat. I love cooked kale, but raw kale not so much! It is great to have cooked kale in the fridge to throw in omelets or scrambles in the morning.
I baked chicken thighs (the ones I froze last week, then thawed). I baked those at 375° for 15 minutes. At the same time I cooked cod in foil packets for 15 minutes as well. Half the chicken was seasoned with just salt and pepper, while the other half was seasoned with salt and the last of our “Nicsty” spice (a spice blend we got as a wedding favor from our friend’s wedding – it was awesome). I used Mrs. Dash Garlic & Herb No Salt Seasoning plus a little salt on the cod.
I thought we had pork tenderloin still from when we stocked up at Sam’s Club. I was wrong! I’d already decided I wanted to put pork in the slow cooker with green chile so I was forced to buy one! Pork loin was on sale so I bought it instead. I put the pork in the slow cooker, dumped Trader Joe’s green salsa over it and cooked it on high for 4-5 hours. It was really good! I then shredded it, rather than slicing it.
I packed all of that up for my lunches and afternoon snack. I didn’t workout on Saturday and I have this week off from Jodi’s class, so I actually went and did a leg workout at the gym.
A little later that afternoon I made my mid-morning snack. I decided to try to make a clean eating version of banana pudding. In a blender I mixed 1 2/3 cup unsweetened almond milk, 5 Tbsp chia, 4 scoops MusclePharm Isolate Protein and 250 grams frozen banana. I realized after I’d portioned this all out that I’d meant to mix in Greek yogurt to make it creamy! Oh well, I can mix it in before eating it if I want it. I left the banana pudding plain so it would set correcty and will add different toppings each day.
I spent more time in the kitchen this week, but I also prepared a lot more food! It will help when Donny is available to grill some of the food, rather than baking all of it. It goes MUCH faster grilling it and doesn’t make as big of a mess in the kitchen.
If you have questions about how I prepared something or where I bought it then send me an email, Facebook message or comment below!
Did you prepare any new vegetables or foods this week?
