Not going to sugar coat it, we ate out a lot this week. It was hard to avoid with Brandon traveling this week and me having meeting across town. There were also meeting with friends and a date night for the second week in a row (lucky us!).

Monday

Breakfast: cereal

Lunch: grain bowl salad

Charlotte's Lunch: apple sauce, Nutella on whole grain, dry apricots, cheese, strawberries, and almonds.

Dinner: Blue Apron's General Tso's Chicken. I have the tendency to impulsively purchase produce items and then struggle to come up with something to make. Some days I open our fridge like the contestants on Chopped open their mystery baskets and create something great in 30 minutes. This time the items were bok choy and daikon radish. I whipped out our paella pan because it was the only thing that could handle the three pounds of bok choy and allowed me to pan fry the chicken without having to batch it in a smaller pan.

The meal was delicious and has been officially added into rotation.

blue-apron-general-tso-chicken-bok-choy-daikon-radish

Tuesday

Breakfast: cereal, Eggo waffles with Nutella

Lunch: ham sandwiches.

Dinner: roasted sausage and veggies. I'm all about one sheet pan meals, especially when I have to run out the door to an event or client meeting.

Wednesday

Breakfast: cereal, Eggo waffles with Nutella, bananas

Lunch: Take it to the Bridge breakfast sandwich, Peacock (pineapple mint) kombucha from Up Dog, and a signature late from Lincoln's Haberdashery.

I had a morning meeting in South End with just enough time to finally check out Lincoln's Haberdashery. I, 100%, understand the obsession now. Think they'll let me move in?

Acme smoked salmon, house toast, cream cheese, dill, red onion, capers, and ikura.

Charlotte's Lunch: Nutella on whole wheat, cheese, salame, broccoli, and fruit gummies.

Dinner: Mini Italian meatloaves, orzo, and broccolini.

This was the second one sheet pan dinner of the week and a bit more complicated, but not so much that I wouldn't ever make them again.

Thursday

Breakfast: Eggos with Nutella

Lunch: Living Burrito and a Matcha Maca with hemp milk from Living Kitchen. This was the first stop of several during an epic afternoon with my besties Katy, Erin, and Charlotte.

Sunflower seed refried beans, cauliflower rice, sprouts, pico de gallo guacamole and cashew sour cream wrapped in a collard leaf – served with fire and brimstone hot sauce.

Dinner: Nachos with BBQ beef brisket and a cheese quesadilla from Tin Kitchen.

Tin Kitchen BBQ Beef Brisket Nachos + Cheese Quesadilla

Corn tortilla chips with goat cheese, salsa verde, scallions & sriracha.

Friday

Breakfast: yogurt bars.

Lunch: Japanese steak and shrimp chile ramen from Pei Wei. I recently signed up for their rewards program so the entree was free with the purchase of a large drink. Not a bad deal at all!

Wok-seared house-cut marinated flank steak, fresh-cooked shrimp and noodles in a spicy-savory Japanese sauce with minced garlic, red bell peppers, carrots, snap peas, onions, cilantro and lime.

Charlotte's Lunch: Nutella on whole wheat, cheese, tavern ham, carrots, almonds and dried cherries.