Since I worked the weekend, I had Tuesday off this week, woo-hoo! I used the time to get my holiday gift shopping 100% purchased, wrapped, and packed for shipping, woo-hoo x2!
This week’s tea – Chestnut. This was my favorite flavor yet; not as good as coffee, of course, but still pretty sweet and roasty. And the smell is unbelievable, I got a yummy whiff every time I opened my desk.
With an almond cookie from my co-worker.
Or s’mores trail mix.
That s’mores box was gone within 24 hours.
This week’s coffee:
Also I enjoyed a Winter Cheer (Stumptown cold brew with mulling spices!) with a cocktail grapefruit (a mandarin and pomelo hybrid that has the tang of a grapefruit without the bitterness).
And one morning I made us pink smoothies – plain Greek yogurt and orange juice with frozen grapes, blackberries, and pomegranate.
I only have one work lunch photo this week, we have been slammed and I ate hurriedly at my desk while I worked so I mostly stuck to pizza.
But Tuesday at home I did eat a tasty yogurt bowl.
Plain Greek yogurt with the last of the cranberry sauce, fresh pomegranate, chia seeds, and Maple-icious Pecan Granola. I’m going to miss that sauce.
First things first – I started almost every dinner this week with an appetizer of a big hunk of ciabatta schmeared with Smart Balance.
Also cocktail hour with this dream team:
Adam bought me those ridiculously exciting Luxardo cherries for my birthday and I’ve been hoarding them for winter cocktail hours ever since.
Monday night we harnessed the power of the soft-cooked egg yolk and made easy but amazing bowls.
Mine was roasted green beans, maple chicken breakfast sausage, and a sunny side up egg on top. Best meal of the week!
The leftovers weren’t half bad though, scrambled eggs with chopped sausage, frozen spinach, and TJ’s sticky toffee cheddar cheese.
Speaking of, I know it sounds
a little a lot weird, but if you see that cheese a Trader Joe’s, buy it, the sweet and savory combo just works. Full disclosure though, it does have dates and raisins in it.
Wednesday and Thursday we ate giant Chipotle-style salad bowls.
Baby romaine base // sautéed onions and peppers // sautéed chicken that was marinated in ginger, garlic, chipotle, lime, honey, and canola oil // avocado // shredded cheese and sour cream.
If I could figure out how to make those fabulous lime-y chips at home we’d be able to stop going to Chipotle!
P.S. Happy birthday to my (funny, handsome, smart, kind) husband!!!