After a busy weekend with no time to do grocery shopping (or blog, for that matter!), yesterday was all about easy meals with what was left in the fridge. For breakfast, I whipped up some simple oatmeal and topped it with a serving of apple plum compote that I had stashed in the freezer.
For lunch, I put together a salad with avocado, goat cheese, mixed greens, and dijon vinaigrette. This has been my favorite combination lately, and a great way to squeeze some veggies in midday! I paired the salad with some of these yummy fig and olive crackers from Trader Joe’s. I also brought a pumpkin muffin, which I enjoyed as a snack with a ripe pear.
After work, I stopped at Trader Joe’s to pick up groceries for the week. Then, I made this easy veggie pasta. In a large skillet, I sautéed an onion in olive oil. Then, I added minced garlic and a bunch of frozen veggies – broccoli, peppers, peas, and corn. Once everything was warmed through, I tossed it with cooked whole wheat penne, some sun dried tomatoes, fresh mozzarella, crumbled goat cheese, and a bit of olive oil. I’ve still got plenty of leftovers for later this week!
*My Daily Eats posts offer a glimpse into my everyday life and intuitive eating habits. They are meant to offer quick, healthy, and yummy meal ideas. Let me know in the comments what you’ve been eating recently!*
Glitter & Grace 