Author Archives: Courtney

What I ate Wednesday: May 24th

Happy Wednesday!! So I might not have snapped photos of all of meals, but I did remember to take a few pictures! 

Breakfast– 2 muffins with some baked egg bites from Mary’s. 

Snack– RxBar (Maple Sea Salt… so good!!)

Lunch– Mary’s lunch (a little sweet potato beef action) then some random sides shared with Tripp (apple and yogurt)

Snack– cookie and coffee (Tripp didn’t take a nap until really late in the day… mama needed coffee after lunch ha!) 

Dinner– Kielbasa with white rice, roasted beets, avocado, and a peach 

Leo got a little bite too… And Tripp helped me too! Tripp had some chicken-veggie soup. His favorite! 

Thursday, here we come!! 

Meal idea + menu = MONDAY

Happy Monday!! I sure hope you all had a wonderful weekend. We had a yard sale! Lots of work, but it was a success! Talk about a great way to meet people in your community 😉 And I loved seeing things that have lost purpose around my house get a new home. We still have a couple of big items (couch and oversized chair/ottoman) and some other items hanging out, but I look for them to go soon! Wondering what prompted this?? Well… I have wanted to simplify things around here… motherhood has taught me that fewer things to keep in order make a happier family! PLUS… we are MOVING!! I will do a whole post about this exciting change this weekend. Promise 😉

So MENU for this week:

  • Roasted veggies (cauliflower, beets, red potatoes) with beef
  • Zucchini + carrot soup served over chicken and rice
  • Mary’s paleo to-go lunches (10 lunches!)
  • Dave’s gluten-free beef quesadillas (MEAL IDEA below!)
  • Strawberry banana spinach smoothies
  • Eggs + Blueberry muffins— HERE is the recipe link

Doing a big batch of roasted veggies on the weekend is KEY in getting veggies on my plate. If they are ready, I will eat them. As for the soup, I did a whole chicken in the InstantPot then once the chicken cooked, I took it out and added zucchini and carrots. Cooked those veggies and broth over night to have with the chicken or eggs and rice. If that makes sense… ha. Tripp LOVES when I do the veggies like this.

MEAL IDEA… a super cool one!! This quesadilla was inspired by THIS (that will happen at some point!) and finally finding some higher quality corn tortillas.  Then Dave just ran with it and took it to the next level… see photo below 😉

Gluten-free beef and cheese quesadilla

You need:

  • Organic corn tortillas
  • Cooked beef
  • Sliced Kerrygold cheese
  • Butter
  • Salsa and avocado

How to:

  1. Using a skillet or panini press, heat up the cooking surface. Throw some butter on the warmed skillet or press and put a tortilla down.
  2. Add beef and sliced cheese plus another tortilla to top it.
  3. Let it cook until cheese starts to melt and tortilla starts to brown.
  4. We used a panini press, but if you choose the skillet route, just get something to push it down (another skillet or a heavy bowl).
  5. Serve with avocado and salsa.

Gosh, I haven’t had a quesadilla IN FOREVER. Thanks to Dave, I could totally have this meal every night ha. It was seriously so good. We have been depending on sandwich meat a lot lately with everything so busy, so this was a nice change up!

A little Beautycounter update for you… do you have a safe sunscreen? I have used THIS one the past two years and LOVE it. I see myself using the stick version more this year… an ACTIVE toddler will do that ha! EWG has a whole list of safe options, check them out here.

Have a great night and I aim to post on the regular this week… we shall see!