April Menu #2 + New Series

Happy weekend! Y’all. This little boy LOVES a leaf blower. His Lala and Sonny got him this one that blows bubbles. LOVES it πŸ™‚

Well the big road trip… didn’t happen πŸ™ Tripp woke up with a fever the day we were supposed to leave. A nasty fever virus that had to run its course and meant we had to stay home rather than hit the road. It is always sad to see your little sick. After a couple of days, he was feeling better and we are SO thankful πŸ™‚

I did buy some of our road trip favorites the day before he got sick. And, hey, all of the quick and easy foods were perfect to have on hand while taking care of Tripp (Paleo Valley beef sticks, Jackson’s Honest Chips, Bobo’s Oatmeal Bites, Simple Mills muffins…). But this week we are thinking bigger. Well just bigger than snack-sized items, broth, crackers, and oranges (ha) and excited for a fun menu.

GOAL for April… a NEW series! I am going to cook one recipe out of a cookbook each week. I will report back during the week and let you all know how we liked it. I am more of a buy this and that at the grocery store then throw it together, BUT, recipes are fun for me too! And I always like expanding my list of “go-to” meals. I get pretty attached to cooking meats and veggies particular ways (especially seasoning them), so this will encourage me to try something new.

Menu #2 for April

  • Instant Pot shredded chicken, roasted potatoes, and massaged kale salad
  • Pork chops, roasted sweet potatoes and brussels sprouts, and cucumber + romaine salad
  • Squash zoodles, meatballs, and romaine salad
  • RECIPE from Fed and Fit–> Taco Squash Boats
  • Beef, broccoli, and rice stir fry

I have some canned tuna (we are loving tuna salad for lunch!), turkey sandwich meat (perfect for roll ups with avocado and a pickle!), and some raw veggies + hummus for most of our snack or lunch options. And fruit, of course πŸ˜‰

Have a great day and can’t wait to share what we think of the Taco Squash Boats!

April Menu #1

Happy April y’all! Whew. These last couple of weeks have flown right on past me. I even turned 30 somewhere in there…. ha!

It seems like our weather has me planning nice cold salads for the hot days then a few days later I am making a pot of chicken soup for the chilly days! Gotta love Spring in Alabama πŸ˜‰

Here’s what we are enjoying this week:

April Menu #1

  • Roasted brussel sprouts and carrots, organic white rice, and shredded chicken
  • Baked sweet potato, wilted kale, ground beef, and marinara sauce (topped with a sprinkle of cheese)
  • Kale-lemon salad, chopped carrots and cucumbers, shredded chicken (drizzled with paleo Caesar dressing)
  • Taco salads with ground beef, romaine lettuce, chopped carrots, avocado, and salsa
  • Turkey burger, mashed potatoes, peas, and a little salad (with any leftover veggies!)

We actually leave for a big road trip Thursday, so I’ll be making a large container of avocado chicken salad to take on the road and maybe some meatballs and roasted veggies. Those seem to be easy to eat at a rest area. I plan on sharing our road trip snack essentials after the trip so be on the look out.

Excited to be back to sharing our eats!! And guess what?? We have eggs!! Woohoo! And clover for days πŸ™‚