What My Husband Eats in a Work Week 2
Most mornings this week were all about green smoothies following lemon water but on Monday, I felt particularly industrious and we enjoyed cheesy grit bowls with spicy chicken sausage, poached eggs and scallions on the backyard together.
We also got to have lunch with each other that day and both got clubs at our favorite seaside deli.
Burrito bowls with a base of cauliflower rice sautéed with caramelized garlic and onion, lentil chili, corn, lettuce, tomatoes and recao.
Veggie burgers on sprouted wheat bread with lettuce, tomato and J’s homemade hot sauce. I simply roasted random leftover bits of veggies at 450 for 10 minutes then pulsed it all together in a food processor with soaked oats and chia/flax egg until it came together. It really helps to chill the mixture to keep the mixture cohesive.
To round out the week, J requested roasted chicken. We save by purchasing whole antibiotic free chickens. White meat often gets reserved for enchiladas or salads with dark meat for roasting or grilling. The leftovers get cooked into broth for our puppy, Nala. This is rosemary and lemon chicken on a bed of roasted cauliflower, peppers, sweet potatoes, mushrooms and fennel.