I’m kind of sort of back in the groove of weekly meal planning and prepping. I really lost it during my first trimester, and it just wasn’t happening with holidays, travel, etc. I’ve been mostly feeling a lot better since entering the second trimester, although I have felt a little more tired these past few weeks. And I’ve had a head cold for a WEEK at this point. I’ve never had a cold this long. I’m starting to feel like I’m never going to get better.
Anyway, I saw this recipe for paleo quiche from Paleo Running Momma recently, and I was excited to have every single ingredient on hand except for the breakfast sausage. So I bought some the next time I went to the store, as well as an extra butternut squash just so I’d still have one on hand. Which was a good call because it turned out that the one I already had had gone bad and squishy :-(. I hate wasting food.
I wouldn’t say this was a quick dish to throw together, but it wasn’t terrible. Like any real food meal, it had a fair amount of chopping and steps. But the end result is super tasty, and the butternut squash crust seemed to work out pretty well.
I only needed about 1/2 to 2/3 of my butternut squash to make the crust, so I chopped up the rest into chunks and roasted it with some beets and leftover red onion I had lying around, so I have that in the fridge. Also, the recipe called for 3/4 lb. of sausage, but I used the whole 1 lb. package. I had about 1-2 cups more filling leftover than would fit in the dish, so I saved that and ate it separately the next day (yum!). Also, as you can see from the photo, I used frozen Trader Joe’s brussels sprouts instead of fresh. I first microwaved them for several minutes (5?), then cut them in half, then roasted them per the recipe. They were still a little soggier than fresh ones would have been after roasting, but in the end, I don’t think you can tell the texture in the final dish.
I cut it into 6 slices instead of 8 (the recipe said it’s 8 servings), and I’ll eat this as a pre-made breakfast on days I don’t telework for the next couple weeks. (I didn’t go into work yesterday because GOVERNMENT SHUTDOWN… so one more day of pre-made breakfast still in the freezer!)
For this week, I also have made (or planned to make):
- Sizzing pork Greek salad from Melissa Hartwig’s new Fast and Easy Whole30 cookbook. I subbed ground beef instead of pork because I didn’t have any ground pork, and I added artichokes and tomatoes. This made more meat than necessary, so I have that leftover in the fridge for this week.
- Mustard- and almond-flour- glazed flounder (the recipe called for salmon, which I though I had frozen, but it turned out I only had two tiny flounder filets in the freezer instead) and roasted potatoes and broccoli. The fish and roasted potatoes recipes were from RealPlans (which I signed up for again for three months).
- Spinach Artichoke Chicken Bake, also from RealPlans (plan to make Thursday)
- Deviled eggs and breakfast sausage (plan to make Saturday)
I continued to work out last week despite being sick, but this really has just dragged on and gotten worse. I didn’t work out yesterday, and today I won’t go to CrossFit, though I will go to my super relaxing prenatal yoga class that I started a few weeks ago. Hopefully I can get back to it tomorrow. I’m not feeling any better today, but I’m feeling… different. Less constantly runny nose, more coughing and pressure in my head and ears. So maybe that means things are progressing? We’ll see how I feel in the morning! In the meantime, I’ll keep drinking lots of fluids (including orange juice mixed with seltzer that has been a new craving of mine that I’m indulging… a lot).