I hope everyone had the best weekend! I was able to taste different meads at a new meadery in Coventry. I also visited Shela Lara winery, and ate a million spinach pies.

I’m definitely ready to get back on track this weekend. I just set up my new journal! The inside pages look like this:

Food journals hold me accountable for what I actually eat, even if it can be embarrassing sometimes when I try a bunch of different foods. It really opened my eyes as to how much I may overeat at times.

Today I went food shopping at Trader Joe’s for the week. Although it’s always super crowded there, I love their selections of snacks, and I’m so excited for all their pumpkin products. I even picked up a box of pumpkin cereal bars, which I will add these into my weekly meal plan as a snack.

You can find my weekly meal plan here: Week of Sept 14

This week’s Lunch Salad Recipe is a combination of:

1 cup organic spring mix, 1/4 cup cooked quinoa, 1/2 cup Trader Joe’s Healthy 8 veggie mix, 1 tbs sunflower seeds, 1/4 of an avocado, and 2 tbs balsamic vinaigrette dressing.

If you’re not familiar with Trader Joe’s Healthy 8 Mix, it is a salad savior. It is a combination of red and green cabbages, carrots, broccoli, jicama, bell peppers, radishes, and celery. It sure makes Sunday prep day a whole lot easier!

Other than that I’m excited to try a few new recipes this week, including Sweet Potato Enchiladas, and S’Mores overnight oats.

Have a fabulous week!