This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
Happy Wednesday, y’all! Are you beginning to feel like fall is actually coming? At the beginning of September when everyone pulled out the pumpkin, I was here in South Carolina going, “No! Stop! It’s definitely still summer!” I love fall and it’s my favorite season, but the weather was definitely not fall-ish yet and it felt hypocritical to pretend like it was fall when it really wasn’t. But now – now the air is beginning to cool (especially in the evenings), a few leaves are starting to turn yellow (the poplars turn really early), and the air just smells autumnal. I am now ready for pumpkin…and soup. Yes, thoughts of a winter full of soup make me very happy. Soup is my love language. This past week I concocted a unique soup recipe that I ate on for awhile…it’ll be hitting the blog sometime shortly! (PS – pumpkin donuts coming your way Friday…)
If you’re new here, these “What’s on My Plate?” posts are meant to give you inspiration and show you just how easy healthy eating can be! They are not professionally-styled photo shoots, nor do they necessarily catalogue everything I ate in a week’s time. These posts aren’t meant to be guides for serving size or anything like that. I don’t always have everything on my plate at the beginning of the meal when I get my camera out (and I don’t always get my camera out, period). Please just use these posts as inspiration for what to eat, not how much to eat.
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my soup recipes
- all my pumpkin recipes
- previous editions of WOMP
(S) Eggs, onion, and diced okra fried in coconut oil and seasoned with Bri’s Sweet & Spicy Rub
(E) Chocolate oatmeal with some sliced banana (and working with my cookbook designer on a cover design)
(E) Oatmeal with cinnamon, stevia, a dab of molasses, and maybe some maple extract – I don’t remember. Basically this Maple and “Brown Sugar” Oatmeal without the egg whites. I added some cottage cheese for extra protein and served it with a splash of skim milk (less than it appears…lol). While milk is generally to be avoided on the THM plan because of its impact on blood sugar, a little skim milk in an E setting is OK (use unsweetened almond milk instead if you want to stay on the very safe side; I use skim milk for this because it’s cheaper).
Trim Healthy Mamas, 1/4 tsp. of molasses per serving is allowed for flavor.
(E) Oatmeal with cocoa powder, stevia, and sliced banana again (my favorite breakfast)
(E) Grilled chicken (here’s a marinade recipe if you need one), baked sweet potato, and green beans seasoned with some sliced deli turkey
(S) Happy Harvest Soup! (recipe coming soon)
Hamburger and sausage, lots of yummy veggies, some tomato juice and cream, and unique spices…
(S) Salad with grilled chicken, cheese, colorful peppers, and thinned-down Ranch dressing
(S) Last week I realized that I was eating more Joseph’s pitas than I probably should, so I used lettuce instead for this lunch. Since our whole family is usually at home for lunch (my dad and I both work from home and my mom homeschools my siblings), we’ve found that bacon sandwiches are something quick and easy that everyone enjoys! My mom bakes a pack of bacon in the oven on a cookie sheet, then we all use our allotted slices to make whatever kind of sandwich we want. I paired mine with lettuce, mayo, cheese, cucumbers, onions, and tomatoes. Yum!
(S) Simple cold-cuts sandwich on half a Joseph’s pita
(S) I made my dad and I each a fried wrap on Joseph’s lavash bread (fried in coconut oil) with cheese, deli meat, mayo, and some onions sautéed with a dash of steak sauce
(S) Sunday lunch was cubed steak, green beans, and salad.
My mom made cubed steak with traditional mushroom soup gravy for part of the family, but she left some plain for those of us who wanted a healthy version. There’s a cubed steak and gravy recipe in my upcoming cookbook!
(S) Leftover Happy Harvest Soup
(S) PB&J Chocolate-Covered Strawberries (can you tell I like to do this for a quick dessert?)
PS – I said no to my mom’s shoofly pie and vanilla ice cream and ate this instead. It was hard, but having this quick and easy option made the choice much more palatable.
(S) My mom made a double batch of these Ultimate Brownies. Yum! They just need ice cream….
This week I was also working on a pumpkin donut recipe (coming this Friday) and a single-serve pumpkin cheesecake recipe (needs a few tweaks, but should be coming soon as well).