This Week’s Eats {5}

I started off my mornings this week with lots of overnight oats! I posted the recipe for Apple Cinnamon Overnight Oats on Wednesday, and then had them again the next morning! I changed it up a little bit and did a banana peanut butter kind. Like I mentioned in Wednesday’s post, it’s hard to go wrong with these.

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I also tried a new twist on my egg sandwiches this week. This one is a toasted whole wheat english muffin, Havarti cheese, baby spinach, and an egg. Right before the egg was done cooking, I put slices of the cheese on top so it got a little bit melty. Amazing.

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My mom made a huge salad for Easter this past Sunday that was just too pretty not to take a picture of! Under all of the tomatoes, carrots, and bell peppers is a mix of spinach, arugula, and romaine lettuce.

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More salads appeared in my lunches this week. We had leftovers from dinners that just came together really nicely in a salad form. On Tuesday night, I made a skillet recipe of brown rice, sliced zucchini, black beans, roasted tomatoes, diced bell pepper, and cheese. The dinner was just okay… I found it a little bland to be honest. But the next day I put that over top a handful of spinach and added salsa on top. Much better.

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Finishing up this week is a cupcake from my lovely roommates. It was some kind of peanut butter chocolate flavor that I devoured most of before thinking to take a picture. Oops!

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Thank you for reading and have a great weekend everyone! 🙂