I am so glad this Monday is over! Nothing bad happened per say, it was just one of those long and mundane Mondays where I felt like I was staring at the clock the last few hours.
Hopefully the rest of the week will breeze by now that the worst day is over.
I haven’t been photographing breakfasts lately because they’ve been the same two things almost every day; cereal or yogurt bowls. Exciting I know!
Today however, I decided to switch things up with a classic whole wheat english muffin with almond butter and banana.
The one thing I’ve noticed I want a lot more of during this pregnancy is condiments. I’ve always been a condiment queen but now, I love sauces, spreads, dips, and of course, nut butters, even more. I definitely went a little crazy with the almond butter but it was a wise choice as always.
Thankfully with all of the cooking I’ve been doing, we have leftovers to last us all week long. Lunch is a breeze this week with a fridge full of cooked meals at my disposal.
And finally, dinner was especially delicious tonight, thanks to this recipe.
I obviously didn’t have the special seasoning Jenna used, but I did add in a spice blend I had from a speciality spice shop back in Chicago. It worked out well because these burgers were outstanding!
The one thing I forgot at the store was hamburger buns but we actually didn’t need them. I served up our burgers on a bed of lettuce with the fixings and sweet potato slices on the side.
Naturally, this was doused in mustard and balsamic vinegar with a side of ketchup.
I’m hoping to get up my 1st trimester recap tomorrow. I’ve been so excited to write it, probably more for me, but mainly because I’m just so relieved to be done with the first 12 weeks. Those were not fun by any means.
I hope you all had a great start to the week!